Why Mason Jars Are Still Popular Today For Preserving Food And More

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Before refrigerators became widely available, one of the most common methods for preserving food was canning. Oddly enough, when most people say they can foods at home, they actually mean that they're preserving food in jars. The type of jar most often used in canning is the mason jar.

People have been using canning jars since the 1850's. The term "mason jar" comes from the inventor of such jars, John L. Mason. Mason didn't invent the glass jar, of course. What he did was design and patent the metal screw-on lid for such jars, which made preserving food in them possible.

Mason jars used for canning have three parts. First is the glass jar itself. They typically come in one of two styles: regular and widemouth. The glass jar is usually clear, but they've been manufactured in other colors as well. Another common color is aqua. However they can also be found in pretty much any color. It may surprise you to learn that there are collectors who specialize in collecting antique mason jars. The colored ones are the most valuable as they are the rarest kind.

The second part to the canning jar is the metal screw-on ring. This ring is not as important as you might think. In fact, many experienced canners store their jars with the rings off. The main purpose of the ring has nothing to do with sealing the jar. It's just there to protect the center portion from being knocked off. Also, if the seal breaks, the metal ring will help keep the contents of the jar from going all over your cupboards or pantry.

The third piece to the mason jar is the metal center cap. This cap is ringed with a sort of rubber sealing compound which is what actually seals the jar and keeps the food inside from spoiling. Again, this piece is what seals the jar. The metal ring is there just to protect the center lid. People store their jars without that ring because it can hide a bad seal and they're prone to corroding. By storing your jars with the ring off, you can quickly ascertain the integrity of the seal.

If you ever have any doubt as to whether or not the seal's been broken, throw out the jar of food. It's best to not risk it. There is plenty of information available to assist you in determining if a seal is broken, but the advice you're going to hear and read again and again is, "When in doubt, throw it out."

Another popular lid for the mason jars is the bail closure. While not the most common form of lid, it's still fairly common. The bail closure uses a strong somewhat spring metal wire clip which when closed forces the lid down and holds it shut.

Mason jars aren't just for drinking out of! Many people use them for preserving food. That's what they're intended for, but they can also be used as decoration, especially the valuable colored ones.

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Gregg Hall is an author living in Navarre Florida. Find more about this as well as other kitchen things [http://www.kitchenthingsplus.com] at [http://www.kitchenthingsplus.com].

Preserving Peppers - Hot Peppers and How to Preserve Them in a Variety of Tasty Ways

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Whether you enjoy mild sweet peppers or the hotter varieties, they are easy to grow and preserve. There are many pepper varieties that can be eaten fresh, dried, or used in pepper vinegars, salsas, and hot sauces. Some of my favorite varieties include:

* Jalapeno peppers

* Sweet bell peppers

* Sweet and hot banana peppers

* Poblano peppers

* Habanero peppers

* Serrano chili peppers

* Cayenne peppers

* Tabasco peppers

* Gypsy hybrid peppers

* Cherry peppers

* Hungarian wax peppers

* Cubanelle peppers

The method you choose for preserving peppers depends largely on the variety. Typically, I preserve my harvest in one of these ways: by freezing, in sauces, in salsas, in vinegars, or by drying.

To freeze peppers, harvest fresh and crisp young peppers and wash them. Peppers will go limp quickly, so pick them shortly before you plan to freeze them. Cut the peppers in half and remove seeds. I dry the seeds, place them in small plastic storage bags, label, and save for next year's planting.

Slice peppers into rings or julienne slices. Boil water and blanch peppers for 2-3 minutes. Cool quickly in ice water and thoroughly drain. Place in zippered freezer bags and seal. Label outside of bag with a permanent marker, including the variety and the date. Use the frozen peppers in cooked foods such as soups, stews, gumbos, chili, pasta dishes, spaghetti sauce, stir fries, etc.

To make hot pepper vinegar, pack washed hot peppers into a glass jar or bottle. I use Tabasco peppers. I often mix green and red peppers together. Be sure it is glass designed to withstand heat so it will not crack from the hot vinegar. I prefer to use a bottle designed for pouring or sprinkling. Add salt if desired for flavoring. Pour hot vinegar over the peppers, leaving a bit of head space. Seal tightly and let steep for 4-5 weeks. Experiment with different types of vinegar such as white, cider, sherry, and other flavored vinegars. Hot pepper vinegar makes a nice gift. Give it a personal touch by adding homespun fabric and a handmade gift tag.

You can also make your own salsa. There are many recipes for homemade salsa. Your recipe choice depends largely on your taste. The choice of peppers depends on whether you want mild or hot salsa. Once your salsa is made, ladle into Mason canning jars and process according to your home canner directions. Be certain that each jar "pops" when cooling from the canning process. This indicates that the jar has properly sealed. Unsealed canned foods are not safe.

You can dry peppers in an oven, in a food dehydrator, or you can simply air dry them. I prefer the air drying method. I take a very strong needle and "sew" them together with very strong quilting thread. I leave room between peppers so air can circulate. I suspend them in front of a sunny window and allow them to completely dry, which usually takes several weeks. When fully dried, store in zippered bags or plastic containers. I use these primarily in stir fries, fried rice, and pasta dishes. Dried seeds, such as hot red pepper flakes, are great for seasoning foods like pizza and pasta. You can rehydrate dried peppers prior to use by soaking in water, if desired.

Be careful when handling hot peppers. The oils can burn you. I use thin latex gloves when handling hot peppers, and I avoid touching my skin, face, lips, and eyes. Be care of other items you handle also during this process. When my daughter was young, I was in the midst of handling hot peppers and she wanted a kiwi. I peeled and sliced the kiwi, and she complained that it was a very spicy kiwi. You can always remove your gloves and wash your hands if needed.

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Laura Brown is an experienced ghostwriter and professional freelance author. She also enjoys gardening and cooking. You can find some delicious recipes and gardening tips on her website, The Rancher's Daughter, along with a lot of useful information on gardening, cooking, flowers, and living in the country. Learn more about Preserving Peppers at Laura's website.