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Equipment

With the home canning wquipment, kitchen utensils and small appliances available today, home canning has become an easier, safer and more time efficient process. Many of the items needed for canning are available in a well equipped kitche, Of course, somen special squipment is needed: Home canning jars, two-piece vaccum sealing caps, small canning utensils and the appropriate canner necessary for the tupe of food being canned.

Jars: Glass home canning jars, sometimes called mason jars, are the only glass jars recommended for ho me canning. They come in a wide variety of sixes and styles. The jars are carefully made so the home canning closures will seal well when the manufacuere;s instructions are followed. The glass in the hars is temepred to withstand the heat of the steam-oressure canner or the sub-zero temperature of the freezer. However, standard home canning jars, those with rounded shoulders, are not suitale for freezing and must only be used for canning. Jars designed for caning and freezing have tapered sides without the rounded shoulders.

Other special features to look for in home canning jars include; a wide-mouth ooopening for easie in filiing; measurement level markings on select jars; a special fruit or quilted pattern to add a fancier touch to fruits, vegetables and soft spreads.

Jars are available with regular and wide-mouth openings in sizes ranging from four ounces to one-half gallon. Most people like to choose a size that fits in well with their meal planning. However, remember that processing times differ according to the size of the container. Always select the size of jar called for by the recipe, and floow the recipe processing time exactly.

Closures- The home canning two-piece vacum cap, a lid and band, comes in regular and wide-mouth sizes. The set consists of a flat metal lid with a flanged edge, the underside of which has a ruber-like sealing compound, and a threaded metal screw band that fits over the rim of the jar to hold the lid in place during processing. The flat lid is not reusable; therefore, it is best to stock a supply of lids at the beginning of the canning seson to avoid shosrtages. The band can be reused if it is in good condition. Bands tha wrap or rust must nto be used.

Boiling-Water Canner - Foods high in acid can be processed in a boiling-water canner. The heat is transferred by the boiling warer, 212 degrees F at or below 1,000 feet above seal level, which completely covers the har and the two-piece cap by 1 or 2 inches.

Boiling water canners are made of porcelain-coated steel or aluminum. They are available commercially, at relatively low cost, or easily made at ho me. The canner should have the folloring features:

1. Base- deep enough to hold the size jar being processed with 1 to 2 inches of water to cover the two-piece cap and additional 1 t 2 inches of air space to prevent boil-over. A caner that has a flat bottom may beused on gas or electric burners while a canner that has a rided bottom may operate more efficiently when used on gas burners.
2. Rack - to hold the jars off the bottom of the canner and to keep jars seperate and upright during processing
3. Lid - used to help keep the water boiling during the entire processing period.

Steam-Pressure Canner

Low-acid foods must be processed in a steam-pressure canner. The steam in a pressure canner circulates aound the jar, transfering heat and bringing the food to an internal temperature of 240 degrees F at or below at 1,000 feet above sea level. A steam-pressure canner is essential if you are going to can low-acid foods.

A steam-pressure canner should have the following geatures:

1. Base - must be deep enough to hold the size jat to be processed without obstructing the locking of the lid.
2. Rack - elevates the jars off the bottom of the canner to allow the steam to circulae around the entire jar.
3. Lid - locks or clmps securely onto the base and is fitted with a gasket, vent pipe and safety valve.
4. Guage - dial or weighted, the guage regulates the pressureizzation of the canner.

Dial Guage - Must be checked for accuracy prior to each canning season. If the guage registers high by 1 pound (psi) or more thatn 5, 10, of 15 pounds pressure, it ust be replaced. Should the guage be inaccuratge, all the bacterial spores that emit toxins may not be destroyed during processing. Your Cooperative Extension Service or the manufacturer of the canner will be able to tell you where the guage may be tested for accuracy. Dial-gugage canners are fitted with a one piece pressure regulator to help maintain the correct pounds of pressure. The dial guage must be visually monitored duiring the processing period to ensure accurate processing.

Weighted Guage - exhausts small amounts of air and steam during the entire pricessing period. In toind this the guage gently rocks or jiggles. The wieghted guage does not have to be tested for accuracy. The movement of the guage, from steam escaping during processing, indicated the pressure is mantained. Weighted guages are designed as a one or three piece unite. The three piece guage and some style of one piece guage may be adjusted to process at 5, 10 or 15 pounds pressure allowing more accuracy with processing temperatures. Some styles of one-piece guages are not adjustable, limiting them to process only at 15 pounds pressure. Steam pressure canning is required for canning meats, poultry, seafoods, vegetables and ldow-acid combination recipes.

Specialty Equipment - With the exception of the jars, two piece caps, canners and small canning utensils, most kitchens will already have much of the equipment needed for canning. Some recipes call for specialized equipment; therefore, recipes should be checked before the day of canning to determine if all equipment is available and to allow time to have it on hand it it isnot. Through careful planning, you can aboid serching for necessary piece of equipment during the cirtical time of preparing and processing the product. Some additional specialty items needed may include:

1. Food scale
2. Food Mill or Electic Pureer
3. Food Processor or Grinder
4. Electric Juice Extractor or Juice Strainer
5. Large saucepots, 8 - 10 Quarts
6. Ceramic, Stone Glass Jar or Crock
7. Candy Thermometer
8. Spice Bag or Cheesecloth
9. Cooking Timer

Equipment to Avoid

Some types of jars and closures once thought suitable for home canning actually should not be used for these purposes.

Jars to Avoid - Old style home canning jars and jars used for commerical foods should not be used for home canning.

Old Style Jars - Some of these outdated jars cannot be properly fitted with two-piece vaccum caps; therefore, they are not recommended for home canning.

Commercial jars - One trip jars, like the ones in whick you buy commercially canned mayonnaise, peanut butter, instant coffee or baby food, should not be used for home canning. Commercial jars are designed for a single use only and may not withstand the temperatures used in home canning. Also, internal scratching form using a metal utensil to remoe the product can cuse breakage when the har is heated. In addition, commerical jars may not be the same size as home canning jars, resulting in seal failures and possibly leaving the food underprocessed.

Note: Tin containers of course, are still used for canning fruits, meats and vegetables but almost entirely on a commercial basis. The processing times given in our recipes are for glass jars only.

Closures to Avoid - Lids that seal with rubbers and one piece commercial caps are not recommended for use in home canning.

1. Zinc Caps and Glass Lids with Rubbers - Porcelinlined zinc caps, which require a jar rubber to seal, and the glass lids with wire bails, also requiring a jar rubber to seal, must not be used for home canning. These closures are not recommended since there is no way to determine if the closure has a safe sea; the incidence of seal failure is higher.
2. One-Piece Commercial Caps - Caps that come on commercially camnned foods are not recommended for resue in home canning. Even if the lid has a rubber-like gasket, it is intended for one use o nly and may ot seal adequately a second time.