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. If properly used, jars may be reused indefinitely as long as they are kept in good condition.Ītlas jars should not be used for home preserving and canning. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. Jars come in a variety of sizes from half-pint jars to half-gallon jars. 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.
Commercial mayonnaise jars, baby food and pickle jars should not be used. Mason jars and Ball jars specifically designed for home canning are best. Because each type is different, be sure to read the directions for operating. Newer models have an extra cover-lock as an added precaution. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse. Outdoor fire pits with a solid grate will also work however close attention is required to insure proper boiling temperature.Ī pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. For an electric range, the canner must have a flat bottom. Using a wash kettle that fits over two burners is not recommended because the middle jars do not get enough heat. 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. 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. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars. The rack also keeps jars from bumping each other and cracking or breaking. The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. Pears | Plumbs | Blackberries | Raspberries | ElderberriesĪ 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. Spaghetti Sauce | Peaches | Apricots | Berries | Cherries | Grapefruit Seasoned | Mexican Chile Pepper Sauce | Chile Salsa | Chili Sauce Whole Tomatoes | Crushed | Without Liquid | With Zucchini | Stewed This is accomplished by adding lemon juice of citric acid. High acidic foods can be safely canned using the boiling water bath method.Ĭertain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. The only way to destroy these spores is by pressure cooking the food at a temperature of 240☏, or above, for a specified amount of time depending on the type of food and altitude.įoods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner. When the spores begin to grow, they produce the deadly botulinum toxins(poisons). The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. This temperature can only be reached using the pressure method. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F.
Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood.In this method, jars of food are heated completely covered with boiling water (212☏ at sea level) and cooked for a specified amount of time The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves.There are two safe ways of processing food, the boiling water bath method and the pressure canner method: This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. Canning is an important, safe method for preserving food if practiced properly.
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