Date post: | 18-Dec-2014 |
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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