Canning Tips
Home canning, freezing & dehydrating are great ways to enjoy
the "fruits of your labor" long after the growing season.
Along with a sense of accomplishment, and a source of pride, home canning
lets you control the ingredients and quality of the foods you eat.
Ball recommends only two methods of canning.Boiling Water Method
Acid foods are processed in a boiling-water canner. The heat is transferred
to the product by the boiling water which completely surrounds the jar
and two-piece cap. A temperature of 2120F is reached & must be maintained
for the time specified. this method is adequate to kill molds, yeasts,
enzymes and some bacteria. This method never reaches the super-high
temperatures needed to kill certain bacterial spores and their toxins,
which can produce botulism, therefor, this method cannot be used for
processing low-acid foods.
Steam=Pressure Method
In order to kill all bacteria, their spores and the toxins they produce,
low-acid foods must be super-heated to a temperature of 2400F and held
there for a specified time. Because the steam inside the canner is pressurized,
it's temp exceeds the boiling point of water.
Precanning Planning
For me, the canning season starts when I plan my garden during the cold
winters here in Indiana. I plan how much to can, what to plant and when
to start my garden. I decide on the type of jars I am going to use,
find the lids and bands and jars, long before the canning season to
avoid everything being out of stock when canning day comes. Here is
a list of the equipment I try to have on hand:
1. 3-gallon Crock-used for fermenting pickles
2. Boiling-Water Canner-With a wire rack and tight fitting lid
3. Steam-Pressure Canner-With a weighted gauge or an accurate dial gauge.
4. Pot Holders & kitched towels-this is seriously hot stuff to deal
with.
5. Standard Utensils-Wooden spoons, rubber spatulas,potato masher,tongs,skimmer,ladles
and a big cooks spoon.
6. Measuring cups and spoons
7. Home Canning Jars-Select the right size and style of jar to fit each
need..wide mouth jars,regular mouth jars, jelly jars, canning and freezing
jars.
8. Two-Piece Caps-two piece vacuum sealing clousures. Always start with
new lids and bands.
9. Cutting Board
10. Chef's knife and paring knife- A Good, sharp knife makes the whole
process much easier.
11. Lid Wand-It's a canning tool with a magnet tip for removing the
lids from boiling water.
12. Plastic Spatula- With a small head for removing air bubbles that
are trapped in the filled jars.
13. Jar lifter-Special tongs for removing hot jars from the canner.
14. Canning Funnel-a plastic jar funnel makes it easier to fill both
regular and wide mouth jars.
15. Grater-A high-quality grater makes it easier to grate or shred ingredients.
16. Zester-Handy little gadget for zesting citrus.
17. Corer-I love my apple corer!
18. Some type of food scale- a weighted scale is necessary for recipes
that call for small weight measures.
19. Collapsible Wire Basket-this is handy for blanching fruits and veggies
20. Jelly bag and stand-to help extract juice from softened fruit for
making jelly, syrup or canning fruit juice.
21. Colander
22. Large Saucepot-A 6 to 8 quart saucepot is needed for preparing jams,
jellies and large recipes of tomato sauce, applesauce, etc..
23. Cooking timer-accurate timing is very important for successful home
canning.
24. Food Mill-to puree fruits and veggies while separating peels and
seeds from pulp.
25. Spice Bag- these are handy for spicing up your jams, jellies and
pickles...altho cheesecloth will work as well.
26. Cheesecloth- Used as a disposable spice bag or as a strainer to
separate pulp from juice.
Preparing For Canning
After determining the type and quantity of food to be canned, select
your recipes, gather the ingredients,assemble jars, closures and canning
equipment. Prepare your recipe and start filling jars!
Filling Jars
Food may be placed into hot jars after it is cooked or while it is still
raw. The hot pack method is usually preferred for all veggies, meat,
poultry, seafoods and most fruits. The raw pack method means placing
the food in jars without any precooking and sometimes it is a better
method. Fill a single jar at a time, positioning the two-piece cap immediately
after it is filled. Place the jar on the canner rack. It's best not
to use an assembly line fashion while filling the jars.
Hot Pack
The hot pack method is generally preferred where the food being canned
is relatively firm and handles well. precooking the food makes it more
pliable, permits a tighter pack and requires fewer jars. Generally,
the food is first cooked in water, syrup or juice. Fruit canned without
sweetening is always hot packed.
