Summer and fall are the perfect seasons to take advantage of local fruit and vegetable harvests—fresh, seasonal produce that’s inexpensive and perfect for canning. Enjoy your canned products all year-round: jams, purees, ketchups, chutneys, relish, etc. Plus, it’s a great opportunity to get the kids involved in a comforting tradition!

Sterilizing Mason jars in boiling water

A simple technique when it comes to canning is the boiling-water technique. It’s the ideal technique for recipes with relatively high acidity (with a pH lower than 4.2), such as: 

• rhubarb;
• blueberries, strawberries, raspberries, and blackberries;
• apples;
• cherries, peaches, and pears;
• tomatoes;
• vinegar-steeped condiments, such as relish and pickles.

Instructions: from sterilizing to storing

• Sterilize the jars by placing them on the canning rack inside the large pot. Let them sit in low-boiling water for 5–10 minutes.
• The lids should be new to ensure proper sealing. They should be soaked in hot non-boiling water before use.
• Once you remove the jars from the water, let them dry. Next, fill them, leaving a 1 cm (½ in.) space, using a non-metallic funnel. Wipe the edge with a clean, damp cloth if necessary.
• Remove the air bubbles with a non-metallic utensil (a metal utensil, such as a knife, could cause the glass to be more fragile).
• Remove the lids from the water with the help of a magnetic lid wand and place them on the jars.
• Close the jars with their rings without overtightening.
• Immerse the jars in boiling water for at least 15 minutes.
• Remove the jars from the water with the help of a canning jar lifter and let rest for 24 hours. The lids should be depressed and make a small popping noise: this is the sign that the jars are well sealed.
• The jars can be stored for one year in a dark, dry, cool place.

In this video, Ricardo clearly explains the canning process, one step at a time.

The pressure-cooker technique

When it comes to safely canning low-acid foods or recipes (a pH of approximately 4.6 or higher), you should opt for the pressure-cooker technique. This technique destroys any Clostridium botulinum bacteria, which is responsible for botulism, thanks to an employed pressure of 69 kPA (10 lbs.), which allows the food to reach an internal temperature of 116°C (240°F). For the sterilizing, filling, and storing steps, please refer to the boiling-water technique above.

There are many pressure-cooker models available on the market, so it’s important to follow the manufacturer’s instructions when canning. Also, Presto-type cookers are not generally designed for canning, as they don’t allow you to attain or maintain the right pressure. 

Here are a few low-acid foods that should be sterilized in a pressure-cooker:

• squash, pumpkin, celery, cauliflower, green peas, asparagus;
• rice, corn, beans;
• meat and fish, cooked dishes (sauces, stews, soups, etc.).

What about pickled vegetables? They can be sterilized using the boiling-water technique, seeing as this technique will sufficiently acidify your pickled vegetables.

Pickled vegetable recipes

Here are a few pickled vegetable recipes (and one salsa recipe) that can be sterilized using the boiling-water technique.

And to inspire you even more, here are a few winning combo ideas:

Fruits et légumes en pot : pensez aux « moches »!

Parfois croches, déformés et bizarrement colorés, les fruits et légumes dits « moches » ou « imparfaits » n’en sont pas moins délicieux une fois mis en conserve! Cuisinez-les également en potages, muffins et purées et laissez-vous surprendre par leur grande polyvalence.

À L’INTÉRIEUR, ILS SONT BEAUX.