Canning 101: An Article, Two Workshops and FAQ

I decided to post a canning FAQ based on the google searches I see people using that cause them to find my blog.  I keep seeing the same questions come up in my statistics so I wanted to answer the questions directly here. Often the questions are answered in the post they land on, but only if the reader has good reading comprehension skills.

Before I dive in let me tell you about the canning workshops I am teaching this summer.  They are being taught through Red Wagon Plants and will help participants feel more comfortable with the whole process.

The first workshop is Saturday, August 28th from 9:00 AM to 12:00 PM and the topic is No Added Pectin Jam Making.  Right now all signs point to a seedless raspberry jam, but please don't hold me to that.

The second workshop is Salsa Two Ways on Saturday, September 18th from 9:00 Am to 12:00 PM.  In this workshop we will make a green and red salsa.

To register for either or both workshops contact Red Wagon Plants.

Red Wagon - Phone: 802-482-4060

Greenhouse and workshop location: 2408 Shelburne Falls Rd. Hinesburg, VT 05461

If you don't want a full workshop but need a little more guidance, last summer I posted a step by step guide to canning crushed tomatoes that can help beginning canners to be more comfortable with the process.  My personal goal is 35 quarts, last year I did 28 and while I only recently used them up, I was being careful.

Lastly a link before I get to the questions, the Burlington Free Press published an article today on Canning's comeback.  I was interviewed (and photographed) for the piece on topics as wide ranging as the need for safe canning practices, why I do it and where to find more info (other then this blog of course).  Canning Makes a Comback Article

Reprinted with permission from Burlington Free Press staff photographer Glenn Russell

Canning FAQ


Can you make no sugar jam without added commercial pectin?
Sorry, no.  While pectin is naturally occurring in fruit, the amount is different depending on the type of fruit and how ripe it is.  The pectin that is naturally present in fruit requires sugar and acid in order to set or gel.  The only way to make no sugar jam is to use Pomona's Pectin.   If you decide to buy it and use this link I will get a tiny credit at Amazon, however I do not personally endorse the product.  I have friends who love it, but I find it has a chalky texture.  In addition no sugar or low sugar jams will go bad quickly after opening, even when refrigerated, as sugar acts as a preservative.  I do make jams that rely on the natural pectin in fruit. With this method I can use less sugar then required by most commercial pectins and I still have a product that lasts in my fridge after opening.

Do you need to use pectin or a special recipe to make freezer jam?
Any jam or jelly can be stored in the freezer if you do not want to use the boiling water bath.  Just leave 3/4 of an inch of headspace, making sure to use jars that are labeled as being safe for the freezer.  Any of the tapered jars that are wider at the top then the bottom, or the ones with straight sides will work.  In the picture at the top of this post the first 2 jars from left to right will work and the other 3 should not be used.  Because the top is smaller than the base in the 3 jars on the right. Jam expands as it freezes and could cause the jar to crack.

My jam did not set, how can I fix it? (How do I fix runny jam?)
The answer to this depends on whether you were making a recipe with added commercial pectin or not.  If you were using added pectin you need to follow the package directions for redoing the batch which involves adding more pectin and recooking.  I have never tried this as I don't use commercial pectin (except in my strawberry freezer jam), however I understand doing this can give you an overly stiff jam.  If you were making a jam without added pectin and it just had not set when you canned it you can put it all back in the pan and recook it until the setting point is reached.  Alternatively, you can just label the jars as syrup and use it on french toast, waffles, pancakes, ice cream, stirred into yogurt, as a dessert sauce, folded into whipped cream, drizzled over pound cake, as an ingredient in barbecue sauce...

How risky is botulism when making jam and other high acid products?
Botulism is not a concern when making fruit jam (unless you are using a low acid fruit such as bananas), as long as you are making jam or jelly without adding any low acid ingredients or fats (so no oil, nuts, dairy, chocolate, vegetables).  Jams and jellies are some of the safest products to can.  The steps to safely can fruits are to ensure the product does not mold or decay, not to protect you from botulism.  Botulism cannot live in a high acid environment so even if you mess up the canning process when making jam you are not going to have botulism growing in your jars.  Instead they may not seal properly so you may have a jar that goes moldy or bad.

