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Shelburne Free Press https://shelburnefreepress.ca/?p=3614 Export date: Wed Jul 3 19:36:50 2024 / +0000 GMT |
‘Preserving the Harvest’ beyond the Fall Fair Canning and Preserving has been a farmer's saving grace during harsh winters and more than occasionally sustaining a family during a failed crop. But where did the process begin? According to Wikipedia, it was in 1795 during a war that the French decided it was time to figure out how to preserve food for the troops reputably offering a monetary prize to the person who could figure it out and by 1809, a French brewer; Nicolas Appert discovered that cooked food lasted very well in sealed glass jars. Such a great and economic idea society had been practicing the skill ever since. There are many tried and true recipes and procedures passed down from generation to generation, but for those interesting in starting out, there a few tips to consider. Remember that hygiene and cleanliness are key and for that reason, all fresh fruits and vegetables must be washed thoroughly and drained very well. Seasoned veteran preservers will recommend that all stems, tops, pits or hull must be carefully removed. According to Canadian Living Magazine, the most widely used and helpful article they offer on the subject recommends scrutinizing all jars for nicks and cracks and to only use new lids. Widely recommended is the use of a water canner, a huge pot that can boil six jars in hygienic preparation for filling with whichever special recipe of the day while the lids and can be boiled in a pan on the stove. Once dried, the jars are ready to be heated, but not to boiling. Removing hot jars is tricky business and the use of wide canning tongs is a definite asset during the process. After filling the hot jars, and covering with lids until finger tip tight, the jars must then be boiled again and each recipe has its own boiling time frame recommendation. Once the water has stopped boiling, the jars can be removed to a towel covered counter top, ( avoid touching the hot jar on a cold countertop dodging extreme temperature change). The tops with create a popping sound indicating the change in temperature has formed a firm seal. Storing the preserved food in a cool cellar not subject to temperature change will help maintain quality even longer. Labelling and dating the goods are a great help. Note worthy to mention, some feel preserves with more sugar last longer however, most preserving aficionados will tell you if the lid is not concave or if the seal is even slightly broken or not tight as it should be, you may want to pass on your preserve! For more information and recipes go to www.canadianliving.com By Alex Sher |
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Post date: 2013-09-13 13:32:01 Post date GMT: 2013-09-13 17:32:01 Post modified date: 2013-09-21 12:14:05 Post modified date GMT: 2013-09-21 16:14:05 |
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