Learn to Can for Homegrown Flavor
(Page 3 of 5)
August/September 2005
By Roberta Bailey
Before or during your food preparation, you need to wash and heat the jars. To heat jars, immerse them in simmering water (180 degrees or higher) for at least 10 minutes, and they can remain there until needed. A dishwasher also can be used on regular cycle to wash jars and keep them hot. I often steam my jars (for 15 minutes) because it is quicker than heating volumes of water. The jar lids need to be heated for at least 10 minutes. This can be done right along with the jars, or else in a small saucepan of water heated to at least 180 degrees. Keep lids hot, removing one at a time as needed. There is a very handy magnetic tool called a “wand” that looks like a long chopstick, which easily lifts the flat lids from the water. Jar bands do not need to be heated, just wash and dry them thoroughly, and set them aside until they are needed.
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When you choose a canning recipe, you will find that there are two methods of filling jars. “Cold packing” is when cold, raw food pieces are put in a hot jar and hot liquid is poured over them to fill the jar. “Hot packing” is when the foods are precooked and poured into the hot jar. Note that the processing times for these methods vary greatly depending on what type of food you are canning. Follow the chart or recipe, which also will tell you how much head space to leave in the jar.
Head space is critical: This is the amount of space between the rim of the jar and the top of the food. Too much head space and the jar may not seal correctly. Also, the processing time may not have been long enough to drive out all the air, and food may discolor at the top. Too little head space can be a problem with starchy foods, such as pumpkin or baked beans, because the food boils inside the jar and may push out the top, contaminating the sealing surface. The general rule is to leave an inch of head space for low-acid foods, including vegetables and meats; one-half inch for acidic foods such as fruits and tomatoes; and one-fourth inch for pickles, relishes, jellies and juices. Once your jars are filled, remove any air bubbles by inserting a nonmetal spatula or chopstick into the jar and gently agitating the contents.
Clean the jar rim with a clean, damp cloth to remove any stickiness or food particles that could prevent a solid seal. Then, adjust the two-piece jar lid by setting the disc on the jar rim and screwing on the band. Screw the band until you meet the initial point of resistance and no further. Place the jars on the rack in the boiling water bath or steam pressure canner and process immediately. In a boiling water bath canner, the top of the jars must be covered by 1 inch of water. Begin counting the processing time when the water returns to a rolling boil.
In a pressure canner, place the jars on the rack in a canner filled with 2 to 3 inches of simmering water. Fasten the cover, following the manufacturer’s instructions. Heat by allowing the steam to steadily vent through the petcock (the valve on the canner’s lid) for 10 minutes, and then close the petcock. Start the processing time when the pressure is brought to 10 pounds. (This usually occurs when the weight rocks steadily — follow manufacturer’s instructions for your pressure canner.)
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