If I mess up the steps for canning am I going to poison my family?
Depends on what you are preserving and how you mess up, and even then it is rare.  If you are canning tomatoes adding the correct amount of acid for proper acidification is very important, so make sure to add any acid called for and do not change or add any ingredients.   Proper acidification creates an environment where botulism spores cannot thrive.  However if the proper acidification level is reached any errors you may make in the process may cause mold or spoilage, not botulism.  If you are using a pressure canner to preserve low acid items strictly adhering to the process is more vital, the correct temperature and times for processing allow the heat penetration that kills the botulism spores that may be present.



I found this recipe for _____________ in one of my cookbooks.  It looks really tasty and I want to enjoy it in the winter.  How do I can it?
Sorry, the only way to enjoy whatever non canning recipe in the winter is to freeze it or safely can the main ingredient. Then make the recipe with your preserved items in the winter.  For canning it is really important to use tested safe recipes.  Canning requires set acidity as well as density to make a reliable and safe product. You can find plenty of safe, tested recipes designed for canning to keep you busy canning all year without searching for new recipes to can from non canning sources.

I want to change this salsa/tomato sauce/pickle recipe to suit our tastes, what can I safely change?
Without seeing the recipe and the changes you want to make it is hard to advise you, however some guidelines.  You cannot increase the amount of any low acid ingredients in these recipes or else you may change the acidity and making an environment where botulism could grow.  Low acid items include: garlic, onions, peppers, celery, and all other vegetables.  You can add wine, sugar, salt, pepper and other DRIED herbs and spices.  Do not add any fat (so no butter, oil, schmaltz).  You can switch the acid that is being added for another acid. 1 tsp citric acid is equivalent to 1/4 cup bottled lemon juice or 1/2 cup 5% acidity vinegar.

This canning recipe calls for bottled lemon juice, can I substitute fresh? It tastes so much better.
Sorry, no.  Fresh lemon juice can vary greatly in how much acid is present, you need to use bottled to make sure you are using the correct amount of acidity to properly acidify what you are making.

These are good pointers, but I am still scared.  Any other information that can help me get over my fear of canning?
Yes, remember, I am teaching two, yes two, workshops this summer on canning through Red Wagon Plants.  If you take these workshops you will get to take part in canning, this can help give you the confidence in how to follow the steps and get over your fear.  You will even get to take home a sample so you can brag to all your friends that you canned this tasty item.  Plus I will answer your questions about canning.

The first workshop is Saturday, August 28th from 9:00 AM to 12:00 PM and the topic is no added pectin jam.  Right now all signs point to a seedless raspberry jam, but please don't hold me to that.

The second workshop is Salsa two ways on Saturday, September 18th from 9:00 Am to 12:00 PM.  In this workshop we will make a green and red salsa.

Red Wagon Plants Workshop Series

Rhubarb Apricot Jam: Our New Favorite

When Sebastian was first eating "solid foods" all his favorites were orange. He realized this as well and started to look at the spoon as it came towards his mouth to check and make sure we were not trying to slip another color past him. He loved carrots, sweet potatoes and winter squash as well as the combination purees that included any of these foods. The only orange baby food he did not like was apricots.

However I continued to buy him apricots, feeding him sample bites of every new jar. Every jar of apricots I would open he would take a small taste make a face and demand a different orange food. Once Sebastian refused apricots again I would gleefully take the jar for myself. You didn't think I was buying all those jars because I was committed to him loving him apricots did you? You see I had discovered the first time he rejected the apricot puree that it was delicious, especially delicious in fact when spread on a slice of challah french toast. It was tart and sweet and balanced the eggy richness of the french toast.

Last week I created a new jam and it is just as good as the apricot puree was, actually it is even better. I combined dried California apricots with rhubarb from my garden. The rhubarb added a bright tartness, helping to make the apricot flavor more true. Some jams are mostly sweet, this one tastes of ripe fruit. Since first making it this jam has become the whole families favorite. The day after I made it I was compelled to bake challah so I could make french toast for breakfast. We all agreed it was perfect, a flavor combination we would not grow tired of, (after trying apricot puree so often as a baby Sebastian now loves apricots).

As the jam maker in my family for me it is truly perfect because of how easy it is to make. The rhubarb macerates overnight in the fridge with sugar and lemon juice while the chopped dried apricots soak in water. The next day (or night as I prefer to make jam when my boys are sleeping), The apricots and any remaining water are combined, brought up to a boil and then you immersion blend them. "Immersion blend" is Julian's verb for pureeing something using an immersion blender.

After immersion blending the hot mixture it is now ready to ladle into jars. The apricots do not fully hydrate when soaking so it becomes jam right away, no need to spend hours over a boiling pot worrying about whether you will have jam or syrup when you are done. Although I don't understand the problem if you accidentally make syrup. Fruit syrup can be drizzled on ice cream, waffles, pancakes, cake or really anywhere.

