Canning Basics

Canning Basics

Pressure Canner:
-Cook food according to specific canning recipe.
-Run two to three inches of hot water into the canner.
-Arrange packed, lidded jars on the rack and secure the canner’s lid.
-Heat at the highest setting until steam rushes from the uncovered vent or petcock.
-Maintaining top heat, vent steam for 10 minutes, then close the petcock or place the weighted bobber on the vent.
-Begin timing when the dial gauge indicates the correct pressure is up or when the weighted gauge begins to rock or jiggle.
-Regulate heat to maintain pressure at or slightly above the recommended gauge pressure. If it drops below that point, bring the pressure back up and begin timing from the beginning.
-When the time is up, switch off the heat and let the canner depressurize at room temperature. --You’ll know it’s depressurized when its dial gauge returns to zero or the canner doesn’t hiss when its weighted gauge is gently nudged.
-When depressurized, open the petcock or remove the weighted bobber. Wait 5 minutes.
-Unfasten the lid and lift it away from you so out-rushing steam doesn’t singe your face.
-Remove jars with a lifter and arrange them on towels or a rack (never a cold, bare surface) to cool, allowing at least an inch between jars.

Water Bath Canner:

-Cook food according to specific canning recipe.
-Fill the canner halfway full of water.
-Place clean towels in the bottom if you’re not using a canning rack.
-Heat to 140 degrees for cold-packed foods, 180 degrees for hot-pack.
-Arrange packed, lidded jars on the rack and lower it into the water or use a jar lifter to place jars into the rack or submerged towels, one at a time.
-Add enough boiling water to cover the jars by at least one inch. Don’t pour it directly on the jars.
-Turn heat to its highest setting until water boils briskly; cover the canner and begin timing according to your recipe.
-Adjust the heat to maintain a gentle boil throughout processing. Add more boiling water as needed.
-When time is up, switch off the heat, remove the lid, and fish out the jars using a jar lifter. Place them on towels or a rack (never a cold, bare surface) to cool, allowing at least an inch between jars.

Storing home canned food:

-When fully cooled (12 to 24 hours later), remove screw bands, leaving only flat lids on the jars. -Wash, rinse and dry the bands before storing.
-Test the lid seals by gently thumping them with the back of a teaspoon. A clear, ringing sound indicates a good seal, as does a concave lid.
-Remove lids from unsealed or dubious jars and check their rims for nicks and irregularities. -Transfer the food to another jar if necessary and fully reprocess it within 24 hours. Or refrigerate and freeze or eat it within 24 hours.
-Wash each sealed jar and lid, rinse and dry. Label and date them.
-Store canned food in a clean, dark, dry spot away from heat sources such as water heaters, furnaces, kitchen ranges, hot pipes and direct sun. Avoid attics and storage buildings.