PRESERVE CUCUMBER

 Preserving cucumbers

 Preserving cucumbers through canning is a great way to enjoy their crispness and flavor year-round. Here’s a step-by-step guide on how to can cucumbers, specifically for making pickles.

Step-by-Step Guide to Canning Cucumbers

Materials Needed:

1. Fresh cucumbers (pickling cucumbers are best)
2.  Canning jars (pint or quart size)
3. Lids and bands
4. Water
5. Vinegar (5% acidity)
6. Salt (pickling or kosher salt)
7. Sugar (optional, for sweet pickles)
8. Spices (dill, garlic, mustard seeds, etc.)
9. Large pot
10. Canning funnel (optional but helpful)
11. Ladle
12. Jar lifter
13. Clean towels

 Step 1: Prepare Your Jars and Lids

1. *Sanitize Jars*: Wash your canning jars and lids in hot, soapy water. Rinse thoroughly. You can also run them through a dishwasher. For extra sanitation, keep the jars in a pot of simmering water until you’re ready to fill them.

2. *Prepare Lids*: Follow the manufacturer’s instructions for preparing the lids. Usually, this involves simmering them in hot (not boiling) water for a few minutes.

Step 2: Prepare the Cucumbers

1. *Wash Cucumbers*: Rinse the cucumbers under cool water to remove any dirt.

2. *Trim Ends*: Cut off the blossom end of the cucumber (the end opposite the stem) to prevent spoilage.

3. *Cut Cucumbers*: Depending on your preference, you can slice the cucumbers into spears, chips, or leave them whole if they are small enough.

### Step 3: Prepare the Pickling Brine

1. *Combine Ingredients*: In a large pot, combine equal parts of vinegar and water. For example, use 2 cups of vinegar and 2 cups of water.

2. *Add Salt and Sugar*: Add salt (typically 1 tablespoon per cup of liquid) and sugar (optional, to taste) to the brine.

3. *Add Spices*: You can add spices like dill seed, mustard seed, garlic cloves, and peppercorns to the brine for flavor.

4. *Heat the Brine*: Bring the solution to a boil, stirring until the salt and sugar dissolve.

### Step 4: Pack the Jars

1. *Fill Jars*: Using a canning funnel, pack your cucumbers into the hot jars, leaving about 1/2 inch of headspace at the top.

2. *Add Brine*: Pour the hot pickling brine over the cucumbers, again leaving about 1/2 inch of headspace.

3. *Remove Air Bubbles*: Use a non-metallic spatula or a chopstick to gently slide around the inside of the jar to release any trapped air bubbles.

4. *Wipe Jar Rims*: Clean the rims of the jars with a clean towel to ensure a proper seal.

## Step 5: Seal the Jars

1. *Apply Lids*: Place the prepared lids on top of the jars.

2. *Screw on Bands*: Screw the canning bands onto the jars until they are fingertip-tight (do not over-tighten).

### Step 6: Process the Jars

1. *Prepare Water Bath*: Fill a large pot or canner with water and bring it to a simmer. Make sure the water is deep enough to cover the jars by at least an inch.

2. *Process Jars*: Carefully lower the filled jars into the water bath using a jar lifter. Process pint jars for about 10-15 minutes (quart jars may need 15-20 minutes).

3. *Adjust for Altitude*: If you are at a high altitude, you may need to adjust the processing time (typically by adding additional minutes).

### Step 7: Cool and Store

1. *Remove Jars*: After processing, carefully remove the jars from the water bath and place them on a clean towel or cooling rack.

2. *Let Them Cool*: Allow the jars to cool completely for 12-24 hours. You should hear a popping sound as the lids seal.

3. *Check Seals*: Once cooled, press down in the center of each lid. If it doesn’t pop back, the jar has sealed properly. If it pops back, it didn’t seal, and you should refrigerate that jar and use it first.

4. *Label and Store*: Label the jars with the date and type of pickle. Store them in a cool, dark place. 

Step 8: Enjoy

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RED BEETS CANNING

 Simple Canning of Red Beets

To be very honest few years ago I did not like beets but one day my mother told me there are so many benefits of beets. Then I did research on google and came to know beets are very good for health and then I decided to can them and eat whenever me and my family want. Here I am going to mention some benefits of beets.

Benefits:

There are some benefits of beets

1) Lower Blood pressure 

2) Improve digestive system

3) Help to improve the mental health

4) It also has anti-cancer properties 

5) Help to lose weight

6) It helps to reduce birth defects 

7) it helps to promote bone health 

8) It helps to boost immune system 

Step By Step Process Direction:

Ingredients 

1) Fresh beets

2) Canning salt(optional) 

Supplies

1) Pressure canner

2) Canning jars

3) Jars lifter and funnel

4) Canning seal and canning rings

5) Bowls

6) Towels

7) Sharp knife 

8) Large pot

9) Large spoons

Let's start the procedure

1) First you have wash the beets and then keep the taproots and also leave some stems because its help to maintain the color.

2) Put the beets in boiling water for 30 to 50 minutes.

