Non-profit organisation shares the benefits of canning food

THE process of canning food may not seem like a necessity, but it has a range of advantages. People who can foods themselves have the advantage of knowing exactly what’s in their can and how the food was preserved. They also have the benefit of being able to enjoy fruits and vegetables that are out-of-season in the stores. Canning can also help with saving money, and some people can foods just for the fun of it!

We spoke to Cathryn Aylett and Carron Strachan from the Bright Eyes Trust – a non-profit organisation that provides care, education and support for visually impaired children and their caregivers – about how and why they chose to start canning various foods.

According to Strachan, the Bright Eyes Trust put out an appeal for a canner in 2022 in the hopes that they could preserve fresh produce due to their shortage of fridge and freezer space and combat the issues that come with load-shedding.

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After receiving a canning machine shortly after their appeal went out, the pair got to work. “It is not a seamless process, and we made some mistakes along the way, like not cleaning the rim of the bottles thoroughly. This error led to the bottles not sealing properly,” said Strachan.

Aylett says there are various types of foods that can be canned, such as onions, mince, apples, pasta sauce, carrots, stock, toffee sauce, strawberry jam and mirepoix.

Aylett says the canning process differs depending on what you are canning. “We do a lot of research and follow strict protocols and guidelines.”

The pair offered some canning tips for beginners:

• Use Mason jars because they withstand the higher temperatures of a pressure canner better than single-use jars.
• Preheat jars in the dishwasher or simmering water prior to filling them. Do not heat jars in the oven.
• Use proper headspace. Too much headspace results in a lower vacuum and a weak seal. Too little headspace may force food under the lid, causing siphoning or breaking of the seal.
• Remove air bubbles with a plastic utensil.
• Wipe the edge of the jar with a damp paper towel.
• Use two-piece lids – a new flat disk and a screw band.
• Only tighten lids fingertip tight.
• After processing, set jars at least 2 inches (5 cm) apart to cool on a wooden cutting board or towel-lined surface.
• Do not turn jars upside down.

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Strachan says the process of canning is lengthy but rewarding. “The process is very long and time-consuming, however, very rewarding. It is important to work systematically so no produce gets lost. The process is very systematic, so once you get started, you can just follow the steps. Canning is also a huge money saver once the initial investment is made.”

Strachan and Aylett say that canning is hugely beneficial for them in many ways. “We use the canned foods for easy cooking during load-shedding. We also distribute them when we hand out food parcels,” said Aylett.

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