.Canning Equipment
Source of Recipe
www.canning-food-recipes.com
Water Bath Canners
A water bath canner is a large cooking pot, with a tight fitting lid and a wire or wooden rack that keeps jars from touching each other. The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. The rack also keeps jars from bumping each other and cracking or breaking. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars. If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars. The diameter of the canner should be no more than 4 inches wider than the diameter of your stove's burner to ensure proper heating of all jars. Using a wash kettle that fits over two burners is not recommended because the middle jars do not get enough heat. For an electric range, the canner must have a flat bottom. Outdoor fire pits with a solid grate will also work however close attention is required to insure proper boiling temperature.
Pressure Canners
A pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse. Newer models have an extra cover-lock as an added precaution. It may or may not have a gasket. The pressure pot also has a rack. Because each type is different, be sure to read the directions for operating.
To Recipes
Whole Tomatoes | Crushed | Without Liquid | With Zucchini | Stewed
Seasoned | Mexican Chile Pepper Sauce | Chile Salsa | Chili Sauce
Spaghetti Sauce | Peaches | Apricots | Berries | Cherries | Grapefruit
Pears | Plumbs | Blackberries | Raspberries | Elderberries
Gooseberries | Huckleberries
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Jars
Mason and Ball jars specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. The mouths of the jars may not be appropriate for the sealing lids and the jars are not made with heavy glass and they are not heat treated.
Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.
Jar Lids
Most canning jars sold today use a two piece self-sealing lid which consists of a flat metal disc with a rubber-type sealing compound around one side near the outer edge, and a separate screw-type metal band. The flat lid may only be used once but the screw band can be used over as long as it is cleaned well and does not begin to rust.
Canning Utensils
Helpful items for home canning and preserving:
Jar lifter: essential for easy removal of hot jars
Jar funnel: helps in pouring and packing of liquid and small food items into jars
Lid wand: magnetized wand for removing treated lids from hot water
Clean cloths: handy to have for wiping jar rims, spills and general cleanup
Knives: for preparing food
Narrow, flat rubber spatula: for removing trapped air bubbles before sealing jars
Timer or clock: for accurate food processing time
Hot pads
Cutting board
There are also many specialty utensils available like apple slicers, cutting spoons for coring and pit removal, corn cutters and fruit skinners.
Home Recipes
When looking for advice and information on preserving food, try to avoid old pamphlets, outdated cookbooks, untrained celebrities and undocumented food shows. Your best source for current information on research and processing instructions are publications made by the U.S. Food and Agriculture Department, College Cooperative Extension Services and major food processing equipment manufactures.
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