Home Canning Essentials for All Foods
Use only the best, top quality ingredients. Preserve fruits and vegetables at their peak of ripeness. Process ALL home canned foods. (See Step-by-Step.) High-Acid Foods in a Boiling-Water Canner Low-Acid Foods in a Steam-Pressure Canner Follow only current, tested home canning recipes that include the appropriate processing method for the food type being canned; give a specific processing time for the food type and size home canning jar used; designate headspace; come from a reputable source offering up-to-date recipes, following acceptable canning guidelines. Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps. Complete instructions can be found on each Ball or Kerr package, or refer to Step-by-Step. Fill hot jar with prepared recipe. Leave recommended headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat around the circumference of the jar. Wipe rim and threads with a clean, damp cloth. Center heated lid on jar. Screw band down evenly and firmly until a point of resistance is met - fingertip tight. After processing, remove jars from canner; set jars upright on a towel to cool. Do NOT retighten bands or check for a seal while jars are hot. After 24 hours, check lids for a seal. Sealed lids curve downward. Press the center of the lid to ensure it does not flex up or down. (Reprocess or refrigerate any unsealed jars.) Remove bands. Wipe jars and lids with a clean, damp cloth and dry. Wash bands in soapy water, dry and store. Label and store jars in a cool, dry, dark place. For best quality, use home canned foods within one year. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
