First of all, let me state that this information is taken from the little brochure tucked inside my brand new canning kettle. It is NOT my original work and I lay no claim to it other than that I own the kettle now and the paper this information is printed on.
Water Bath Canner
That being said, I know that more and more people are looking for ways to save money on the grocery bills these days. Many are growing a garden and at least some of them will have surplus produce that they will want to put by for future use.
In case you decide to make do with something other than a brand new water bath canning kettle, here are the instructions for doing it RIGHT and SAFELY.
Common sense says to use only quality ingredients. There’s no point in trying to preserve something that isn’t any good to start with. If it has blemishes, eat it now. Preserve only the best of the crop.
And now I quote:
Canning is simply fruits and vegetables packed into canning jars, which are fitted with self-sealing lids and then heated to a temperature that kills dangerous organisms that could cause food spoilage in the jars.
A water bath canner’s use is limited to fruits, tomatoes, pickles, relishes, jams, jellies and marmalades. The high acid levels in these foods make it safe to can them in boiling water, whereas most vegetables are low in acid and need to be processed in a pressure canner which produces much higher temperatures.
The right equipment is essential to ensure a quality product. This includes your Granite Ware canner (or similar size kettle) and jar rack, a jar lifter, a wide mouth funnel, canning jars and lids. Use only standard canning jars and lids, (not old jelly or mayonnaise jars) and inspect them carefully for chips or cracks. Lids are designed for one time use. Screw bands can be reused if they are in good condition, not bent or rusted.
Thoroughly wash lids, bands and jars in hot sudsy water. Rinse. Dry bands. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water to an inch or two above the tops of the jars. That means a canner that is designed to do 7 pint jars at a time will need about 4 inches of water and one designed to do 7 quart jars will need about 4-1/2 inches of water.
Fill hot jars with prepared recipe. Leave the recommended headspace according to the recipe.
Wipe jar rims with a clean damp cloth. Position heated lid on jar with screw band, according to the manufacturer’s directions.
Place each jar into the canner rack, prior to the water reaching a boil, and lower the rack into the hot water. Water should be 1 to 2 inches over the jar tops. If not, add additional hot water.
Cover canner with lid. Process jars for the length of time specified in the recipe, starting the timing when the water begins to boil.
After processing, lift rack and hook it over the kettle’s rim. Remove jars from the canner with your jar lifter. DO NOT CARRY JARS IN THE CANNER RACK! Set jars on a towel to cool (away from drafts) for 12 to 24 hours.
When jars are thoroughly cool, test for a seal by pressing down on the center of the lid. If lid center does not flex up and down, the lid is properly sealed. (It will be slightly concave at this point) Remove the bands, label the jars and store in a cool, dry, dark place.
Canning is not difficult but it must be done precisely to ensure successful preservation and safety.
Proper timing and temperature are crucial for safe canning, assuring that microorganisms that cause food to spoil are killed.
Follow the directions for each recipe exactly and inspect each jar carefully before serving. If the food doesn’t look or smell right, if it appears moldy, foamy or murky, or if the seal is broken, don’t use it. DISCARD IT WITHOUT TASTING.
For more detailed instructions and lots of tested recipes, look up the book “Ball Blue Book Guide to Home Canning, Freezing & Dehydration”. That book, or at least some version of it, has been around for more years than I can remember. It’s considered the bible of home canning and you certainly can’t go wrong using it.
Now, remember. Water bath canning is ONLY for acidic foods. That means fruits, tomatoes, pickles, relishes, jams, jellies and marmalades. Do NOT add other ingredients to these things without first checking the Ball Blue Book for safety. If it’s not included in your recipe, DON”T EVEN THINK OF IMPROVISING.