from a proCanning Tips

By Andrea Busche

Canning your own food has many benefits, including better health, reduced waste, and money saved. Yes, it takes some effort. But ask any “canner” and they’ll tell you the work is undoubtedly worth the reward.

“A great thing about canning is that you can eat your own product all winter,” said Gloria

James, co-owner of Jess & Gloria’s, a small farm/ home-grown garden in South Range, Wis. “It’s also got better flavor than store-bought. And, it’s healthier — there are no preservatives, and you know exactly what’s in there.”

JESS & GLORIA’S

Gloria James and her husband, Jess, are expert canners. Together, they grow a wide variety of fruits and veggies, including corn, peas, carrots, tomatoes, peppers, squash, strawberries, raspberries, apples, cherries, and more. They then work together on the canning process, which includes making jams, jellies, salsas and apple butter. They even can meats, such as fish, venison and beef.

The couple sell these items, along with a variety of homemade sweets, breads, and crafts, at the Barker’s Island Farmers’ Market in Superior. Jess & Gloria’s has been in business for 17 years.

Preparation

Canning requires several steps. As such, “try to have everything ready before you start,” James said.

The process begins with selecting a recipe. Canning recipes can be found in books, on the Internet, and even inside your box of pectin — a product used in making jelly.

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Next, you’ll select and pick your produce. James recommends setting aside a separate area in your kitchen for cleaning and cutting your produce. “Make sure your produce is ripe, washed, and free of debris,” she said.

Another important step in the preparation process is to clean and sanitize your jars and lids. And, lastly, you’ll want to ensure you have all the equipment you need before you get started.

Equipment

James has several recommendations when it comes to the equipment used for canning. Some products you’ll need include:

• Jars and lids — James purchases her jars and lids from a variety of places, including local grocery and hardware stores. She prefers to use Kerr or Ball brand. “The lids can only be used once,” she said. “But the rings and jars can be used multiple times.”

• Canning salt (a special, iodine-free salt used in canning veggies or meat)

• Vinegar — For items like pickles. James recommends a high-quality vinegar with 5% acidity.

• A large canning kettle with rack, and/or a pressure canner with rack, depending on your recipe

• Clean bowls and containers

• Pectin — Used in making jams and jellies

Process

It is important to follow your recipe closely when canning. “Make sure to follow the directions on processing times,” James said.

She offered several more useful tips on the process of canning. “If you are pressure canning, for items like veggies and meat, you’ll use a pressure canner. High- acid foods like pickles and tomatoes will require a hot water bath. And, make sure your kettle is large enough to maintain an inch of water over the lids.”

Once you’re done, James recommends cooling your cans and then, finally, tapping the lids to ensure they have a tight seal. Once sealed, canned foods should be stored in a cool, dark, dry place and can be enjoyed year-round. They also make great gifts!

Anyone Can Learn

James believes canning is something anyone can learn to do.

“People think canning is harder than it actually is,” she said. “Sure, it takes some time. But anyone can learn, and I think you’ll enjoy it. You’ll take a lot of pride in something you’ve grown and canned yourself.”