Simple Canning Advice

Canning

 

I really use my pantry you can see it here  pantry

Do you can?  I am sure that there are as many canning recipes out there as there are recipes for cooked meals.  You do however need to follow some pretty simple but important rules for the safety of you and your family.

UPDATE

New Ball Instructions for the new lids

** NOTICE ** OLD INSTRUCTIONS NO LONGER APPLY BECAUSE THE NEW BALL & KERR LIDS CAN NOT BE BROUGHT TO A BOIL AND DO NOT NEED TO BE HEATED. NOW WASH THEM IN WARM SOAPY WATER AND LEAVE THEM AT ROOM TEMPERATURE FOR USE!

Dolly is Cooking Post

BEWARE: DO NOT HEAT THE BALL CANNING LIDS!

LIST OF THINGS NEEDED FOR CANNING

• Canning Book such as Ball Blue Book

 

• Pressure Canner :For foods that have to be canned safely under pressure and this is most important Some foods could be deadly to you and your family if you try to seal in a water bath instead of Pressure. We all know of family members in the past that canned everything in that manner but it is not considered safe.
• Water Bath Canner:  For foods high in acid content and that can be safely canned in them
• Canning Jars: These are made for canning (Mayonnaise Jars and etc. are not safe to can in)
• Canning Funnel:  This is an absolute must, it makes for neater filling of jars.
• Jar Lifter Tongs:  Tool for lifting hot jars into and out of canners.
• Magnetic Lid Lifter:  Although heating lids isn't needed this tool makes for easy lifting of them and the heated jar screw caps.
• Bubble Remover Tool:  I like this handy tool.  One end measures the head space left in the jar and the other removes air from jars.  To remove bubble in food in jar
  
  Move this tool down and all around contents in the jar.
  If possible also insert in middle to take out all air bubbles which may cause food spoilage.
   *(You can use the plastic or wooden handle of a spatula it works great)*

Important things you must do

• It is imperative that you have your area cabinets, sinks, dish clothes, towels everything you will be handling CLEAN

• Have a cleared space on your counter in a corner is great for being out of the way because you will have to place the canned jars there. Be sure to cover counter with clean dry toweling to protect your counter top.  You location should not have a lot of draft because it could affect the seal on your canned goods. 

Sterilize your Jars

Keep them warm unless you are using a cold pack recipe

I keep mine warm in a 250 -275 degree oven until use.

I work next to stove on a baking pan covered with paper toweling to keep counter safe and to keep it neater.

You will need a clean wet dish cloth and a clean dry one

The wet one to wipe any food that may be on top or rim of each jar

rinse often to clean.

The dry one to wipe jar lid 

Prepare Canning Supplies:

Have your new lids and screw caps ready. Wash your new Ball/Kerr Lids rinse and dry.  Place at room temperature on counter until ready to use.
Turn up heat under your water bath canner.  You will want that boiling.
Have a clean wet dishcloth and a clean dry one as well in case you need that.  Have a jar lifter, pot holders, magnet to use for lifting screw caps out of  hot water, a funnel and a ladle to easily fill jars,
bubble remover to go inside jars to remove bubbles,

Filling Your Canning Jar

Making sure your product being canned is hot
Fill your jars adding lemon juice, salt or anything noted in canning recipe now for each jar.
Wipe jar top and rim clean with wet cloth
Take a lid place on jar then place screw cap on but not tightly just finger tight.
Place into water bath that has been warming on another stove eye, as you fill others.

Pressure Canner

Use for foods with low acid.  Your canning book should explain those foods and a little about how much pressure and time it will take to cook the item.  
Be sure to read your Canner Manual for Instructions as well as safety!

Water Bath

Fill that canner 1/4 to 1/2 full of water

Heat right away bring to a boil keep hot to make for easier quicker canning. 

Some fruit or produce don't need to be cooked to death waiting on the water to boil in the canner.  You can ruin your items without good preparation.

• Turn up heat under your water bath canner.  You will want that boiling.
• Place the jars carefully into boiling water bath canner
• Make sure the water covers the jars at least an inch above. Keep a smaller pot with hot water just in case you need to add more to canner.
• Place lid on water bath.  Start timing when it is boiling.
• Time according to the recipe for item you are canning.
• Turn stove down to a boil but not a overly hard rapid boil keep heat regulated.  Stay close by and watch to make sure it doesn't stop boiling nor is boiling way too hard.
• Turn stove off, lift lid when time is up.
• After 5 minutes carefully remove jars with a jar lifter.

After Removing From Water Bath

Remember to prepare you counter space as directed above.

• Leave light dish towel covered jars untouched or disturbed for 24 to 48 hours 

• Check your jar lids at that time to see if they are sealed, they will be flat or center will be down and will not pop up

• After another day to be safe take the screw cap off of the jars, wash and store them for use later.  

• When jars/lids are dry label or write on lid to know the date this is very important. You may think you will remember but you won't.

• Find a great dark, cool, spot to store your canned goods
• Very important Do Not Stack Home Canned Jars as that may cause a False Seal which could be deadly.

Remember to be sure to follow directions carefully and don't take shortcuts.

Happy Canning!

Enjoy!

 

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