Canning is a traditional method of preserving food that has been used for centuries. It involves packing food into airtight containers, known as cans or jars, and then heating them to kill off any bacteria or other microorganisms that may be present. This process creates a vacuum seal that prevents new contaminants from entering the container, allowing the food to be stored for long periods of time. The United States Department of Agriculture (USDA) provides guidelines and recipes for canning to ensure that the process is done safely and effectively. In this article, we will explore 12+ easy canning recipes from USDA experts, covering a range of foods and preservation methods.
Introduction to Canning
Canning is a versatile preservation method that can be used for a wide variety of foods, including fruits, vegetables, meats, and soups. The USDA provides comprehensive guidelines for canning, including recipes, processing times, and safety precautions. These guidelines are based on scientific research and are designed to ensure that canned foods are safe to eat and retain their nutritional value. Before starting any canning project, it is essential to familiarize yourself with the USDA’s guidelines and to follow safe canning practices.
Understanding Canning Equipment and Supplies
To get started with canning, you will need some basic equipment and supplies. This includes a large pot or kettle for boiling water, a pressure canner or water bath canner, jars, lids, and bands. You will also need a canner’s guide or a reliable online resource, such as the USDA’s Complete Guide to Home Canning, to provide you with tested recipes and processing instructions. It is crucial to use approved canning jars and lids to ensure a safe and proper seal.
| Equipment | Description |
|---|---|
| Pressure Canner | A large, heavy pot with a locking lid that allows for high-pressure canning. |
| Water Bath Canner | A large pot with a rack that holds jars, used for boiling water bath canning. |
| Canning Jars | Airtight containers made of glass, used for storing canned foods. |
| Canning Lids and Bands | Used to seal the jars, lids are placed on top of the jar and bands are screwed on to secure them. |
Easy Canning Recipes from USDA Experts
The USDA provides a wide range of tested canning recipes that are safe and easy to follow. Here are 12+ easy canning recipes from USDA experts, covering various categories of foods:
- Green Beans: Pack green beans into hot, sterilized jars, leaving 1 inch of headspace. Add salt and water, and process in a boiling water bath for 20 minutes.
- Tomato Sauce: Combine crushed tomatoes, onion, garlic, and herbs in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Pack into hot, sterilized jars, leaving 1/2 inch of headspace. Process in a boiling water bath for 35 minutes.
- Pickles: Slice cucumbers and pack into hot, sterilized jars. Add a brine made from vinegar, salt, and spices, leaving 1/2 inch of headspace. Process in a boiling water bath for 10 minutes.
- Jam: Combine crushed fruit, sugar, and pectin in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Pack into hot, sterilized jars, leaving 1/4 inch of headspace. Process in a boiling water bath for 5 minutes.
- Salsa: Combine diced tomatoes, onions, peppers, and spices in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Pack into hot, sterilized jars, leaving 1/2 inch of headspace. Process in a boiling water bath for 15 minutes.
- Relish: Combine diced vegetables, such as cucumbers and bell peppers, with spices and vinegar in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Pack into hot, sterilized jars, leaving 1/2 inch of headspace. Process in a boiling water bath for 10 minutes.
- Peppers: Pack sliced peppers into hot, sterilized jars, leaving 1 inch of headspace. Add salt and water, and process in a boiling water bath for 20 minutes.
- Carrots: Pack sliced carrots into hot, sterilized jars, leaving 1 inch of headspace. Add salt and water, and process in a boiling water bath for 25 minutes.
- Beets: Pack sliced beets into hot, sterilized jars, leaving 1 inch of headspace. Add salt and water, and process in a boiling water bath for 30 minutes.
- Corn: Pack whole kernel corn into hot, sterilized jars, leaving 1 inch of headspace. Add salt and water, and process in a pressure canner at 10 pounds of pressure for 55 minutes.
- Meat Stew: Combine diced meat, vegetables, and broth in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Pack into hot, sterilized jars, leaving 1 inch of headspace. Process in a pressure canner at 10 pounds of pressure for 60 minutes.
- Chicken Broth: Combine chicken, vegetables, and water in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Pack into hot, sterilized jars, leaving 1 inch of headspace. Process in a pressure canner at 10 pounds of pressure for 20 minutes.
- Vegetable Soup: Combine diced vegetables and broth in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Pack into hot, sterilized jars, leaving 1 inch of headspace. Process in a pressure canner at 10 pounds of pressure for 30 minutes.
What is the safest way to can food at home?
+The safest way to can food at home is to follow the USDA's guidelines and recipes, and to use approved canning equipment and supplies. It is essential to follow safe canning practices, such as sterilizing equipment and jars, using the correct processing times and temperatures, and storing canned foods in a cool, dark place.
What are the most common mistakes people make when canning food?
+The most common mistakes people make when canning food include not following tested recipes and guidelines, not sterilizing equipment and jars, and not using the correct processing times and temperatures. It is also important to avoid overfilling jars, as this can lead to spoilage and foodborne illness.
How long can canned foods be stored?
+Canned foods can be stored for 5 to 10 years or more, if they are stored in a cool, dark place and are not exposed to moisture or extreme temperatures. It is essential to check canned foods regularly for signs of spoilage, such as rust, dents, or swelling, and to discard any cans that are damaged or show signs of spoilage.
In conclusion, canning is a safe and effective way to preserve food, as long as you follow the USDA’s guidelines and recipes, and use approved canning equipment and supplies. By following safe canning practices and using tested recipes, you can enjoy a wide variety of delicious and nutritious canned foods throughout the year.
