THE ABCs OF CANNING

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You're ready to load. Fill each jar with food, being sure to tighten the rim onto the lid of each jar, and set them one by one into your canner. You've got to make sure the jars cool off, or the whole batch could process improperly and lead to spoiling. Set the lid on top of the canner and fasten it securely. (If your canner has individual fasteners, screw them on tightly.)

Exhaust the steam with the petcock open for 10 minutes. Then wait to shut the petcock or the weight on, until the steam exhausts in a steady stream, not in unsteady bursts. Process at the proper pressure for the required length of time (see "Timetable for Pressure-Canning Vegetables").

When the time is up, shut off the heat, or carefully remove the canner from the heat. Let the canner sit until the pressure reads zero for a few minutes.

Okay, you're ready to take them out. Open the petcock gradually and allow any remaining steam to escape. Watch your fingers — steam can quickly burn! When no more steam escapes, loosen the cover and remove it. Take out your jars carefully with a jar-lifter, and set them on a dry, folded towel, in a draft-free area to cool. Do not try to tighten the now-seemingly loose rings! (This could cause the seal to release.) Nor should you cover the jars — they need to be exposed to normal room temperature while they are cooling in order to seal.

Don't get upset if a jar doesn't seal
— accept that fact and just go on.

Once your jars have cooled, check to be sure they have all sealed. You can do this by making sure each jar has a slight dip in the lid's center and "rings" when tapped lightly with your finger. If there is any give, it means the jar is not sealed, and you should refrigerate and use the food as soon as possible. But don't get upset if a jar doesn't seal — accept that fact and go on. It's a good idea to check that jar though, as sometimes a slight nick in the rim has escaped your watchful eyes. You don't want to reuse a defective jar again.

Also, be sure to remove the rings only when the jars have completely cooled. Don't worry, it won't affect the seal on a correctly sealed jar, nor will moving them or washing the jars carefully. Place them on a shelf in a cool, dark place to store. You can keep low-acid foods in storage for between two to five years. How proud you'll feel looking back on those full shelves — the result of a good day's canning. And see, the canner didn't blow up after all.

Some Last Helpful Hints

To make sure your sealer is properly adjusted, put a little water in a can, seal it, and place it in boiling water for a few seconds. If you see air bubbles around the can, the seam isn't tight.
Never use a lid that is not a home-canning lid. The three most common brands are Kerr, Mason, and Ball.
Never recycle lids for canning. It is a dangerous (though common) cause of a failed seal, no matter how carefully they were removed. Before placing them on a jar, always boil them, and keep them in that water until use. This sterilizes them and softens the rubber, for a better seal.
Choose only fresh, firm produce to can. If it's moldy or soft, you better toss it to the chickens or pigs!
Don't over-fill jars, as it will affect the quality of the seal. Fruits and most vegestables may be packed within 1/2" of the top. However, some veggies — corn, beans, and peas — tend to swell, and they will need a full inch of headroom. Meat also needs at least an inch — raw packed meat, even more.
The top of the jar needs to be wiped clean. Pulp, grease, bits of vegetable, etc., have a way of sticking to the rim when you're filling. Even a tiny bit can cause a failed seal.

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