We know there is a lot of information out there about canning and how you need to prepare your jars for preserving.
But listen it doesn’t have to be so complicated at all.
We want you to enjoy cooking and preparing your own food for your family. So, lets keep it simple and enjoyable.
Preserving your own produce or you’ve picked up from the farmers market is a great way to save money on your food budget and to minimise food wastage.
So, how do you preserve the fresh tasty fruit and veg you have picked-up and it all starts with the cleaning process.
And simple the most important aspects is to ensure that the jars have screw top lids and that the jars are really clean.
To get the jars clean for preserving that fresh produce is a really simple process.
- Wash the jar and lid in hot soapy water.
- Rinse in hot water
- Air dry well or to speed up the process dry in an open oven at 150 degrees.
If drying in the oven this will take about 15-20 minutes depending on how may jars you have on the tray. Place the jars upside down on paper towel, leaving the door open.
Now that we have clean and sterilised our jars, now to get a really good seal to stop any nasties forming is to ensure that what ever we are preserving is really hot when we place it in the jar and screw on the lid to form a tight seal. If your jars the pop in the lid you will hear a pop as the food cools in the jar. Don’t panic this means you have a good tight seal. Job done.
Let them cool on the bench out direct sun light until cool. Most preserved jars will last around 6 months in a dark cool cupboard or about 2 weeks in the fridge once opened.
The exception to the rule of having hot produce going into the jars to keep the food safe from nasties like mould, is if you are pickling your produce.
And the reason for this is that you normally pickle in vinegar and with salt ensure that the food is safe and kept fresh.