 

3) when you see beets are cooked then put them in cold water bowl.

4) Remove skin, stems and top roots.

5) Cut the beets in small size pieces.

Prepare jars:

1) Add 1 tsp per quart canning salt into the jars.

2) Pack the beets into the hot canning jar and leave 1- inch head space. 

3) Remove air bubbles from the jars by using any plastic utensil.

4) Add boiling water into the jars to cover the beets and leave 1-inch headspace. You can use kettle to add the into the jars.

5) wipe the jars rims before fix the lids.

Process in pressure canner:

Put all jars in the pressure canner and wait for 30 to 35 minutes

And here is our beets canning jars are ready.

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CANNING OF CORN

 CORN CANNING

My brother love corn in wrap and other some recipes. Some people freeze the corn to preserve them and some people store then by canning. But in both ways home preserve corn taste better than the store-bought sweet corn.

How To Corn Canning

Ingredients:

1) Fresh corns

2) Salt ( It's optional but most of the people add canning salt to enhance the taste)

Supplies:

1) Pressure Canner. 

2) kettle for boiling the water.

3) Large Stockpot.

4) Sheet or bucket for catch the corn kernels.

5) 2 girls or boys for husk corn( it's optional but it's a time saver).

6) Jars, seals and rings.

7) Canning funnel, jar lifter and lid lifter

8) Ladle and bubble tool

Procedure:

1) Start to boil your water

2) Put corns in the boiling water for 2-3 minutes and then remove.

3) Cool them immediately in the sink or in a cold water bowl.

4) Do not cook the corns fully. Just blanch them because this is a easier way to cut  the corns cob.

5) Cut the kernels from the cob. It's a little bit messy task but try to don't make your kitchen messy and you can cut kernels outside of the kitchen.

6) before cutting make sure cobs will be cold fully.

7) You can use the sheet to catch the kernels but you can also use a large flat dish.

8) Use electric knife because it works good.

9) Corn stripper is also so good to cut off the kernels from the cob. You can save your time by using corn stripper.

10) After this, go for get ready your pressure canner and canning jars.

11) Add salt in the jars (1 tsp for per quart).

12) Pack the kernels in the clean jars.

13) Fill the jars, be sure corns corns cover with boiling water, leaving 1-inch headspace and then wipe the rims of your jars.

For canning the corn you can use both methods( Hot pack or Raw pack).

Hot pack: 

Cook for 5 minutes then pack in jars, top off with cooking water, leaving 1- inch headspace.

Raw pack: 

Pack lightly into the hot jars. Add boil water and leave 1-inch headspace.

14) Finally add screw bands, place the lids on the jars and then place in pressure canner.

 Pressure canner process:( Hot/Raw)

• For Quarts: process for 1 hour 30 minutes.
• For Pints: process for 50 to 55 minuities.  

Be sure your pressure canner work properly.

Here our corns cans are ready

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GREEN BEANS CANNING

 Green Beans are one of my favorite vegetables that's why one day I decided to can the green beans through this I can eat beans any time/month of the year. I will not wait for the seasons of beans. So, I decided to share my canning procedure with you guys through this you can also can the green beans. In my this post I include the step by step pressure canning instructions. Let's start the procedure.

 Step by Step Canning Directions

Before starting the procedure one thing I must be clear here pressure canning is more safe for canning the green beans as compare to water bath canning.

So, you need 13 or 14 pounds beans and 7 quarts jar.

Hot Pack Or Cold Pack

when you canning the Green Beans, You can do them cold packed or hot packed its up to you. This refer to how you pack your jars and cold pack also called "Row pack'' but in cold pack please don't be think its not going under the process. whatever process you select the basic thing is pressure canner will be used.in these days I prefer cold packing because it's little bit easy and fast process.

 

Hot Pack Canning Process

1) Boil the snapped beans for 5 minutes before packing the jars. 

2) Add canning salt into the jars.

3) Then drain the beans and pack into jars loosely.

4) Cover the jars with clean boiling water, leaving 1 inch headspace.

5) wipe the rims of jars, remove bubbles and place on seal and ring.

6) place jars in the warm canner.

Cold Pack Canning( Raw Canning)

1) First clean the jars fully.

2) Snapped the raw beans.

3) No pre-cooked.

4) Pack them down pretty much tightly into the jars.

5) Cover with boiling water, leaving 1-inch headspace. 

NOTE: Whichever method you are using, after filling the jars you must remove the bubbles into the jars. Press the beans tightly to remove the air from the jars.

6) In both methods you use canning salt according to your taste. Some people do not like to add salt but I like to add salt because salt enhance the taste and then remove the bubbles from the jars by using plastic knife and whatever you want.

7) After filling wipe the rims of jars and cover the jars. Before covering with lead must clean the rims of jars first.

8) In the end place the jars in the pressure canner. And set the pressure according to your attitude or according to the mentioned instructions on the pressure canners.

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CANNING TOMATOES

 CANNING TOMATOES: RAW PACK

whenever the starter start the canning the first question come in their mind how to can tomatoes by using water bath canning method or pressure canner method? So, first you must be select water bath canning or pressure canning and then start work. Here in my blog I add water bath canning because its easy and simple for the beginners.

