Can it like your grammy did.

Can, preserve, jam...whatever your choice of word, it's an old skill that has a sense of nostalgia. It brings to mind images of heavy laden trees, abundant harvests, kitchens full of people, long days of work and a glowing sense of satisfaction at the end of it.

I didn't grow up with my grammy's around. But I did inherit their names. Maybe this connection with the past is what compels me towards everything old. I hear stories from friends about their grandma's old canning gear and I wonder how I can find me one of those ladies to adopt and convince to pass me on such treasures. I also hear about various grandma-canning-techniques that leave me wondering how many other old school (sometimes questionable) methods are out there.

In my endeavour to learn more about canning, my two most overused resources have been 1. the internet, and 2. those who are further along this canning journey. As a person who likes to research well before doing and have a clear handle on what's involved, such resources have been invaluable.

As I've clicked along online, I have found American based sites to be the most useful. There is a long and rich history of canning in a country where the seasons are more distinct than my home, as well the ever-present guidelines around canning methods courtesy of the U.S. Department of Agriculture.

As I've collected jars and inspected old lids, googled places to buy new ones and started experimenting it has been great to have others around with their recipe books and useful insights (thanks Lucy!).

So, while there are a number of steps involved with 'canning', there is plenty of good information out there. Recently, the Kitchn posted a list of 5 great canning websites, including Food in Jars, Punk Domestics and National Center for Home Food Preservation (we don't have anything like that do we?!).

It pays to have your basics down pat though because there are many books and online 'recipes' that will lead you astray in your canning technique if you don't know better. Some of the basics include: Sterilising equipment (in boiling water for 10 minutes); using new or very good condition lids* (that means no odours, stains or damage to the seal); making sure you are using the right ingredients to make it safe (i.e. following a trusted recipe); water bathing your preserves for the right amount of time (this varies according to ingredients) and ensuring that your lids have sealed properly.

In the end, I think it's about making informed decisions and having a basic yet solid understanding of the concepts and principles around how canning works. If you are after local information, resources, equipment and people to ask questions of, Green Living Australia are based in Underwood, Logan City. They sell new lids, fancy canning tongs (that save you from scalding yourself with boiling water) and lots of other DIY things for your urban homestead.

As there are a few steps to the canning process, I'm thinking that I will do a series of posts on the finer details. What do you think?

How have your canning experiments gone? Do you have a favourite thing to can?


*Some people would say to never re-use lids. This is where we all make varying choices. The frugal and quite safe response is to inspect these lids VERY carefully then make your decision. I would never sell preserves with lids that have been re-used. Others would say just to keep such lids for storing non-preserved or dry goods...fair call when jars are one of the most versatile objects in your kitchen!