My Nana has been practicing traditional canning methods for many years, even before modern canners and other related equipment were introduced. She continues to employ her old-fashioned approach, passing on her knowledge and expertise to generations that followed. Canning is a skill that she has perfected over time, enabling her to preserve an array of delicious ingredients in jars that have lasted through the decades.
Today, you can use three modern canning methods to preserve fruits, vegetables, and even meats. However, during Nana’s time, she was only familiar with the traditional method of water bathing techniques. But as time went by, she was able to make herself familiar with modern equipment. She believes that cooking is an ever-changing process and we should adapt to those changes.
So, let’s talk more about this traditional canning method, its safety, and its limitations.
What are the Traditional Canning Methods, and How they Work
Home canning has been an activity used for generations, providing the opportunity to take advantage of fresh and delicious ingredients that might otherwise be difficult or even impossible to find. Heirloom tomatoes and delicate peaches plucked at their most ripe point – are just a few delectable items one may preserve through home canning.
Our ancestors had used this food preservation method long before, allowing them to enjoy nutritious meals even when produce was not in season.
Water Bath Traditional Canning Method
My Nana has been using the traditional water bath canning method for many years. This specific canning technique involves sealing jars filled with fruit, vegetables, or other food items in hot boiling water for an extended period of time. This process helps to preserve the food inside and keeps it safe from spoilage due to bacteria or other microorganisms. The results of this technique are delicious canned goods that will last a very long time on the shelf.
Limitations of Water Bath Canning
However, water bath canning does have certain limitations. For example, it is only suitable for high-acid foods such as fruits, pickles, and tomatoes. Other types of food will not be able to be safely processed in this way. Low-acid foods like vegetables, meats, and poultry require higher temperatures and pressures to destroy bacteria and prevent spoilage.
This is, I think, why my Nana usually hesitated to can meat when I was a little kid. Her cupboard was only filled with jams, pickles, and sauce. I seldom see jars of meat in her storage. She just started canning meat when my mom bought her a pressure canner.
Water bath canning also takes longer to process because it uses lower temperatures than pressure canning. Moreover, this method also requires more labor-intensive steps such as sterilizing jars, preparing lids, and monitoring the water temperature throughout the process.
Safety of Water Bath Canning
The temperature of water bath canning is limited to the boiling point of 212°F (100°C), which is essential for achieving a safe, properly sealed jar. Boiling the jars and their contents eliminates harmful microorganisms, allowing for safe storage at room temperature. However, this temperature may not still be enough to kill all bacteria, viruses, and other microorganisms that can cause spoilage or foodborne illness.
Also, this canning method should only be used below an altitude of 1,000 feet. Above that height, the boiling point of water drops by a lot. So, it can damage the safety of the food that you’re preserving. So, if you want to know how to safely store food, it’s best to look up the right instructions for the altitude.
Open Kettle Traditional Canning Method
Open Kettle Canning is another traditional form of home food preservation that my Nana shared with me. It involves placing hot, cooked food into sterile jars and then sealing them with lids that have been pre-treated with heat or steam.
The sealed jars are then processed in boiling water for a certain amount of time to ensure the food inside is safe from bacteria and other contaminants. This canning method is still popular amongst many home cooks as it is relatively quick and easy. However, it does not provide long-term storage options like more advanced canning methods do.
Limitations of Open Kettle Canning
When I was helping my Nana with canning, she would always caution me about the various restrictions associated with this preservation method. Traditional open-kettle canning has a number of limitations that you must take into consideration.
The challenge of open kettle canning is that the heat it produces tends to be unevenly distributed, making it difficult to maintain a steady temperature throughout the process. This means that some parts of the food may become hotter or cooler than others, which in turn can increase the chances of spoilage or bacterial growth due to improper heating.
Also, unlike other canning methods, open kettle canning does not provide a way to remove air from the jars before sealing them. This can lead to the growth of bacteria or other microorganisms, which can cause the food to spoil.
Safety of Open Kettle Canning
Although our ancestors have employed this technique in the past, it doesn’t mean it’s totally safe. In fact, if you are aware of the right methods and safety precautions to take while carrying out this traditional canning process, then it can be quite secure. However, nowadays, such a traditional method isn’t authorized or endorsed by regulatory bodies due to its potential risks.
For instance, open kettle canning does not provide a way to kill all microorganisms. So, Nana don’t recommend it for low-acid foods, such as vegetables, meats, and poultry. These types of foods require higher temperatures and longer processing times to ensure safety.
To ensure safety when canning these products, it is necessary to use higher temperatures and longer processing times than what would be required for open kettle canning. For instance, pressure canning provides the temperature needed to destroy germs and bacteria, so these foods are safe for consumption once canned.
Additionally, foods that are canned using the open kettle method have a shorter shelf life than those canned using other methods. The lack of air removal and inconsistent temperatures can lead to faster spoilage.
Is it Okay to Use these Traditional Canning Methods?
For centuries, traditional canning methods such as open kettle canning and boiling water bath have been employed to keep food safe for consumption. Despite their long-standing history of success, these archaic techniques are now being replaced by more reliable and secure approaches to home canning. Modern advancements in technology provide an array of options for preserving food that is not only safer but also much more efficient than the traditional methods used in the past.
If you want to preserve food safely and effectively, Nana recommends to use tested and approved modern canning methods, such as pressure canning or water bath canning. They develop these methods by basing on scientific research and testing to ensure that the food is safe to consume and has a long shelf life.
Even my Nana, who is a master of traditional canning methods, has adapted her practices to keep up with the times. She has incorporated modern equipment and tools into her routine in order to remain current and efficient. Despite this shift in strategy, she never neglects her vast knowledge of the original methods that have been passed down through generations. Her skillful combination of old and new techniques ensures that she successfully preserves all kinds of foods.
