Canning: A Modest Miracle

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After filling the jars properly, the next step is to seal them. Place snap lids in a shallow bowl of boiling water for three minutes to soften the rubber seal. Do not boil directly over heat because this could damage the sealing compound. Wipe the sealing edge of each jar rim with a clean damp cloth to remove any drips or particles that could hamper the seal. Place a lid squarely on each jar, then firmly screw on a metal ring. The sealing compound on the lid will safely survive only a single use and should then be disposed of.

Fruits & Veggies

To process high-acid foods, such as fruit and tomatoes, place the packed jars into a half-filled water-bath canner. If raw packing, the water in the canner should be hot but not boiling. However it is safe to use boiling water for hot-packed fruits and vegetables. Once the jars are lowered into the canner, add hot or boiling water to raise the level one to two inches above the jars. Be careful not to pour boiling water directly onto the jars. Put the canner lid on and as soon as the water comes to a rolling boil, begin to count the processing time. Type of food and altitude will determine the length of time, and a reliable cookbook or canning book should be consulted for this information. Throughout the processing, keep the water at a steady but gentle boil, adding more if necessary.

I learned to treat jars gently years ago when my family first moved to the bush in British Columbia. I was feeling banished from the southern orchard paradise. Fruit from trees gradually took on mythical proportions and when my mother arrived with prune plums I nearly knocked her over getting at them. It was essential to can them right away, and so I set about diligently pricking each prune with a fork, then pressing them into the hot jars, filling each sealer with sugar syrup and leaving a half-inch head space. Following the proper procedure, 25 boiling minutes later I lifted the lid. Gripping the birch jar lifter, I hoisted the first hot sealer and felt the bottom of the jar collapse as the fruit drifted out and diluted itself to death in the water. I fished for another one and felt the same sickening sensation as the bottom gave way. In the end five out of seven jars collapsed and I was left with a fractured-glass-and-plum stew. Aware that glass can become fatigued, I concluded that these jars had been used one too many times. With the cold pack method, even after boiling water or sugar syrup has been added, if the contents are cool enough, the jars won't heat up. I'm careful now never to put cool jars in boiling water.

Meat, Fish & Beans

To can low-acid foods such as meat, fish, and beans, put about three inches of water in the pressure cooker and position the packed closed jars. Following the instructions for your particular pressure canner, secure the lid but leave the vent open. Heat until a steady flow of steam escapes from the vent. Allow it to whistle for about 10 minutes, then close the vent. Once the dial gauge has reached the proper pressure, begin to time it. It is essential to maintain a steady pressure, and if wood heat is used the gauge has to be carefully monitored and the canner shifted about accordingly. Once the time is up, remove the pressure cooker from the heat and wait for about 45 minutes until the gauge registers zero. Open the vent. This will release the remaining steam. Two minutes later open the lid and remove the jars.

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