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Healthy Living

Canning: An Old-Fashioned Skill Perfect for Modern Life

Whether you grow your own produce or buy it at a farmers market, canning is a great way to keep enjoying it for months to come.

Canning summer’s harvest might seem like an antiquated, complicated activity that only your great-grandmother could master.

But canning and freezing fruits and vegetables is actually fairly easy, and a cost-effective, healthy way to enjoy the best of summer’s produce in the worst of winter’s weather.

Best of all? You don’t have to grow a bumper crop to preserve food.

“You can buy fresh fruits and vegetables in bulk at farmers markets,” says Emily Newhard, RDN, a dietitian with Geisinger Wyoming Valley Medical Center in Wilkes-Barre. “And you can preserve some foods in water or their natural juices, so it’s very nutritious.”

While some home canners use a pressure-canning process, most use a simpler and inexpensive water-bath method that requires very little special equipment.

Novice canners will want to begin by preserving acidic foods, Ms. Newhard notes. That’s because acid is a natural preservative.

Good options include:

  • Tomatoes
  • Apples
  • Pickles

“You can make tomato sauce or can whole tomatoes,” Ms. Newhard adds, explaining that she likes to can apples as applesauce. “I don’t add sugar. Canning is kind of a blank slate that lets you control some additives like salt and sugar.”

 

The basic process

While canning might seem tricky, the procedure involves just a few simple steps, from preparing a recipe to cleaning all the jars and equipment, then boiling the sealed jars for prescribed lengths of time.

The heat both kills microorganisms that would cause spoilage and helps drive oxygen out of the jars, creating a vacuum seal.

“It’s totally safe as long as you clean diligently and know what you’re doing,” Ms. Newhard says. “If you’re new to the process, look for a good resource to learn the basics.”

Ms. Newhard recommends turning to the Penn State Extension — extension.psu.edu — for reliable information, including webinars on food preservation. “The information is out there,” she adds. “If you have a reliable source, it’s easier to get started than you think. It’s very rewarding, too — and canned goods make great gifts. Everybody’s always happy to get home-canned goods.”

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