NOTE: There are
serious potential health risks including death, which can arise from
improperly, processed and handled foods. Be sure you know what you are
doing and access the risk carefully for each food you wish to attempt to
process!
Canning
Equipment
There
are several basic pieces of equipment used when canning food and they may be
found at most department or hardware stores.
Canning
Jars:
Mason
Jars. Canning jars are commonly found in six sizes – 4 gallon, 1 gallon, ˝
gallon, quarts, pints and half pints and in 4, 8, 12 and 16 ounce smooth or
quilted Jelly jars. The most common are quarts, pints and half pints.
Water
Bath Canner
A
large enamel pot with a lid.
They
come in several sized for quarts or pints.
Canning
Jar Rack
For
holding jars while they are being processed or lowering and raising them from
out of the pot.
Canning
Jar Lifter
For
lifting jars into or out of
from
the pot
Canning
Jar Funnel
Used
as any funnel and keeps food from hitting the lid or spilling all over. It’s
important to keep the lip of the jars clean and clear for a proper seal!
Canning
Jar Wrench
Rubber
coated so you can get those hot rings on and off
Colander
Any
non-reactive kitchen colander that can take heat will do
Tongs
For
grabbing hot lids, rings, covers etc.
All canning jars should be washed in soapy water, rinsed well
and then kept hot. Jars that will be processed for less than 10 minutes in a
boiling water bath canner do need to be sterilized by boiling them for 10
minutes before filling. Jars processed in a boiling water bath canner for 10
minutes or more will be sterilized during processing. Use new two-piece lids
and follow the manufacturer’s instructions for treating them.
Carefully place the filled jars onto a rack in the canner
containing hot water. The water should be
deep
enough to cover the jars by at least 1 inch. Cover the canner and bring water
to a boil. Start counting processing time as soon as the water begins to boil.
Process for the length of time specified in the recipe. Keep the water boiling.
If no time is given, process the pickled product for at least 10 minutes.
Canning
Methods
I learned the processes I use to can foods from my mother, and she probably
learned it from her mother. I’m sure like everything else some of these
processes have changed over time and you should check with the Nation Center for Home Food Preservation to see if the recommended processing and time have changed in
any way. No doubt they have.
There
are only two ways I know of for home processing food, the Hot Water Bath and
the Pressure Canner method
The
Hot Water Bath method is generally
considered safe for tomatoes, fruits, jams, jellies, pickles and other
preserves. Jars, either quarts or pints
of food are completely covered with boiling water and boiled for a certain
length of time , then removed.
Pressure Canning
is said to be the only safe method of preserving vegetables, meats, poultry and
seafood. Jars of food are placed in 2 to 3 inches of water in a special
pressure cooker which is heated to a temperature of at least 240° F. This
temperature can only be reached using the pressure method.
Steps For Boiling
Water Bath Method
Fill
the canner about halfway with hot water. Turn on the burner and heat the water.
For
raw-packed jars, have the water in the canner hot but not boiling to prevent
breakage of the jars when they’re placed in the canner. For hot-packed jars,
use hot or gently boiling water. Be especially careful if you are working in an
air-conditioned space! Cold jars placed in hot water could explode!
Fill
the jars as described below in the section called "Packing Methods."
Allow
the proper headspace according to processing directions for specific foods.
This is necessary so that all the extra air will be removed during processing,
and a tight vacuum seal will be formed.
To
make sure that air bubbles have not been trapped inside the jar, run a plastic
or rubber-like thin spatula around the edges of the jar, gently shifting the
food, so that any trapped air is released. After the air bubbles have been
removed, more liquid may need to be added to the jar to ensure proper
headspace.
Wipe
off the rims of the jars with a clean, damp cloth.
Screw
on the lids, but not too tightly — air needs to escape during processing.
Put
filled glass jars on the rack in the canner. Add more boiling water or take out
some as needed so that the water is at least 1 inch over the tops of the jars.
(If you add more water, pour it between the jars, not directly on them, to
prevent breakage.) Put the lid on the canner.
When
the water in the canner reaches a rolling boil, begin timing your for
processing.. Boil gently and steadily for the recommended time, adjusting the
heat and adding more boiling water as necessary.
Use
a jar lifter to carefully remove the hot jars as soon as the processing time is
up. Place the hot jars right side up on a rack, dry towels, boards or
newspapers to prevent the hot jars from breaking on contact with a cold
surface. Leave at least 1 inch of space between jars.
Do
not tighten the lids.
Allow
the jars to cool untouched for 12 to 14 hours.
Steps For Pressure
Canner Method
Be
sure to read your manufacturer’s instructions on the use of your pressure canner.
Place
2 to 3 inches of water in the canner. It should be hot but not boiling when
canning raw-packed food; hot or gently boiling for hot-packed foods.
Fill
the jars as described I the section
below called “Packing
Methods."
Allow
for proper headspace, remove air bubbles, wipe jar rims and put on lids. (See
detailed instructions above in "Steps for Boiling Water Bath Methods).
Process
according to your manufacturers instructions not the general statements made
below:
Set the jars of food on the rack
in the canner so steam can flow around each jar. Fasten the canner lid so that
no steam begins to escape except through the vent. Turn heat to high and watch
until steam begins to escape from the vent. Let the steam escape steadily for
10 minutes.
