As more and more people are awakening to the importance of eating healthy food, they are keener on growing their own fruits and vegetable in the garden and focusing on home canning methods to preserve them for a long time to enjoy later. Enjoying a superior quality food compared to the one we get from the shelves in supermarket gives us more satisfaction that our family is eating safe food.
Mostly the vegetable and fruits that you buy off season are more costly compared to the one that you get during the season as they are exported from other areas and therefore the transportation and storing cost is also included to make it more expensive. But if you think of storing your own grown fresh fruits and vegetable, then home canning is the most viable option.
When it comes to convincing people on home canning your own grown food is not difficult at all, but most of them are apprehensive of homemade canning methods. Many people have false impression that it requires special skill sets and tools. They also worry that if they don’t do it right they might spoil the food. But be assured, as long as you follow the correct canning methods and direction, you will never spoil the food and can enjoy a safe and delicious canned food with your family.
As a beginner try using the boiling water bath method to can as it is much easier to do. Jellies, jam, fruits and all kind of other relishing items can be preserved using the boiling water method.
We all love to bake peach pies or pancakes with peaches instead of the syrup. Canning peaches can be a yummy treat. If you have a peach tree or have access to the fresh peaches grown in the local peach grove then learning how to do homemade canning of peaches will help in preserving it for long time. Peach is a low acidic fruit therefore the water bath method of canning will be perfect for processing. Depending on your personal choice you can either cut the peach in two half or can slice it in quarter.
The main reason for homemade canning is to eat a fresh, healthy fruits and vegetables. Therefore if possible use only fresh peaches. Take out the peaches that are bruised and for the remaining peel the skin off. One of the easy ways of peeling the skin is to dip them in boiling water for 30 to 60 seconds and then dip again in cold water. This way with ease the complete skin will come out without you having to struggle. Also when peach canning in order to prevent discoloration of the fruit you can keep the peaches dipped in solution of ascorbic acid for some time. But read through the instruction on the package of the ascorbic acid to ensure it is safe.
Homemade canning is the best way of preserving fruits and vegetable. By doing peaches canning you can make your grandma’s secret canning recipes even more delicious.