Food Canning: How To Safely Preserve Foods

by M. T. Anderson

© 2012, Michael Anderson. All rights reserved.

This book contains material protected under International and Federal Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without express written permission from the author.

Canned tomatoes cover photo courtesy of Liesl.

Asparagus cover photo courtesy of sahlgood.

Disclaimer:

The information contained in this book is for general information purposes only. This book is sold with the understanding the author and/or publisher is not giving medical advice, nor should this book replace medical advice, nor is it intended to diagnose or treat any disease, illness or other medical condition.

This book is a nonfiction book. However, the names and characteristics of the individuals in the book, as well as some of the events, have been fictionalized in order to protect the identities of the people contained herein. Any semblance to a person living or dead is incidental and unintentional.

While we endeavor to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the book or the information, products, services, or related graphics contained book for any purpose. Any reliance you place on such information is therefore strictly at your own risk.

In no event will we be liable for any liability, loss or damage including without limitation, indirect or consequential loss or damage, or any loss or damage whatsoever arising from loss of data or profits arising out of, or in connection with, the use of the material or the interpretation of the material contained in this book.

Dedication:

This book is dedicated to my mom, who taught me everything I know about canning and preserving. Thanks mom!

Contents

Prologue              8

Why You Need To Can Food              11

What You'll Need              14

Pressure Canner              15

Water Bath Canner              16

Canning Rack              17

Canning Jars              18

Canning Funnel              19

Jar and Lid Lifters              19

Kitchen Timer              19

Boiling Water Canning              20

Boiled Water Canning Basics              21

Things You Need To Know About Canning Fruit              26

Canning Juices and Syrups For Fruits              28

How To Prevent Darkening              30

Recipes For Water Bath Canning              32

Apple Juice              33

Apple Slices              36

Apple Pie Filling              37

Applesauce              39

Apricots              41

Berries (Except Strawberries)              42

Jams and Jellies              44

Jelly              45

Jam              46

Berry Blast Jam              47

Grape Jelly              48

Cherries              50

Citrus Fruits              51

Peaches              53

Pears              55

Strawberries              56

Tomatoes              58

Pressure Canning              60

Recipes For Canning Vegetables              64

Pressure Canning At High Altitudes              65

Asparagus              66

Beans              68

Carrots              69

Corn              70

Green Beans              71

Peppers              72

How To Can Meat,  Poultry and Seafood              74

Making Canning Broth              76

Poultry              78

Meats              80

Seafood              81

Clams              82

Crab              83

Fish              84

Tuna              85

How To Can Your Favorite Homemade Soup              87

Common Problems When Canning              89

Problem #1: Food Darkens In Color              89

Problem #2: Broken Seals Or Jars That Fail To Seal              90

Problem #3: Canning Liquid Becomes Cloudy              91

Problem #4: Colored Streaks in Pears, Apples or Peaches              92

Problem #5: Breaking Jars              92

Problem #6: Lid Bulges In Wrong Direction              92

Unsafe Canning Methods              94

Prologue

Figure 1: Canned foods are a good way to save money and let you eat your favorite foods year-round.

Canning and preserving your favorite food items is a great way to save money throughout the year and help your family eat a healthier diet.

It allows you to buy local food items in season when they're cheap and preserve them so they can be enjoyed year-round.

For most people, the thought of canning conjures up images of gray-haired grandmothers in checkerboard aprons scuttling around the kitchen. People tend to dismiss canning as difficult and not worth the time it takes to can and preserve foods.

Canning isn't as hard as you think. It's actually pretty easy, once you get used to it.

This handy guide is intended to give you the tools you need to get started safely canning food. It will also provide you with a number of simple recipes you can use to get started and will give you the information you need to avoid some of the common dangers of canning and preserving.

The number one complaint I hear about canning is the time it takes to properly prepare and can foods.

While I agree it's going to take a good chunk of time to can enough of your favorite foods to last you through the winter, you don't have to do it all at once. If you're pressed for time, can a small batch here and there so you'll be able to enjoy your favorite foods from time to time once they're no longer available in the store or are available, but are so expensive you'll have to sell one of your kids to buy them.

Canning and preserving is going to seem difficult at first.

All I ask is you take the time to understand it and get used to it before you say it isn't for you. As with anything new, there's a learning curve.

Once you get used to canning, it gets a lot easier.

Why You Need To Can Food

Figure 2: Can your favorite foods when they're harvested locally.

There are a number of reasons to start canning food.

First and foremost, it will save you money over the long run. There's going to be some upfront cost if you don't have the supplies needed to start canning. Most of the supplies are reusable and will pay for themselves quickly once you start canning.

Canning allows you to purchase bulk amounts of food, which will allow you to get the food at a lower price point. Cooking food and canning it will allow you to preserve it for longer than it would last if you simply tried to store it in your pantry.

Buy the food you want to can from local farmers or grow it yourself.

Locally-harvested foods usually cost less than the stuff you get from the grocery store and are fresher and taste better. To put it simply, store-bought foods pale in comparison to fresh foods straight from the source.

You'll notice the difference in taste, texture and color right away when you start canning local foods.

Local foods come straight from the vine, so to speak. The food you get from the grocery store has sometimes traveled thousands of miles via planes and trucks. The food in your grocery store is often covered in plastic, has been washed time and time again and tends to be right on the verge of decay.

If you think fruit needs to be eaten within a couple days of buying it because it will go bad, you aren't getting your food from a local source.

Most people don't realize this, but fruits and vegetables tend to lose nutritional value over time.

Fresh fruit and veggies don't just taste better, they're also better for you. Buying fruit and vegetables that have just been picked, then canning them the same day preserves their nutritional value.

In addition to getting fresh food that tastes better, when you buy local you're helping alleviate the carbon footprint required to transport food halfway across the globe when it isn't in season locally.

Local foods are seasonal, meaning you can only get them certain times of the year. You can use canning to save local foods so you can enjoy them when they're out of season. Buying during the local harvest allows you to save cash because seasonal products are almost always cheaper when they're in-season and being harvested locally.

The best part of canning foods yourself is you control what you add to the food.

You can effectively eliminate additives, preservatives and other harmful chemicals from your canned foods when you can them yourselves. You'll look and feel much healthier once you do.

You shouldn't be asking yourself whether or not you should start canning. Instead, you should be asking why you're not canning already.

What You'll Need

Ready to get started? You're going to need some basic supplies.

Here are supplies you're going to need to get started canning:

         A pressure canner. This type of canner is used for canning foods with low acid levels like vegetables and meats.

         A water bath canner. This canner is used to can foods with a high acid content like most fruits.

         A canning rack. Used to hold the canning jars.

         Canning jars. Glass jars used to store foods. The most common type of jar is a glass jar with a ring used to seal the jar.

         Funnel. Used to fill jars with minimal spilling of food.

