Canning the fruits of our labours

July 28, 2014
Faith Pegahmagabow of Wasauksing First Nation and Janice Horn of Shawanaga First Nation with Chef Jennifer Sinclair from Long Plain First Nation learn about canning.
Faith Pegahmagabow of Wasauksing First Nation and Janice Horn of Shawanaga First Nation with Chef Jennifer Sinclair from Long Plain First Nation learn about canning.

By Amy Campbell, Community Health Promoter

NORTH BAY – Preserving foods by home canning is a good way to enjoy ripe and tasty food year-round.

Health educators from Health and Wellness Centres were invited to Home Canning Workshops in Parry Sound, North Bay and Mattawa in June. Chef Jennifer Sinclair taught them how to preserve foods by home canning. Her hands-on workshops included recipes for blueberry syrup, blueberry butter, strawberry jam and homemade ketchup.

To can foods safely, one must follow the rules. Canning is one kitchen activity where a beginner chef must follow the directions precisely. Measuring the head space of filled jars and accurately timing the processing time is necessary. This will make a safe and sealed product that can be stored for later use.

The hard work of canning can by reduced by hosting a community kitchen with four to six participants. Many batches of preserved food can be produced in a day.  Buying produce when in season will reduce costs.

Contact your Health and Wellness Centre to find out if the trainers are planning to offer this workshop for community members.

Maple Strawberry Smooch

Maple Strawberry SmoochBernardin Complete Book of Home PreservingPg. 183
Yield: makes about six 8oz (250 ml) jarTime: 30 minutes
Ingredient Quantity Tools
Fresh Strawberries 4 ¾ cups pureed strawberries (8 cups whole (2L)) Measuring cups & spoonsStainless steel spoonLadle

Kitchen timer

Clean cloth to wipe rims (paper towels)

Large stainless steel pot

 

Canning kit

6 jars  & new lids (250ml)

 
Maple Syrup 1 ½ cups
Apple juice (unsweetened) 1 cup
Lemon juice 3 Tablespoons
pectin 1 package (1,75 oz or 49-57 g) regular
Method
  1. Prepare canner, jars, and lids.
  1. In a large stainless steel saucepan, combine pureed strawberries, maple syrup, apple juice and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Add pectin, storing constantly until dissolved. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat.
  1. Ladle hot smooch into hot jars, leaving 1/4 inch head space.  Remove air bubbles and adjust head space, if needed by adding more smooch. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
  1. Place jars in the canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Note:  In North Bay, process all jars an additional 5 minutes due to the elevation being higher above sea level.