More and more people are growing their own fruits and vegetables. Canning is a great way to preserve the fruts of your labor. There's just something special about opening your own can of beans for Thanksgiving dinner. Here are a few tips to help with the process.
The Process
Canning is a way to preserve food where it is packed in jars and immersed in either a waterbath or pressure cooker. Heat and pressure must be maintained for a specific amount of time to prevent harmful organisms and bacteria from causing food spoilage and health concerns. It also cooks the foods and pushes the air from the jars, creating a vacuum seal. The process involves equipment, time and pressure
Equipment- includes a pressure cooker or canner, glass jars, metal band and flat lids. All must be in good condition to create a good vacuum seal.
Wash jars, lids and bands.
You will also need a good towel, jar lifter and funnel.
Time- follow guide book for particular food
Usually tomatoes take 15 minutes and beans take 20-25 minutes for quart jars
Pressure- follow your product’s manufacturer owner’s manual and read all safety instructions
Knoxville is little less than 1000 altitude so use about 10 pounds of pressure
The Food
Actually preparing the food is the first step
Follow directions in manual or specific recipe
The type of food will dictate the type of process
High acid foods such as tomatoes and fruit will take less time and pressure than low acid foods like beans and corn
Salt, sugar and vinegar act as preservatives
Filling the Jars
Pack fruits or vegetables into jars
Add salt to vegetables (1/4 teaspoon/pint; ½ teaspoon to quart)
When adding water, it should be boiling
Fill jars leaving about 1-2 inch headspace at top, this is about the same as the rim on jars
Remove air pockets with a spatula
Cooked foods should be hot when filling jars
Wipe tops clean with paper towel
Tighten lids on jars
Processing (READ THE Complete MANUEL before you begin)
Check canner lid to ensure that air hole is free of debris
Place rack in canner to prevent jars from breaking
Add jars
Add about 3 quarts of water when processing 7 quart jars
Tighten processor lid securely
Begin heating and start timing after vent closes
Regulate the heat under the canner to maintain a steady pressure at, or slightly above, the correct gauge pressure
Check the manufacturer’s directions for pressure gauge (jiggle or rock)
After process is complete, remove from heat and allow to cool before removing jars
If there are any jars that don’t seal after cooling, check for bad jar and lid and reprocess or refrigerate and eat within a 1-2 days
Storing
Label top of lid with date and anything you want to add for identifying food
Store in dark, cool place
Rotate by date to make certain you use older canned products first
Discard any jars that may have lost their seal