         A jar lifter and lid lifter. Used to move jars and lids from the canner.

         Timer. A simple countdown timer is all that's needed to make sure you keep your food in the canner for a long enough period of time.

Let's take a closer look at these supplies.

Pressure Canner

If you plan on canning beans, vegetables or meat, you're going to need a pressure canner.

This type of canner is capable of reaching temperatures of 240 degrees Fahrenheit, which is the temperature required to kill bacteria in low-acid foods.

Cook low-acid foods you plan on canning at a lower temperature and you run the risk of all kinds of bad stuff making its way into your food, not the least concerning of which is the bacteria responsible for botulism. Getting your food up to 240 degrees and keeping it there for a long enough period of time is the only way to ensure these bacteria are killed.

If you're canning low-acid foods and aren't using a pressure canner, you're literally gambling with the lives of everyone who's eating the food you're canning.

Pressure canners use steam to push all of the air out of the canner. The steam and the water in the canner combine to reach the higher temps required to kill the harmful bacteria.

Water Bath Canner

Boiling water canners bathe the canning jars in boiling water.

Theoretically speaking, any pot large enough to completely submerse the jars you're using for canning can be used as a water bath canner. The container should have a rack so the jars aren't sitting directly on the surface that's in contact with the flame and the container should be large enough so there's at least an inch of water covering the top of each jar.

Water bath canners should only be used for high-acid foods because they don't reach high enough temperatures to kill bacteria present in low acid foods.

Canning Rack

A canning rack makes managing jars a heck of a lot easier.

You can prepare a number of jars, then place them in rack. The rack is then placed in the pot of water. It keeps the jars a uniform distance from one another and prevents them from shifting around in the canner.

Most canners come with a canning rack. If you're using a large pot for canning, you can purchase a canning rack separately.

Canning Jars

There are a number of types of canning jars on the market today.

In my opinion, the most effective is the mason-type jar that's been in use since our grandparents were children.

These jars are glass jars with a metal lid and a band that is used to screw the lid down. They'll will last you a long time if you handle them correctly. I've got jars in my cupboard my great-grandmother used to use.

Make sure the jars you're using don't have any chips, cracks or nicks. This could cause the jar to break during the cooking process, especially if you're using a pressure canner.

While jars can be reused over and over as long as they're in good shape, you need to replace the flat metal lid after each use.

The screw bands are OK to reuse as long as they aren't bent or dented.

TIP: Avoid using commercial jars like those used to store mayonnaise, jams and jellies you buy prepackaged. These jars are made for one-time use and are prone to breakage and problems with sealing if you attempt to reuse them.

Canning Funnel

A canning funnel is placed in the mouth of the canning jar to allow you to pour ingredients into the jar with minimal waste. While not essential, a good canning funnel will help tremendously and is worth the minimal added cost.

Jar and Lid Lifters

Jar lifters let you get hot jars out of the canner with little effort.

Lid lifters let you get the lids out easily. Lid lifters usually have magnetic tips that will make getting the lids out of the hot water a cinch. Both of these items are a necessity because they drastically reduce your chances of getting burnt or dropping a jar.

Kitchen Timer

Nothing fancy needed here, just a normal kitchen timer capable of counting down and beeping when your canned goods have cooked for a long enough period of time. When timing foods cooked with a pressure cooker, make sure the proper pressure has been reached before setting the timer. When timing boiling water canned foods, don't start the timer until the water has reached a steady boil.

Boiling Water Canning

As previously mentioned, the boiling water method of canning should only be used for high-acid foods.

The following foods are high-acid foods and are safe to can using the boiling water method of canning:

         Apples.

         Applesauce.

         Apricots.

         Berries.

         Cherries.

         Fruit jams.

         Fruit jellies.

         Fruit juice.

         Fruit purees.

         Grapefruit.

         Grapes.

         Marinades.

         Marmalades.

         Nectarines.

         Orange slices.

         Peaches.

         Pears.

         Pickled beets and other vegetables.

         Pickles.

         Pineapple.

         Plums.

         Relish.

         Rhubarb.

         Vinegar.

There are a lot of recipes out there that state it's OK to preserve tomatoes in a boiling-water canner. This is true, with one caveat.

Tomatoes are right on the edge of having a safe acid pH level and should only be canned via the boiling-water method if acidic ingredients like lemon or lime juice are added. See the section on canning tomatoes for more information.

Boiled Water Canning Basics

Before you start, check the recipe and make sure you have all the ingredients and equipment you need to get started. Follow the recipe to a tee and make sure you don't cut corners because failure to follow the proper procedures might render your canned foods unsafe.

SAFETY TIP: Be aware any recipes you have which were created prior to 1989 weren't created with the latest information regarding canning and preservation in mind. Using that old recipe of grandma's might not be the best idea if you want to ensure you're following current best practices. Do your research and make sure you're using current versions of old recipes.

Inspect the jars you plan on using for nicks and chips and check the edges of the lids for dents or uneven edges that may prevent the jars from sealing correctly. The bands need to be in good shape in order ensure a good seal.

There's a sealing compound on the bottom of the lids. This compound should be distributed evenly across the bottom of the lid. If not, you're not going to get a good seal.

The jars, bands and lids should all be washed prior to use. Don't worry about sterilizing the jars as long as they're going to be cooked for at least ten minutes, just wash them so they're free of food and chemicals.

The jars, bands and lids should all be washed prior to use. Before adding food to the jars, place them in the water bath canner, fill it with water and bring it to a boil for 10 minutes to ensure they're sterile.

SAFETY TIP: For those of you living above sea level, you're going to need to sterilize your jars for longer than ten minutes. A good rule of thumb is to add a minute of boiling time for every 1000 feet above sea level you are.

Do the same thing with the lids to the jars. Place them in a pot of simmering water and leave them there until you need them. Don't bring the water all the way to a boil or you run the risk of damaging the sealing compound on the bottom of the lids.

Now it's time to use the recipe and prepare the food item you plan on canning. Make sure you follow the instructions closely.

Once the food is ready, remove the jars from the boiling water and use a canning funnel to fill them with food. Gently stir the contents with a rubber or plastic spatula to remove any air bubbles.

You're going to need to leave approximately 1/2 inch to 1 inch of clearance (called headspace) space at the top of the jar. The food will expand a bit and may pop off the lid or prevent it from sealing correctly if you don't leave this space. If you leave too much headspace, the vacuum formed during cooling won't seal the lid down tight. Your recipe should tell you how much headspace is required.

Place the metal lid on the jar with the sealing compound facing down and lightly screw the band onto the jar so it holds the lid in place. Don't screw the band all the way down as tight as you can get it. The lid should be fingertip tight. It needs to be loose enough to allow air to escape during the cooking process. The boiling process will create a vacuum that will lock the lid down tight.

