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.Canning Basics

Source of Recipe

www.spirasolaris.com


Recipe Introduction

Before the era of the wonderful freezer, people preserved foods by, among other things, canning. Canning is a nice way of preserving your garden bounty, or the extra produce your gardening friends give you. It's true that we can use all kinds of store-bought canned foods, but doing your own canning is very rewarding, especially when you open your pantry and see row after row of mason jars, filled with lovely fruit, vegetables, jellies, jams, all canned by you. Canning may not be for everyone. It's rather time consuming, but in my opinion the rewards far outweigh the effort and involvement. If you've never canned before, try it once, and you may become an enthusiast!
Equipment

Canner
There are two types of canners:

The water bath canner is used to can high-acid foods: jellies, jams, preserves, tomatoes, relishes, and pickles. Lehman's carries a large, nice water-bath canner, but if you have a large, deep pot and use a canning rack (available where canning supplies are sold), you don't need a special water-bath canner.

The pressure canner is used to can low-acid foods, like vegetables. Low-acid foods must be processed at 240 to 250 degrees Farenheit. Since boiling water only reaches 212 degrees Farenheit, you need a pressure canner to raise this temperature when processing low-acid foods.

I recommend you try canning high-acid foods first, so you don't have to spend money on a pressure canner. If you decide canning is for you, then you'll need a good pressure canner. I recommend you invest in a new one, since with used ones you can't determine in what condition they are. Pressure canning is safe as long as you follow the manufacturer's instructions and watch the canner's pressure gauge every once in a while.


Canning Jars
It is important to use standard canning jars only. These are especially for canning, made of tempered glass and have threaded mouths, and these are the only safe jars. You can buy these at many chain grocery stores, or at kitchen supply stores that carry canning supplies.

These jars can be reused over and over, provided they're crack and chip free, so they pay for themselves in the long run. Make sure to inspect the jars thoroughly and discard any that have cracks or chips, as they may burst inside the canners.


Lids & Rings
You can buy canning lids and rings wherever canning supplies are sold. The rings can be reused, as long as they don't get rusty. The lids are for a one-time-only use, as the sealing compound on the underside border loses its ability to seal after one use. Some people do reuse the lids, but I don't believe that's safe. Remember to always follow the manufacturer's instructions for preparing the lids and rings for use.



Misc. Equipment
Note: never use metal utensils to touch the hot jars, as they may crack.


Jar Funnel - This is a plastic funnel, available where canning supplies are sold. It makes filling your jars a snap! Not an absolutely necessary item, but very handy.

Spatula - Use a plastic or wooden spatula to run down the sides of the canning jar. This releases air bubbles and lets you pack the contents more tightly.

Jar Lifter Tongs - This is a very handy utensil! It helps you lift the very hot jars from the canner without burning your hands. A definite must have.

Basic Kitchen Items: Wooden spoons, slotted (non-metallic!) spoons, measuring cups and spoons, knives (don't touch the jars with them), pots, pans, saucepans, strainer/colander, tongs,kitchen scale, timer.

Hot Pack vs. Raw Pack
The hot-pack method for filling jars is used when the food you're canning is firm and can withstand cooking in hot water, juice, or syrup. This method allows for better, tighter packing of the food in the jars, and, in the case of the water-bath method, it lets you process the food in less time. There is no difference, time-wise, if you use the pressure-canner method.

The raw-pack method is used for more delicate foods, that would tend to break up with cooking (such as peaches). In this case, you'd place the food in the jars raw, packing it down firmly without crushing, and then adding boiling water, juice, or syrup, to cover the food (making sure you leave about an inch of head space between the top of the liquid and the rim of the jar). When using the raw-pack method, don't put the jars into boiling water, or they may break. I usually keep the canners at low heat, and gently lower the jars before increasing the heat to high.


Altitude Counts
The information given on these pages refers to altitudes of between 0 and 1,000 feet above sea level. Over that, the air is thinner, and this affects the temperature at which water boils. I suggest that if you live above 1,000 feet, you consult an altitude chart, found in most canning books, to adjust the proper pressure and canning times accordingly.