Agriculture Reference
In-Depth Information
to sit six weeks before using for the development of full
flavor. Yield: 4 pints.
Vegetables
Vegetables (other than tomatoes) are not acidic enough to be
canned using the boiling water method. Instead, they must be
processed in a pressure canner for a fairly long period of time.
The process is essentially the same for all vegetables, the only
difference being in the processing time. For larger vegetables,
cut into pieces so that there is at least one dimension less than
1/2-inch thick, bring pieces to a boil in water (to which 1/2
tsp of salt per quart can optionally be added), pour hot into
clean jars allowing the right amount of head space, put on the
caps finger-tight, and process for the time specified in
Table
19
. You might consider using a little sliver (1/2-inch ×
1-inch) of kombu kelp instead of salt. Kelp enhances the
flavor of canned vegetables because of the natural glutamaic
acid that it contains.
Generally, the pressure canning methods employed with
vegetables destroy a good portion of the vitamin C, so I
recommend freezing instead. Regardless, the macronutrient
and mineral values of vegetables remain intact after canning,
so it is worthwhile if you don't have a freezer or reliable
electric service.
Meat
Meat is usually better vacuum sealed and frozen, but where
the electrical supply is unreliable or too expensive, canning
meat is a viable alternative. Because canning times and
temperatures for meats are significant, most vitamins that can
