Preserving the Summer

by Tristan Weeks

Green BeansQuick Safety Tips
Home canning has its benefits, but it is important to keep in mind that you will be eating these foods in the future, so prepare these foods like you would your supper, with clean hands and clean jars. You can make sure your jars are sterilized by running them through the hot cycle on your dishwasher or by boiling them for ten minutes. Make sure that you use the proper canning method to insure all the bacteria are killed. Make sure if you’re using an old family recipe that you compare it to a modern recipe as some safety standards may have changed. Keep these tips in mind, and you’ll preserving every summer for years to come!

It used to be that people canned preserves over an open fire, the jars wrapped in handkerchiefs to keep from banging into one another in a cast iron wash pot. Now it can be done in your own kitchen. Canning fruits and vegetables from your garden is a great way to have a bit of summer all year-round. It’s also a money-saver in today’s economic climate. Here are some materials you’ll need to start canning your own garden bounty!

A water bath canner or pressure canner
Jars and jar lids made specifically for canning
Jar lifter for removing jars from hot water
Funnel
Sterile cloths to clean off jars

Two Home Methods
To avoid bacterial growth when preserving your summer fruits and vegetables, it’s important to use the proper canning method. There are two ways to can your home-grown goods: pressure canning at home or the boiling-water bath method.

Foods that are low in acids must be preserved in a pressure canner in order to avoid botulism. A pressure canner is a specially made pot that closes so tightly no steam can escape. They come with a pressure gauge, and a safety valve. Some newer models may have a rack that acts in the same way as the rack in the boiling-water bath method. A pressure canner is needed for vegetables because they require higher temperatures to kill both the clostridium botulinum bacteria and the spores that may remain. The pressure canner heats the two to three inches of water that the jars will sit in to 240° F, effectively killing everything in the jar. Make sure to follow the instructions that come with your canner or buy an updated book since rules change as we learn more about bacteria.

Foods high in acids kill off bacteria that would build up in the jar over time, so those foods can be preserved in the boiling-water bath method. This method involves a large cooking pot with a tight fitting lid and some kind of rack to keep the jars from bumping into one another while under the one or two inches of boiling water. The water temperature should be around 212° F. Depending on what is being preserved, the time varies. This method is perfect for tomatoes, fruits, jams, jellies, pickles and preserves.

Choosing the Jars and Lids
Another important thing to consider is the type of jar to use. The best types of jars are the ones made specifically for canning such as Mason and Ball jars. Any other type of jar should not be used because they will not seal properly. These jars are also made to withstand the high temperatures sustained in the canning process. They are reusable for as long as they are in good condition.

Most canning jar lids come in two pieces: one flat piece with a rubber seal and the ring that screws down on the top. The ring can be reused as long as it is cleaned well and remains rust-free. The flat lids with the rubber seals, however, cannot be reused.

Find a Local Cannery
Local canneries can help you in your canning quests. There are approximately 27 canneries in Georgia, but there are three nearest to the mountains: the Dawson County Cannery, Gilmer County Cannery and the Blue Ridge Cannery. The people there can help you preserve your garden and teach you how to recreate it in your own home.

Whether your food was canned over a roaring fire or on an electric range, the satisfaction of the seal popping as you open a new can is the same. So save some time and money this year and enjoy the fruits of your labor year-round.

To visit these local canneries, see the information below.
Blue Ridge Cannery - 811 Summit Street, Blue Ridge, GA 30513. Phone: (706) 632-0208.
Dawson County Cannery 205 Allen Street, Dawsonville, GA 30534. Phone: 706-265-0153.
Gilmer County Cannery 408 Bobcat Trail, Ellijay, GA 30540. Phone: (706) 276-5095.

Candy Apple JellyCandy Apple Jelly

Not only is it beautiful to look at, but it tastes like fall all year round! This recipe for cinnamon flavored jelly is one of our favorites. It can be used as a gift during Christmas or as a treat for breakfast year-round. Use either jelly jars or pint jars. Keep an extra sterilized dozen handy just in case you make more than intended.

4 c. apple juice
½ c. red-hot candy
1 (1.75 oz.) package powdered fruit pectin
4 ½ c. sugar

In a large pot, combine apple juice, candy and pectin. Over high heat, bring to a full rolling boil, stirring constantly. Stir in sugar and return to boil. Boil for 2 minutes, still stirring. Remove from heat and skim off foam and undissolved candy. Pour hot liquid into hot jars until ¼ inch from top. Place on lids and process in a boiling hot water bath for 10 minutes.

Green BeansGreen Beans

One of the most popular summer vegetables can be preserved for years if properly canned. There's no substitute for that fresh taste when you pop open one of your own cans and serve it at meals. For years, you'll have people bragging about your great tasting beans!

After buying the picked beans or picking them yourself, clip off the ends with your fingernails and remove all the strings from the sides. Then, break them into approximately 1 inch pieces and set aside. At this point, you can either choose to take them to a cannery and finish the process with the materials they have or you can finish it yourself at home.

Home canning method:

Once all the beans are broken, fill two sinks with water. Rinse them well in one sink, making sure to remove all dirt, bad spots or trash. Dip them from the first sink into the next. Drain the water from the first and repeat the process until the beans are clean. Then, heat a large pot of water until it's a rolling boil. Put the beans in and blanch them for 3 minutes or until they are slightly cooked. Separate beans from water and save water.

Pack the beans tightly in washed and cleaned jars leaving 1 inch head space at the top. Fill with the saved, hot water. Screw the lid and ring on tight. Follow directions on pressure canner to finish canning at home.

Peach Preserves

There's nothing like the taste of fresh peaches to bring back the feeling of summer. This is a simple and easy recipe to keep and multiply. Just make sure if you make larger batches to check the pectin box for exact measurements. Use either jelly jars or pint jars. Keep an extra sterilized dozen handy just in case you make more than intended.
Preserves

12 peaches
4 ½ c. white sugar
2 oz. dry pectin

Have the apple house or your local farmer help you pick out peaches that are almost too ripe for good preserves. Peel, pit and chop them. Then crush 1 cup in the bottom of a large saucepan. Add remaining peaches and set pan over medium low heat. Bring to a low boil and cook for 10 minutes. Pour peaches into a bowl and set aside. Measure 6 cups and put back into pan. Add sugar and bring to boil over medium heat. Stir in pectin and boil for 1 minute. Remove from heat and transfer to sterilized jars. Process in hot water bath for 10 minutes. Let cool and stand for 24 hours.

Apple Butter

7 ½ lbs. apples
4 c. sugar
2 tsp. cinnamon
¼ tsp. cloves
¼ tsp. salt

Peel, core and finely dice apples. Place in a slow cooker over medium heat. In a medium bowl, mix sugar, cinnamon, cloves and salt. Slowly pour it over apples and mix well. Cover and cook for one hour on high heat, stirring occasionally. Reduce to low heat and cook for another 9 hours, continually stirring until mixture is dark brown and thick. Uncover and cook another hour to thicken if needed. Then, pour into sterile jars, leaving 1 inch head space. Wipe rims with sterile cloth and cover with lid and screw ring. Process in a boiling hot water bath for 5-10 minutes until lids pop down.