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canning
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Tips for successful canning |
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Select quality ingredients at their peak of freshness. Badly
blemished produce should not be canned at all because it may produce a product
of very low quality or one that will spoil easily. Prepare ingredients
according to a tested recipe and do not omit or substitute ingredients. Any
change will affect the quality and safety of the food being canned.
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Visually examine jars for nicks and cracks. Discard any damaged jars. Examine
vacuum bands, lids and metal screw bands that fit over the rim of the jar to
hold the lid in place. Discard any that are bent, rusted or otherwise
defective.
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Wash jars, lids and metal screw bands in warm soapy water; rinse
well. Dry bands and set aside. To sterilize, heat jars and lids in hot water
(180°F), keeping them hot until ready to use.
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Pack food into jars, leaving head space recommended in recipe.
Head space is the space between the contents and the top of the jar. Leave
enough head space so that the food can swell and move about as it's heated
without running up and over the sides of the jar. If there is too much head
space the jar may not seal properly because there will not be enough processing
time to drive all the air out of the jar. Tested recipes should specify the
proper head space for each recipe. A general rule is 1/4-inch head space for
fruit juices, pickles and soft spreads; 1/2-inch for fruits and tomatoes;
1-inch for vegetables, meats, poultry and seafood.
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Remove any air bubbles that are present after the food has been
packed in the jar. This can be done by running a nonmetallic spatula between
the jar and the food. Do not use metal knives or other metal devices, since
they may nick the bottoms of the jars and cause breakage.
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Wipe rims of the jars with a clean, damp cloth. Particles that
remain on the tops of jars could prevent a tight seal. Place the flat, metal
lid which has a rubber-like sealing compound on the underside on the mouth of
the jar. Screw metal band down firmly until a point of resistance is
met-fingertip tight.
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Process filled jars following the method and processing time
indicated by a tested recipe. There are only two processing methods recommended
for the home canning of foods. The method used depends upon the acidity of the
product being canned.
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EUR Acid Foods: Process in a boiling water canner which is a
kettle large enough to completely immerse and fully surround canning jars with
water. Acid foods include: jellies, jams, preserves, marmalades and other soft
spreads, fruits, tomatoes (with added acid), pickles, relishes and chutneys.
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EUR Low-Acid Foods: Process in a steam-pressure canner which is a heavy kettle
with a lid which can be locked in place to make a steam-tight fit. The lid is
fitted with a safety valve, vent and pressure gauge. Because the steam inside
the canner is pressurized, it exceeds the boiling point of water. Low-acid
foods include: vegetables, meats, poultry, seafood and combination recipes with
acid and low acid ingredients.
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When processing time is complete, cool canner according to
manufacturer directions. Using a jar lifter, remove jars from canner.
Occasionally, bands loosen during the processing period. If this occurs, do not
retighten them. Adjusting bands after processing may interfere with the seal
already forming. Allow the jars to cool naturally at room temperature 12 to 24
hours before checking for a seal.
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After jars are cool, 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 the lid
off with your fingertips. If the center does not flex up and down and you
cannot lift the lid off, the lid has a vacuum seal. Remove bands. Wipe jars and
lids with a clean, damp, cloth. Label and store in a cool, dry, dark place. If
the lid does not have a seal within 24 hours, the product must be reprocessed
or stored in the refrigerator and used within a few days.
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To open, break the vacuum and lift the lid off. Discard lid; it is
not reusable. Bands and jars are reusable.
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