A Guide to Canning Safely
Source of Recipe
the net
Proper canning begins with the following key steps:
Clean and sterilize tools and equipment. All tools should be thoroughly washed. All canning jars and bands should be sterilized in boiling water. This eliminates harmful germs and bacteria.
Keep jars warm (180-190 degrees) until ready to use.
Proper cleaning and preparation of food. Select fresh and healthy fruits and vegetables at their peak ripeness. Wash and prepare according to directions for canning.
In preparing food, precooking is recommended over raw packing.
Process high acid foods in a boiling water bath. Use a Pressure canner for low acid foods.
Make sure acidity is sufficient. The absence of high acidity in the food can promote harmful bacteria. Make sure you know the acid levels of the food you are canning and add acid if need be. A common way to increase acidity is to add a teaspoon of lemon or lime juice to each jar.
Remove air bubbles by pushing food down firmly into the jar. Then, take a knife around the inside edge of the jar to help air bubbles to escape.
Leave 1/4 to 1/2 inches of headroom for most fruits and vegetables. Consult your canning recipe for the particular food you are processing.
Wipe the top of the lids clean. It is important that they have no food or residue on them to assure a good seal.
Put lids and bands on the jars, fingertip tight.
Just before placing the jars in the canner, fill the sink with hot water and set the jars in it for a moment. This will raise the temperature of the glass and minimize breakage.
Process properly. Once the food is prepared, packed ,and sealed into sterilized jars, it is processed in a boiling water bath. Immerse the jars in boiling water for the time required in the particular recipe. You can process it longer, but do not cut short the process.
Tip: When putting food into jars, cold food can break a hot jar. And, hot foods can break a cold jar. Warm or cool jars a little to reduce the likelihood of breakage. If a jar breaks with food in it, throw it out. Why chance a sliver of glass in your food?
Did you Know? The USDA no longer recommends open kettle boiling water bath. They recommend only using pressure canning. Despite this recommendation, a large percentage of home canners still use boiling water bath.
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Storage:
After the jars have been processed, allow them to cool slowly.
Remove the bands carefully, making sure not to disturb the lid. Some people store their cans with the bands on.
Test the seal. Tap on the lid lightly. A sealed jar will have a sharp sound. An unsealed jar will have a duller thud. Also, if you push down on the lid very lightly , it will not move up and down.
After the jars are cool, wipe them with a damp sponge or cloth to remove any residue.
Label and date the contents.
Store them in a cool , dry, dark place like a basement. They must be away from sunlight and heat.
Jars can be stored for six to twelve months. They can be stored longer, but it is not recommended.
Note: Immediately after canning, if you find a lid is not sealed , immediately refrigerate it. Or, reprocess it with a new lid and cap.
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Tips for Use:
To assure safe use of your canned foods, follow these safety guidelines:
Discard the contents if:
If the seal of a stored jar is broken or the lid is bulging, discard the contents.
If the contents are discolored.
The smell is not normal in any way.
When opening the jar listen for the familiar sound of air as you pry open the lid. The air is actually entering the jar.
Cook the food before tasting it.
Our rule of thumb: When in doubt, throw it out.
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