About Canning

* Exported from MasterCook *

ABOUT CANNING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info Canned
Jw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Great care must be taken in canning to avoid spoilage.
Non-acid foods require special care to avoid deadly
botulism and require pressure cooking not just a
boiling water bath.

Check the elasticity of the sealing rubbers and
discard cracked ones. Do not re-use old ones. Wash
them in soap and hot water, rinse and place in a pan
covering them with boiling water. Leave them soaking
in the hot water until used.

Check the jars for cracks and chips. Test the jars by
filling with water and inverting; watch for leaks.
Sterilize for 15 minutes in boiling water.

Can only fresh, unblemished produce. Wash well to
remove all dirt. Many foods require blanching to
partially cook them and kill enzymes. Immerse in
boiling water for 5 minutes, then plunge into cold
water to arrest cooking. Tomatoes, berries and soft
fruit do not need blanching. Meats should be 2/3
cooked by simmering or roasting.

Add salt in the ratio of 1 tsp per quart for meats and
vegetables Use a sugar syrup for fruits and add lemon
juice or ascorbic acid to avoid discoloration. See
"About Jams, jellies and preserves"

Pack jars tightly to 1/2" from the top but do not
crush the contents. Exception: peas, lima beans and
corn need more room to expand; fill to 1" from the top
and add boiling water to the 1/2" mark.

Stir the contents to release trapped air bubbles
before sealing the jars. Wet the rubber before using.

Follow the manufacture's instructions that come with
the pressure canner and add 1/2 lb pressure per 1000'
in high altitudes. Use a boiling water bath only for
tomatoes, acid fruits and brined vegetables. Use a
rack to keep the jars off the bottom where they can
overheat and crack. The water should be at least an
inch over the jars at all times. Add 1 minute per
1000' feet for high altitudes.

Store the finished product in a cool dark pantry or
cellar. Berries, cherries and currants: Pack jars with
washed, stemmed fruit and fill the jars with boiling
medium syrup [3 cups sugar to 4 cups water brought
slowly to a boil while stirring]. Process 15 minutes
in a boiling water bath. [Cherries should either be
pitted OR have their skins pierced with a pin if
canned whole].

Peaches: Scald to loosen skins. Peel and half,
removing pits. Use medium syrup and process 20 min. in
boiling water bath.

Tomatoes: Scald and dip in cold water before skinning.
Cut out cores but leave whole. Pack and fill jars with
boiling water. Process 45 min.in a boiling water bath.

Vegetables: Type Blanch Canning Pressure
Time Time

Beans, green 5 55
10 and yellow Beets, small 10 45 10
Carrots, sliced 5 45 10 Corn 1 75 15 Peas 5 45 10
Meats: Beef/pork "roast/simmer" pints: 75 10
til med-rare qts: 90
: 10 Tongue 45 min./skin/ 75 or 90
: 10
slice



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