The Practicality of Pickling & Preserving
Simple Canning for Beginners
Words by Kayla Butts Photo by Rachel Benavides
Most of us think of canning as an archaic undertaking reserved for food manufacturing companies, enthusiastic backyard gardeners, and our great Aunt Ida. However, this process that some consider an overzealous time suck has assumed a life-sustaining role throughout most of civilized human history.
Romans made their own fermented cabbage during Alexander the Great’s reign, fish have been salted and stored in China since 3500 BC, and Napoleon Bonaparte fed his starving soldiers using methods similar to modern day canning.
Fast forward to today’s climate of social and political unrest, volatile markets, and an increasing cost of goods, all of which have created what some believe is a perfect storm leading us towards doomsday. Few skills will equal survivability during a zombie apocalypse like knowing how to safely store foodstuffs. Regardless of this unlikely scenario, knowing how to preserve food is turning out to be a tasty and cost-effective skill.
It’s best to keep food prep simple. Jelly, pickles, and canned tomatoes are the trifecta for canning. This larder fodder is difficult to screw up and can be made in less time than it takes for a trip to the grocery store itself.
However, despite being a long-standing convention, the dangers of faulty canning can be irksome. Improperly canned food can house harmful microorganisms: bacteria called Clostridium botulinum. The good news is that bacteria tend to have difficulty proliferating in acidic conditions without exposure to air. Safe canning practices include adding a source of acid, such as vinegar, lemon juice, or citric acid. Further, remove air from canned goods by running a non-reactive plastic knife or spatula in between the food and the side of the jar. And remember that any suspect canned goods, peculiar in color, smell, or texture, should be thrown out.
Having pickled deliciousness in the cupboard that will store for months makes for easy access when craving a quick snack or a simple grab for when unexpected guests arrive. Be it today or five centuries ago, machete brandishing zombie assassin, or dear Aunt Ida, canning is as undeniably utilitarian skill that shows no sign of going out of fashion. It may be time to invest in that pressure canner (and maybe a small arsenal to fight the walking dead).
Quick & Crunchy Pickles
Makes: 4 quarts
Prep time: 25 minutes
Cook time: 7 minutes
Ingredients:
- 2 lbs. pickling cucumbers, such as Kirby
- ¾ c. distilled white vinegar
- ½ c. apple cider vinegar
- 1/3 c. granulated sugar
- ¼ c. kosher salt
- 6 garlic cloves, peeled & left whole
- 1 ½ t. peppercorns, whole
- 1 ½ t. mustard seeds
- 1 bunch fresh dill, separated into sprigs
Directions: Slice, spear, or leave cucumbers whole, as desired. In a medium sauce pan, heat vinegars, sugar, and salt over medium heat. Stir solution and remove from heat once sugar and salt dissolve.
Place cucumbers, garlic, dill, peppercorns, and mustard seeds in quart jars. Cover with vinegar solution, leaving a one inch space at the top of the jar.
Refrigerate pickles for up to three months, or process for 15 minutes in a pressure canner.
Easy-Peasy Strawberry Jam
Makes: 6 half pints
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 3 lbs. fresh strawberries
- 4 c. granulated sugar
- ¼ c. bottled lemon juice, plus two seeded lemon wedges
- 1 pinch salt
Directions: Prepare strawberries by rinsing, removing stems, and roughly chopping them. In a large pot, combine all ingredients over medium heat. Stirring frequently and mashing berries with the back of your spoon, bring mixture to boil and continue to cook for 3 additional minutes, until thickened (approximately 20 minutes total). Remove lemon wedges from the jam and skim off foam from the top (if desired). Transfer jam to clean, sterilized jars, leaving about ½” head space at the top of each jar.
Prepared jam can be stored in the refrigerator for up to two weeks or at room temperature for six months if processed for 10 minutes in a pressure canner. Discard any jars that have not sealed within 24 hours.
Savory Stewed Tomatoes
Makes: 2 quarts
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
- 5 lbs. fresh tomatoes
- 2 T. olive oil
- 2 T. butter
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 stalk fennel, chopped
- 4 cloves garlic, minced
- 1 ½ t. salt
- ½ t. red pepper
- 1 t. citric acid (or 2 T. bottled lemon juice)
Directions: Fill a large pot with water at least 4” deep and place over high heat. After removing their stems, rinse the tomatoes and cut a large superficial “X” into each tomato’s skin. Once the water is starting to boil, cook each tomato for 1-2 minutes and remove with a slotted spoon, transferring to a second pot of cold water. Peel tomatoes and cut them into quarters.
In a large pot, heat olive oil and butter over medium heat. Once the butter has melted, add onion, bell pepper, and fennel. Cook for 5 minutes, until fragrant and starting to become translucent. Add garlic and cook an additional 30 seconds. Add tomatoes, salt, red pepper, and citric acid/lemon juice. Cook for 10 minutes, stirring frequently, until tomatoes have broken down. Transfer stewed tomatoes to clean, sterilized jars.
Store tomatoes in the refrigerator for up to two weeks. To can, process in a boiling water canner for 35-45 minutes. Discard any jars that did not seal after 24 hours.