Repeat this process with all of the jars and place them back into the boiler. Only prepare as many jars as you can fit into the boiler. You don't want to leave jars full of food sitting out on the counter.

Put the lid on the boiler and leave the jars in the boiling water canner for the amount of time recommended in the recipe. Do not start the timer until the water has returned to a full boil.

Once you've processed the jars for the recommended amount of time, remove them from the boiler and let them sit for 24 hours.

You don't want to handle or move the jars during this time. Be careful to keep them upright and make sure you don't tilt them to the side. The lids haven't formed a complete seal yet and you don't want to break the seal by moving them around unnecessarily.

SAFETY TIP: When you remove the boiler lid, lift it so the steam will escape the boiler in a direction away from your face and body.

After letting the jars sit for a day, check the lids to make sure a seal has formed. A concave (curved inward) lid indicates a good seal. You should be able to press down on the lid and not get a lot of movement.

Jars without concave lids indicate an incomplete seal. These jars need to be consumed immediately or resealed with a new lid.

Jars with a good seal can be stored in a cool, dark place. You can remove the bands before storing them. Foods canned with this method should be used within a year. Label them with the type of food and the date the food was canned to avoid confusion later on down the road.

When you remove a jar from your pantry to use it later on down the road, look for signs the food inside has gone bad. The following items indicate spoiled canned foods:

         Leakage.

         Bulging lid.

         Loose lid.

         Mold.

         Strange odor.

         Liquid squirts out when can is opened.

Things You Need To Know About Canning Fruit

Figure 3: Use locally harvested fruit for best results.

People tend to wait until their fruit is right on the verge of going bad to decide to can it. This is the worst possible time to can your fruit because it's already on the edge of decay.

Fresh fruits that are firm to the touch are the best fruits to can.

If you know you want to preserve fruit for later on in the season, choose the best fruits you can find early on and can it, preferably straight from your own garden or from the nearest orchard.

Thoroughly rinse and clean your fruit. All the dirt needs to be washed off of it. Dirt harbors nasty bacteria that may survive the canning process.

TIP: Avoid soaking your fruit in water, as it may cause it to lose nutritional value and flavor. A gentle rinse is usually all that's needed to remove dirt from your fruit.

Canning Juices and Syrups For Fruits

Figure 4: How thick of a syrup you use is entirely up to you.

The following three items are commonly used to can fruit:

         Juice.

         Syrup.

         Water.

Syrup or juice helps fruit maintain its consistency, color and shape. What it doesn't do is prevent fruit from decomposing.

Since the liquid used to preserve fruit doesn't have anything to do with the actual preservation itself, you can experiment a bit with the canning liquid you use for your fruits.

When it comes to syrups, you'll probably want to use a light syrup for sweet fruits. Experiment with the amount of sugar you're using to figure out what tastes best to you.

For tart or sour fruits, you're going to want a heavy syrup. To make a heavier syrup, you're going to need to add more sugar. You can substitute honey for half of the sugar in the chart below for a somewhat healthier syrup.

Use the following chart to figure out how to make the type of syrup you need:

Syrup

Sugar

Water

Ultra-light

1 cups

6 cups

Light

2 cups

6 cups

Medium

3 cups

6 cups

Heavy

4 to 5 cups

6 cups

TIP: For those who are diabetic—or just don't want to add sugar—artificial sweeteners can be added for additional flavor. Be aware that saccharin- and aspartame-based sweeteners don't work well if added to the canning juice. Add them right before eating the canned fruit for best results.

Fruit juice can also be used as a canning solution.

Crush ripe fruit and heat it up, then strain it through cheesecloth for best results. The fruit that's being canned is usually the best option. You can also use pineapple, apple or white grape juice.

How To Prevent Darkening

Light-colored fruits tend to darken over time, even when they've been properly canned.

People associate this darkening with the fruit going bad. This isn't necessarily the case, but it can be a little disconcerting to open a jar of food and find it's a different color than what you'd expect.

There are a few solutions you can use to prevent your fruit from darkening:

         Make a solution of 1 teaspoon ascorbic acid mixed with one gallon of water and coat the fruit with it when you cut it.

         Crush up 3000 mg of vitamin C tablets and mix them into a cup of water. Coat the fruit with it as you prepare it.

         1 teaspoon of lemon or lime juice mixed into a few cups of water will accomplish the same thing. Just be warned it may change the flavor of the food items you're attempting to preserve.

         Fruit Fresh is a commercially-available mix you can use to prevent darkening. Follow the instructions on the box for best results.

If you don't want to treat the cut fruit with the products mentioned above, you can usually get away with adding ascorbic acid to the canning juice. A half-teaspoon of crystalline ascorbic acid added per quart of fruit should do the trick nicely.

Properly treating light-colored fruits gives it the appearance of being fresh and edible. It doesn't make it last any longer. The effects are purely aesthetic.

Recipes For Water Bath Canning

The following canned fruit recipes should be enough to get on your way canning.

Refer to the Boiling Water Canning Basics section of this book for specifics on how to can fruit. I'm not going to repeat the process for each recipe, as it's pretty much the same. If there are any nuances, I'll point them out in the recipe.

Apple Juice

Figure 5: You'll never want to drink juice from a box again once you taste homemade apple juice.

You can make and can your own apple juice that tastes much better than what you buy at the store and is better for you and your family.

Here's the best part—If you make applesauce at the same time, you won't have to waste any apples.

The key here is to find the sweetest apples you can find. This will allow you to make juice with no added sugar. Red Delicious apples work great for this recipe.

Ingredients:

As many apples as you see fit. The amount of juice you make is up to you. As a rule of thumb, you'll get approximately 15 quarts of apple juice per bushel of apples you use.

Cold water to wash the apples in.

4 cups of water.

Instructions:

1. Wash the apples in cold water. Don't let them soak, just rinse them off.

2. Chop and core the apples. There's no need to peel them. You can leave the skin on.

3. Add water to a large pot until there's about 5 inches of water in the bottom of the pot.

4. Turn the stove to its highest setting until the apples start to cook, then reduce the heat to medium high. Stir the apples periodically and cook until they're soft and squishy.

5. Separate the liquid from the pulp and skins. If you want cloudy apple juice with particles of apple floating around in it, simply strain it through a colander. If you want clear, filtered apple juice like what you buy in the store, strain the juice through a coffee filter or  cheesecloth. For really clear juice, you can filter it through a jelly bag. Just be warned this method will take quite some time.

TIP: If you plan on making a lot of juices for canning, a juicer is a good investment that'll save you time. A good steam will pay for itself time and time again in the kitchen.

6. Taste the juice. If it isn't sweet enough, add sugar to taste. You can also add cinnamon for extra flavor.

7. Bring the juice to a slow boil and keep it warm while you get the jars ready. Place the juice in each jar, leaving a quarter-inch headspace at the top of each jar.

