PRESS RELEASES
With a little resolve, you really CAN have it all
Canning is hot this year and CUTCO wants to help you make the perfect canning plan
Jul 20, 2009
Think you can’t enjoy the fresh taste of fruits and vegetables all year, think again. Your love affair with those farmers’ market and backyard favorites doesn’t have to be just a summer fling when you learn the time-tested kitchen craft of canning.
It’s an endeavor that must not be entered into unless you’re completely ready. Canning rule number one: Be prepared. The professionals at CUTCO Cutlery, the largest manufacturer and marketer of high-quality kitchen cutlery in the United States and Canada, are here to help you plan for what is sure to become your new summertime (or should we say anytime) tradition.
“The best way to get year-long enjoyment out of the fresh, summer flavors you love is preserving those foods at home,” said Kathleen Donovan, CUTCO’s coordinator of public relations. “Make sure you have the best canning experience possible by having the right tools on hand before you start.”
Before you get started, you must know that foods not canned properly can pose health risks. USDA’s “Complete Guide to Home Canning” goes to great lengths to ensure you create the safest – and tastiest – product possible. This online guide, found at www.uga.edu/nchfp/ and hosted by the University of Georgia and the College of Family and Consumer Sciences, walks canners through the fundamentals of canning everything from fruits and tomatoes to meat and seafood.
Don’t let the health caveats scare you away from what could end up being an enriching and fun culinary experience and a new summertime (and beyond!) tradition.
“You have such an incredible sense of accomplishment when you can,” said CUTCO Culinary Advisory Board member and Barbecue Queen Judith Fertig. “You see all those jars on the kitchen counter, hear the lids snap and seal, and you know you have wonderful food for the future.”
Get started today. Here’s what you’ll need:
- Sharp knives – Make sure you have plenty of utility, paring and chef’s/santoku knives on hand. You might also want to grab a peeler and a pair of kitchen shears. Both make great canning prep partners.
- Cutting boards – Make sure they’re made of a soft material, like plastic, so your knives stay sharp.
- Utensils
- Potato masher – Great for reducing fruit for jams and preserves.
- Basting spoon – The long handle will help you safely reach deep into the stock pot.
- Ladle – A long ladle will help you spoon whatever your canning into the jars.
- Funnel.
- Canning gear
- A canner or large deep stock pot with a lid.
- Glass preserving jars with lids and seals.
- These tools aren’t critical but are helpful: jar lifter, magnetic lid lifter, and bubble remover and headspace measuring tool.
There are as many reasons for canning foods as there are people doing it. Whether it’s a desire to save money, reduce your carbon footprint or to embrace family tradition, canning lets you forego the grocery stores shelves and express yourself in ways other culinary ventures can’t.
“With the renewed interest in home gardening, people are looking for ways to extend their garden’s life and share their bounty with friends,” said CUTCO Culinary Advisory Board member and Chicago chef Susan Goss. “A beribboned jar of home-canned pickles is a much nicer hostess gift than a bottle of wine. It’s something made with your own hands that took some effort from you to create.”
Click here to see Susan Goss’ aunt’s recipe for bread and butter pickles or Culinary Advisory Board member Judith Fertig’s recipe for Brew Pub Pickled Onions.
Also, take some time to explore what other culinarians are saying about canning. You don’t have to look far this summer for advice and recipes – canning is a hot topic. In fact, stories about canning were posted recently on the Washington Post and Salon Web sites. Here are links to a few recent blog posts about canning and preserving food that we found helpful and entertaining:
thebittenword.typepad.com/thebittenword/2009/07/tomatocucumber-gazpacho-with-grilled-parmesan-breadcrumbs.html#more
danamccauley.wordpress.com/2009/06/30/preserving-jam-jelly-and-pickles/
www.re-nest.com/re-nest/hot-tip/hot-tip-can-it-all-088309
www.thekitchn.com/thekitchn/preserved-foods/whats-the-difference-between-jam-jelly-conserves-marmalade-etcall-about-different-types-of-soft-spreads-087558
www.canningdoctor.com/
blog.foodista.com/2009/07/06/canning-is-cool/
CUTCO, celebrating its 60th anniversary, is the largest manufacturer and marketer of high-quality kitchen cutlery and accessories in the United States and Canada. Sharpness, durability, efficiency and comfort are keys to CUTCO’s reputation. All CUTCO products are marketed directly to consumers and are backed by the company’s Forever Guarantee which ensures that CUTCO’s cutlery stays within families for generations. CUTCO is a proud supporter of the American Heart Association’s Go Red For Women movement. For more information about CUTCO, please call toll free (800) 828-0448 or visit www.CUTCO.com