STEP BY STEP DIRECTIONS FOR CANNING TOMATOES:

Canning Supplies For Canning Tomatoes:

• pressure canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• large pot or blancher
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients:

• Tomatoes – Always try to use fresh tomatoes 
• canning salt (its optional)
• lemon juice or citric acid

Start to prepare your jars and get some water in the canner for heating. wash the tomatoes and then dip in hot or boiling water for 30 to 60 seconds or until you see the skins split. when you see its start cooking then immediately remove them and drop them in sink or bowl and put cold water in it.

The next step is peel off skins and let them to cool and after that by the help of knife cut the tomatoes and put in jars. Put lemon juice or critic acid in the jar. 1 tsp lemon juice per pint or 1/4 tsp critic acid per pint. And add salt 1/2 tsp per pint, if desired. 

your jars must be little bit hot while you working with tomatoes for make them hot you can put the jars in sink or in the pan of hot water. Press down the tomatoes until all space fill with juice. This will crush them slightly. Repeat this step until all tomatoes chopped. Remove air bubbles from the jars by use small utensil.

 Don't add water

keep in mind don't add water because these are row packed in their own juice. And if you add water you will change the acidity. 

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DIFFERENT CANNING METHODS:

 Home canning methods

There are two home methods canning.
1) Water bath canning 
2) Canning  with pressure canner 

water bath canning

Water bath canning is a faster, lower temperature preserving process that is for high-acid foods. The acidity of food is VERY important for water bath canning. The acidity kills bacteria which will lead to spoilage and botulism, a rare but deadly disease spread by bacteria. Fruits and vegetables that are perfect for water bath canning include:

• Citrus Fruits
• 
  Fruit juices
• Jams and jellies
• Salsas
• Fresh tomatoes (with added acid)
• Pickles and relishes
• Sauces 
• Vinegar
• Condiments
• Peaches 
• Pears 
• Apples 
• Plums 
• berries 
• fruit butters 

Canning with a Pressure Canner 

Pressure canning is used for low acid foods, meat, and seafood. A pressure vessel is designed to heat the contents of a pan to 240 ° F, effectively eliminating the risk of bacteria. food origin. Foods that are ideal for pressure canning include:

1) Green Beans
2) Potatoes 
3) Meat 
4) Greens
5) Poultry 
6) Dairy Products
7) Sea Food
8) Vegetables 
9) Pumpkins 
10) Beets

 

Needed Equipment For Canning:

Jars

Mason jars and Ball jars fully designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars must be try to not use. Because the mouths of that jars are not appropriate for the sealing lids and that jars are not made for treated the high heat. There are a lot of verities of jars. They have different size some are big with small mouth size and some are small to big mouth size but always try to select that jar which as good tight lid.

Every jars can not be used for home preserving and canning.

Canning Utensils

Helpful items for home canning and preserving:

• Jar
• Jar lid
• Jar lifter: its important for removing the hot jars.
• Jar funnel: it helps in pouring small items and liquid into jars.
• Lid wand: magnetized wand use to remove the treated jar lids from hot water.
• Clean cloths: use to wipe jars, spills and general cleanup.
• Knives: for cutting.
• Narrow, flat rubber spatula: use to remove the trapped air bubbles before sealing jars.
• Timer or clock: for note the food processing time.
• Hot pads
• Cutting board

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THE BASICS OF CANNING FOR PRESERVING FOOD

BASICS OF CANNING

Humans have been storing food for centuries. This is how our ancestors survived the winter when they could no longer harvest in their gardens. Now the question is, the world become change and you can buy almost any type of product at your local grocery store. So why you want to do canning to preserve the food?

 For me, it’s very interesting job. Through this you can save money and it feels good when you open the jars of preserving vegetables, fruits, jams and pickles because you preserve it with your own hands. In some countries like Pakistan, India, Bangladesh and Ukraine its common that women make pickles and different sauces at home and save in jars. In Ukraine people love canning for preserving food they preserve different vegetables, fruits and meat etc.

Whatever your reason for wanting to store food, it's not as difficult as it sounds. Understanding a few basics will keep you on track and keep your food safe.

what is canning?

Canning is an important and safe method of preserving food if done correctly. The canning process involves placing food in jars or similar containers and heating it to a temperature that destroys the micro-organisms that spoil the food. During this heating process, air leaves the pot, and as it cools, a vacuum seal forms. This vacuum seal prevents air from entering the product and carrying contaminating micro-organisms with it.

why canning?

 canning is popular because

1)Its suitable for acidic food

2)Enhance shelf life

3)Prevents contamination 

Benefits: 

there are some other benefits of canning and preserving food

1) Its safe and effective

2) Inexpensive and relative simple process

3) A pantry full of fresh, high-quality homegrown foods

4) Convenience

5) Confidence in the ingredients that go into food preparation.

6) Protect your finances against inflation and rising food costs.

7) Creates a sense of accomplishment and relaxation

8) Having fun

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