Canning is an excellent way to preserve foods so that you may enjoy them later.
The high temperature used in the canning process kills dangerous microorganisms
and keeps your food safe for future use. I am Sonja Koukel with the
Cooperative Extension Service, University of Alaska Fairbanks. I'm going to guide
you through the process of using a water bath canner for food preservation.
The water bath canner is used to process foods in boiling water. Products that are
acidic in nature, such as fruits, jams, jellies, and pickles, can all be processed
using the boiling water bath canner. Low- acid foods, such as meats, game meats, fish,
and vegetables, must be preserved in a pressure canner to be safe.
Microorganisms that live in a high-acid environment are relatively easy to kill
by applying heat. The temperature required to can acidic foods is 212
degrees Fahrenheit, which is the boiling point of water at sea level.
Microorganisms that live in a low-acid environment will only be killed with a higher temperature.
Any large pot with a tight-fitting lid can be used as a boiling water bath canner.
The pot must be deep enough to fill with water to 1 inch above the
top of the jars as they set on the rack and yet still leave room for active boiling.
Commercial canners are generally made from aluminum or
porcelain-covered steel. Commercial canners have a rack in the bottom to
prevent the canning jars from direct contact with the heat source.
When converting a pan into a water bath canner, you'll need to create a rack.
You can do this with a cooling rack, a row of jar rings, the rack from your canner, or
even a folded kitchen towel works well. Any of these will create a thermal break
to elevate the jars off the bottom of the pan to prevent breakage. Now, prior to
canning, check the size of your canner in comparison to the burner size of your stove.
The canner should be no more than 4 inches wider in diameter than the
the element on which it is heated. In other words, 2 inches may hang over
the burner on each side.
To begin the canning process, fill the canner halfway with water.
Remember to consider the type of canning process you're going to use.
For raw-packed foods, the water should be warm to the touch.
For hot-packed foods, the water should be almost boiling. Placing a cold product in
very hot water or placing a hot product in cold water may cause heat stress and
break the jars. Once the water reaches the correct temperature, load the filled
jars fitted with lids into the canner rack, using a jar lifter. Then, using the
handles of the rack, lower it into the water. When using an alternative method
for keeping jars off the bottom of the canner, such as the folded kitchen towel,
fill the canner one jar at a time using your jar lifter. Remember that when
you're filling your canner, you want to keep your jars upright. Don't tip them.
Also, when filling the canner be gentle. Take your time so that you don't knock
the jars, which could cause breakage.
After the jars are placed in the canner, you'll want to check your water level.
It should be at least 1 inch above the jar tops. Now, if it's not, you'll want to
have boiling water on hand to bring that level up so it covers the top of the jars.
Remember, too, that you want 2 to 4 inches of space at the top of the
pan for active boiling. Now turn your heat to the highest setting
and leave it until the water boils vigorously.
Once the water reaches a vigorous boil, set a timer for the required processing time.
Cover the canner with a lid and lower the heat setting because you'll
want to maintain a gentle boil throughout the process. Remember to
always follow current research-based recommendations for exact processing
times for various products, and during the canning process, keep an eye on the
water level. If it drops below the top of the jars, you'll want to add more boiling water.
When the jars have boiled for the recommended time, turn off the heat and
remove the canner lid.
Using a jar lifter, remove the jars from the canner.
Place the jars on a folded kitchen towel or a cooling rack.
Remember to leave at least 1 inch of space between the jars,
and remember that when you're lifting the jars from the canner, keep them upright.
Don't tip them. Tipping them could compromise the seal.
After all the jars have been removed from the canner, allow them to cool for
12 hours before moving them again. Never rush the cooling process or the jars
could break. And jars should be cooled in an area away from drafts, as air blowing
on hot jars may also cause breakage.
When your jars have cooled for 12 hours, you'll want to check the seals. You can
do this by looking at them. Jars that have sealed correctly will have a
concave lid. Another way to check is to press the center of the lid. If there's
no give, the jar has sealed well. Another way is to use a spoon.
Tap the lid with a spoon. You can hear that that one did not seal correctly.
Rings may now be removed from the jars. If the jar is properly sealed, the lid
will not release when you remove the ring. Now, for those jars that did not
seal properly, such as this one, you have some options. You can reprocess the
unsealed jar using a new jar lid. Make sure that you reprocess it within 24 hours.
Alternatively, you may freeze the contents of the unsealed jars or
refrigerate and use them immediately. You'll also want to label your jars with
the date, the processing method, and the processing time.
Store your canned goods in a cool, dark place, such as this kitchen cabinet.
For best quality, use your home-canned foods within one year.
Following these procedures will ensure a safe canned product.