Hot Water Bath Canning - Tra- ditional hot water bath canning creates a vacuum within the jar that works to preserve foods. Basically, the food is packed into clean, hot jars that are filled almost up to the top (the amount of headspace between the food and the lid is indicated in the recipe). Then, the filled and sealed jars are processed in a hot water bath for a specified amount of time. When they’re re- moved from the bath, the lids will pop into place as they cool to complete each jar’s vacuum seal. Food canned this way can be stored on kitchen shelves for up to one year, accord- ing to U.S. Department of Agriculture guidelines. Today, with more cooks, garden- ers and foods lovers collectively com- mitted to the revival of the lost art of putting by food, the movement is pick- ing up steam. Canvolution aficionados say that almost half of U.S. canners are now younger than 40.
Judith Fertig is a freelance food writer in Overland Park, KS; for more information visit AlfrescoFoodAnd
Lifestyle.blogspot.com.
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July 2013
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