BLOG.JESSIEKEITH.COM: Canning 101

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In 1995, Jessie became a Master Gardener, accepted a job as a landscape designer and had a farmer's market booth selling garden flowers. The following year she attended Purdue University in West Lafayette, Indiana where she graduated with honors in 1999 with a BS in Public Horticulture. At Purdue, she worked for two years as garden intern at The Purdue University Horticulture Gardens and was mentored by Dr. Harrison Flint and Dr. Michael Dana. She also served as undergraduate teacher’s assistant in woody and herbaceous plant identification and introductory horticulture classes.

In 1999, she accepted a yearlong position as the curatorial intern at Longwood Gardens in Kennett Square, PA under the tutelage of celebrated curator and author, Dr. Tomasz Anisko. Graduate school at Michigan State University followed. There she studied systematic botany and completed her MS degree in the winter of 2003. Shortly after graduation, she accepted an internship at The American Gardener magazine, the journal of The American Horticultural Society, where she received guidance from editor-in-chief, David Ellis, and distinguished scientist and horticulturist, Dr. H. Marc Cathey.

Jessie taught horticulture for two years at Williamson Free School in Media, Pennsylvania before pursuing a career in garden writing and plant photography. She began to work as content editor for Learn2grow.com in 2007 and has written articles for publications such as The Old House Journal, The Green Scene, What’s Up! Annapolis? and The Herbarist. She most recently served as one-time horticultural editor for Wilder Quarterly.

Today, Jessie lives in Wilmington, Delaware with her husband Knut, daughters Franziska and Gabriella, two geriatric cats, and thousands of garden plants.

BLOG.JESSIEKEITH.COM: Canning 101

Canning 101

When it comes to storing produce, canning is where it’s at. Well-canned produce lasts longest, tastes best, and makes excellent gifts. But home canning also strikes fear into the hearts of newbies because when it goes wrong it ruins food and invites deadly botulism—both nasty outcomes. No worries new canners! Good canning is easily done, with the right steps, and by following this easy guide you’ll be ripe with its rewards.

What one cans may make or break initial success and canning confidence. Canning truly crispy gherkins, for example, can be tricky while fully cooked fruit butters or jams are easy to get right. They allow new canners to work on basic technique while ensuring end products will be texturally correct.

Good equipment is crucial too. All the essentials must be laid out prepped, cleaned and ready to go before canning can commence. Sterile technique is at the heart of good canning. That means keeping everything hot and germ-free, especially food stuffs and jar interiors. This is laid out in just seven basic steps that will put you on the path towards preserving the harvest through canning.

Materials:

Canning Pot with Jar Rack

8 oz Quilted Crystal Jelly Jars

Canning Jar Lifter

Canning Lids and Screw Bands (new)

Labels and Permanent Marker

Ladle

Wide-mouthed Jar Funnel

Steps:

1. Wash your hands and workspace before starting.

2. Sterilize jars by filling a large pot with water to a depth that will cover them. Submerse as many jars as you can in the pot. Bring the water to a rolling boil and boil for 10 minutes. Remove the hot jars with clean tongs while gently pouring the hot water out before removal. Place the jars upside down on a clean towel and avoid touching their interiors. (Keep the water in the canning pot simmering.)

3. Using a clean ladle and wide mouthed funnel fill jars with hot prepared chutney, jam or butter. Fill to a level that allows around an inch of headspace from the base of the preserve to the top of the jar. Wipe messy jar rims with a clean damp cloth and gently tap the base of the jars to remove any internal bubbles.

4. Place lids and screwbands on the jars. Manufacturer’s instructions may vary so follow those on the box. Lids can be added one by one if you’re concerned about leaving open jars exposed for too long.

5. Place the jars on the jar rack and lower them into the canning pot of hot water, if you have no rack lower the jars in with a canning jar lifter being sure to keep jars from touching. Cover the canning pot and keep at a low boil for 10 minutes.

6. Remove the jars from the pot and place them on towels to cool. Once cool, dry outside thoroughly and apply labels. Include the name of the preserve and date made. Store in a cool dry place.

7. After jars have set for 12 to 24 hours, check for success. If the lids are tight, air free and cannot be pressed down, they’re fine. If they pop down, they are improperly sealed, but don’t throw them away. You can either put them in the refrigerator for immediate use or try to re-cap them using steps 4 through 6. As a general rule, canned food is best used in the first year.