Rhubarb Apricot Jam

500 grams chopped rhubarb (about 4 cups chopped into 1/4 to 1/2 inch pieces)

700 grams (3 cups) sugar

juice of 1 lemon

250 grams dried California apricots (about 2 cups chopped into 1/4 to 1/2 inch pieces). Please only try this with California dried apricots, the regular ones really taste like noting when they are rehydrated

2 cups water (460 grams)

Chop the rhubarb and place in a non reactive pot large enough to make the jam in or a non reactive bowl. Add the sugar and lemon juice and mix well. Cover with pot lid or saran wrap and place in the fridge to allow the rhubarb to macerate at least overnight, I let mine sit 24 hours. Chop the dried apricots and place in a non reactive bowl with the 2 cups of water, cover with saran wrap and soak in the fridge as long as the rhubarb macerates.

Begin the next day by prepping your jars, lids and rings and heating the jars in your water bath canner. You can also just freeze the jam or seal by putting the hot jam in a jar and sealing. There is no risk of botulism with this jam as it is high in acid, however if you do not water bath can it there is a risk that it will mold and you will lose some of your work. I know I would hate to lose my jam mid winter so I use the water bath canning method.

Add the apricot and any remaining liquid in the bowl to the rhubarb in a preserving pan and bring to a boil. Once the jam comes up to a boil immersion blend the mixture until it is the consistency you want (I left some whole pieces of rhubarb and apricot in mine). If you do not have an immersion blender you can use a food processor or blender, just take care when pureeing the hot jam.

Ladle the hot jam into hot jars leaving 1/4 inch headspace, wipe the jar lids with a damp cloth or paper towel and place on the lids and rings until fingertip tight. Place the filled jars in a boiling water bath canner filled with water at around 180°, make sure the water covers the jars by at least 1 to 2 inches. Place the canner cover on and heat on high until the water comes to a vigorous boil. Once boiling vigorously set the timer for 10 minutes for unsterilized jars and 5 for sterilized (to sterilize jars place in a boiling water bath canner with the water boiling for 10 minutes). The canner must remain covered for the entire time it is being processed, the heat can be lowered as long as the water in the canner continues to be at a full boil for the entire processing time.

Once the process time is complete turn off the heat, remove the lid and allow to cool for 5 minutes before removing the jars. Remove the jars using a jar lifter to a counter that has a clean towel, cooling rack or receiving blanket placed on it. Make sure there is at least 1 inch between all the jars while cooling.

Canning Crushed Tomatoes

Canning tomatoes is a huge part of the end of the summer season for me and my cooking year round. Canning tomatoes makes me feel smug in the middle of winter as I continue to cook with tomatoes from my garden. Yes you can find canned tomatoes in the supermarkets, however these are better, and local. Part of the appeal is also gazing at the rows of jars lined up in the basement. My last kitchen was huge and I used to leave any canning projects out for several days, just so I could admire them. Now I have to do my gazing in the basement.

My tomatoes did end up with the late blight that has been troubling the North East this summer. However at this point in the season the recommendation is to remove diseased leaves and branches without disposing of the whole plant, so some tomatoes have still been available to harvest. In addition I bought some tomatoes from a local farm. I was just a little worried at not having rows of tomatoes to stare at all winter. After canning tomatoes for home use for the last 2 years I realized that I like the crushed ones the best. They are versatile enough to be used in stews, spaghetti sauce, pizza sauce and soup and they have already cooked down slightly so they are more convenient. With 28 jars of crushed tomatoes preserved if I have any more tomatoes to can this year, the rest I will do as tomatoes halved or quartered in their own juice.

As with any canning project there are some important steps to follow to eliminate safety concerns. For example you can not add any other vegetable to the tomatoes because that would lower the acidity of the finished product. Foods that are high in acid prevent the growth of botulism, a deadly toxin that is tasteless and odorless. Tomatoes are borderline acidic so to safely can them you need to add acid. You can add vinegar, lemon juice or citric acid to make tomatoes safe to can. I use citric acid as it does not affect the flavor of the tomatoes. You can find citric acid in the canning section of your grocery store, in the bulk food section of many stores (such as City Market here) and in the kosher food section of stores. It is also marked as "sour salt."

