is a great way to be certain that you have all the equipment you will need, and that you are using the techniques properly. Do your jars seal? It is also a good way to experience the sounds that both a water-bath and pressure canner make.
Use recipes from reliable sources or ones that you’ve made successfully before. Follow your recipe to the letter. Don’t substitute ingredients, adjust quantities, or make up your own food combinations. Improvisation and safe food preservation aren’t compatible. It is important to know that when canning, you can’t double your recipe. If you require more than what the recipe yields, make another batch. Always use the size jars that are recommended in the recipe as well. Trying to use a larger or smaller jar may throw off the yield and final result.
Now you’re ready to take your food to its final destination in the preservation process. Whether you choose canning, freezing, or dehydrating, proceed down your canning and preserving road with confidence.
Chapter 2
Gathering Your Canning and Preserving Gear
IN THIS CHAPTER
How many times have you heard the phrase, “Use the right tool for the job”? At no time is this truer than when you’re canning and preserving. Most of the items discussed in this chapter won’t break the bank, but they will make your canning and preserving tasks more efficient. The faster you process your fresh ingredients, the better the quality and flavor of your final product.
In this chapter, you find a list of the tools and utensils you need to complete your tasks. Some tools, like a jar lifter or a lid wand, are only used for canning. Other tools, like pots, pans, and knives, are used throughout the year for everyday tasks. Purchase good-quality tools and equipment; their quality and durability will pay for themselves many times over.
Keeping Basic Kitchen Tools at the Ready
The tools that make canning and preserving easier are often the very same tools that are in most well-stocked kitchens. When a recipe recommends a tool for canning, there’s a practical reason for doing so. Using the proper tool for the job decreases the chance of a jar failing to seal or being able to harbor bacteria. It can also reduce the chance of mishaps and injuries.
Essential tools and utensils
If you’re serious about any work in the kitchen, these basic tools are indispensable. Purchase the best quality you can afford. Good-quality items will grow old with you.
Knives: You need three basic knives: a paring knife, a multipurpose knife with a 6-inch blade, and an 8-inch (some people prefer a 10-inch) chef’s knife. When purchasing quality knives, look for two options: stamped or forged blades and blades made of stainless or high-carbon steel (tempered steel knives are no longer the epitome of high-quality cutlery). Ceramic is another high-quality knife, but these high-priced knives are easier to damage than their steel counterparts. Also, if you select knives that are balanced, they will do the work for you. Properly caring for your knives protects your investment. Keep your knives razor-sharp. Store them in a block or a magnetic knife storage strip so they don’t touch each other. Hand-wash them (dishwashers are notorious for being hard on dishes, and knives take the brunt of banging around with the other silverware).
Measuring cups: Accuracy in measuring ingredients is essential to achieve the correct balance of ingredients for canning. There are two types of measuring cups: those for measuring dry ingredients, like flour, sugar, and solid fats, and those for measuring liquid ingredients (see Figure 2-1).Liquid measuring cups are made from glass, plastic, or metal. With glass measuring cups, you can easily see the amount of liquid in the cup.FIGURE 2-1: Measuring cups for dry and liquid food products.
Measuring spoons (see Figure 2-2): These come in graduated sizes from ⅛ teaspoon to 2 tablespoons. Note: Don’t use adjustable measuring spoons for canning foods; they move too easily and could give the wrong measurement.FIGURE 2-2: Some essential tools for canning. To avoid having to stop and clean your measuring spoons whenever you measure the same amount of wet and dry ingredients, have two sets handy, one for dry ingredients and the other for wet ingredients.
Spoons: You need at least a couple of cooking spoons made of nonreactive metal (like stainless steel) that won’t change the taste of acidic foods they come in contact with. Some choices for nonreactive metals are stainless steel, anodized aluminum, glass, or enameled cast iron. You can also use an assortment of different-sized wooden spoons and spatulas (see Figure 2-2).
Rubber spatulas (refer to Figure 2-2): These are available in a variety of colors and sizes, from flat to spoon-shaped. Use heat-resistant spatulas for cooking items containing sugar. Check that the end does not easily come off the handle, a common problem with less-expensive spatulas.
Tongs: Tongs are handy for all types of kitchen chores, especially moving large pieces of food into and out of hot water. Try the spring-loaded variety in different lengths. Don’t overlook a locking mechanism; it keeps the tongs closed when you’re not using them.
Ladle: Use a ladle that’s heatproof with a good pouring spout.
Potholders: Protect your hands from hot items. Have twice the number of potholders available than you think you’ll need. Potholders often get wet during canning. Have enough on hand so that you don’t have to use wet potholders. Heat quickly transfers through a wet potholder (in the form of steam), causing a severe burn. If you can find them, silicone potholders work exceptionally well, even against steam.
Kitchen towels and paper towels: Use these for cleaning your jar rims and as pads for your cooling jars.
Graters: A box grater (refer to Figure 2-2) gives you four or more options for shredding and grating. A microplane grater (see Figure 2-3) is an updated version of a rasp (a woodworking tool) that’s perfect for removing the zest from citrus fruit.
Zester (see Figure 2-3): Before the microplane grater, a zester was the tool for removing citrus fruit zest (just the skin without the bitter white part). It’s still an asset when you need a small amount of zest (a teaspoon or less), but for larger amounts, use a microplane grater.FIGURE 2-3: Microplane grater and zester.
Scissors: Use scissors instead of knives to open food packages. Avoid cross-contaminating bacteria by washing your scissors after opening meat packaging.
Timer (refer to Figure 2-2): Choose a timer that’s easy to read, easy to set, and loud enough to hear if you leave the room. Consider getting two to ensure accuracy. Your smartphone has an easy-to-read (and loud) timer!
Waterproof pens and markers: You can use these to label freezer items, and filled jars of canned or dried foods. Label everything as soon as it is ready. Don’t rely on your memory. Select pens and markers that don’t rub off.
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