Foodie Hobby or Food Security?

Growing up, canning and preserving food was a tradition in my family. A quick trip to the “cold room” in my grandparents’ basement could be compared to an archeological dig filled with treasure from days gone by. “Nan, what’s this?! Nan… what is THIS?!” Amazed by the sheer number of dusty, often illegibly labeled mason jars filled with everything from meat to pickles, jams, vegetables and perhaps an experiment or 2 from a past decade. From an early age, I understood the value of what it meant to “put food away for later.”

Now, almost 4 decades later, I see it as a form of food security that is making a resurgence perhaps, as a hobby picked up after 2 years of being stuck at home but also as a way to combat swiftly rising food prices.

The History of Canning

We have relied on food preservation methods such as fermentation, drying and salting foods for thousands of years, but “canning” food by sealing it with heat in sterilized jars is a relatively new concept. And, by new, I mean that it has only been around for about 300 years, or so!

The Benefits of Canning

Canning food, not to be confused with “bottling,” is a great way to save money and to enjoy fresh, nutritious food all year round. Done properly, water bath or pressure canned foods can last for 2 to 5 years or more, without losing its nutritional value or flavour.

The Two Main Methods of Canning Foods

There are 2 main methods of canning foods; water bath canning & pressure canning. Without getting too scientific, when it comes to canning, foods fall into 2 main categories: high acid foods and low acid foods. Acidic foods are usually used for jams, jellies, pickles, relishes, salsas, and use the water bath canning method where you are processing these foods in boiling water for a specified amount of time. Whereas, low acid foods such as meat, poultry, seafood and vegetables must use the pressure canning method where the food is heated under steam pressure, allowing for much higher temperatures and faster cooking times.

Safety Precautions

There is some debate about which foods should be canned using the water bath method and when it is absolutely recommended to use a pressure canner. I will not be entering this debate but, I do highly recommend doing proper research before jumping in with both feet. Food poisoning is not something to take lightly, so please ensure that you understand the science and take precaution so that you can safely enjoy the fruits of your labour. Pun always intended!

Bottling Food

I mentioned previously that canning should not be confused with bottling, as they are not the same thing. However, bottling food is a great place to start if you are new to the world of canning and preserving. If you’ve heard the term “quick pickles” this refers to bottling.

The recipe below is a great example of “bottling” and is taken from a book that my grandma had in her recipe book collection. I hope you love it as much as she did!