Directions: |
Directions:Water bath - Water bath canning is the oldest form of canning. This is the easiest and most commonly used method in our family. Everything can be canned this way, however USDA recommends using a pressure canner for low acid foods.
To do water bath canning you will need a large pot that will have enough room to cover the jars with at least an inch of water. You are going to want to begin heating this water as soon as you start prepping your food to be canned.
Fill your jars according to recipe. Most of the time you are either adding hot food and liquid or if you are raw packing then you will be adding boiling liquid over the raw food. You are going to want the water in the canner to be similar in temp to that of the jar temp to avoid jar shock and cracking.
Process your jars with time provided on recipe, most of the recipes in here are done with pressure canning times. I do not have proper water bath times since the USDA does not allow that to be published. Typically it is double the amount of time that you pressure can. You will also need to make sure the water is constantly topped off to keep the boiling water above the tops of the jars.
Open Kettle Canning - No canner needed, this uses the heat in the jars to make them seal. Just invert the jar so the hot contents rest on the lid.
Pressure Canning - This is the safest way to ensure your food is properly canned, according to the USDA. I prefer this way of canning because it has clear directions on times and pressure gauge; not only that but it is so much faster than water bath canning times. That being said not everything needs to be pressure canned such as tomatoes, jams and most fruit. USDA does recommend that all low acid foods are canned in a pressure canner.
To pressure can you are going to need a pressure canner, I use the Presto 23 qt. canner. They also have a smaller version of this at 16 qt. These come with a pressure regulator, but I have since purchased a weighted jiggler to regulate the pressure without needing to sit with the canner and adjust the temp to keep the pressure just right. These can be found on Amazon.
In the bottom of your canner you will add 3 qts. of water, this is what builds the steam and pressure. Once you notice the steam coming from the vent on top of the canner set a timer for 10 minutes. After the timer goes off add your regulator or jiggler weight and watch for the gauge to come up to 10lbs of pressure. It can go over 10 without a problem just lower the temp slightly, however it can't go below 10 lbs. or you will have to start your processing time all over again. Once you have reached proper pressure you can set a timer for the time provided on the recipe.
In both canners make sure you have a rack or a cloth in the bottom, never have your jars resting on the bottom of the canner; you will break jars every time.
Feel free to choose the method of canning you want to try, I am happy to answer any questions you have! You can also find links to more canning information in the Files section on our Facebook Group referenced in the intro to the book! Happy canning! |
This recipe for Intro into Canning is from