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Processing Food For Canning

Your food must be process immediately after it is packed into the hot jars and lids and bands have been adjusted. this is essential in minimizing microorganisms from reentering the jars and maintaining the correct temperature for processing.

Select the method of processing based on the acid level of the food being canned .The processing Methods are not interchangable. Processing times vary depending on the type of ood being canned, the method of packing the food int the har and the jar size. Refer to each recipe for the correct processing information.

Boiling-Water Processing

Below you will find easy to follow steps for boiling-water processing that will have sucessful results when completed as directed.

1. Fill boing-water canner half full with water. Heat water to a simmer of 180 degrees F.
2. Position the canner rack above the hot water in the canner.
3. Using a jar lifter, place filled jars onto racks immediately after each jar is filled.
4. After all filled jars are placed on the rack, carefully lower it into the water. The water level must cover the jars and two-piece caps by 1 to 2 inches. Add boiling water, if needed.
5. Put the canner lid in place.
6. Adjust the heat to medium-high, this brings the water to a hard boil. REduce the heat to maintain a gentle rolling oil throughout the processing period.
7. Set the timer for the number of minutes required for processing the product.
8. After the processing period is complete, turn off heat and remove the canner lid.
9. Using a jar lifter, remove the jars from the canner and set them on a towl to cool. Leave 1 to 2 inches of space between jars.
10. Allow jars to cool naturally 12 to 24 hou rs before checking for a seal. Do not retighten bands.

Steam-Pressure Processing

These easy to follow steps for steam-pressure processing will yield sucessful results when completed as directed.

1. Put canner rack in bottom of the canner. Add 2 to 3 inches of water. Heat water to a simmer of 180 degrees F.
2. Using a jar lifter, placed filled jars onto canner rack immediately after each jar is filled.
3. Lock canner lid securely in place. Leave weight off vent pipe or open petcock. Adjust heat to medium-high setting until steam flows evenly from the vent pipe. Exhaust steam for 10 minutes.
4. Place weight on vent pipe or close petcock. The canner will pressuirze in about 5 minutes.
5. Set timer for the number of minutes required for processing the product after the guage indicated the recommended poiunds of pressure have been reached. Adjust the heat to maintain the correct pressure or slightly above the correct pressure.
6. When the procesing time is complete, turn off the heat and allow the canner to cool naturally. Do not remove the weighted guage or open the petcock until the canner has depressurized and returned to zer pressure.
7. After the canner has depressurized, remobe the weight or open the petcock. Wait 2 minutes. REmove the lid, lifting the lid toward you so the steam moves in the opposite direction.
8. Let the jars sit in the canner 5 to 10 minutes to adjust to the lower temperature.
9. Using a jar lifter, remove the jars from the canner and set them on a towl to cool. Leave 1 to 2 inches of space between the jars.
10. Allow jars to cool on their own for 12 to 24 hours before checking a seal. Do not retighten bands.