THE DIRT CHEAP GARDENER
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Food Storage
Canning and Food Storage

 

Storing your Harvest

So you've had a successful gardening season and now you're wondering what to do with all that great food!  There is nothing more delicious and healthy than freshly picked fruits and veggies from your own garden.  The next best thing is being able to access vegetables from your own garden all year long.  If you have an abundance of produce you can also consider a  donation to your local food bank.

There are three main methods of food storage for your garden's bounty--freezing, canning and, if you have the space, a good old-fashioned root cellar. 


FREEZING

Freezing is the easiest and fastest method of food storage.  The drawbacks to freezing are that the storage time is less than canning and it uses energy and requires a continuous source of energy (if there is a severe storm and your power goes out for an extended length of time, there goes all your frozen food.)  The good news is that you can freeze most fruits and veggies with only minimal of processing (washing and blanching.) 



HOME CANNING




When practiced properly and safely, canning is an econmical method of preserving your fresh fruits and vegetables.  Properly canned food will last much longer than other methods--but after about a year, chemical changes slowly begin to occur that can affect color texture, flavor and nutritional value.  To be on the safe side you might want to discard your canned food after three or four years. 

There are two main methods of home canning, the boiling water method, and the pressure canning method.  The boiling water method is only safe for high-acid foods such as fruits, tomatoes, jams and jellies.  To destroy bacteria in low-acid foods (which includes most vegetables and meats), the food must be brought to a temperate of 240 degrees, higher than the temperature of boiling water at 212 degrees.  This is why a pressure canner is recommended--as it recirculates the steam it raises the temperature to recommended levels. 

The Boiling Water Method

This method is used for high acid foods such as most fruits,  tomatoes, jams, jellies.  The high acid content discourages bacteria from growing inside the jar.  Pickles can be made using the water bath method because although cucumbers are a low-acid food, they are combined with high-acid vinegar prior to canning.  

Pressure Canning
Pressure canning is the ONLY SAFE method of preserving vegetables.  Pressure canners capture the steam which enable them to reach temperatures higher than the boiling point.  This is necessary to kill certain bacteria.   The most widely recognized bacteria found in improperly canned foods is Clostridium Botulinium which produces a toxin that is odorless and colorless, so using the sniff test will not  work.  The Botulism toxin is deadly even in small amounts, so it is important to follow canning directions and recipes exactly, especially with low acid foods.  Pressure canners are available in the $200 range. 



Headspace
Headspace is the space in the jar between the top of the food and the lid.  The amount of headspace required differs among foods.  In general:
1/4 inch--   juices
                     jams
                     relishes
                     pickles
1/2 inch--   high acid foods
                     fruits
                     tomatoes
1 inch--       low acid foods
                     vegetables
                     meats

Removing Air Bubbles

Any air bubbles remaining in the jar after the food has been packed in must be removed.  Place a non-metallic spatula inside the jar between the side of the jar and the food.  Press spatula against food to release the trapped air.  Do this in several places around the inside of the jar.  Even if air bubbles are not visible, they may be trapped inside and must be released.   Note:  Do not use a metal utensil for this purpose as it can scratch the glass and cause the jar to break. 


Clean Jar Rims

You must wipe the rim of the jar with a damp, clean cloth.  If any particles of food remain on the rim it can prevent a vacuum seal. 


Placing Lids on Jars

When placing lids on jars, be sure only the sealing gasket is touching the glass.  Place the band over the lid and tighten only to the point of resistance.  No more than finger-tight. 

Canning Jars

Canning Jars come in two styles.  The more modern style with two-piece metal lids and the older style with a glass lid attached with a wire clamp and rubber gasket.  The USDA recomends using the modern two-lid style, and always using new lids. (The bands on the outside of the lids can be washed and re-used.)  The older style with rubber gasket is not as safe, because there is no way to know if your jar of food has securely sealed.



Other Equipment:

Canning funnel
Jar LIfter
Large Measuring Cup
Long-Handled Spoon


Some Do's and Don'ts for home canning:
  • do not add more low-acid ingredients than specified in the recipe.  This can result in and unsafe acid level.
  • Do not add more seasonings and spices than the recipe calls for as they can be higher in bacteria. 
  • Do not add butter or fat as they do not store well and can impede heat transfer resulting in an unsafe product.
  • Do not add thickeners such as flour, rice or other starches.  (Clear-Jel is ok.)  These items also impede heat transfer.
  • Do add acid (vinegar, citric acid or lemon juice) to tomato products.  Even commercially canned tomatoes add acid for safety reasons. 
   
Root Cellar Storage:

If you have the space, and can afford the initial investment to construct it, root cellar storage is perhaps the most "green" method of keeping vegetables, requiring no external source of energy to maintain.   The three most important considerations when constructing a root cellar are temperature, humidity and air circulation. 


Ideal Storage conditions for veggies:

Cold and Very Moist
32-40 degrees--90% humidity

Beets
Broccoli
Brussels Sprouts
Carrots
Celery
Chinese Cabbage
Parsely
Leeks
Parsnips
Rutabagas
Salsify
Turnips


 Cold & somewhat moist conditions
32-40 degrees--80% humididty

Apples
Cabbage
Cauliflower
Grapes
Grapefruit
Oranges
Pears
Potatoes


 Cool and Moist
40 to 50 degrees--85% humidity

Cantaloupe
Cucumbers
Eggplant
Tomatoes
Watermelon


 Cool and Dry
35 to 40 degrees--60 % humidity

Garlic
Onions


 Moderately warm and dry
50 to 60 degrees--60 % humidity

Dry Hot Peppers
Pumpkins
Sweet Potatoes
Winter Squash
Green Tomatoes


 








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