8. Process (boil) pint- or quart-sized jars for 5 minutes and half-gallon jars for 10 minutes. Add an extra minute to your boiling time for every 1000 feet you are above sea level.

Apple Slices

Figure 6: Slice and core your apples prior to canning them.

Apple slices can be canned and make for a tasty year-round treat. While apples are generally inexpensive year-round, this recipe will allow you to take local apples and can them so you can enjoy them the entire year.

Ingredients:

20 pounds of apples (for a canner load of 7 quarts).

Light canning syrup.

Instructions:

1. Wash, core, peel and slice the apples.

2. Use an ascorbic acid solution to prevent them from browning during processing.

3. Drain the apples and place them in a large pot with 4 pints of water. Alternatively, you can use a light syrup. Add a pinch of cinnamon for added flavor.

4. Bring the water to a boil for 7 minutes. Stir the mixture from time to time to prevent the apples on the bottom from burning.

5. Place apples in canning jars and process them in a water bath canner for 25 minutes. Add a minute of boiling time for each additional 1000 feet you are above sea level.

Apple Pie Filling

Figure 7: Slice your apples thin for the best apple pie filling.

Apple pie filling is easy to make and will allow you to whip up an apple pie in no time at all.

You're going to need to make a thickener syrup. Add the following ingredients to a pot and heat until the mixture begins to thicken:

         10 cups of water.

         1 cup of cornstarch.

         4 cups of sugar.

         A tablespoon of cinnamon.

         A teaspoon of nutmeg.

         2 teaspoons of lemon juice.

Cook the apples just like you do when canning apple slices (see above recipe). You can slice them a little thinner if you want them to be softer.

Fill the jars with apples, then pour the warm syrup in over the apples. This will ensure there's enough apples in the filling. We all hate to get a slice of warm apple pie that's lacking in apple slices.

Process the jars for 25 minutes in a water bath canner, adding a minute for every 1000 feet you are above sea level.

Applesauce

Figure 8: Homemade applesauce.

Applesauce is easy to make. You can make applesauce and apple juice from the same batch of apples if you don't want to waste anything.

If you have a strainer, you can slice the entire apple up, cook it, then push it through the strainer to get rid of the skin and the core. Those who don't own a strainer will need to skin and core the apples before they're cooked.

Ingredients:

Apples (as many as you want to make into applesauce).

Sugar (using sweet apples eliminates the need for additional sugar).

Cinnamon, to taste.

Nutmeg, to taste.

Instructions:

1. Slice the apples and put in a large pot. Be sure to leave room to stir the apples, as they'll stick to the bottom of the pot and burn if you don't stir them. If you don't have a strainer, be sure to core and skin the apples.

2. Add a cup of water to the apples and let simmer until soft. Stir every once in a while to prevent the apples on the bottom of the pot from burning.

3. Once the apples are soft, push them through your strainer to separate out the skin and core. If you skinned and cored your apples in step one, all you have to do now is mash them up with a potato masher.

TIP: If you want a smooth consistency, use a wire whisk to whip the apples after you've mashed them up.

4. Taste the applesauce and add cinnamon, nutmeg and sugar, to taste.

5. Boil for 25 minutes. Add an additional minute boiling time for each 1000 feet you are above sea level.

Apricots

Figure 9: Use ripe apricots for best results.

Apricots are an easy item to can. You don't need to peel them if you use the canning method laid out below.

Ingredients:

3 cups honey.

6 cups water.

Apricots.

Instructions:

1. Make a syrup by mixing 3 cups of honey with 6 cups of water. Mix in a saucepan and simmer until the honey dissolves in the water.

2. Remove pits from apricots by slicing them in half and pulling out the pit. Place the apricots in an ascorbic acid solution if you want to prevent browning.

3. Fill canning jars with apricots, then pour syrup in over the top. Be sure to remove any air bubbles trapped in the apricots.

4. Process the apricots for 20 minutes. Add 5 minutes cook time for every 3000 feet you are above sea level.

Berries (Except Strawberries)

Figure 10: Mmmmm...berries.

This recipe works for a number of berry types, including blueberries, raspberries and blackberries. Don't use it for strawberries. There's a recipe for them later on in this section.

Ingredients:

Berries.

Lemon juice.

3 cups sugar.

6 cups water.

Instructions:

1. Get your berries. The best berries are the ones you pick yourself, straight off the vine. Good berries for canning are ripe and firm. Wash the berries and remove any soft or damaged berries.

2. Make a medium syrup using 6 cups of water and 3 cups sugar. Alternatively, you can use sweetened juice from the berries you're canning. For example, if you're canning blackberries, you can use sweetened blackberry juice.

3. Place the berries in the canning jars and pack them down gently. Pour in syrup and add a couple tablespoons of lemon juice to each jar. Leave approximately 1/2-inch headspace.

4. Process the jars for 15 minutes if they're pint jars and 20 minutes for quart jars. Add 5 minutes for every 3000 feet above sea level you are.

Jams and Jellies

Figure 11: Homemade jam.

Jams and jellies are made by combining pectin with various types of fruit.

Pectin is a thickening agent found naturally in fruit. It's used to get jam to set and thicken up.

The amount of pectin you need to add to your jam or jelly depends on how much pectin naturally occurs in the fruit you're cooking. The pectin you buy at the store comes with a handy little guide that tells you approximately how much pectin you need to use to make jam from various fruits.

Be aware these measurements are somewhat of an inexact science. Ripe fruit has less pectin than unripe fruit because pectin breaks down over time. If you're making jam or jelly and it doesn't seem to be setting up correctly, try adding pectin to see if it helps.

Also be aware pectin needs a certain amount of sugar in order to properly gel. There is pectin available that claims it doesn't require any sugar to make jellies and jams. The mileage you get from this type of pectin will vary. What I've found works best is to use the so-called "sugar-free" pectin and add 1/3 of the sugar the normal recipe calls for.

TIP: To get best results, follow the pectin manufacturer's instructions as to how much pectin to use in your recipes. Standard recipes that tell you how much pectin to use don't take variances between types and brands of pectin into account. Your best bet is to always go with what the manufacturer suggests.

1/4-inch headspace is required for most jellies and jams.

Jelly

Jellies are made by extracting the juice from the fruit, then using the juice to make the jelly.

Crush the fruit, then heat it a bit to get the juice ready to flow out. Place the fruit into a jelly bag and let the juice drip out. If you're not getting much juice, you can squeeze it out of the bag. Strain the squeezed juice through a couple layers of cheesecloth or a coffee filter for best results.

TIP: You can test your juice to see how much pectin it has in it naturally. Combine equal parts of juice and rubbing alcohol in a small container and shake gently. A high-pectin juice will turn into a single gelatinous that can be picked up by a fork. DO NOT EAT THIS MIXTURE. IT WILL MAKE YOU SICK AND CAN KILL YOU. Discard the alcohol and the jelly immediately so it doesn't get mixed back in with the jelly you plan on making.

