All around us, in the air, water, and soil, there are tiny forms of life called “microorganisms.” Some of these are yeast, molds, and bacteria. Microorganisms cause foods to spoil. Fresh food that is not preserved by canning, freezing, or drying will change color, flavor, texture, and eventually spoil. Canning stops this natural process of spoilage by heating foods in containers that seal.
Canned foods are divided into two types – acid and low-acid. Acid foods include fruits, tomatoes, sauerkraut, pickles, and relishes.
Since few bacteria thrive in acid foods, sealed jars can be heated in a boiling water-bath canner at 212 degrees for a recommended time.
Low-acid foods include vegetables and meats. Sealed jars must be heated in a pressure canner at 240 degrees for a recommended time.
Canning Instructions:
Check and wash jars
- Use pints and quarts, depending on size of your family
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- Hold jars to the light or lightly run finger around top to check for nicks and cracks
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- Wash jars in hot soapy water
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- Rinse and keep hot water in jars
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- Keep jars hot until filled with fruit or tomatoes.
Check jar lids
- Use only new lids
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- Rinse lids and follow the directions on the box for heating.
Sort and wash fruit
- Sort out all fruit that is bruised, decayed, or under ripe
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- Wash fruit before you cut or peel. Lift fruit from the water
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- Drain fruit in colander or sieve.
Pack jars
- When you have enough for one jar, start packing fruit or tomatoes into it
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- Follow specific directions for the fruit or tomatoes
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- Run plastic spatula or plastic knife down between food and sides of jar to remove air bubbles
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- Wipe mouth of jar with clean cloth to remove all food particles
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- Take the clean lid from the hot water and place on top of jar
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- Adjust the lid according to the manufacture direction.
Process
- Have enough hot water in the canner to allow 2 inches above the top of jars
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- The rack should hold jars at least ½ inch above bottom of canner
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- If fruit is packed raw, have water in the canner hot but not boiling
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- Lower jar gently into the water-bath canner
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- Fill you next jar
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- Work quickly
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- If needed, add boiling water to keep jars covered
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- Have space between jars so they do not touch each other
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- Most canners hold seven jars
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- Start timing when water comes to a rolling boil
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- Process the recommended length of time
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- Use a time or alarm clock to remind you when to remove jars from canner.
Remove jars
- When processing time is finished, remove jars from canner
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- Remove with jar lifter
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- Place jars on dry cloth, board, or rack to cool
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- Always cool jars top side up
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- Leave space between jars for air to cool the jar
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- Avoid drafts from open windows or doors.
Check the seal
- Wait about 12 hours or overnight before checking seal. Jars must be cooled to room temperature
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- Lids will be slightly snapped down in the center
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- Only jars with a perfect seal will keep
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- If your jars do not seal, look at the jar to determine the cause. Either refrigerate at once to eat or repack in another jar and reprocess.
Label and store
- Wipe jars with a damp, lean cloth
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- Label jars
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- Store in a cool, dry, dark place.
Safety Rules
- Take your time – don’t hurry
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- Use thick pot holders
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- Use a good strong jar lifter
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- When opening a hot canner, tip cover away from your face and hands
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- Keep handles of pans toward back of range
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- Set hot jars on wood board or cloth to cool.
