Canning

The two methods of packing, food into canning jars are raw pack and hot pack. Raw pack is packing raw, prepared food into clean, hot jars and then adding hot liquid. Fruits and most vegetables need to be packed tightly because they will shrink during processing. However, raw corn, lima beans, and peas should be packed loosely, as they will expand. For hot pack, heat prepared food to boiling, or partially cook it. It should be packed loosely boiling, hot into clean, hot jars. Hot pack takes more time but has been found to result in higher quality canned foods.

For either packing, method, pack acid foods including tomatoes and acidified figs to within ½-inch of the top of the jar. Low acid foods to within 1 inch of the top of the jar.

After food is packed into jars, wipe the jar rims clean. Put on the lid with the sealing compound next to the jar rim. Screw the band down firmly so that it is hand-tight. Do not use a far wrench to tighten screw bands. There must be enough "give" for air to escape from the jars during, processing. Process food promptly after packing it into jars and adjusting lids. Processing times are given for pints and quarts. If you are using half pint jars, use processing times for pints. For one-and-one-half pint jars, use processing times for quarts. Fruit juices are the only product that may be canned in half gallon jars.

• Fill the canner half full with water; then cover and heat. For raw-packed food, have the water hot but not boiling. For hot-packed food, have the water boiling
  
• Using a far lifter, place jars filled with food on the rack in the canner. If necessary, add boiling water to brine, water 1 to 2 inches over the tops of the jars. Do not pour boiling, water directly on jars. Cover.
  
• When water comes to a rolling boil, start counting the processing time. Keep water at a boil for the entire processing time. Add more boiling water to keep water I to 2 inches above jars.
  
• As soon as the processing time is up, use a jar lifter to remove jars from canner. If liquid boiled out of the jars during processing, do not open them to add more. Do not retighten screw bands, even if they are noticeably loose.

Here are some pointers for using a pressure canner:

• Pour 2 or 3 inches of water in the bottom of the canner and heat to boiling.
• Set jars on the rack in the canner. If you have two layers of jars in the canner, use a rack between them and stagger the second layer.
• Fasten the canner cover securely so steam cannot escape except through the vent.
• Once steam pours steadily from vent, let it escape for 10 minutes to drive all air from the canner. During, processing, the canner must be filled with steam, not air, since it is steam that reaches the desired temperature of 240°F.
• If the canner has a weighted gauge, start counting the processing time when it jiggles or rocks. The target pressure for this type of canner is 10 pounds pressure. Adjust heat so that gauge jiggles 2 or 3 times a minute or maintains a slow, steady , rocking motion.
• If the canner has a dial gauge, bring pressure up quickly to 8 pounds, then adjust the heat to maintain 11 pounds pressure. Start counting the processing times when the gauge registers 11 pounds pressure.
• When the processing time is up, turn off the burner. (If you are using, a coal or wood stove, remove canner from heat.) Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero or if the cooling is rushed by running, cold water over the canner, liquid will be lost from the jars.
• When the pressure has dropped to zero, open the vent or remove the weighted gauge. (With a weighted gauge canner, pressure is completely reduced if no steam escapes when the gauge is nudged or tilted. If steam spurts out, pressure is not yet down.)
• Remove canner cover carefully, tilting it away from your face so that the rising steam cannot burn your face or hands.
• Remove jars from canner. If liquid boiled out of jars during processing, do not open jars to add more liquid. Do not retighten screw bands, even if they are noticeably loose.
• Place hot jars upright to cool on a towel or rack. Leave space between them so air can circulate. Keep jars our of drafts.

If you find an unsealed jar, do one of the following:

• Refrigerate the food and use it within 2 to 3 days.
• Freeze the food. (Drain vegetables before freezing.)
• Reprocess the food. Remove lids, empty the contents in to a pan, heat to boiling, pack into clean, hot jars, and put on new lids. Process again for the full time.

The eating quality of twice-processed food may be poor. If more than 24 hours have gone by since processing, throw out the food. It might be unsafe to eat.

Label sealed jars with the processing date. Store them in a cool, dry, dark place. Properly stored canned foods will retain their quality for at least a year. Never store canned foods near hot pipes, a range, a furnace, or in direct sunlight because they lose quality.

If stored in a cold place, protect from freezing by wrapping a the jars in newspaper or covering them with a blanket. Canned foods that do freeze may be used as long as freezing does not break the seal. However, they may not be as tasty as properly stored canned foods.

If canned foods are kept in a damp place, lids may rust.

The Icons below will guide you to more information on Canning. Recipes will be found on pages 4 and above.