Add a tablespoon of lemon juice for each cup of fruit juice you have. Add the amount of sugar indicated in the recipe and add the amount of pectin indicated by the pectin manufacturer. Cook the jelly as indicated in the recipe.

Skim any foam that's formed off the top, pour the jelly into the canning jars and process for 10 minutes.

Jam

Jams are made a little differently. Jams leave chunks of fruit in the mixture. You're going to need to either crush the fruit up with a potato masher or chop it into fine pieces. Do not use a blender or food processor.

Add sugar to the fruit and cook it over low heat until the mixture begins to thicken. Stir in pectin as needed. Bring the jam to a boil.

Check the jam for proper gelling by removing the pot from the burner and placing a small amount of jam in the freezer. If it thickens up to a good consistency, it's ready to be canned. To make it thicker, add more pectin.

TIP: Add a dab of butter to your jam or jelly while boiling it to cut down on the amount of foam that forms.

Skim the foam off the top and place jam in canning jars. Process the jars for 10 minutes. Add 5 minutes for every 3000 feet you are above sea level.

Berry Blast Jam

There are a number of different fruits you can use to make jams. This jam is one of my favorites. It combines three of my favorite berries:

         Blackberries.

         Raspberries.

         Strawberries.

This recipe can be used with any type of berry you choose, just substitute your berry of choice.

Ingredients:

Berries.

Pectin.

5 cups sugar.

1/2 cup lemon juice.

Instructions:

1. Crush three cups of  strawberries, 1 cup of raspberries and 2 cups of blackberries and mix them together. You don't want to crush them into a pulp, just smash them up a little.

2. The amount of sugar you use is dependent on the type of pectin you're using. The pectin box will contain a paper with the amount of sugar needed in it.

3. Add the berries, the pectin and a half cup of  sugar to a large pot and bring to a full boil. Once the mixture is boiling, add the rest of the sugar and boil for another minute or two.

4. Remove any foam from the top of the mixture, then test the jam for thickness by removing a spoonful and letting it cool to room temperature. If you're happy with the thickness, the jam is ready to be canned. To make the jam thicker, add more pectin and boil the mixture for another minute or two.

5. Add the jam to the canning jars and stir it up one last time before putting the lids on. Leave 1/4-inch headspace.

6. Boil for 5 minutes. Add 5 minutes processing time for every 3000 feet above sea level you are.

Grape Jelly

Ingredients:

6 cups grape juice.

1 cup water.

3 1/2 cups sugar.

Pectin, as needed.

Instructions:

1. Get grapes you want to make juice from. If you use 3/4 ripe grapes and 1/4 almost-ripe grapes, you may not need to add pectin to the jelly.

2. Crush the grapes. Put in a saucepan with 1 cup of water. Bring to a boil.

3. Turn the burner down to medium and let simmer for 10 minutes.

4. Remove the juice via use of a juice bag or cheesecloth.

TIP: Crystals may form in certain types of jelly over time. These crystals are usually harmless. To prevent crystals from forming, let the juice sit overnight, then strain it through damp cheesecloth again.

5. Add sugar to the juice and bring to a boil. Check to make sure cooled jelly gels up on a spoon. If it doesn't gel correctly, add pectin as needed and bring to boil again.

6. Remove jelly from heat and skim the foam off the top.

7. Pour the jelly into the canning jars. Be sure to leave 1/4-inch of headspace. Process for 5 minutes, adding an additional 5 minutes for every 3000 feet you are above sea level.

Cherries

Figure 12: Cherries are surprisingly good canned.

You can pit cherries before you can them or you can leave the pits in. If you pit them, you're going to need to treat them with something to retard the darkening process.

Cherries can be canned in a number of canning solutions. You can use syrup, apple juice or white grape juice. Add cherries to each jar first, then pour boiling liquid over the cherries into the jar. Fill jars to within a half-inch of the top.

TIP: Whole cherries tend to split open during processing. You can prevent them from splitting by using a needle to poke through the skin of the cherry in a couple places.

Process cherries for 20 minutes. Add 5 minutes for every 3000 feet you are above sea level.

Citrus Fruits

Figure 13: Got the perfect crop of citrus? Can them and enjoy them year-round.

If you have a citrus tree, you've probably run into the problem of harvesting way more fruit than you can consume before it goes bad. Canning some of this citrus fruit will help you save it—and savor it later on down the road.

Ingredients:

15 to 17 pounds of citrus fruit.

Water.

Sugar.

Instructions:

1. Pick fruit that is ripe, but not so ripe it's beginning to go soft.

2. Peel the fruit and remove as much of the white rind as you can.

3. Pull the fruit apart into segments. Now's your chance to remove any seeds.

4. Make the syrup you plan on packing the fruit in. Sour citrus fruit like grapefruit tastes better when packed in a heavier syrup with more sugar added. Sweeter fruits are better when packed in light syrups. Don't be afraid to experiment to see what you like best.

TIP: If you want to use a natural canning solution, orange juice works well for many types of citrus fruit. Be aware it may slightly change the flavor of the fruit it's being added to.

5. Fill the jars with fruit. Bring the syrup to a boil and pour it over the fruit. Use a spatula to remove any air bubbles trapped in the jars.

6. Process the jars for 10 minutes. Add 5 minutes boiling time for each additional 3000 feet you are above sea level.

Peaches

Figure 14: Freshly harvested peaches are ideal for canning.

Peaches can be prepared in syrup, apple juice or grape juice like most other fruits. There is an additional step required for peaches. They have to be skinned. Boil them for a minute to loosen the skin, then rinse them off in cold water. The skin should slide right off.

Remove the skin, then cut each peach in half and remove the pit. Treat for darkening if you so desire.

Pack the peaches into hot jars and pour hot syrup or juice over the peaches. Process for 30 minutes, adding an additional 5 minutes for every 3000 feet you are above sea level.

TIP: When adding peaches to the jars, place them in the jar so the cut side is facing the bottom of the jar. This will allow you to maximize space and fit more peaches in the jar.

Pears

Figure 15: Canned pears are a perennial favorite.

Use light or medium syrup for pears. Pears need to be cored, washed and peeled, then treated with an anti-darkening agent.

Boil the pears in the syrup for 7 minutes before adding to jars. Be sure to leave a 1/2-inch headspace.

Process the jars for 20 minutes, adding 5 minutes for every 3000 feet you are above sea level.

Strawberries

Figure 16: Ripe and ready for canning.

Strawberries are easy to can, but require special care when compared to other types of berries.

You'll need approximately 1 1/2 pounds of fresh strawberries for each pint of canned berries you plan on making.

Ingredients:

Strawberries.

1/2 cup of sugar for each pint of berries.