Tomatoes are one of the most common home canned items for people to insist on using the methods their families have always used, insisting that there has not been a problem yet so why change. My feeling on this is there was not a problem in the past because there were no botulism spores present when they canned tomatoes in the past.  If you never get in a car accident it is also perfectly safe to not wear a seat belt.

You may notice in the photo of my canning set up that I do not heat my lids in hot water. This step is not needed for safety, as hot water that is not boiling would not sterilize anything. Instead it is supposed to soften the compound on the lid so it will seal. However if you put the jar in a boiling water bath I have found the lids get plenty hot and seal. Somehow that last pot of boiling water on the stove was the one that made canning seem complicated.

Canning Crushed Tomatoes

Ingredients:

Tomatoes, 1 pick your own flat should fill about 3-4 quart sized jars. Two flats is one canner load or 7 jars, but you need a very large stock pot to crush the tomatoes in.

Citric acid or bottled lemon juice (fresh juice has inconsistent acidity) or 5% acidity vinegar

Equipment:

1 canning pot or a large stock pot

1 rack to lift the jars of the bottom of the pot (the rack is necesary to prevent the jars from breaking from the heat, you can also use a round cake rack or Macgyver one from jar rings wired together. I have used a dishtowel in the bottom of the pan and vowed never to do that again. A friend of mine reported on a canning endeavor that ended with green water from the dye in the dishtowel.)

jar lifters (you can make do with tongs but it is awkward and not really worth it)

1 canning funnel

canning jars, lids and rings (I usually use quarts for tomatoes)

1 ladle

1 potato masher (or wooden mallet or spoon or equivalent for crushing the tomatoes)

1/2 tsp measure if using citric acid and quart jars

large stockpot, large enough to fit al the tomatoes you wish to can

clean receiving blanket or dish towel to put on the counter so the jars are cushioned from the counter (I found that receiving blankets are the perfect weight and thickness for this)

Procedure:

Start by peeling the tomatoes by blanching them first and then removing their cores while cutting into quarters. Place the peeled, cored quartered tomatoes in a large stockpot until you have a double layer of tomatoes covering the bottom of the pan

Use a potato masher or a wooden mallet or spoon to crush the tomatoes in the pot. Heat the tomatoes that are already crushed, stirring occasionally to prevent sticking, while you continue to peel, core and cut the remaining tomatoes. Add tomatoes to the pot as you go, there is no need to crush them as the heat will break them down. Once the tomatoes are all added boil gently for a minimum of five minutes (longer will give you a more reduced tomato product).

While the tomatoes are heating fill your canning pot with water and wash the canning jars, adding them to the pot. The water in the canning pot should be above the top of the jars. Heat the canning pot of water and jars while you wash the lids and rings and lay them out on the receiving blanket or dish towel.

Use the jar lifters to remove the jars from the hot water and empty water from the jars. Fill the jars with hot crushed tomatoes leaving 1/2 inch of headspace (that means fill the jars all the way to 1/2 inch from the top of the jars). If you want add 1 tsp of salt per quart jar (I never do as I want the flexibility to add salt when I am cooking with them later). Acidify the jars by adding citric acid, bottled lemon juice or vinegar to the jars. Quart jars get 1/2 tsp citric acid, or 2 Tbsp bottled lemon juice or 4 Tbsp 5% acidity vinegar. Pint jars get half that (1/4 tsp citric acid or 1 Tbsp lemon juice or 2 Tbsp vinegar) and 1/2 pint jars half that (1/8 tsp citric acid or 1 1/2 tsp lemon juice or 1 Tbsp vinegar)

Wipe the rims of the jars with a damp paper towel before putting on the lid and rings. You also should come up with a method that helps you to keep track of proper acidification of the jars. The method that works for me is filling a whole group of jars with crushed tomatoes, cleaning all the rims and then adding citric acid to all of them before placing on the lids and rings and adding to the canner.

When all the jars are filled and in the canner measure to make sure the water covers the jars by at least 1 1/2 inches. Put the cover on the canner and turn to the heat to high. Bring to a boil and start the timer after the water is at a full boil. For altitudes of 0 - 1,000 ft boil jars for 35 minutes for pints and 45 minutes for quarts. If you are at a higher altitude you can refer to this chart for processing times, the chart also shows times for processing in a pressure canner. You can lower the heat so long as the water is always maintained at a complete boil for the entire processing time.