Raw Pack
Foods that would be delicate after they are cooked, such as whole peaches,
are usually easier to handle if they are raw packed. the food is placed
into the jars while it is raw. it should be packed firmly but not crushed.
After packing, boiling syrup, juice or water is added to foods requiring
additional liquid. There may be some shrinkage when the food is processed,
causing some foods to float to the top of the jar.
Headspace
Some foods,especially starchy foods, swell more than others and require
additional headspace. If too little headspace is allowed, as the food
boils inside the jar it may be forced under the lid, leaving a residue
on the sealing surface and possibly prevent the lid from sealing.
Too much headspace--The jar may not seal properly because the processing
time is not long enough to drive all the air out of the jar. And, the
food at the top of the jar may be discolored. As a general rule, leave
a 1 inch headspace for low-acid foods, veggies and meats; 1/2 inch headspace
for acid foods, fruits and tomatoes; 1/4th inch headspace for juices,
jams, jellies, pickles and relishes.
Removing Air Bubbles
After the food has been packed into the jars, any air bubbles that are
present must be removed. this can be done by running a nonmetallic spatula
around the jar between the food and the side of the jar. Do not use
metal knives or other metal utensils.
Cleaning Jar Rims
The tops of the jars must be wiped with a clean, damp cloth. Particles
of food on the rim may prevent sealing.
Adjusting Two-Piece Caps
After each jar is filled and the jar rim is cleaned, place a lid on
the jar rim with the sealing compound next to the glass. Center the
lid so that only the sealing compound is touching the glass. Place a
band over the lid and screw it onto the jar just until a point of resistance
is met. Do not use force. Using a jar lifter, place jars in canner.
Boiling Water Processing
These easy to follow step for this method will yield successful results
when completed as directed.
1. Fill boiling-water canner half full with water. Heat water to a simmer
(180oF).
2. Position canner rack above hot water in the canner.
3. Using a jar lifter, place filled jars onto rack immediately after
each jar is filled.
4. After all filled jars are placed on the rack, carefully lower it
into the water. The water level must cover the jars and two-piece caps
by 1 to 2 inches. Add boiling water, if needed.
5. Put the canner lid in place.
6. Adjust heat to medium-high, bringing the water to a hard-rolling
boil. Reduce heat to maintain a gentle-rolling boil throughout the processing
period.
7. Set timer for the number of minutes required for processing the product.
8. After the processing period is complete, turn off the heat and remove
the canner lid.
9. Using a jar lifter, remove the jars from the canner and set them
on a towel to cool. Leave 1 to 2 inches of space between jars.
10. Allow jars to cool naturally 12 to 24 hours before checking for
a seal. Do not retighten bands.
Steam=Pressure Processing
These easy-to-follow steps for steam pressure processing will yield
successful results when completed as directed.
1. Put canner rack in bottom of canner. Add 2 to 3 inches of water.
Heat water to a simmer (180oF).
2. Using a jar lifter, place filled jars onto canner rack immediately
after each jar is filled.
3. Lock canner lid securely in place. Leave weight off vent pipe or
open petcock. Adjust heat to medium-high setting until steam flows evenly
from the vent pipe. Exhaust steam for 10 minutes.
4. Place weight on vent pipe or close petcock. The canner will presurize
in about 5 minutes.
5. Set timer for the number of minutes required for processing the product
after the gauge indicates the recommended pounds of pressure have been
reached. Adjust the heat to maintain the correct pressure or slightly
above the correct pressure.
6. When the processing time is complete, turn off the heat and allow
the canner to cool naturally. Do not remove the weighted gauge or open
the petcock until the canner has depressureized and returned to zero
pressure.
7. After the canner had depressurized, remove the weight or open the
petcock. Wait 2 minutes. remove the lid, lifting the lid towards you
so the steam moves away from you.
8. Let the jars sit in the canner 5 to 10 minutes to adjust to the lower
temperature.
9. Using a jar lifter, remove the jars from the canner and set them
on a towel to cool. Leave 1 to 2 inches of space between jars.
10. Allow jars to cool naturally 12 to 24 hours before checking for
a seal. Do not retighten bands.