Instructions:

1. Wash berries and cut the leaves off the top.

2. Add the strawberries and 1/2 cup of sugar per pint of berries to a large pot and stir them up so the sugar is evenly distributed across the berries. Store this mixture in a cool location for 5 hours.

3. Cook the berry/sugar mixture on low heat until the sugar dissolves and the berries are thoroughly heated.

4. Fill the jars, leaving a 1/2-inch headspace. Process the jars for 15 minutes, adding 5 minutes for every 3000 feet you are above sea level.

TIP: Canned strawberries tend to lose flavor and texture faster than most other canned fruits. Eat them within 6 months of canning for best results.

Tomatoes

Figure 17: Tomatoes for canning should be ripe, but not overripe.

Wash tomatoes and dip them in boiling water until the skin splits, then move them over to cold water to loosen the skin. Peel the skin off and cut out the core.

Tomatoes are right on the edge of safety when it comes to pH level, so you need to add half a teaspoon of citric acid per quart of tomatoes to up the acidity.

Fill jars with boiled tomatoes and press down until the jar is filled with tomatoes and juice. Leave 1/2-inch headspace in the jar.

Process for 80 minutes. Add 5 minutes for every 3000 feet you are above sea level.

Pressure Canning

Figure 18: If your cookbook is as old as this one, it's time to get a new one. Anything older than 1989 has outdated information in it.

Low-acid foods need to be canned using a pressure canner. The following foods should be pressure-canned:

         All vegetables other than tomatoes.

         Low- and high- acid food mixtures.

         Meat.

         Poultry.

         Seafood.

The reason these foods need to be pressure-canned is because of a nasty bacteria called clostridium botulinum. This is the bacteria that causes botulism. This bacteria isn't present in foods that are high in acid, but thrives in low-acid foods. Using a pressure cooker is the only way to ensure it's killed off while canning.

There are two common types of pressure cooker in use today:

         Weighted gauge canners have a gauge that jiggles or rocks in a specific manner to show the desired pressure has been reached.

         Dial gauge canners have a dial that indicates the pressure.

Just like with boiling water canning, adjustments have to be made for higher altitudes. The pressure has to be increased as the altitude increases.

Here are the general steps you need to follow when using a pressure canner. Be aware there may be additional tasks required for different brands of pressure cooker. Be sure to read the instructions prior to using a new cooker:

1.        Make sure to clean the cooker inside and out.

2.       Check to make sure the vent pipes are clear.

3.       Add the amount of water specified in the documentation for the cooker. If the amount isn't specified, 3 inches is a fairly standard amount that can be used in most cookers.

4.      Fill jars and put lids on them, then place them on the rack inside the pressure canner. Be careful not to tilt the cans.

5.       Place the lid on the canner and make sure it's secured tightly. Leave the vents open.

6.       Turn up the burner as high as you can and heat until steam is flowing continuously from the vent pipe. Let the steam flow for 10 minutes.

7.       Place the weight on the vent pipe or close the vent (depending on the type of pressure canner you're using). It will take anywhere from 5 to 10 minutes for the canner to pressurize.

8.      Start your timer once the pressure gauge reaches the recommended pressure or the weighted gauge jiggles as described in the documentation. You can manage the pressure inside the canner by changing the amount of heat you're applying to the canner. Turn the burner up for more pressure and down for less pressure.

9.       If something happens and you lose pressure, get the pressure back to what's recommended and start the time over again.

10.    Once the jars have been pressurized for the proper amount of time, turn off the heat and let them cool naturally. Do not use running water to cool the canner or the jars. It has to cool naturally. Consult the documentation for the canner you're using to see how to properly cool and depressurize your canner.

11.     Remove the jars, place them on a towel and let them cool for 24 hours.

12.    Sort out any jars that didn't correctly seal and put them in the fridge for immediate use.

13.    Remove the bands from the jars, label the jars and store them in a cool, dark place.

Recipes For Canning Vegetables

Figure 19: Vegetables have to be canned in a pressure canner.

Vegetable can be canned safely using the pressure canning method.

Do not attempt to can veggies using the boiling water method, even if that's the method your grandmother has used for years. You run the risk of getting very, very ill.

Vegetables can be precooked prior to packing them. Use the liquid you cooked the vegetables in as your canning solution whenever possible.

There are some vegetables you can't do this with. Some vegetables will have a bitter taste if they're canned in the water they've been cooked in. Check the recipe to see if it's possible.

Canning salt can be added for flavor if you so desire. Don't use regular table salt, as it can cause the jars to become cloudy.

Pressure Canning At High Altitudes

Figure 20: Consult the chart below if you live above sea level.

Consult the following chart for canning vegetables at high altitudes:

Altitude

Weighted Gauge

Dial Gauge

0 – 1000 feet

10 lbs.

11 lbs.

1001 – 2000 feet

15 lbs.

11 lbs.

2001 – 4000 feet

15 lbs.

12 lbs.

4001 – 6000 feet

15 lbs.

13 lbs.

6001 – 8000 feet

15 lbs.

14 lbs.

Asparagus

Figure 21: Spears ripe for the canning.

Wash asparagus and cut off the tough ends. Remove the scales.

Cut the asparagus into pieces and boil for 5 minutes.

Asparagus is one of the vegetables you don't want to reuse the water you boiled it in. Add a bit of salt to fresh water, place the asparagus in the canning jar and cover it with the new water. Leave an inch of headspace.

Pints of asparagus should be processed at 11 pounds of pressure for 30 minutes if you're using a dial gauge canner and at 10 pounds of pressure if you're using a weighted gauge canner. If you're above sea level, consult the chart at the beginning of this section for the proper pressure.

Beans

Figure 22: Beans, beans, the magical fruit...

Let dried beans soak overnight in a large pot. Replace the water and boil the beans for 30 minutes.

Add the beans to the canning jars along with some of the water you cooked them in. Alternatively, add your favorite sauce to the beans and can them in it. Leave an inch of headspace.

Pints of beans should be processed at 11 pounds of pressure for 75 minutes if you're using a dial gauge canner and at 10 pounds of pressure for the same amount of time if you're using a weighted gauge canner. If you're above sea level, consult the above chart for the proper pressure.

Carrots

Figure 23: Small, tender carrots are the best for canning.

Wash and peel carrots.

Boil for 5 minutes and pack into a canning jar, leaving an inch of headspace.

Pints of carrots should be processed at 11 pounds of pressure for 25 minutes if you're using a dial gauge canner and at 10 pounds of pressure for the same amount of time if you're using a weighted gauge canner. If you're above sea level, consult the above chart for the proper pressure.

Corn

Figure 24: Cut corn off the cob before canning.

Cut corn off of the cob. Boil it for 5 minutes, then pack it into a canning jar, leaving an inch of headspace.

Pints of corn should be processed at 11 pounds of pressure for 60 minutes if you're using a dial gauge canner and at 10 pounds of pressure for the same amount of time if you're using a weighted gauge canner. If you're above sea level, consult the above chart for the proper pressure.

