Myths about Canning

Wednesday, 09. October 2019

Myths about Canning

Say what you will- there is just nothing as satisfying as a pantry full of food you're canned yourself! Canning is one of the best ways to preserve fruits, vegetables and other goodies for a long time. Enjoy your favourite garden foods all year round! When you're getting started, it is hard to separate the myths from the truths about canning. Here are a few we have debunked:

Myth: Anything that can be canned, can be preserved at home

That's wrong. Basically, any canned food you find in the supermarket could be canned at home, but some types of food need special procedures for canning that cannot be duplicated at home. One good way to get learn where you can start is to get a book about canning.

Myth: Vacuum sealing = safe

When you heat canning glasses, the heat expands so that the air outside of the glass, When it cools, no air is left inside, creating a vacuum. This does not mean that all the ingredients have been sterilized. For this reason, it is very important to follow the cooking times on a recipe so you can be sure that your food is sterile.

Myth: The oven is suitable for canning.

That is not right. The temperature of an oven cannot be measured as the temperature of boiling water can. In an oven, the heat is transferred through the air (rather than through the water, in a pot). Not only does it take longer for heat to penetrate inside the jars, but you can't be sure all of the ingredients have been cooked long enough to kill bad bacteria. For this reason, it is better not to use an oven to can.

Myth: Turn your glass over to sterilize the lid

Turning the glasses upside down ensures that the lids are sterilized by the hot preserves. It is possible that this could sterilize the lids, but it could also interfere with the vacuum you formed. It is better to boil the lid before canning so you know for sure it is sterile.