Canning Foods

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Canning Foods 5CANNINGCanning is the process of sterilizing and sealing foods in airtight containers to preserve them.To retain nutrients and optimum quality, preserve fruits and vegetables when at their peak offreshness. Clean the food thoroughly before processing. Salt and/or sugar may be added tocanned fruits and vegetables but these ingredients are not essential for a safe product.Selecting EquipmentFor CanningJars: Select standard canningjars. These jars should have the word“Mason” printed somewhere on thejar. In the past, mayonnaise, peanutbutter and pickle jars have beendesigned for commercial use (one-timeuse only) and may not have been heattreated.Unless jars are strong enoughto withstand high temperatures, theymay break when used for canning.However, some commercial companiesare now using jars that are acceptablefor home canning. Just be sure to lookfor the word “Mason” on the jar.Check the mouth of jars for nicksor cracks; defects prevent airtight seals.This is especially important since thesealing compound of the flat metal lidmust stick to the rim of the jar to makethe seal.Lids: Select the two-piece metallid (self-sealing lid). The two-piece lidconsists of a screwband with a flat metallid; the flat metal lid contains the sealingcompound. The closure is screwed onthe jar mouth firmly by hand.When the metal screwband is tight,this lid has enough “give” to let airescape during the processing. Whentaken from the canner, the two-piecelid needs no further tightening.Sometimes the bands on the twopiecemetal lids are loose when the hotjar is removed from the canner. Do notattempt to tighten. Often the lid hasstarted to seal and further tighteningwill break the partial seal. After a hotjar is removed from the canner, sometime may elapse before a “popping”sound is heard. This sound indicatesthe jar has sealed.Follow directions given by themanufacturer concerning the heatingof flat metal lids. Sealing compoundsmay vary in composition and requiredifferent heat treatments.Canners: A boiling waterbathcanner is used for fruits, tomatoesand pickled vegetables. These acidcontainingfoods may be processedsafely in boiling water for a specifiedlength of time, depending on altitude.A pressure canner is used for all meatsand vegetables. To safely process theselow-acid foods, temperatures higherthan boiling are needed: 240 degrees F(116 degrees C). Use pounds pressureas given in the altitude table.
6 Canning Foods
Page 1: $5PB724Canning FoodsFruits Vegetabl
Page 4 and 5: Canning Foods 3INTRODUCTIONPreservi
Page 8 and 9: Canning Foods 7Waterbath Canner: Wa
Page 10 and 11: Canning Foods 9Recipes for Fruits a
Page 12 and 13: Canning Foods 11Preparing and Canni
Page 14 and 15: Canning Foods 13Time Table for Cann
Page 16 and 17: Canning Foods 15CANNINGVEGETABLESSe
Page 18 and 19: Canning Foods 175. Pack in standard
Page 24 and 25: Canning Foods 23Time Table for Cann
Page 26 and 27: Canning Foods 25Questions & Answers
Page 28 and 29: Canning Foods 27Sugar: Use either g
Page 30 and 31: Canning Foods 29headspace; adjust l
Page 32 and 33: Canning Foods 31Remove spice bag. P
Page 34 and 35: Canning Foods 33Tomato Apple Chutne
Page 36 and 37: Canning Foods 35to boiling and boil
Page 38 and 39: Canning Foods 37Problem CauseSoft s
Page 40 and 41: Canning Foods 39Extracting JuiceWas
Page 42 and 43: Canning Foods 41Plum Peach Jam(with
Page 44 and 45: Canning Foods 43Scorecard for Judgi
Page 46 and 47: Canning Foods 45Definition of Prese
Page 48 and 49: Canning Foods 47GRAPEJuice 12Jelly

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