Canning Fruits & Vegetables

SAFETY FIRST

Acid Content• Low acid or high?

Altitude • Know your elevation

Equipment• Clean jars and bands with new lids• Canner deep enough for jars to be covered with 1

inch of water

ACIDITYLow Acid Foods: those with a pH > 4.6

Examples:

Carrots

Beans

Corn

Tomatoes

High Acid Foods: those with a pH < 4.6

Examples:

Apricots

Apples

Citrus

Peaches

ALTITUDE

Boiling water canning adjustment chartAltitude in Feet Increased Processing Time

1,000 – 3,000 5 minutes

3,001 - 6,000 10 minutes

6,001 – 8,000 15 minutes

8,001 – 10,00 20 minutes

EQUIPMENT

Boiling water canner

Jars, bands & NEW lids

Jar lifter

Bubbler

Canning funnel

Assemble all items before you begin your recipe

ALMOST READY!

• Canner: check for chips or cracks

• Jars: look carefully around the outside for cracks or chips, and also feel the rim for cracks or chips EVEN NEW JARS!

• Bands: check for dents and rust

• Lids: ALWAYS use new lids

Heat the jars, submerged in simmering water for 10 minutes (180°)Heat the lids according to package directions

FILLING YOUR JARS

• Each recipe will give you a “headspace” requirement. What is it? Headspace is the distance from the top of the food to the bottom of the lid. Measure correctly!

• Remove air bubbles with a non-metallic tool

• Clean the rims with a lint-free damp cloth after they have been filled & bubbled

BATH TIME!

• Place lids and bands after all jars are full

• Tighten bands finger-tip tight

• Lower jars into water bath canner, make sure water covers jars by 1-2 inches, add boiling water if needed, cover

• Set timer after the water has returned to a boil, making sure water remains at a boil for the entire processing time

NOW WHAT?

When the processing time is complete:

●remove jars carefully

●place on kitchen towels, away from drafts

●do not touch until completely cooled, usually overnight

STORAGE

• Test seals. Reprocess or refrigerate and use within a few days any unsealed jars

• Remove bands, then clean the outside of the jars with a soft damp cloth

• Label the jars with the recipe name, month and year

• Store in a cool dark place for up to a year

RECIPES

Always use modern, safety-tested recipes

Resources:

National Center for Home Food Preservation http://nchfp.uga.edu/

Ball www.homecanning.com