After the jars have cooled for 12 to 24 hours, test the lids to determine
if a vacuum seal has formed. The best method for testing a seal is to
press the center of the lid to determine if it is concave; then remove
the band and try to lift off with your fingertips. If the center does
not flex up and down and you cannot lift the lid off, the lid has a
good vacuum seal.
If the lid does not seal within 24 hours, the product must be reprocessed
or stored in the refridgerator and used within a few days. To reprocess
a product, remove the lid and check the sealing surface of the jar.
If there is any damage to the glass, the jar must be replaced. Reheat
the product, if a hot pack is required. Pack food into clean, hot jars.
Place a new, heated lid on the jar and adjust band. Reprocess the product
using the canning method and processing time recommended by the recipe.
Recipes
Applesauce
2 1/2 to 3 1/2 pounds apples per quart
Sugar (optional)
Water
Wash, stem and quarter apples; do not core or peel. Cook apples until
soft in a large covered saucepot with just enough water to prevent sticking.
Press apples and juice through a sieve or food mill to separate seeds
and peel from pulp. return apple pulp to saucepot. Add 1/2 cup sugar
per pound of apples or to taste, if desired. bring applesauce to a boil,
stirring to prevent sticking. Ladle hot sauce into hot jars, leaving
1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process
pints and quarts 20 minutes in a boiling-water canner.
Spiced applesauce can be made by adding ground spices, such as cinnamon,
nutmeg or allspice, to the sauce during the last 5 minutes of cooking.
Berries
1 1/2 to 3 pounds berries per quart (red raspberries, black raspberries,
blackberries, etc)
Sugar
Water
RAW PACK--Wash berries in cold water to help firm fruit; drain. Make
a light or medium syrup; keep syrup hot. Ladle 1/2 cup hot syrup into
hot jar. Fill jar with berries. Gently shake jar to pack berries closely
without crushing, leaving 1/2 inch headspace. Add hot syrup to cover
berries, if needed, leaving 1/2 inch headspace. remove air bubbles.
Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes,
in a boiling water canner.
HOT PACK--Wash, drain and measure berries. Put berries in a large saucepot.
Add 1/4th to 1/2 cup sugar for each quart berries; stir. let stand 2
huors in a cool place. Cook mixture slowly until sugar dissolves and
berries are hot throughout. Ladle hot berries and syrup into hot jars,
leaving 1/2 inch headspace. If there is not enough syrup to cover berries,
add boiling water, leaving 1/2 inch headspace. remove air bubbles. Adjust
two-piece caps. Process pints and quarts 15 minutes in a boiling water
canner.
NOTE:Use raw pack for red raspberries and other berries that do not
hold their shape when heated. Use hot pack for blackberries and other
berries that hold their shapes when heated.</FONT.< center>
Peaches
2 to 3 pounds peaches per quart
Sugar
Water
To prepare peaches: Wash peaches; dip in boiling water 30 to 60 seconds;
immediately dip peaches in cold water. slip off peel. Cut in half; pit
and scrape cavity to remove red fibers.
RAW PACK--Treat to prevent darkening. make a medium or heavy syrup.
Drain peaches. Pack peaches cavity side down, layers overlapping, into
hot jars, leaving 1/2 inch headspace. ladle hot syrup over peaches,
leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps.
Process pints 25 minutes, quarts 30 minutes, in a boiling-water canner.
HOT PACK--Peel peaches; cut in half and pit. Treat to prevent darkening.
make a medium to heavy syrup. Drain peaches. Cook peaches one layer
at a time in syrup until peaches hot throughout. Pack hot peaches into
hot jars, leaving 1/2 inch headspace. Ladle hot syrup over peaches,
leaving 1/2 inch headspace. remove air bubbles. Adjust two-piece caps.
Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner.
NOTE:If peaches are juicy, measure peaches after pitting and peeling.
Add 1 to 2 cups sugar to each 5 quarts peaches. Cook peaches slowly
until sugar dissolves and peaches are hot throughout. Pack and process
as for canning peaches,Hot Pack. If there is not enough syrup, add boiling
water to cover peaches, leaving 1/2 inch headspace.
