canning for longterm food preservation

[celtic69]

Hi All
Been a while since I've been on here, been doing a lot of thing king over the summer and would like to learn about the different types of canning food for preserving its life (meat, Fruit) ect would anybody point me in the right direction for this

many thanks
celtic69

[preppingsu]

Do you mean bottling (in jars) or in actual cans?

This gives a good definition.

http://www.transitionblackisle.org/user ... 20food.pdf

Bottling / canning is a method of preserving by heating in a sealed container. Food is preserved in the jar as a vacuum is created, so the food doesn’t need sugar or vinegar to help preserve it, although often. It is the homemade equivalent to tinned food. To ensure that it will keep, the fruit has to be heated sufficiently so that micro-organisms, enzymes and yeasts that are naturally occurring in fruit are destroyed. There are two types of of vacuum jar that can be used – a screw topped jar with a rubber seal built into the lid (e.g. kilner), and a clip jar, with a separate rubber ring gasket (e.g. le parfait). These rings should only be used once, since they tend to stretch and deteriorate during use.
Fruit is often bottled in a sugar syrup, which helps to maintain colour and adds to taste. You can vary the strength of the syrup according to taste, but often 400g sugar per 1 litre water is used. It is also possible to bottle fruit in fruit juice, or wine. Spices such as mustard seeds, cloves, allspice, coriander seeds and black peppercorns can be added. You may also create sauces such as a tomato / ragout sauce, which do not contain sufficient sugar or vinegar to preserve the food, which can be stored by bottling.
Bottling should be carried out with care, as lack of quality control in the process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the jar causes gas production, which may lead to a hissing sound as gas escapes. There are more likely to be problems with the reintroduction of bacteria and associated toxins (an extreme example being botulism) with bottling vegetables, so it is recommended to bottle just fruit at home.
Processing the bottles may be done on the hob or in the oven. The hob method is known as the water-bath method of which there are two main variations, the quick water-bath and Pressure Cooker. A false bottom is recommended with each method so that the jars are not in contact with the base of the pan as the heat rises.
The oven method involves placing the jars with syrup or juice in a pre heated oven and leaving for the required time according to the recipie you are following – different types of fruit will need different times. Place the lids on top but not the clips or screw bands. Put the bottles 2 inches (50mm) apart on a baking tray or tin lined with newspapers (in case any liquid boils out during processing) on the centre shelf of the oven.
With both methods, after the bottles have been left for 24 hours and are completely cool, it is necessary to ensure that a complete vacuum has been formed during the processing and that no air is in the bottles. Remove the clips or screw-bands, lift the bottles carefully by the lids and, if these are tight and secure, the seal is complete.

[preppingsu]

Here are some discussions from the forum

viewtopic.php?f=21&t=1792&hilit=Bottling

viewtopic.php?f=21&t=2152&hilit=Bottling&start=10

[celtic69]

Do you mean bottling (in jars) or in actual cans?

This gives a good definition.

http://www.transitionblackisle.org/user ... 20food.pdf

Bottling / canning is a method of preserving by heating in a sealed container. Food is preserved in the jar as a vacuum is created, so the food doesn’t need sugar or vinegar to help preserve it, although often. It is the homemade equivalent to tinned food. To ensure that it will keep, the fruit has to be heated sufficiently so that micro-organisms, enzymes and yeasts that are naturally occurring in fruit are destroyed. There are two types of of vacuum jar that can be used – a screw topped jar with a rubber seal built into the lid (e.g. kilner), and a clip jar, with a separate rubber ring gasket (e.g. le parfait). These rings should only be used once, since they tend to stretch and deteriorate during use.
Fruit is often bottled in a sugar syrup, which helps to maintain colour and adds to taste. You can vary the strength of the syrup according to taste, but often 400g sugar per 1 litre water is used. It is also possible to bottle fruit in fruit juice, or wine. Spices such as mustard seeds, cloves, allspice, coriander seeds and black peppercorns can be added. You may also create sauces such as a tomato / ragout sauce, which do not contain sufficient sugar or vinegar to preserve the food, which can be stored by bottling.
Bottling should be carried out with care, as lack of quality control in the process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the jar causes gas production, which may lead to a hissing sound as gas escapes. There are more likely to be problems with the reintroduction of bacteria and associated toxins (an extreme example being botulism) with bottling vegetables, so it is recommended to bottle just fruit at home.
Processing the bottles may be done on the hob or in the oven. The hob method is known as the water-bath method of which there are two main variations, the quick water-bath and Pressure Cooker. A false bottom is recommended with each method so that the jars are not in contact with the base of the pan as the heat rises.
The oven method involves placing the jars with syrup or juice in a pre heated oven and leaving for the required time according to the recipie you are following – different types of fruit will need different times. Place the lids on top but not the clips or screw bands. Put the bottles 2 inches (50mm) apart on a baking tray or tin lined with newspapers (in case any liquid boils out during processing) on the centre shelf of the oven.
With both methods, after the bottles have been left for 24 hours and are completely cool, it is necessary to ensure that a complete vacuum has been formed during the processing and that no air is in the bottles. Remove the clips or screw-bands, lift the bottles carefully by the lids and, if these are tight and secure, the seal is complete.

Hi yes I mean bottling for long term storage. many thanks for the links.
Celtic69