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th ei fp .c a Th e IF P -H al to n H ill s | T hu rs da y, Ju ly 9, 20 20 | 16 Summer Homeowners guide WINDOWS & DOORS VISIT OUR SHOWROOM: 11 MOUNTAINVIEW ROAD N., GEORGETOWN, ON L7G 4T3 905-873-0236 www.buy-wise.ca + + Though fermenting, a food process almost as old as food itself, has come in- to fashion in recent years, canning and preserving is a straightforward and en- joyable way to enjoy local seasonal fruits and vege- tables year-round from ei- ther your home garden or from a local farmer's fields. As an added bonus, pre- serving the fruits or vege- tables at home allows for a level of control over the end product that's just not pos- sible commercially. While the process, and the risk, might seem daunt- ing at first, the steps are straightforward and have been followed for hundreds of years. Home-preserved goods also make great, unique, gifts. The following is the es- sentials-only guide to can- ning, using the water bath method, starting at the point where you've pre- pared your produce for preservation. This method can be used for canning fruits, but to can vegetables safely, they must be processed us- ing a pressure-canner. WHAT YOU NEED JARS AND LIDS • 125 mL, 250 mL, and 500 mL -- usually used for jams and jellies • 500 mL, 1L, and 1.5L -- usually used for pickles, relishes, fruits, vegetables, and sauces • Note: Only use jars de- signed for home canning • Use new, never used, self-sealing lids to ensure a good seal CANNING TOOLS • Canning funnel • Ladle • Jar lifter • Tongs • Lid lifter • Canner (a large pot) • Electronic timer PREPPING Inspect jars for nicks, scratches, and uneven rims that might prevent a proper seal or break. Wash jars and lids with hot, soapy water and rinse with hot water. While dish- washers can wash or sani- tize jars, they're not reli- able enough to sterilize for canning. Sterilization requires boiling temperatures of 100 C. TIP: To prevent hard water film on jars, place a crumpled piece of alumi- num foil in canner water. Otherwise, remove hard-water film or scale on jars by soaking in a mix- ture of half a cup of vinegar and eight cups of water for a few hours. STERILIZING As most preserves are processed for 10 minutes or more, sterilization is no longer necessary. You may still choose to sterilize jars before filling for extra insurance against spoilage. To sterilize: place jars upright on rack in boiling water canner. Cover with hot water and bring to a boil over high heat. Boil for 15 min- utes and leave in water un- til ready to use. FILLING AND PACKING Fill only the number of jars you can process in one canner-load at a time. A canning funnel is handy for filling jars and prevents rims from getting sticky. After filling one jar, FOOD AND DRINK THE ESSENTIALS-ONLY GUIDE TO CANNING PRESERVES ONCE YOUR FRESH FRUITS OR VEGGIES HAVE BEEN PROCESSED, CANNING IS THE NEXT STEP TO MAKE THEM ACCESSIBLE YEAR-ROUND FOODLAND ONTARIO This year's canning proceeds include caraway pickled beets and peach chutney. John Stewart photo See - page 17 Stay Inside. Stay Informed. As the COVID-19 pandemic continues to unfold, we will be making some changes to our website and newsletter. In regards to Canada's federal government advising against all unnecessary travel, we will not be promoting any flights, travel deals and travel packages until further notice. But, just because our travel deals have been put on hold, our team is dedicated to providing YOU, our amazing subscribers, with inspiring and informative blog content during this time! If you haven't done so yet, please sign up for our weekly newsletter so we can keep you up to date! Please Visit Travelalerts.ca for fresh travel content, exclusive tips and more!