Better Homes and Gardens Part 2 Canning

To continue from the freezing section canning can be a great way to preserve fruit, however, those of you who worry about your sugar intake may want to sit most of this one out.

Taken from pages 144-159 of my 1962 Better Homes and Gardens "New" Cook Book, there are two main ways to can fruits and vegetables, sugar or acid. You enemy when canning is bacteria. EVERYTHING IN THE CANNING PROCESS MUST BE STERILE and hostile to bacteria growth. Fruits work well in simple syrup. Lightly boil the fruit and then can in a water bath or pressure cooker. For special treats home made jam works very well. Vegetables can be "pickled" in sugar and vinegar.
It is possible to can vegetables without sugar and vinegar, however, it requires that your canning process uses a pressure cooker and careful attention to the recipe.

Italian Tomato sauce is a great idea for the backyard gardener. Just dedicate a good portion of your garden to plum tomatoes, vine ripe tomatoes, basil and oregano.
There is a large amount of acid in tomatoes that will aid in the canning process.
Create your desired sauce being sure to add appropriate amounts of salt and sugar if called for by the recipe.

While experimenting with our traditional pear jam recipe this year, my wife and I have come up with a new pear jam recipe from Ontario Bartlett Pears.

10 pears, cored and diced finely
3 cups of sugar
1 Lemon very finely diced with rind still attached.
1 tablespoon of fresh minced ginger
1 teaspoon of water

Place the pears and water in a pot to boil on low for 3-5 min being sure to stir often.
Add the sugar, lemon and ginger
When the sugar is added the pears will release a great deal of their water.
Boil down for about 20-25 min until the mixture is thick.
Pack in sterile jars and boil in water bath for at least 20 min.
Be sure to turn the jars upside down for 30s when removing from water bath to kill off any random bacteria.
This batch should not be doubled and should yield approximately 1L of jam spread.