Savory savings: Canning expert offers tips for preserving food
Sep. 4—Canning is making a comeback — at least Marylee Schirg thinks so.
An eco-friendly, cost-effective and self-sufficient way to store food for long periods of time, canning is becoming increasingly popular among younger generations, Schirg said.
The West Abington Twp. resident lives and works alongside her husband of nearly 50 years, James, on the farm that her husband has owned for 57 years, Jim's Farm Produce. They grow everything from seed in greenhouses and fields across 194 acres. The family also rents three other farms and is a member of Co-Op Farmers' Market, 900 Barring Ave., Scranton. From the middle of summer to the day before Thanksgiving, the Schirgs, along with their son, Jason, and help from grandchildren, Alyson and Matthew, can be found at the farmers' market on Mondays, Wednesdays and Fridays from noon to 6 p.m. Running the farm is a labor of love and it's always been a family affair, the matriarch said, as the couple's son, Brian, also worked with them for years before operating Trovato's Meat Market, Clarks Summit.
Schirg has extended the life of her vegetables and fruits for years by pressure canning. Different from boiling water bath canning (which requires no special equipment beyond the canning jars), pressure canning requires a pressure canner, a specialized piece of equipment that includes a vent, a pressure gauge and screw clamps.
Schirg has been pressure canning for years and shared some of her knowledge with Local Flavor.
If it's ripe, pick it immediately.
Schirg noted that everything she and her family offer at the market is fresh from their farm, and she doesn't "mess around with seconds."
"If it didn't come in, we don't bring it," she said.
This especially applies to a "wild" season like this, Schirg said, as it's been very dry and their bounty has been hit or miss. This is why she recommends grabbing produce while you can because it might not be there when you go back. This way, you already have it and you can pressure-can it to hold onto it for longer.
Quality equipment will last years.
Schirg has been using her Presto Canner for at least 40 years and noted her children have the same ones. It's an investment, but Schirg recommended that buying them during the off-season can help save money. Aside from buying them online, stores such as Ace Hardware and Tractor Supply should also carry them.
Keep an eye on your pressure canner.
Pressure canning does not require any additional acids to preserve the food. This is because pressure canners are capable of heating the food in the jars to hotter than the temperature of boiling water.
The environment should be heated to 240-250 degrees F to kill harmful bacteria, but water only boils at 212 degrees. So, pressure canning helps reach that higher temperature with steam heat. Steam builds pressure inside the kettle and raises the temperature to 240 degrees and above, which allows low-acid foods to be preserved. This also helps to maintain the natural flavor and color of food.
Schirg noted cooks must keep an eye on the canner, however, to ensure it maintains the proper pressure.
Once the recommended pressure has been reached, the processing time begins. Each process should run for a specific amount of time, such as the time a recipe calls for. Observe the pressure and adjust the heat source if necessary to maintain it.
"It seems like a difficult process, but once you get going, it's simple," she said.
Allow time to cool.
After your processing time is entirely complete, it takes a while for the canner to cool down. Once it's cooled down enough, remember to open the lid away from you, Schirg said, to stop any remaining steam away from hitting you in the face.
After carefully removing your jars (making sure they're in an upright position), lower them directly onto towels or a cooking rack, and allow them to sit without moving them until thoroughly cooled, about 12 to 24 hours.
It's never too late to start canning.
Over the last few years, Schirg has noticed that more young people are prioritizing buying fresh farm produce or growing their own bounty in a backyard garden. They're also preserving those items by canning. Schirg noted that older generations canned most of their food, but over time, people stopped thanks to work demands or busier schedules. Now, because of the coronavirus pandemic leading more people to stay and work at home, canning has grown in popularity, especially with the younger crowd.
"It's almost like (canning) skipped a generation," Schirg said. "Freezing, canning, it's all coming back now."
Contact the writer: gmazur@timesshamrock.com; 570-348-9127; @gmazurTT on Twitter