How to Can in the Amish Way

The Amish came from Europe to America in the beginning of the 18th century.

The slow movement of a horse-drawn cart, with a man dressed in a black suit driving along a busy road filled with cars, is not that unusual in the Northeastern U.S. The Amish are a sect of Christians who live in tune with the land, disregarding technology and other parts of modern American life. Growing most of their own food, the Amish store a great deal of it through canning, using a similar technique to any other household - hot water processing. Does this Spark an idea?

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Fruit, sugar spread, or other items to be canned
Large saucepan
Large pot
Ladle
Sterilized one-quart canning jars
Damp paper towel
Sterilized one-quart canning lids and rims
Canning tongs

Instructions

- 1
  
  Cook the item to be canned in the large saucepan according to the recipe or until it is boiling.
- 2
  
  Pour enough water in the pot so that it will cover the cans by one to two inches. Set it on the stove and turn the heat to high to bring it to a rolling boil.
- 3
  
  Ladle the hot food in to the jars, leaving a 1-inch headspace or space between the top of the jar and the top of the foodstuff. Wipe away any drips on the rim using a clean, damp paper towel.
- 4
  
  Place the lids on each can firmly. Screw the rims around them.
- 5
  
  Place the hot jars in the boiling water, upright, using the tongs. Allow them to process for at least 15 minutes, or as the recipe instructs.
- 6
  
  Remove the jars using the tongs to a heatproof, flat surface or cover your counter with a clean towel. Space the jars so they are not touching. Allow to cool completely and then store in a dry, dark and cool area, such as your pantry.

Tips & Warnings

Always ensure, although following traditional canning techniques, that they are also in accordance with the National Center for Food Preservation's guidelines as some foods cannot be processed in a hot water bath and require a pressure canner.
Most Amish use the standard canning lids available in stores, as the wax method of sealing is not considered foodsafe.
Some Amish recipes solely call for the sealing of a jar after a hot food has been placed in it. However, this is not considered foodsafe and the jars should always be boiled after packing.

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