Green Beans

Figure 25: Grab a handful of green beans and get to canning.

Remove stems from beans and cut off any tough ends.

Boil beans for 10 minutes and pack into canning jars, leaving 1 inch of headspace.

Pints of green beans should be processed at 11 pounds of pressure for 20 minutes if you're using a dial gauge canner and at 10 pounds of pressure for the same amount of time if you're using a weighted gauge canner. If you're above sea level, consult the above chart for the proper pressure.

Peppers

Figure 26: Did Peter Piper pick these peppers?

Cut a few slits in each pepper. Place peppers in oven heated to 375 degrees F and heat until the skin starts to blister.

Cool the peppers and peel them.

Place peppers in canning jar and pour boiling water over them, leaving a 1-inch headspace.

Pints of peppers should be processed at 11 pounds of pressure for 40 minutes if you're using a dial gauge canner and at 10 pounds of pressure for the same amount of time if you're using a weighted gauge canner. If you're above sea level, consult the above chart for the proper pressure.

How To Can Meat, Poultry and Seafood

Figure 27: Chicken, steak and fish can all be preserved via canning.

Meat and poultry should only be canned using the pressure canning method.

SAFETY TIP: Take extra care to ensure the meat you're canning is handled properly prior to canning it. Keep it refrigerated until you're ready to can it and don't let it reach room temperature for any extended period of time.

Lean meat works best for canning. Trim as much of the fat off as you can. You're also going to need to get rid of any bone and gristle. You can cut the meat up into any size pieces you want.

Use the following chart to determine the amount of pressure to use when canning meat, seafood and poultry:

Altitude

Weighted Gauge

Dial Gauge

0 – 1000 feet

10 lbs.

11 lbs.

1001 – 2000 feet

15 lbs.

11 lbs.

2001 – 4000 feet

15 lbs.

12 lbs.

4001 – 6000 feet

15 lbs.

13 lbs.

6001 – 8000 feet

15 lbs.

14 lbs.

Making Canning Broth

Figure 28: Broth might not look good while cooking, but it'll add great flavor to your canned meat.

Meat and poultry should be canned in a broth made from the bones of the type of animal being canned.

For poultry, remove as much of the meat from the carcass as you can, place the bones in a pot of water and cook on medium heat for 45 minutes. Take the bones out and remove any remaining meat from the bones. Add the meat back into the broth and bring to a boil. This boiling broth is what you use when you can the poultry.

For other types of meat, take any large bones and crack them open. Add them to a pot full of water and cook on medium for up to 4 hours. Remove any meat remaining on the bones and put the meat into the broth. Bring to a boil. The broth is now ready to be used for canning.

Poultry

Figure 29: You're not planning on canning me, are you?

When you can poultry, dress your chicken and chill it for at least 6 hours. Cut the bird up into the size of pieces you want to can and trim off any excess fat.

Poultry can be raw packed, meaning you fill the canning jars with just the meat and a teaspoon of salt. If you use this method, leave 1 1/2 inches of headspace in each jar.

You can also hot pack your poultry. When you use this method, you cook the poultry until it's 2/3 cooked, then pack it in the canning jars. Pour boiling broth over the meat and leave an inch and a half of head space.

Pint-sized jars of poultry should be processed in a dial-gauge canner for an hour and 15 minutes if the bones have been removed and an hour and  5 minutes if the bones have been left in. Adjust pressure as needed based on the chart above if you live above sea level.

Meats

Figure 30: Trim the fat off before canning.

Meat should be chilled and fresh. Remove any big bones and trim as much fat from the meat as you can.

If you're canning ground meat or sausage, you need to cook it first until lightly brown. This will help hold the meat together. Ground meat should be canned using meat broth that's been brought to a boil or tomato sauce. Ground meat requires an inch of headspace.

Strips or chunks of meat can also be canned. Wild game should be soaked in a salt brine prior to canning.

You can hot pack meat with boiling broth or tomato juice or you can raw pack just the meat with no liquid added. An inch of headspace is required for both the raw and hot packing methods.

Pint-sized jars of meat should be processed in a pressure canner for 75 minutes. Use the chart at the beginning of this section to determine the proper pressure to use for the altitude at which you live.

Seafood

Figure 31: Keep seafood cold until you're ready to can it.

A pressure canner can be used to cook all sorts of seafood.

Clams

Figure 32: Watch your fingers.

Fresh clams are a popular choice for canning. Wash and clean clam meat. Boil it for a couple minutes, then add the meat and boiling water to the canning jars, leaving an inch of headspace.

Pint-sized jars should be processed for an hour. Consult the chart at the beginning of this section for the proper pressure to use.

Crab

Figure 33: Can you stop yourself from eating the crab you caught long enough to can some?

TIP: It isn't recommended that you can crab meat because it will give it an acidic flavor. Freezing crab is the preferable method of storing it.

That said, if you want to can crab meat, it can be done. boil your crab for a half hour in water with a cup of lemon juice and 3 tablespoons of salt added per gallon of water.

Remove the meat from the shell and soak for five minutes in fresh water with lemon juice and salt added. After soaking, gently press the meat to remove as much water as possible.

Fill pint-sized canning jars with the crab meat and add 5 tablespoons of lemon juice to each jar. Be sure to leave an inch of headspace.

Pint-sized jars should be processed for 70 minutes at the pressure indicated in the chart at the beginning of this section.

Fish

Figure 34: The best part of canning fish is going out and catching them.

Fish need to be gutted, scaled and bled immediately after they're caught. Cut off the head, tail and fins. Keep fish cool until you're ready to can them.

TIP: The bones can be left in most fish because they become soft during the canning process. This will add extra calcium to your canned fish.

Cut fish into 3-inch strips and pack into canning jars. You can add a teaspoon of salt per pint-sized jar if you want to. You don't need to add any liquid to the fish.

Pint-sized jars should be processed for 100 minutes. Check the chart at the beginning of this section for the pressure to process it at.

TIP: Be aware crystals of magnesium ammonium phosphate may form in tuna or salmon during the canning process. These crystals are safe to consume and will dissolve when you cook the fish.

Tuna

Tuna requires special preparation.

It needs to be cooked at 350 degrees F for an hour or steamed for 3 hours. The internal temperature of the tuna needs to reach 175 degrees.

Refrigerate overnight, then skin the cooked fish. Debone the fish, skin it and cut away any discolored sections of meat.

Tuna needs to be hot packed into oil or water. Leave an inch of headspace.

Process for 100 minutes at the pressure indicated in the chart at the beginning of the section.

How To Can Your Favorite Homemade Soup

Figure 35: Can your favorite soup for easy meals later on down the road.

Most soups made at home can safely be canned using the pressure canning method.

The following item should not be added to soups you plan on canning:

         Purees.

         Rice.

