Canning & Preserving: How to Extend the Life of Your Local Produce

As summer winds down and fall approaches, it’s the perfect time to start thinking about how to make the most of your local produce. One of the best ways to extend the life of fruits and vegetables is through canning and preserving—practices that allow you to savor the taste of your garden well into the colder months.

Here at Farmview Market, we believe in maximizing the bounty of each season, and canning is one great way to do just that.

A Brief History of Canning & Preserving

The practice of canning and preserving food has roots that stretch back centuries. The idea of preserving food in airtight containers began in the early 1800s when French chef Nicolas Appert invented a process for sealing food in glass jars, which later evolved into modern-day canning. During the 19th and early 20th centuries, home canning became a vital skill for families looking to store their harvest through long winters.

Today, people turn to canning and preserving to reduce food waste, control ingredients in their food, and maintain a connection to traditional practices. It’s also a wonderful way to preserve the peak flavors of the season and enjoy them all year round. There’s something incredibly satisfying about opening a jar of homemade jam or pickled vegetables, knowing it was made with your own hands.

The Basics of Canning & Preserving

Canning and preserving may seem like daunting tasks, but with the right tools and a little know-how, they’re actually quite approachable. The two most common methods of canning are water bath canning and pressure canning, each suitable for different types of foods:

• Water Bath Canning: Ideal for high-acid foods like jams, jellies, fruits, and pickles. This method involves submerging jars of food in boiling water to kill bacteria and seal the jars.
• Pressure Canning: Necessary for low-acid foods like vegetables, meats, and soups. Pressure canning heats jars to higher temperatures to safely preserve these foods.

Other preserving techniques include freezing and dehydrating, which can be just as effective, depending on the type of produce you have and how you plan to store it.

Basic Canning Tutorial

Here’s our simple step-by-step guide to help you get started on your canning journey:

1. Gather Your Supplies: You’ll need canning jars, lids, a large pot for water bath canning (or a pressure canner for low-acid foods), and of course, your fruits or vegetables.
2. Sterilize Your Jars: Sterilizing your jars is crucial to ensure food safety. Boil the jars in water for about 10 minutes to sterilize them before use.
3. Prepare Your Produce: Wash and cut your fruits or vegetables, and prepare them according to your chosen recipe. You might add sugar or brine, depending on whether you’re making jam, pickles, or canned vegetables.
4. Fill the Jars: Pack your produce into the jars, leaving about 1/2 inch of space at the top to allow for expansion during the canning process.
5. Seal & Process: Place the lids on the jars and tighten the bands (but don’t overtighten). Submerge your jars in boiling water for water bath canning or follow the manufacturer’s guidelines for pressure canning.
6. Cool the Jars: Once processed, carefully remove the jars and set them on a towel to cool. As they cool, you’ll hear a “pop” as the lids seal.
7. Store: After the jars have cooled and sealed, store them in a cool, dark place. Properly canned foods can last up to a year or longer.

Whether you’re just getting started with preserving or are a seasoned canner, there’s always more to learn. Stop by Farmview Market to pick up the best local produce for your canning projects, and if you have any questions, our team is here to help you. Let’s keep those seasonal flavors alive all year long!