Since water-bath canning is more popular and requires less specialized equipment, it’s a great place for beginning canners to start, so we’ll do the same.
5
GETTING STARTED WITH WATER-BATH CANNING
To be well organized and prepared to water-bath can, it’s best to gather your supplies and get them ready before you gather your ingredients. Having all of your tools and ingredients readily available will make the process go more smoothly.
Although you can buy used canning jars and bands or reuse yours for many years, you do need to make sure they’re in good condition. Jars that have chips or bands that are bent may hinder the sealing and are more likely to break when heated. However, you cannot reuse lids. Once you break the seal to open your jars, the lids are most likely warped and unable to reseal. So instead of running the risk of wasting your food, toss all used lids and buy new ones.
You may hear of people canning with recycled glass jars (from commercially packaged mayonnaise, applesauce, or other products). This is not recommended. These jars may not be made of glass that can withstand the high temperatures of canning, and lids and bands may not fit tightly enough on recycled jars. In any case, used canning jars can be had for pennies, so the cost savings just isn’t worth the risk. The following checklist will help you get organized.
Being prepared will make the process much easier, especially until you form your own routine. Once you have it down, it will be just like anything else; you’ll develop a rhythm and preferences. Until you find your rhythm, follow these foolproof steps and you’ll have a pantry full of delicious, nutritious food in no time!
1. Wash all of your jars, lids, and bands in hot, soapy water. Make sure to rinse them well and allow them to air-dry.
2. When working with glass, you want to minimize the risk of breakage. The best way to do this is to simmer, not boil, your jars in the canner as you’re preparing the food, and at the same time, simmer the lids and bands in a saucepan of water to keep them warm until you are ready to pour the ingredients into them.
3. If the jars are too cool when the ingredients are added to them, they’re more likely to crack or break from the sudden temperature change. If you have a dishwasher this step can be simplified. You can easily load your dishwasher with the bands and jars and wash and heat them that way. Leave them in the closed dishwasher until ready to fill.
4. After everything is washed, prepare the canner. If you don’t already have one, that’s fine. Simply find a pot in your kitchen that is large enough to allow the jars to be completely submerged in the water with about 1 to 2 inches above the lids. It must have a lid and a rack.
5. Next you need to prepare all of your ingredients for the recipe and read your instructions well. Always read them twice so there’s less chance of error.
6. Put your lids and bands in a saucepan of hot water so that the sealing compound will be soft and ready to seal to the top of your jar.
7. Close any windows and turn off any fans that will direct airflow on or toward your hot, filled jars, because the change in temperature can cause the jars to explode, especially right after processing.
8. When you’re ready to put your ingredients in a jar, remove the jar from the hot water using jar tongs. Be sure to fill jars one at a time; using a funnel makes this task easier and safer and will also help keep the rims of the jars clean so that the seal will form. Some recipes call for a specific headspace (space left empty at the top of the jar). This space is generally ¼ inch for jellies, jams, and juices, and ½ inch for whole fruits, pickles, tomatoes, and salsas.
9. It’s always a good idea to remove the air bubbles from the jar even if the directions don’t specifically say to. You can buy a gadget made just for this or simply work a butter knife or rubber spatula back and forth in the jar to release any bubbles.
10. Always use a damp kitchen towel or paper towel to rid the rim and threads of any food residue that may have leaked out while filling. Residue on the rims or seal can cause dangerous spoilage.
11. Remove the lids from the hot water and place onto the jars. Make sure the lids are centered correctly. The seal must be lined up with the threads of the jar. Secure the band until fingertip tight, but no tighter. Remember, the idea is for air to escape from the jar during the boiling process in order to form the seal and prevent spoilage.
12. Place the filled jars onto the rack and lower it into the canner. Make sure that the water is 1 to 2 inches above the jars, to allow boiling over the jar. This makes sure everything in the jar gets preserved properly.
13. Put the lid on the canner and follow the processing instructions in the recipe. In most cases, you’ll turn the heat on the stove top to high, place the lid on the canner, and bring to a vigorous boil.
14. Once the water is boiling vigorously, start the kitchen timer for the required processing time. Processing time always starts from the boiling point. Be sure to take into consideration your altitude if you are at a higher altitude. See the next page for an altitude chart. You’ll also find an altitude chart for selected cities in the United States and Canada at the back of the book.
15. When the timer goes off, turn off the burner and remove the lid of the canner. Allow the jars to rest in the water for at least five minutes; this allows the temperature of the jars to gradually adjust to the outside temperature. This is important to reduce risk of cracking, but remember that the food in the jars continues to cook as long as the jars are in the hot water.
16. After the jars have cooled for at least five minutes, carefully remove them. Place them upright onto a thick-folded towel; this prevents temperature shock between the jar and the surface area, which can cause the glass to break.
17. Do not touch the jars for a minimum of twelve to twenty-four hours.
18. Don’t panic if your seal has not sealed within twenty-four hours; the food can be reprocessed or you can put it in the fridge and use it first.
19. Now the only thing left to do is to label each jar lid and store in a dark, cool, dry place.
There are three ways to check for a proper seaclass="underline"
• The best way to check for a good seal is to push down on the center of the lid. If there is no give, then the seal is good.
• You can also tap the center of the lid with a spoon. If it makes a high-pitched ring, it’s sealed, but if it makes a dull thud, it isn’t.
• Finally, you can hold the jar at eye level and look straight across the lid. The lid should be slightly concave (curved down in the center). If the center of the lid is either slightly bulging or is flat, it may not be sealed.
If you find any jars that don’t have a tight seal, then simply put those jars in the fridge and eat the contents within five days, or repeat the canning process immediately.
• Always check the recipe, your manufacturer’s guide, or your local agricultural extension office to be sure that the type of food you’re canning has enough acidity to be canned in a water-bath canner.
• If you’re canning mixed foods containing both highand low-acid foods (e.g., some soups, relishes, stews), they must be processed in a pressure canner to ensure against bacterial growth and spoilage.
• Always wipe the rims of the jars with a clean towel before placing the lids on the jars. Food and liquids on the rims of the jars can prevent them from sealing properly.