         Flour.

         Noodles.

         Milk or other dairy products.

         Thickeners.

If the soup recipe you're making calls for any of these items, you can add most of them when you cook the soup after opening the jar to consume it. For soups that need to be pureed, can them chunky and puree them when you plan on eating them.

The following items need to be cooked before you add them to your soup:

         Meat.

         Vegetables.

         Beans.

         Peas.

Jars should be filled half full with the solid ingredients, then have boiling broth or soup stock poured over the top. Leave an inch of headspace.

Pints of soup should be processed for an hour. Quarts need to be processed for an hour and 20 minutes. Use the chart in the meat section to determine how to adjust pressure based on your altitude. Soups with seafood in them should be processed for an additional 40 minutes.

Common Problems When Canning

Figure 36: Browning is a common problem with canned foods.

Here are some of the more common problems you may come across when canning fruit using the boiling water canning technique.

Problem #1: Food Darkens In Color

Food that darkens at the top indicates food that either wasn't processed for a long enough period of time or an incomplete vacuum in the jar. Air bubbles in the jar can also cause browning.

Light colored fruit tends to brown over time unless specially treated with ascorbic acid.

Solution:

First, make sure the browning isn't occurring because of an incomplete seal or too short of processing time. Remember that you shouldn't start the timer until after the water has reached a boil.

To prevent enzymatic browning of light fruits, add a teaspoon or two of citric acid or ascorbic acid to the liquid you're canning the fruits in. This will lower the pH  and will reduce the effects of the enzymes that cause browning.

Problem #2: Broken Seals Or Jars That Fail To Seal

Jars failing to seal are a fairly common problem. Failure to seal can be caused by the following issues:

         Food wasn't processed for a long enough period of time.

         Jars were overfilled.

         Jars were underfilled.

         Lids weren't put on correctly.

         Sealant wasn't evenly distributed on lids.

         Food was left on the sealing surface of the jar.

         Damaged lids or edge of jar.

Solution:

Process foods for the proper amount of time. Make sure you leave the correct amount of headspace in the jar. Inspect lids and jars for damage prior to canning.

If you find jars that don't have a proper seal right after the canning process, you have a couple options. You can re-can the food. Make sure you process it again for the same amount of time. If you don't want to re-can the food, store it in the fridge and consume it immediately.

SAFETY TIP: Canned foods found with a broken seal later on down the road need to be disposed of. Do not eat the food. Signs of a broken seal include lids that come right off, leaking food or lids that are no longer concave. You can make yourself very ill if you eat food from a jar with a broken seal.

Problem #3: Canning Liquid Becomes Cloudy

This indicates one of two things:

         Food that's spoiled.

         Hard water was used during canning.

Solution:

Spoiled food should be thrown out.

If you're experiencing clouding due to hard water, switch over to water with less minerals in it for canning.

Problem #4: Colored Streaks in Pears, Apples or Peaches

These streaks of color occur due to a natural reaction and are harmless. It occurs when the fruit is cooked.

Be careful not to confuse the red, pink or blue streaks that are harmless with color changes due to molding or decay.

Problem #5: Breaking Jars

There's one thing that's inevitable when canning—from time to time you're going to find a cracked or broken jar.

Solution:

While it's bound to happen sooner or later, you can do the following to prevent broken jars:

         Don't use jars with cracks or chips in them.

         Don't tighten bands down too tight.

         Don't overfill jars. Make sure you leave the proper amount of headspace.

         Always use a rack. Jars set directly on the bottom of the pot are much more likely to crack and break.

Problem #6: Lid Bulges In Wrong Direction

A convex lid that bulges outward is a sign of one of two things:

         Screw bands were applied too tightly.

         Food has spoiled.

Solution:

If the bands were applied too tight and the bulge is noticed immediately after the food you're canning begins to cool, you can reprocess the jars with new lids. Make sure you do so immediately, as the seal is no good.

If you pull a jar from the pantry and notice it's starting to bulge, this is a sign of spoiled food. Throw it out.

Unsafe Canning Methods

The general consensus is that the only two safe methods of canning are the two described in this book: pressure canning and boiling water canning.

A number of other canning methods have been handed down from generation to generation. If you're using a method other than the two described in this book, you're endangering yourself and your family.

I hear people say all the time, "It hasn't made me sick yet and we've been doing it for years."

Remember this bit of wisdom: Just because it hasn't made you sick yet doesn't mean it can't make you sick. Other methods of canning can make you sick or even kill you. Botulism isn't something you want to play around with. It's undetectable using your sense of smell, sight or taste and the effects can be deadly.

Here are some of the methods known to be unsafe:

         Oven canning: The heat an oven gives off is unreliable at best. Temperatures may not be what you think they are and jars heated in an oven tend to heat unevenly.

         Dishwasher canning: It's OK to use your dishwasher to sterilize jars prior to using them for canning. It's not OK to use it during the actual canning process.

         Aspirin canning: This is an old method used many, many years ago. Aspirin is added to food before it's put in canning jars. This is one of the most dangerous methods of canning, as the aspirin does absolutely nothing to preserve the food.

         Open-kettle canning: The food is cooked and put into hot jars, but the jars aren't boiled or pressurized to ensure a good seal. This method doesn't sufficiently process the foods being canned. It also allows air to be trapped in the jars, which promotes decomposition.

         Wax canning: Wax is used to seal the jars. This method doesn't provide a good seal and fails to properly process the food.

Table of Contents

Copyright

Dedication:

Prologue

Why You Need To Can Food

What You'll Need

Pressure Canner

Water Bath Canner

Canning Rack

Canning Jars

Canning Funnel

Jar and Lid Lifters

Kitchen Timer

Boiling Water Canning

Boiled Water Canning Basics

Things You Need To Know About Canning Fruit

Canning Juices and Syrups For Fruits

How To Prevent Darkening

Recipes For Water Bath Canning

Apple Juice

Apple Slices

Apple Pie Filling

Applesauce

Apricots

Berries (Except Strawberries)

Jams and Jellies

Jelly

Jam

Berry Blast Jam

Grape Jelly

Cherries

Citrus Fruits

Peaches

Pears

Strawberries

Tomatoes

Pressure Canning

Recipes For Canning Vegetables

Pressure Canning At High Altitudes

Asparagus

Beans

Carrots

Corn

Green Beans

Peppers

How To Can Meat, Poultry and Seafood

Making Canning Broth

Poultry

Meats

Seafood

How To Can Your Favorite Homemade Soup

Common Problems When Canning

Problem #1: Food Darkens In Color

Problem #2: Broken Seals Or Jars That Fail To Seal

Problem #3: Canning Liquid Becomes Cloudy

Problem #4: Colored Streaks in Pears, Apples or Peaches

Problem #5: Breaking Jars

Problem #6: Lid Bulges In Wrong Direction

Unsafe Canning Methods