​A Guide to Canning (and Homemade Soups)

This time of year is hugely important for canning; a natural and traditional food preservation process that's also incredibly easy. Most of us are familiar with canning for vegetables such as tomatoes, carrots and garden peas, but did you know you can also can homemade fresh soup and other prepared dishes? Let's cover what you need to know about this process, and then look at a simple Autumn recipe to try.

What are the benefits of canning?

Canning is a great way to use up a food glut when it's in season, and then enjoy tasty, nutritious food later in winter when there's very little local, seasonal and fresh produce available. It simply involves heating food in suitable jars or metal tins to destroy bacteria, creating an airtight seal that naturally preserves the contents.

Canning is safe, inexpensive, effective and simple, and it also helps to store the nutrition and flavour of the ingredients. With canning, you also have plenty of choice; you are able to preserve not just fruits and vegetables, but also sauces, soups and even meat.

How was canning developed?

Canning was a process created by necessity and first popularised by John Mason in 1858, when the 26-year-old entrepreneur patented threaded screw-top glass jars as a way to be water and air-tight. Canning works by heating filled jars under pressure to remove bacteria and other unwanted organisms. The heating process then creates an airtight seal, which removes the need for older-style wax seals. There are various canning systems available, each with its own features and equipment needs (which tend to be minimal).

Why Mason jars are ideal canning jars

At Wares of Knutsford, we recommend using Mason glass jars for canning, as they were specifically designed with this purpose in mind. The simple combination of glass and metal lids has been used by generations to can food, pickle cucumbers, store chutney and everything in between. Mason glass jars work perfectly as canning jars because the threaded lids are watertight and airtight. Furthermore, the thick glass can withstand hot temperatures, making it incredibly robust.

Mason jars are attractive, recyclable, and cost-effective glass jars perfect for canning - and if you sterilise them properly between canning batches, you can use them time and time again too.

Autumn soup recipes for canning - Squash or Pumpkin soup

A lot of us tend to find we have butternut squashes or pumpkins left after Halloween. This soup recipe can be adjusted to incorporate any kind of pumpkin or squash, and it tastes delicious. It's also packed with beneficial nutrients, including beta-carotene.

To make the autumn squash soup, prepare 1.5kg of squash or pumpkin by peeling it, deseeding it and cutting it into small cubes. Place it into a large freezer bag with one large chopped onion, two medium peeled and chopped carrots and a deseeded and cubed red pepper. Toss everything in the bag with 4tbsp of olive oil and plenty of seasoning. When the vegetables are coated, spread them on a large roasting tin and bake them in the oven for 45 minutes until the vegetables are tender and lightly brown.

Take a deep-sided saucepan, add a little oil and fry some chopped root ginger - around 5cm should do it. Fry the ginger, add 1.5 litres of vegetable stock, boil and then stir in the roasted vegetables. Use a hand blender to blend the soup to a smooth consistency, and then pour it into your prepared Mason glass jars.

This recipe is perfect for canning, and you can use your preferred canning method to make the soup last safely in the jars until you're ready to reheat it and enjoy. You can swirl in a little creme fraiche and add a sprinkle of fresh herbs and croutons when you serve it, and it will be as good as fresh. Find the full recipe here: https://www.bbc.co.uk/food/collections/autumnal_soups.

Fun Facts about Canning

Canning became so popular in the late 19th century that so-called 'summer kitchens, made with wooden frames, began to appear in homes so that women could spend several weeks canning at the end of each summer season. In 1887, the first canning cookbook was published by food writer, Sarah Tyson Rorer. Some of the recipes might seem familiar today, but others would seem decidedly unusual - including, mock 'olives' (created with plums) horseradish stuffed peaches sewn with thread, and walnut ketchup!

Stock up on Mason glass jars today

At Wares of Knutsford, we sell a wide variety of Mason glass jars, and you can see the full range here!

Our range is huge, our prices are excellent, and we offer great rates on fast delivery too, so you won't have to wait to get started with your home canning project. For any queries, please contact our team, who will be delighted to assist, and discover the famous Wares of Knutsford service!