Waterbath Canning is
a fairly simple process. The first thing to keep in mind is that you
should only use the waterbath canning method for preserving high-acid
foods. Following is a step-by-step guide in canning:
1. Washing Jars: Wash your empty canning jars in hot soapy water. Rinse them thoroughly.
Place your jars into your waterbath canner or place them into a separate
large pot. Cover the canning
jars with hot water; bring to a simmer over medium heat. For food
that will be processed for less than 10 minutes, you will need to boil
your jars for 10 minutes and keep them heated in simmering water until
they are needed. Place your jars' screw bands to the side and put the
lids into a separate saucepan (if you have a canning lid rack that will
make this part much easier) cover the lids with water and bring them
to a simmer (do not boil the lids as this will effect the seal).
2. Prepping the canner: If you are using a separate pot for sterilizing your jars (which I actually
recommend) you will now want to fill your waterbath canner about half
full with water; bring this to a boil. Heat any additional water in
another large pot. This extra water may be needed to top off the water
in the canning process; you will want to keep the additional water hot,
but not boiling.
3. Food Prep: Now is the time to prepare your food. Be sure that you only prepare
as much food as you will need in order to fill the number of jars that
your canner is capable of holding at one time. Keep your work area clean
during this preparation.
4. Remove your sterilized jars from the hot water
(a jar lifter
makes this A LOT easier and safer); place your hot jars onto towels
in order to prevent them from easily slipping while you are packing
them.
5. Pack the food into the jars, it is advised
to use a wide-mouth
funnel to prevent spills. Be sure to allow for adequate headspace.
If extra liquid is needed, ladle your boiling liquid over over the food,
again, allowing for adequate headspace.
6. Using a bubble
freer or a non-metal spatula you will need to release trapped air
bubbles from the jars. This is done by working your tool down the insides
of the jar. Add extra liquid as needed in order to maintain the necessary
headspace.
7. Wipe the jar rims clean with a clean damp
cloth as food left on the rim can prevent a perfect seal, resulting
in spoiled food. Place your prepared lids onto your jars (a magnetic
wand helps a lot during this step), add the screw bands. Tighten the
bands according to the manufacturer's directions.
8. As you fill each jar and have the lid and
screw band properly placed on it you will want to place it into the
rack in the canner. The jars should not touch each other. Replace the
lid to the canner each time you add a jar.
9. When all the jars have been added, ladle hot
water from the extra pot into the canner to cover jars with water by
1 inch.
10. Cover the canner; heat it to a full rolling
boil and begin the processing time. Be sure that you follow the recipe
procedures and timings EXACTLY. Allow for adjustments with the altitude
if you live above 1,000 feet above sea level. Keep the water boiling
during the processing, add additional boiling water if the water level
drops. If the water stops boiling when you add more, you will need to
stop timing, turn up the heat and wait for a full boil to return before
you resume counting your canning time.
11. At the end of processing the jars, remove
them from the canner. Place them on towels or on a rack in a draft-free
area to allow them to cool. Leave a minimum of 1 inch of space between
the jars to allow the air to circulate.
12. After your jars have completely cooled (this
takes no less than 12 hours but up to 24 hours) press the center of
each lid in order to check the seal. If the dip that is in the lid holds
then your jar is sealed. If the lid bounces up and down it failed to
seal*. If your jars lost any liquid but they have remained
sealed,, then the contents are safe. Keep in mind that the food in those
jars that are not covered by liquid will discolor so use these jars
first once you start using your preserved foods.
13. Wipe your jars and the lids. Remove your
screw bands and wash and dry them; then place them in storage for future
use. Label your jars with their contents and the date that they were
prepared. Include a batch number on the label if you process several
loads in a single day, this helps if a jar has spoiled you will be able
to identify other jars from the same batch. Store your jars in a cool
dry, dark place and be sure to use them within a year.
*For unsealed jars you will need to check the jar for flaws (cracks, scratches, etc.) The contents of the unsealed jars can be refrigerated as long as it will be used within two to three days, frozen, or you can reprocess it so long as you do this within 24 hours. To reprocess, use a clean sterilized jar and a new lid. Process the food for the full length of time specified in the recipe. Use any reprocessed jars first when you start using your preserved food.
Source: http://canninginfowarehouse.com
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