6

votes

Canning fruits and vegetables

Answered on August 19, 2014
Created June 04, 2012 at 11:50 AM

Does anyone on here have any thoughts on canning fruits and vegetables for the winter? In my attempt to become more self sufficient and not rely on the grocery store, I would like to preserve as much of my own veggies that I have grown or bought bulk from local organic farms. Is there a large nutrient loss in the canning process? Does anyone have any books they might suggest for canning/preserving? I'm sorry if this isn't exactly a 'paleo' question - but it is related to my diet...

F5a0ddffcf9ef5beca864050f090a790

(15515)

on June 05, 2012
at 05:24 AM

Thanks for telling us about Weck jars. +1

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on June 04, 2012
at 04:40 PM

what's not paleo about it?

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on June 04, 2012
at 01:15 PM

You always want to add either citric acid or lemon juice when you can tomatoes. Otherwise you run the risk of a too-high pH for safe water bath canning. (Tomatoes range from pH 4.0 - 5.0 depending on type and ripeness.) If you're doing fruits, the vit C is important for preventing browning, for sure. You should put cut fruit immediately into a large bowl of cold water with some lemon juice or crushed vit C tablets or whatever to keep the color nice.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on June 04, 2012
at 12:31 PM

Re: BPA-- American mason jars I believe have some BPA in the lids. I don't worry a lot because I can't afford Weck Jars right now and because I don't store my foods upside down. However, I believe Weck jars are completely BPA free (glass lid/rubber gasket). You can get those online from Williams-Sonoma or at the Weck site.

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7 Answers

4
E36cb992cf0a5eba8b97a359c15f38b3

on June 04, 2012
at 12:29 PM

I can tomatoes (including salsa) because I think home-canned tomatoes taste better and I remove most of the risk of BPA contamination from store-bought canned tomatoes. With anything canned there will be nutrient loss, but I'd rather have canned tomatoes available from a local organic farm than buy fresh tomatoes from Florida or Mexico treated with chemicals. Sure, canned food isn't ideal. It does, however, make me feel better to have preserved food for the winter and have available calories in case of natural disaster. And also, chili just hits the spot in winter. Anyhow. Bottom line--you will have nutrient loss, but it won't be 100%. I believe Vit C is reduced significantly over time, but if you make sure you store everything in a cool dark place you should keep things better for longer.

I don't can other vegetables except as pickles, mostly because I don't have a pressure canner. I also think other veggies don't taste very good canned, so I just don't bother.

As for books:

I like "Canning for a New Generation," "Tart and Sweet," and "Put 'em Up" (the last of which goes into more than just canning--also freezing and drying). Of those, the last two are my favorites.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on June 05, 2012
at 05:24 AM

Thanks for telling us about Weck jars. +1

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on June 04, 2012
at 12:31 PM

Re: BPA-- American mason jars I believe have some BPA in the lids. I don't worry a lot because I can't afford Weck Jars right now and because I don't store my foods upside down. However, I believe Weck jars are completely BPA free (glass lid/rubber gasket). You can get those online from Williams-Sonoma or at the Weck site.

1
782d92f4127823bdfb2ddfcbcf961d0e

on June 04, 2012
at 04:46 PM

Maybe consider freezing your vegitables. Not sure if or how much nutrients are lost but it sure is easier than canning. My mother often freezes excess tomatoes from her garden.

0
0382fa263de4c83328dc34a56e25437f

on September 07, 2013
at 12:44 AM

I'll do some preservation of produce, though I don't eat fruit and I don't eat anything but kale out of season (I'm one of those seasonal freaks) so I do it in small batches I know I'll get through fairly quickly. I would probably do more veggie canning and freezing if I grew my own.

0
5cd8441bd01fc10816085bfc092477c4

(925)

on June 04, 2012
at 05:36 PM

I used to do a lot of canning when I had a big garden and it is really easy. There are loads o online resources for free, or even from your local county extension agent (they may have a website). I recently canned about 16 jars of plums. Someone gave me all those plums and I just knew I couldn't eat them all before they went bad! I used unsweetened apple juice for the liquid. I use the water bath method of canning.

0
1398eff69b192c35de5e0dbaad59052a

(2024)

on June 04, 2012
at 05:20 PM

I think canning is great ... though personally, I freeze more than I can.

0
E95216c62a14d21c371fcbf2fed8469b

(1867)

on June 04, 2012
at 12:37 PM

I'm not the picture of paleo but I'm sure the ancient ones preserves whatever they could. I doubt they would waste anything. This is a good thread.

0
3ab5e1b9eba22a071f653330b7fc9579

on June 04, 2012
at 12:31 PM

I am starting canning this year as well, but fortunately I am getting a lot of good advice from my grandmother. I am not sure about how much nutrients are lost when you can, but I was told that it is best to add a bit of ascorbic acid vitamin C) to foods you can to prevent them from turning brown. One thing to consider when you can is that you have to heat the produce up to seal the jar, that is the only way I can think that nutrients would be lost.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on June 04, 2012
at 01:15 PM

You always want to add either citric acid or lemon juice when you can tomatoes. Otherwise you run the risk of a too-high pH for safe water bath canning. (Tomatoes range from pH 4.0 - 5.0 depending on type and ripeness.) If you're doing fruits, the vit C is important for preventing browning, for sure. You should put cut fruit immediately into a large bowl of cold water with some lemon juice or crushed vit C tablets or whatever to keep the color nice.

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