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Preparing
Your Equipment for Canning
Special attention has to be given to all canning eqipment to ensure it
is in good, working condition. This inbludes tupes of canners, boing water
and steam-preassure, and home canning jars, lids and bands.
Canner Preparation - Check canners at the start of each canning session,
making sure all parts are in good working condition.
- Boiling - Water Canner ...Occasionally, the rack
for a boiling-water canner becomes corroded after repeated use. It should
be replaced as needed. Check the canner base for dents or warping that
might interfere with heat distribution. Check for pin holes that can
cause leeking. Replace all defective parts.
- Steam-Pressure Canner ...Examine all working parts
of the canner. Replace the gasket and safety valve if they show signs
of cracking or warping. Clean the vent pipe of any resideu that might
block the passage of steam; check for any warping of the lid or canner
base; make sure the canner lid locks securely.
- Jar Preparation ...The manufacturer;s directions
should be followed for the safe handling and use of home canning jars.
The general guidelines are not available.
- Selection and Cleaning...All jars must be visually
examined for nicks, cracks, uneven rims and other damage for defects.
Once it has determined the jars selected for use are in good condition,
they must be washed in hot, soapy water. Rinse in hot water. A dishwasher
may be used for washing the jars. Do not use brushed with wire components,
steel wool or abrasive materials or cleanser; they are likely to damage
the glass.
Note that some jars accumulate a white film on the exterior
surface with repeated use. Some of these films are caused by mineral deposits.
These deposits can be easily removed by washing or soaking the jars in
a solution of 1 cup vinegar to 1 gallon water. Rinse jars thoroughly.
To help prevent build up, add a small amount of vinegar to the canner
when processing. It the film is not removed by the viengar it may be caused
by the etching of the glass. Etching results from friction on the surface
of the jar which occurs during cleaning and processing. This can not be
removed.
- Heating -Jars must be heated prior to the use for
canning to help prevent breakage. To heat the jars, submerge them in
enough water to cover. Bring the water jut to a boil, then turn off
the heat. Jars should be heated for at least 10 minutes, remaining in
the hot water until read for use. This period should be completed jut
before the hars are needed. an alternate method is to put the water,
which had been heated on the stove, into a basin or sink. Submerge the
jars in the hot water, allowing them to remain at least 10 minutes.
REmove one at a time. You can also use the dishwasher for heating the
jars. The jars should be washed and dried using a complete regular cycle.
Keep the jars in the closed dishwasher, removing one at a time as needed.
- Sterilizing - It is only necessary to sterilize jars
if they are used for products processed for less than 10 minutes. In
our recipes the jellies are the only ones that are processed for less
than 10 minutes hence they require sterilized jars.
To Sterilize jars before filling, place them in a large saucepot and
cover with wqater. Jars must be totally submerged. Bring the warer to
a boil; boil jars 10 minutes for altitudes at or below 1,000 feet above
sea level. At higher elevations, boil 1 additional minute, fo reach additional
1,000 feet of elevation. A dishwasher can not be used to sterilize jars.
Preventing Jar Breakage - Jars should be handled very
carefully. The folowing guidlines will hep you reduce jar breakage.
- Do not put a hot jar on a cold or wet surface or in a draft.
- Never pour boiling water or other boiling liquids into a room temperature
jar.
- Never place a room temperature jar into boiling water.
- Do not use metal knives or other metal utensils to remove air bubbles
or product from jars
- Avoid using steel wool or abrasive cleansers to clean jars
- Do not heat jars in the oven
Closure Preparation - The manufacturer's directions for preparing and
using two-piece vaccum caps must be followed closely. The general guidelines
given here will assist you if the manufacturer's directions are not available.
- Selection and Cleansing - Chooose the appropriate
size caps for the jars you will be using. Two-piece vaccum caps come
in regular and wide-mouth sizes. New lids must be used for canning.
Wash two-piece caps in hot, soapy water. Rinse in hot water. So not
use any abrasive materials or cleansers thatmight scratch or damage
the special coatings on the lids and bands. Dry hands and set aside.
Lids must be heated.
- Heating - The lids must be heated before
they are used for canning. Placelids in asmall saucepan and cover withwater.
Bring the water to a simmer (180 degrees F. Heat lids for at least 10
minutes, removing one at a time as needed. Heating the lids help in
the sealing process. Do not boil the lids. Overheating by boiling the
lids may result in seal failure.
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