The Lost Art of Canning
by Kristina Arnold,
owner of Cocina del Mundo
Canning is something that seems to be slipping away as the
next generation moves in. Growing up in
a home with a garden even seems rare.
Home made food has almost become a novelty since grocers have everything
anyone could need.
But the taste of home grown tomatoes in the middle of winter
is something everyone should savor. From
December until May America dreams of BLTs, fresh tomatoes with basil, and salsa.
Canning tomatoes are an easy way to preserve the flavor for
the entire winter. Farmer’s markets can
even provide the tomatoes for people who do not have a garden. Certain varieties of tomatoes are a high acid
food which can be heat processed in glass jars.
Home canning may seem like a daunting task but if you know the basic
rules canning is easy.
Lids need to be bought new for each use. The rubber is usually only good for a
one-time use. Canning
with the hot water bath is a simple process: cleaned, sterilized (boiled) jars
are filled with hot high-acid food. The jar rim is wiped clean. A hot, boiled
new lid is placed on the jar. And a clean ring is screwed firmly onto the jar.
The filled jars are then placed carefully in the boiling water bath of the
canning kettle and settled into an individual place on the wire rack. When
filled, the water level needs to be one to two inches above the top of the
tallest jars. Bring the water to a
rolling boil and keep jars covered with water for 30-45 minutes depending on
the product being canned. As a general
rule I process all tomato products for 30 minutes after the water returns to a
boil.
At the end of the processing time each jar is carefully
lifted out and placed on dry folded towels where sealing will occur as the jar
cools. Usually you can hear the loud, musical ping as each jar seals. (I’ve
noticed that my wide-mouth jars seal first). Leave the jars alone until they
are cool.
(Canning tomatoes may require the addition of salt and/or a
touch of vinegar depending on the acid levels.) Drop the tomatoes in boiling water for a
minute, and then dunk them in an ice bath. Doing this makes the tomatoes easy
to peel, the skins just slide off.
Cut off the stems and dice the tomatoes. Bring the diced tomatoes to a boil.
Pour the tomatoes in the jars. Run a knife along the inside
of each jar to get rid of air pockets. Add
½ tsp. salt to each jar.
Salsa has become very popular within the past few years; I
have experimented with over 100 different recipes. Canning salsa is a bit more complicated than
tomatoes. With the addition of other
ingredients salsa becomes less acidic. Vinegar
or processed lemon juice need to be added to bring the acid levels back up so
you can successfully can your salsa.
Below I have included a recipe for a simple salsa. I think this is my favorite; I just vary the
amount of chile peppers depending on my mood.
Eat on eggs, or with chips.
Fresh Tomato Salsa
3 medium sized tomatoes diced
¼ cup minced onion
1 tsp minced garlic
1 jalapeño minced (less for milder salsa)
1 tsp. minced fresh cilantro
1/8 tsp. cumin powder
½ tsp. salt
1/8 tsp white vinegar
Stir together all ingredients and let sit 1 hour before
serving. When canning prepare the above,
bring to a boil, and then can.
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