Close the vent, using a weight,
valve or screw, depending on the type of canner. If you have a weighted-gauge
canner that has a weight of varying pressures, be sure your are using the
correct pressure.
For a dial-gauge canner, let the
pressure rise quickly to 8 pounds of pressure. Adjust the burner temperature
down slightly and let the pressure continue to rise to the correct pressure.
(If the burner were left on high, the pressure would be hard to regulate when
the correct pressure is reached.) Start counting the processing time as soon as
the pressure is reached.
For weighted-gauge canners, let
the canner heat quickly at first and then adjust the heat down slightly until
the weight begins to rock gently or "jiggle" two to three times per
minute, depending on the type of canner you have. Start counting the processing
time as soon as the weight does either of these.
Keep the pressure constant by
regulating the heat under the canner. Do not lower the pressure by opening
the vent or lifting the weight. Keep drafts from blowing on the canner.
Fluctuating pressure causes loss of liquid from jars and under-processing.
When the processing is completed,
carefully remove the canner from the heat. If the canner is too heavy, simply
turn it off.
Let the pressure in the canner
drop to zero. This will take 30 to 45 minutes in a standard heavy-walled canner
and nearly an hour for a larger 22-quart canner. Newer thin-walled canners
depressurize more quickly. Do not rush the cooling by setting the canner in
water or by running cold water over the canner. Never lift the weight or
open the vent to hasten the reduction in pressure.
Older canners are depressurized
when the gauge on a dial-gauge canner registers zero or when a gentle nudge to
the weight on a weighted gauge canner does not produce steam or resistance. New
canners are equipped with a safety lock. These canners are depressurized when
the safety lock drops to normal position. When a canner is depressurized, open
the vent or remove the weight. Wait two minutes and then open the canner.
Note: Sometimes
safety locks that are located in the handle of a canner will stick. If a nudge
to a canner weight shows that it is depressurized, remove the weight, wait two
minutes and then run a knife blade between the handles to release the lock.
Unfasten the lid, and tilt the
far side up, so the steam escapes away from you to prevent burns. Do not
leave the canner unopened, or the food inside could begin to spoil. Use a jar
lifter to carefully remove the jars from the canner. Place the hot jars on a
rack, dry towels, boards or newspaper, right side up to prevent the jars from
breaking on contact with a cold surface. Leave at least 1 inch of space between
the jars.
Do not tighten the lids. Allow the jars to cool, untouched for 12 to 24 hours.
Why Pressure Canning is Necessary - A microorganism called Clostridium botulinum is the main
reason why pressure processing is necessary. Though the bacterial cells are
killed at boiling temperatures, they can form spores that can withstand these
temperatures. The spores grow well in low acid foods, in the absence of air,
such as in canned low acidic foods like meats and vegetables. When the spores
begin to grow, they produce the deadly botulinum toxins(poisons).
The
only way to destroy these spores is by pressure cooking the food at a
temperature of 240°F, or above, for a specified amount of time depending on the
type of food and altitude. Foods that are low acid have a pH of more than 4.6
and because of the danger of botulism, they must be prepared in a pressure
canner.
The
low acidic foods include:
meats
seafood
poultry
dairy
products
all
vegetables
High
acid foods have a pH of 4.6 or less and contain enough acid so that the
Clostridium botulinum spores can not grow and produce their deadly toxin. High
acidic foods can be safely canned using the boiling water bath method.
The
high acidic foods include:
fruits
properly pickled vegetables
Certain
foods like, tomatoes and figs, that have a pH value close to 4.6 need to have
acid added to them in order to use the water bath method. This is accomplished
by adding lemon juice of citric acid. This is a change to the time honored
processes used years ago.
NOTE: Water Boils at Lower
Temperatures as the Altitude Increases!
Using
the process time for canning food at sea level may result in spoilage if you
live at altitudes of 1,000 feet or more. Water boils at lower temperatures as
altitude increases. Lower boiling temperatures are less effective for killing
bacteria. Increasing the process time or canning pressure compensates for lower
boiling temperatures. Because of these differences it is recommended that a
pressure canner be used for most foods at altitudes above sea level.
Packing Methods
Fruits and vegetables may be
packed raw or they may be preheated and then packed into canning jars. The hot
pack yields better color and flavor, especially when foods are processed in a
boiling water bath.
For both raw pack and hot pack,
there should be enough syrup, water or juice to fill in around the solid food
in the jar and to cover the food. If not covered by liquid, food at the top
tends to darken and develop unnatural flavors. It takes from ˝ to 1˝ cups of
liquid for a quart jar.
Raw Pack place raw, unheated food
directly in jars. Pour boiling hot water, juice or syrup over the food leaving
to proper amount of headspace.
Fruits and most vegetables packed
raw should be packed tightly because they will shrink during processing;
however, corn, lima beans, potatoes and peas should be packed loosely because
they expand during canning.
Hot Pack Heat the food to boiling
or cook it for the specified amount of time and then pack the hot food and
boiling hot liquid in jars. Foods packed hot should be packed fairly loosely,
as shrinkage has already taken place.
Now
that you have an idea of what you need and have a basic idea of how to proceed
let’s go to the download section to see what we can do with all this newfound
information …
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