Processing the Food Item Number: processing-the-foodUsing a Water Bath Canner
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Fill canner half full with water.
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Heat water to boiling if jars have been hot
packed.
Have the water hot, if jars have been raw packed, then boil.
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Have 4 qts. water boiling in a separate pot.
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Lower jars onto rack.
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Add boiling water to cover the tops of the jars
by 1-2 in. If water drops below this level, add more.
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Cover canner and heat on high until water boils.
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Reduce heat but keep at a slow boil.
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Start timing when water begins to boil.
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Turn off heat when processing is complete.
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Tilt lid away from face to let steam escape.
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Carefully lift jars from canner.
Using a Pressure Canner
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Put 2-3 in. of hot water in canner
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Place filled jars on rack.
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Fasten lid securely.
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Open petcock (exhaust vent)
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Maintaining a high heat setting, exhaust steam
for 10 minutes
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Close petcock
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The canner will pressurize in 3-5 minutes. Start
timing when pressure reading on gauge indicates the proper pressure
for your altitude has been reached.
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Turn off heat when processing is complete. If
possible, remove from heat.
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Let canner depressurize. When pressure reaches
zero, wait a minute or two, then slowly open petcock.
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Unfasten cover.
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