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Home Canning: What You Need to Know? Video
At first glance, canning at home seems troublesome and difficult. Preserving fruits and vegetables at home is really not the easiest task.
Homemade canned food: preparation
However, the home method of preserving food is not as scary as it is painted; it is enough to follow a number of certain rules, the observance of which is necessary for the preparation of delicious canned food.
Preparing the ingredients for preservation correctly
If you plan on canning, choose medium-ripe fruits and vegetables for canning. Since the preparation of such canned food is always carried out using a hot marinade, the skin of overripe vegetables and fruits can crack or burst under the influence of heat or pressure in the can.
Do not forget that all containers used for canning, including lids, must be thoroughly sterilized by boiling water.
Canned fish should be exclusively freshly caught and river fish – for example, capelin, carp, pike. For the preparation of canned fish, you need to use only vegetable oil (corn, olive, sunflower). You can also canned fish with tomato and various spices to your liking.
We prepare containers for conservation
Preservation at home should be done very carefully and thoroughly. This is especially true for rolling the cans – make sure they are completely tight, otherwise the air trapped in them after swirling will provoke the fermentation of the contents of the cans, and they will explode.
You can check the tightness of the can as follows: immediately after rolling, turn the can over and listen: if a hiss is heard from under the lid, the can is not tight
After the canned jars have cooled slightly, move them to a permanent storage location and place them upside down, covering the top with a heavy, warm blanket to keep warm. The durability of your conservation directly depends on the retention of heat. Also, after cooling the cans, be sure to assess the condition of the lids – if they are well rolled, their middle will slightly retract inward.
After placing cans in a permanent storage location, periodically check for swollen lids. If swelling still occurs, but the contents did not have time to deteriorate, open the jar, boil the contents well to destroy pathogens, and roll it back into sterilized jars.