Pears
2 to 3 pounds pears per quart
Sugar
Water
HOT PACK--Wash pears; drain. Cut into quarters or halves; core and peel.
Treat to prevent darkening. make a light syrup; keep syrup hot. Drain
pears. Cook pears one layer at a time in syrup 5 to 6 minutes or until
hot throughout. Pack hot pears into hot jars, leaving 1/2 inch headspace.
ladle hot syrup over pears, leaving 1/2 inch headspace. Remove air bubbles.
Adjust two-piece caps. process pints 20 minutes, quarts 25 minutes,
in a boiling-water canner.
Tomatoes
Tomatoes-Whole,Halved or quartered (in own juice)
2 1/2 to 3 1/2 pounds tomatoes per quart
Bottled lemon juice or citric acid
Salt (optional)
Prepare tomatoes, blanch in boiling water, immerce in cold water, remove
peel, remove seeds. Add 2 tablesppons bottled lemon juice or 1/2 teaspoon
citric acid to each quart. Add 1 tablespoon bottled lemon juice or 1/4th
teaspoon citric acid to each pint. Pack tomatoes into hot jars until
space between tomatoes fills with juice, leaving 1/2 inch headspace.
Add 1 teaspoon sqlt to each pint jar, if desired. remove air bubbles.
Adjust two-piece caps. process pints and qwuarts 1 hour and 25 minutes
in a boiling-water canner.
Tomato Sauce
45 pounds tomatoes
Bottled lemon juice or citric acid
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters;
simmer 20 minutes, stirring occasionally. Press tomatoes through sieve
or food mill; discard seed and peels. Cook pulp over medium-high heat
until sauce thickens, stirring to prevent sticking. reduce volume by
1/2 for thick sauce. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon
citric acid to each quart jar. add 1 tablespoon lemon juice or 1/4th
teaspoon citric acid to each pint jar. Ladle hot sauce into hot jars,
leaving 1/4 inch headspace. Adjust two-piece caps. Process pints 35
minutes, quarts 40 minutes, in a boiling-water canner. Yields about
14 pints or 7 quarts.
Seasoned Tomato Sauce
45 pounds tomatoes
6 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 tablespoons oregano
6 bay leaves
1/4th cup salt
1 tablespoon black pepper
1 1/2 tablespoons sugar
2 teaspoons crushed red pepper
Bottled lemon juice or citric acid
Wash tomatoes; drain. remove core and blossom ends. Cut into quarters;
set aside. Saute onions and garlic in olive oil in a large saucepot.
Add tomatoes, oregano, bay leaves, salt, black pepper and sugar. Stir
in crushed red peppers, if desired. Simmer 20 minutes, stirring occasionaaly.
Remove bay leaves. Press mixture through a sieve or food mill; discard
seeds and peels. Cook pulp in a large, uncovered saucepot over me-high
heat until sauce thickens, stirring to prevent sticking. Reduce volume
by 1/2 for a thick sauce. add 2 tablespoons lemon juice or 1/2 teaspoon
citric acid to each quart jar. Add 1 tablespoon lemon juice or 1/4th
teaspoon citric acid to each pint jar. ladle hot suace into hot jars,
leaving 1/4th inch headspace. Adjust two-piece caps. Process pints 35
minutes, quarts 40 minutes, in a boiling-water canner. Yields about
14 pints or 7 quarts.
Tomatillo Salsa
5 1/2 cups chopped, cored husked tomatillos
1 cup chopped onions
1 cup chopped green chili peppers
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon red pepper
1 cup vinegar
1/4 cup lime juice
Combine all ingredients in a large saucepot. Bring mixture to a boil.
Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving
1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling
water canner.
Yiled:about 2 pints
Zesty Salsa
10 cups chopped, seeded, peeled,cored tomatoes
5 cups chopped and seeded green bell peppers
5 cups chopped onions
2 1/2 cups chopped and seeded hot peppers
1 1/4 cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 teaspoon hot pepper sauce
Combine all ingredients in a large saucepot, adding hot pepper sauce,
if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes.
Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust ttwo-piece
caps. Process 15 minutes in a boiling water canner.
Yield:about 6 pints.
Information provided by Sandy's Place - Home Canning Tips. www.geocities.com/Heartland/Acres/1012/canning.html
