Red Rock Relief Society

Canning Basics

There are two types of food, categorized as low-acid (vegetables, meat, poultry, and seafood) and high-acid (fruits and tomatoes). Both can successfully be canned by pressure canning. However, pressure canning is the only method recommended safe for canning low-acid foods.

Before you begin . . .

Prior to canning, pressure canners should be thoroughly examined and tested at the county extension office or with the manufacturer to ensure their proper operation.

Assemble all ingredients and supplies needed for your canning project.

Selecting Jars

Glass canning jars are made of heat-tempered glass for durability and reuse. These are the only jars recommended for safe home canning.

Always use the jar size and exact processing time and pressure indicated in the recipe.

To help prevent jar breakage, allow jars to stand in very hot water prior to canning. A dishwasher may also be used.

Using Bands and Lids

The two-piece home canning vacuum cap (lid and band) is the recommended closure for home canning. It consists of a flat metal lid with a rubber-like seal on the underside and a threaded metal screw band that secures the lid during processing. The bands can be used repeatedly if they remain in good condition, however, new lids must be used each time.

Measuring Headspace

All recipes will indicate the amount of headspace necessary for the food being canned. Headspace is the air space between the top of the food or its liquid and the lid. Leaving too much headspace can result in under processing because it may take too long to release the air from the jar. Darkening of the food at the top of the jar is also likely, however, this is not a sign of spoilage. Leaving too little headspace will trap food between the jar and the lid and may result in an inadequate seal. As a general rule, allow ½ inch headspace for fruits and tomatoes and 1 inch for all vegetables, meat, poultry and seafood.

Removing Air Bubbles

After food has been packed in jars, remove air bubbles that are trapped between pieces of food with a clean, nonmetallic spatula. Wipe sealing surface with a clean, damp cloth to remove any residue. Apply lid. Place a band over the lid and screw onto the jar just until resistance is met.

Storing Canned Food

Test the seals before storing

After 12 to 24 hours, remove bands and wipe off any food residue from bands and jars.

Store canned food in a cool, dark, and dry place.

Always date and label jars before storing.

Detecting Spillage

broken seal, gassiness when opening, mold, sliminess, cloudiness, or unpleasant odors.

If any of these signs are present, discard the food.

As a safeguard, you may boil the food before use.

(Power Point created using information from http://www.gopresto.com/recipes/canning/index.php)

Canning Beans

Fill jars with 1 1/8 cups of beans.