Water Bath Canning
Water bath canning is the process used to bottle high acid foods. It involves covering a jar and lid with boiling water, for a certain amount of time.
The Process time is the time you allow the bottles to be submerged under boiling water.
Examples of high acid foods are: apples, apricots, jams, jellies, peaches, pears, pickles, plums, sauerkraut, and most tomatoes.
Steps to Water bath Canning
Inspect (discard if you find any chips or cracks), wash, and heat bottles (You may wash and heat bottles in the dishwasher, however if the process time is less than 15 minutes the bottles must be sanitized (boiled for 10 minutes.))
Wash lids and rings. Lids with a seal must be warmed before using. To do this simmer the lids in a pot of water, until needed.
Fill the jars according to the recipe. Remember to remove the air bubbles with a plastic utensil (A metal utensil may scratch or break the glass.)
Clean the jar rim, and apply the lid and ring.
Fill water bath canner half full with water, and bring to a boil.
Place jars in water bath, ensuring that they are completely submerged.
Remove jars, and allow them to cool. DO NOT TIGHTEN RINGS, this may cause the seal to break. As the jars cool, they will seal themselves (you will hear a "ping".)
After 12-24 hours you may check the seal. To do this, push down on the lid. If the lid is sealed, it will stay put. If it is not sealed, it will bounce. If the jar is not sealed, you may reprocess the food with in 24 hours of it being processed.
Remove the rings, label the food with the date, and store for one year.
Before eating foods, check for obvious color change, mold, bulging lid, or a bad odor. These are signs that the food has been contaminated.
For more information, please check out the following:
The Ball Blue Book of preserving
http://extension.usu.edu/files/publications/factsheet/FN_Canning_FS-02.pdfPressure Canning
Pressure canning is the process used to perserve low acid foods. Canning bottles are placed in a steam-pressure canner to process food a temperature of 240 degrees.
Low acid foods are meat, seafood, and vegetables.
The Process Time is the time from when the canner has reached the recommended pounds of pressure for a dictated amount of time.
Steps to Pressure Canning
1. Inspect (discard if you find any chips or cracks), wash, and heat bottles (You may wash and heat bottles in the dishwasher.)
2. Wash lids and rings. Lids with a seal must be warmed before using. To do this simmer the lids in a pot of water, until needed.
3. Fill the jars according to the recipe. Remember to remove the air bubbles with a plastic utensil (A metal utensil may scratch or break the glass.)
4. Clean the jar rim, and apply the lid and ring.
3. Fill the jars according to the recipe. Remember to remove the air bubbles with a plastic utensil (A metal utensil may scratch or break the glass.)
4. Clean the jar rim, and apply the lid and ring.
5. Inspect pressure canner: Dial guage must be tested yearly to ensure assuracy (The extension office can do this.) Ensure the rubber seal is soft, and flexible with no cracks. Ensure that the safty release button is soft and intact. Make sure that the steam vent is clear of any debry.
5.Add three inches of water to your canner, and bring to a simmer. Add bottles to canner, and lock the lid in place, leaving the weight off of the vent pipe.
6. Turn heat to med-high, ensuring that steam is flowing from the vent pipe. Allow the staem to be exhausted for 10 minutes.
7.Apply the weight to the vent pipe. After the desired pressure has been achieved, lower the heat to maitain pressure.
8.Process the bottles according to the recipe.
9. When the process period is complete, turn off the heat, but do not remove the weight off of the vent pipe, until the canner guage has returned to zero.
10. When the canner has depressurized (The guage reads zero,) it is safeto remove the weight, and the lid.
11. Remove jars, and allow them to cool. DO NOT TIGHTEN RINGS, this may cause the seal to break. As the jars cool, they will seal themselves (you will hear a "ping".)
12. After 12-24 hours you may check the seal. To do this, push down on the lid. If the lid is sealed, it will stay put. If it is not sealed, it will bounce. If the jar is not sealed, you may reprocess the food with in 24 hours of it being processed.
13. Remove the rings, label the food with the date, and store for one year.
Before eating foods, check for obvious color change, mold, bulging lid, or a bad odor. These are signs that the food has been contaminated.
A Note about Botulism
Bacterium Clostridium Botulinum is the most dangerous neuro toxin known. It can grow in low acid foods, that have been improperly canned.
Symptoms of botulism poisoning include: dry mouth, double and/or blurred vision, difficulty swallowing, muscle weakness, drooping eyelids, difficult breathing, slurred speech, vomiting, urinary incontinence, diarrhea, or severe constipation. If you suspect that you have contractd botulism, you should go to the emergency room.
Botulism poisoning can be eliminated by careful canning practices. The USDA has reccomended boiling food for ten minutes. The bacteria can easily be killed by boiling.
For more information:
The Ball blue Book of Perserving
