Patience, picklers! An expert canner offers tips to build your summer stash

The province is bursting with ripe fruits and vegetables right now everything from juicy peaches to crisp cucumbersto ripe blueberries and the time is now to "get your canon."

According to Vancouver canning expert and teacherSerenaChu, it looks like thehobby is gaining some steamin British Columbia.

"I think it's getting more popular," ChutoldBC Almanacguest host Chris Walker."It's really interesting because in my classes we have a wide demographic that comes out to learn.

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"We have new generations coming in who have never canned before," she said. "But we're also getting veterans who are coming in to hone their skills and sort of learn how to do it with modern techniques and modern styles."

Chu says getting into canning can bepretty easy.

"The equipment is fairly simple,"saidChu, who shares tips on her blog The Urban Pocketknife. "Most of it is probably in your kitchen."

To get into it, you'll need to learn the basics. Chu offers classes for beginners, and there's also a wealth of online resources to get you started.

But whether you're a green beginneror a crafty veteran, Chu's tips are likely to come in handy.

1. Safety first

Canning is an age-old craft, and tricks havebeen passed down from generation to generation.

But over the years, national health and safety standards have emerged. The Government of Canada offers a list ofguidelines to keep both the production process and the end product as safe as possible.

After all, nobody wants to eata mouldy canned peach.

2. Hot water vs. pressure canning

It's the long-running canning debate, and Chu says it boils down to personal preference: do you want to pressure can, which you can use to preserve everything from meats to vegetables, or a water bath, which works well to can fruits?

"[With a] pressurecanner, you can do everything," said Chu."So if you're going fora one-stop-shop experience, you would get a pressure canner because even though you can do jams and pickles in a hot water bath, you can also do them in a pressure canner."

You can find the pros and cons of both methods in virtually all corners of the internet.

3. Patience, picklers!

Temptation might not be one of the cardinal sins, but it can definitely ruin a canners day.

"Everyone thinks they can open it the next day," said Chu, adding that it takes a little longer than that. "For cucumbers and beets that are pickled, the best is [to wait] two months before you can open that first jar."

"For green beans and asparagus itcan be a little bit less, maybe just a month, but you do need the brine to penetrate the vegetables, orelse you're just going to be eating a bland vegetable in vinegar water."

4. How to keep your pickles crispy

Nothing can be as displeasing to a canner as biting into soft pickle but it can be easily avoided in a few ways.

Try cutting off an eighth of an inch on the blossom side of the cucumberbecause there's an enzyme in there that will make the cucumber soft, says Chu.

You can also put a grape leaf in the bottom of your jar, which carries an enzyme that will keep the pickle crispy.

Chu says it's also worthwhile to ask farmers for the freshest pickling cukes.

5.Keeping peaches from going brown

As soon as you peel your peaches, you might feel like there's a race against the clock before they go brown, but it doesn't have to be that way.

"While you're cutting your peaches, intohalvesor quarters, you can put them in anice water bath and put some lemon juice in, or even citric acid if you can get a hold of it."

That will keep them from oxidizing and ultimately going brown before you can them.

6.Keep pressure canner dials calibrated once a year

The pressure listed by a pressure cannerdial might not be correct, and dials may have to be calibrated. This can be dangerous for you, and for your recipe.

"Most of the manufacturers, if you can contactthem, you can mail them yourgaugeevery year and they'll calibrate them," said Chu.

7.Increase canning times according to elevation

Canning times need to be adjusted for elevation. Here's a chart for how to change your times accordingly.

8. Getto know your local farmers market

"I would go shop around at all the Vancouver's farmer markets and get to know your local producers," she said. "They canprovide you with blemished fruit that's ready for canning, and you'll also be supporting the local economy."

Please note: Canning foodrequires differentprocesses, depending on the food,for safety.Fruits and pickles (high acid) can be canned using a boiling water canner, but most vegetables, meat and seafoods (low acid) require a pressure canner to prevent theriskof Botulism which can be deadly.

With files from CBC's BC Almanac

To hear the full interview, listen to the audio labelled:Canning out: The Urban Pocketknife's Serena Chu offers tips for B.C. canners