RSVP Endurance Canning
Canning and preserving have come a long way from how they used to be done in your grandmother’s day.
Though the techniques have remained basically the same, and the process is relatively uncomplicated, proper and safe canning procedures must be adhered to in order to prevent the growth of bacteria in your preserves.
Endurance RSVP introduces a full line of canning products that bring modernity and functionality to this age-old tradition of preserving the fresh tastes of the season!
Endurance 20 quart Water Bath Canner
The Endurance RVSP 20 quart Water Bath Canner is made of stainless steel and features a tri-ply base for even heating and a tempered glass lid with built-in steam vent.
The set includes a 7-jar canning rack. The 7-Jar Canning Rack holds 7 quart or pint jars in the proper position for optimum hot water circulation. The rack’s design allows it to be raised and supported on the edge of the canning pot for easier jar removal.
Made from dishwasher safe 18/8 stainless steel with polyethylene coated handles.
Preserving the flavours of summer!
There are many ways to preserve foods including freezing, drying, preserving or canning. Home canning is a simple and safe method for preserving delicious and nutritious food by processing and sealing food in an airtight container.
The trick to ensuring the safety of your canned foods is to ensure that you utilize the correct method of canning.
High acid foods (including fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters) should be canned using a boiling-water canner (often called a boiling water bath). The acid in the food prevents bacteria from growing and the high temperature kills any bacteria that may already be present.
Low-acid foods (including meat, seafood, milk and fresh vegetables) must be canned using a pressure-canner. Because of the low acid content of these types of foods, a higher temperature is required to kill the bacteria, and these temperatures can only be achieved with a pressure canner.
Some other tips for successful canning include:
- Use current methods for canning; technology has changed and some older recipes may be less “safe” than newer methods.
- Use the freshest ingredients possible -- canning won’t turn bad ingredients into good ones!
- Follow the recipe exactly (no substitutes), and never double a recipe!
Did you know?
- Mason jars, made of sodalime glass, were invented and patented by John L. Mason in 1858.
- Confit, which comes from the French verb “confire” (meaning to preserve) usually applies to the preservation of meats, by cooking them in their own fats or oils and allowing the fat to set.
- Pickling, the process of preserving food in an acid (usually a vinegar), is one of the oldest methods of preserving.
- Canned goods and canning supplies sell particularly well in recessionary times. In May 2009, Nielsen Canada reported that canning supply sales were up over 11% from the previous year.
- It is believed that jams and jellies were first introduced to Europe by returning Crusaders.
- In California a 40 year old can of corn was found. The corn was still safe from contaminants, and there was very little nutrition loss -- in fact the corn still looked and smelled like freshly packed corn.
- A patent for grape jam was first issued to Paul Welch in 1917 under the name “Grapelade”, for the process of pureeing grapes.
- Canning etiquette dictates that you should always return jars (and you may get them back full again)!