Keep the canner covered until for the full processing time. Once the jars have boiled for the appropriate length of time turn off the heat, remove the canner lid, and set a timer for 5 minutes. After the five minutes use a jar lifter to remove the jars from the canner to the receiving blanket or dishtowel, leaving at least 1 inch of space between jars.

leave the jars undisturbed while they cool (resist the urge to press on the lids to see if they sealed). Do not tighten the rings while cooling.

After the jars have completely cooled (12 to 24 hours) remove the rings, wash the lids and jars and test the seal, the center of the lid should be down and the lid should not pry off easily with your fingers. If the lid comes off of any of the jars store those in the fridge and use first or add to the next batch of crushed tomatoes you are heating to can.

Store in a cool, dry place out of direct light after you have admired them for an appropriate length of time. Use all year to make sauce, soup, added to braises etc.

Strawberry Freezer Jam

As you can see by the photo we are all out of strawberry jam. The boys and I have tried to go pick berries twice to fix this problem and both times the fields were already picked out. Really it is early here for strawberries. In another week the plants will be overflowing with ripe fruit. However the boys and I love going berry picking and all of us are impatient for more jam, strawberry butter and mounds of strawberries to eat just waiting on the kitchen counter.

So why am I posting this recipe before I can get enough strawberries to make it? Well many of you are already in the height of strawberry season and this is a great way to preserve their taste for the winter. Plus this recipe is on my mind right now, even though I don't have any for us to eat.

This recipe is super easy to make, even for those with a fear of canning and traditional jam making. For other fruits I use traditional preserving methods and no commercial pectin. However I prefer the taste of strawberries when they are uncooked. This delicateness of flavor is why local seasonal strawberries are so different from their grocery store relatives. So when I make strawberry jam I use freezer jam pectin. It also means this is a super easy recipe that you won't mind making after picking a mound of berries. You don't need to hang over a boiling pot of jam and boiling water bath canner to make it. Good thing if I want to have the time, and energy to make at least 4 batches this summer.

The resulting jam tastes like strawberries and summer. If you have only ever had strawberry jam from the store this will be a real surprise. I think store bought strawberry jam just tastes "red." The last time I said that Sebastian asked what I meant. I explained that it doesn't taste like strawberries, just like sugar and artificial strawberry flavor, it is what the color red would taste like. Then the boys and I went with Lewis on a business trip to Boston and at breakfast in the hotel Sebastian finally tasted regular strawberry jam. After taking a bite of his toast he said, "It tastes red, only sweet and red." He did think the bacon and cheddar omelette he had there was, "Spectacular."

The recipe I use is based on a traditional no pectin strawberry jam I came up with several years ago. In that jam I added the chopped peel of half an orange to ensure the jam would set, as strawberries are low in natural pectin. The jam reliably set well and the orange was a wonderful counterpart to the berries. I didn't keep the peel in this recipe as it would not taste good uncooked, but there is Cointreau for the orange taste and Drambuie for complexity, both liqueurs can be left out if you prefer.

Strawberry Freezer Jam

5 Tbsp Ball Freezer Jam Pectin

1 1/2 cups sugar

enough fresh, ripe, local strawberries to yield 4 cups crushed, 2 quarts should be enough. (I crush mine in a large measuring cup with a potato masher, slicing any really large berries first)

2 tsp Cointreau (optional)*

2 Tbsp Drambuie (optional)*

1 Tbsp fresh squeezed lemon or orange juice

5 - 6 1/2 pint jars, it is fine to use regular glass canning jars. Ball does make freezer jars, however they still break if they fall when frozen. Perhaps I should stop over stuffing the freezer.

Combine pectin and sugar in a large bowl and mix until thoroughly combined. Combine crushed fruit with liqueurs if using and either lemon or orange juice. Add fruit mixture to the sugar and pectin and stir for 3 minutes. Ladle jam into half pint canning jars or freezer jars leaving 3/4 of an inch of headspace to allow for expansion during freezing. Allow jars to stand at room temperature until thickened, approximately 30 minutes.

I don't like this jam until 24 hours after making it as it takes that long for the sugar to dissolve properly. My boys love it right away as the undissolved sugar makes it much sweeter. The Ball package says freezer jam will keep for 1 year in the freezer and up to 3 weeks in the fridge, I often keep it for longer in the fridge without any problems, there is enough sugar to act as a preservative. I don't know if it will last a year in the freezer, I never seem to make enough for that to be a concern.

*If you are worried about adding uncooked alcohol to the jam bear in mind that when you make a dish such as a stew with alcohol most of the alcohol is not cooked out. The alcohol content in this jam is actually very small, or you can just leave it out.