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.Step-by-Step Guide - HIGH-ACID FOODS

Source of Recipe

homecanning.com


Recipe Introduction

Because they are relatively easy to preserve, foods containing high amounts of acid are a popular choice for home canners. These foods provide you with the opportunity to prepare and enjoy a wide array of creative recipes, from excellent side dishes to delectable desserts. High-acid foods include fruits, fruit juices, jams, jellies and other fruit spreads, tomatoes with added acid, pickles, relishes, and chutneys, sauces, vinegars and condiments. For additional information regarding processing, selection of produce and preparation of jars and two-piece vacuum caps, refer to Canning Basics.


Step-by-Step Guide - HIGH-ACID FOODS

1. Before you begin, review the recipe and assemble equipment and ingredients. Follow guidelines for recipe preparation, jar size, canning method and processing time.

2. Visually inspect home canning jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Check bands for proper fit. Examine lids to ensure they are not scratched and the sealing compound is even and complete. Wash jars, lids and bands in hot, soapy water; rinse.

3. Place Ball brand or Kerr brand home canning jars in a large stockpot. Cover jars with water and place over high heat. Bring water to a simmer; reduce heat and keep jars hot until ready to use. For recipes with processing times less than 10 minutes, the jars must be sterilized by boiling them for 10 minutes (If you are at an elevation over 1,000 feet above sea level, add 1 additional minute for each 1,000-foot increase). After sterilizing, keep jars in hot water until ready to use. A dishwasher may be used to preheat jars, but cannot be used to sterilize jars.

4. Prepare food as recipe directs.

5. Place Ball brand or Kerr brand lids in a small saucepan. Cover lids with water. Bring to a simmer; keep lids hot until ready to use. DO NOT boil lids.

6. Fill hot jars one at a time with prepared food. Do not use an assembly line method for filling jars. Allow proper headspace. Overfilling and underfilling can result in seal failure. Headspace is determined by the food type:

Jams, jellies and other fruit spreads ¼ inch
Fruits and tomatoes ½ inch
Fruit juices ¼ inch
Pickles, relishes and chutneys ¼ inch
Sauces, vinegars and condiments ¼ inch



7. Remove air bubbles by sliding a nonmetallic spatula such as a Ball® Bubble FREER™ or rubber spatula between jar and food; press gently on the food to release trapped air. Repeat around circumference of jar. After removing air bubbles, readjust headspace if required.

8. Wipe rim and threads of jar with a clean, damp cloth to remove any food residue. Center lid on jar with sealing compound next to rim.

9. Apply band, screwing down evenly and firmly – just until fingertip tight. “Fingertip tight” is as snug as the band can be applied with your fingertips. This allows the lid to vent air during processing. The lid must exhaust the air in order to form a vacuum seal.

10. Place jar on rack in canner. Repeat steps 6-9 for each jar. When all jars are filled or canner is full, lower rack into the water. Be sure water covers jars by at least 1 inch; add boiling water if required. Place lid on canner and turn heat to medium high.

11. When water returns to a full rolling boil, begin counting processing time. At altitudes up to 1,000 feet above sea level, follow recipe processing time. At altitudes higher than 1,000 feet above sea level, increase processing time as recommended for your elevation. See altitude chart in Canning Basics.

12. When time has elapsed, turn off heat and remove canner lid. Allow boil to subside, then lift jars without tilting and place them upright on a towel to cool in a draft-free place. DO NOT retighten bands or test for a seal while jars are hot.

Cool jars undisturbed for 24 hours.

13. After jars have cooled, check lids for seal by pressing on the center of the lid. If the lid is pulled down and does not flex up or down when pressed, remove the band and slightly lift the jar by the lid. Lids that do not flex and cannot easily be removed with your fingertips have a good seal. Refrigerate or reprocess any unsealed jars.

14. Remove bands; wash, dry and store separately. Wipe jars and lids with a clean, damp cloth; dry. Label and store jars in a cool, dry, dark place. For best quality, use home canned foods within one year.