Canning Basics

Boiling water canner or a lrg, deep saucepot with a lid and a rack (when preserving high-acid foods such as soft spreads like jams and jellies, fruit juices, fruits, pickles and salsas). OR Pressure canner (when preserving low-acid foods such as vegetables, meats, poultry and seafood)

Photo by Maria I.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Jars

  • Lids

  • Bands

  • Filling

  • Canner with rack

Directions

1) Wash jars, lids and bands in hot, soapy water. Rinse well, dry bands 2) Heat jars in hot water until ready for use. Jars need to be hot to prevent jar breakage when hot food is added. To prevent seal failure, do not boil lids. Leave bands at room temperature for easy handling. 3) Prepare boiling water canner when preserving high-acid foods by filling half full with water and keep water at a simmer while covered with lid. Prepare pressure canner according to manufacturer's instructions when preserving low-acid foods. 4) Prepare tested preserving recipe using fresh produce and quality ingredients. 5) Remove hot jar from hot water emptying out water. Fill jar with prepared food leaving amount of headspace specified in recipe to ensure proper sealing. Remove air bubbles, if stated in recipe, by sliding a rubber spatula between the jar and food to release trapped air and ensure proper headspace during processing. Repeat around jar 2 to 3 times. 6) Clean rim and threads of jar using a clean, damp cloth. Center hot lid on jar allowing sealing compound to come in contact with jar rim. Apply band and adjust until fit is fingertip tight. Place filled jars in canner until recipe is used or canner is full. 7) Process jars using the method and processing time indicated in tested preserving recipe, adjusting for altitude (Glendale, AZ 1,153 ft) (see chart). When processing time is complete, cool canner. For boiling water canner, turn off heat and remove lid. Let jars stand for 5 mins. For pressure canner, cool according to manufacturer's instructions. 8) Remove jars from canner and set upright on a towel to prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hrs. Bands should not be retightened as it may interfere with the sealing process. 9) Check lids for seals. Lids should not flex up and down when center is pressed. Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 24 hrs, the product can be immediately reprocessed. Clean jars and lids. Label and store in a cool, dry dark place up to 1 year.

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