Preserving The Harvest: Canning 101

Welcome to our blog, where today we’re diving into the rewarding world of home canning and preserving with produce from Baugher’s Orchard. Nestled in the heart of our community, Baugher’s Orchard offers a bounty of fresh, seasonal fruits that are perfect for canning enthusiasts and home cooks alike. Whether you’re a seasoned preserver or just starting out, this guide will walk you through the essentials of preparing, canning, and processing Baugher’s Orchard produce, helping you savor the flavors of the farm all year round. Join us as we explore the techniques and tips to make the most of these local treasures, turning them into delicious, long-lasting preserves.

Canning:

Basic Equipment:

• • • Canner or large pot with a rack for the jars
    • Jars (canning type)
    • Lids & Bands
    • Jar Funnel

Nice to Have:

• • • Jar Lifter & Lid Wand
    • Bubble Tool or Spatula
    • Food Mill or Sauce Master

Canner – Boiling water canner
21 qt. holds up to 7 quart jars
Use for high acid foods, such as fruit, pickles, tomatoes
We sell canning supplies in our markets!

Jars – Use Ball or Mason jars that are made for high heat canning. It is tempting to reuse leftover mayo or pickle jars, but the glass in those jars are not designed for the heat & pressure of canning, or repeated use.

Common Types of Jars:

Regular Mouth come in 1/2 pint, pint, & quart. These are good for pickles, relish, salsa, sauce, juice, green beans, applesauce

Wide Mouth come in 1/2 pint, pint, quart, & 1/2 gallon. These are good for pear halves, peaches, beets, whole tomatoes.

Quilted Jelly Jars are made for jams, apple butter, jellies, & preserves.

Lids & Bands – Two piece lids are required, the center lid being the part that seals the jar, & are one time use only.
The bands keep the lid in place, can be taken off after canning, & can be reused.

Preparation:

Heating: Heat the jars for 10 minutes before filling. There are two ways to do this:

Use a dishwasher – We love the dishwasher for this process; it cleans the jars & heats them for filling. Just run the cycle & keep them in a closed dishwasher until ready for use.
Use a pot of simmering water and submerge the jars into it

Lids need to be heated for 10 minutes to allow the rubber to soften for a perfect seal on the jars. Simmer them in a saucepan on the stovetop, but do not boil. Lift them out (a lid wand works great for this task!) just as you put them on the jars after filling.

Headspace for packing in jar: Leave some space from the top of jar to allow for expansion during processing (boiling to seal jar or for freezing).

General rule is:

• • • 1 inch for meats and vegetables
    • 1/2 inch for high acid fruits & vegetables
    • 1/4 inch for juice, jam, jelly, pickles, & relishes

Any air bubbles must be removed before putting on the lid! Slide a plastic spatula along the inside of the jar & move to center to release air bubbles.

Clean the jar rims after filling & before placing on the lid. Wipe with a cloth damp from white vinegar.

Adjust the lid so only the seal is on the jar rim. Place the band around the top & tighten to the point of resistance, snug, but not hard tightened.

Processing:

Water in canner should be half-full & at a slow simmer. Place jar in canner rack as you fill them. Water level should then cover the jars when you have them all in. If it does not, add boiling water as needed.
Cover & bring water to a rolling boil. Process (cook), according to recipe directions. Water should be a rolling boil the entire time.
After time is up, turn off heat, remove canner lid. Let cool for 5 minutes before removing the jars. Remove jars to a dry towel (jar lifter works great for this!) or cutting board. Allow space between jars to cool down. Do not touch for 12 – 24 hours.

After cool, check the seals by pressing the center of the lid. If the lid does not move up or down, you have successfully sealed your jars for extended shelf life! If the lid is loose & not sealed, you can re-process with a new lid or simply eat that jar of product right away! You could also store it in the refrigerator for a few days to eat.

Wipe jars, remove bands & label the jar with name & date. Store in a cool, dry, and dark place for use all-year long! You will be proud every time you bring one of those jars out to your kitchen to use or serve at your family’s dining table! These hand-packed pieces of work are definitely heartfelt gifts for special people.

Recipes

Fruits and vegetables that you want to preserve should be good quality and completely ripened. This makes sure that the produce are at its peak flavor. Fresh from our farm is best!

Tomatoes – If you are a beginner canner, tomatoes are the easiest fruit to start with to learn.

Whole – Halved – Quartered In Water:

1. Place tomatoes in a wire basket and lower into a large sauce pan of boiling water for 60 seconds or until the skin cracks. Dip them immediately into ice cold water. Peel off skins, trim off any white or green area on the tomato, and remove the core. You can leave the tomato whole or cut it in halves or more pieces for canning.
2. Pack tomatoes into clean heated pint or quarts. Add 1 tsp. salt of each quart jar. Ladle hot water over to fill jar, leaving 1/2 “headspace” at the top. Remove air bubbles from the jar and wipe the rim of the jar. Place lid & ring on jar and tighten.
3. Process (cook) quarts for 45 minutes in a boiling water bath. Water should be two inches over top of jars.
4. Handle cooked jars as directed in basic canning instructions.

Basic Tomato Juice

1. You will need 3-4 lbs. tomatoes per quart. Season to taste with salt, pepper, & sugar. For a “garden blend,” add celery, onion, green pepper, hot pepper, parsley, and dill basil.
2. Wash tomatoes, remove core, & blossom end. Cut into quarters and combine with chopped vegetables that you choose if you want to make the “garden blend.”
3. Simmer until soft.
4. Run through a food mill, squeeze machine, or food processor to separate the juice.
5. Strain to remove the seeds if your food mill has let some through.
6. Stir in salt and herbs for added flavor
7. Heat juice for five minutes and ladle hot juice into hot jars, leaving 1/4 “headspace.”
8. Put lids on clean rims of jars
9. Process in a boiling water bath for 40 minutes in your canner, with two inches of water over the jars.
10. Handle cooked jars as directed in basic canning instructions.

As we wrap up our exploration of canning and preserving with the bounty from Baugher’s Orchard, it’s clear that this cherished tradition is more than just a method of food preservation—it’s a way to extend the joys of harvest season throughout the year. By embracing the techniques and tips shared, you not only honor the hard work that goes into growing fresh produce but also create lasting memories with each jar you seal. Whether you’re enjoying a taste of summer in the dead of winter or sharing homemade preserves with loved ones, the fruits of your labor will be a testament to the rich flavors and dedication found at Baugher’s Orchard. So, roll up your sleeves, gather your supplies, and let the canning journey begin—bringing the farm-fresh essence of Baugher’s Orchard into your home has never been so rewarding.