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Advice From My Grocer 
TopCanning fruits and vegetables
Nothing can match the quality and taste of homemade canned foods. People have enjoyed canning fruits and vegetables for years. It is the best way to take advantage of our bountiful harvests and have them last throughout the year.
For best results, it is very important to choose the finest and freshest products available. We recommend using fruits that are just barely ripe, which is when the pectin content is highest, for best jam consistency. If the fruit is fully ripe, the consistency of jams will be runnier.
To guard against food poisoning and fully enjoy your preserves all year long, certain safeguards must be respected:
Safeguards and sterilization of equipment
- It is essential to sterilize jars. There are two safe methods to sterilize jars at home: high-temperature boiling-water baths and autoclave or pressure steaming in a pressure cooker.
- For fruits with high acidity level, the jars and tops must be sterilized in a covered pot of boiling water for at least 20 minutes. Most canning recipes call for the addition of lemon juice or ascorbic acid to increase this acidity level, which protects the ingredients.
- For foods with a lower acidity level, higher temperatures must be used, at least 115º C (240º F), to destroy any micro-organisms and for these, it is recommended to use a pressure cooker.
- Sterilizing jars in the oven or in the dishwasher is no longer advised. It is also recommended to use jars specifically meant for canning such as Mason or Bernardin jars. If you are using old jars, make sure to discard any that are cracked or damaged and always use brand new and sterilized tops for proper sealing.
- When filling jars, always leave a headspace of at least 1.5cm. With too little headspace, the food will swell and force itself under the lid, breaking the seal. With too much headspace, the food at the top of the jar will discolour. After filling each jar, use a damp cloth to wipe jar rims and threads to remove any drips. Cover with the hot lids, screw on the bands until tightened but do not force.
- When cool, the lid will make a slight popping sound and flatten, indicating that the jar is air-tight. To double-check, you can unscrew the band: the lid should stay attached to the jar and not move. It is this seal that guarantees against spoilage.
- Label and store jars. Identified, dated and sealed, they should be stored in a cool, dry, dark place and should be used within 12 to 18 months. Once opened, jars should be stored in the refrigerator.
- If you notice that gas bubbles have formed and there is seepage, it is an indication that cooking time was insufficient or that the jar was not properly sterilized. The jam, relish or pickles are no longer fit for consumption and must be destroyed.
Preserving nutritional value
In addition to the pleasure putting up fruits and vegetables provides, the idea is also to preserve the nutritional value of the ingredients while guarding against the development of naturally-occurring micro-organisms and germs. Although a slight loss of nutrients will occur, the nutritional value of canned foods is comparable to that of fresh foods.
If possible, keep the skin on the fruit if it is in good condition. The skin contains a large amount of vitamins which will then be transferred to your preserves.
There is minimal spoilage and loss of nutritional value when preserves are kept at a temperature ranging between 13° C (55° F) to 21° C (69° F) and used within a year.
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