Why Albertans love to can

It’s more than great taste. For devoted food preservers like these folks, canning is a way of life and a celebration of harvest bounty.

Faye Hoppe comes by her passion for canning the old-fashioned way. Like countless other Canadians, she began canning at an early age on her family’s farm. Since they didn’t have electricity or nearby refrigeration, they had to improvise.

“My mother preserved everything she could to feed the family; chicken, beef, fruit, vegetables,” says Hoppe, who lives in Calgary. “I never tasted anything out of a can until I was 14. When I got married, I just carried on the tradition. Not out of necessity, but because I liked the taste.”

Real men make jam

Each Autumn, Calgarian Greg Kelly gets together with his friend, Murray Stauffer, to carefully preserve a variety of fresh fruits, jams and sauces for his family and friends. He admits canning is perceived as a mainly female endeavor, but is ready to challenge anyone to beat the taste and texture of his creations.

“I’m not your typical guy,” he says. “I’m a carpenter and machinist by trade. But when my mom gave me her canning supplies and recipes, I discovered I had a knack for it.”

Safety first

“Canadians love to can,” states Judi Kingry, marketing director and home economist with canning supply company Bernardin Ltd. “Compared to the U.S., we take more time to preserve everything from Ukrainian salads to hot pepper jellies.”

Kingry says the reasons we’re so hot on canning are to recreate an ethnic dish, to have more quality control or simply, for the quality of the finished product. While canning can be a culinary adventure, she suggests that even the most seasoned canners should follow strict guidelines for food safety.

“Some of the recipes and methods used 50 years ago may not apply to foods or canning products today, so it’s always good to follow directions.”

Why call it ‘canning’ when it’s in jars?

Preserved foods were originally packed in tincans using a heat sealing method. Years later, glass jars made the process safer and more practical, but the term ‘canning’ remained.

Quick canning tips

Courtesy of Bernardin Ltd.

• Use only the freshest, top quality ingredients.
• “Heat process” ALL filled jars of home canned foods. This refers to the treatment of closing filled jars – high-acid foods in a boiling water canner, low-acid foods in a pressure canner.
• Use only tested recipes to fit your container specifications.
• Follow directions to prepare jars and lids.
• Keep jar rims and threads clean and don’t overtighten.
• After processing, set jars upright on a towel in a draft-free place for 24 hours. Lids should be flat and not move when pressed.
• Label and store jars in a cool, dark place. Enjoy within one year.

You can find more canning tips from Bernardin Ltd. by clicking on www.homecanning.com/can and pick up supplies at your favourite grocery, general merchandise or hardware store.

Growing Alberta Fact: Alberta is the only Canadian province that produces sugar beets.