JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded by Edith Tremblay, Francois Lafleur Page B
Authors: Edith Tremblay, Francois Lafleur
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method is similar to "no treatment" canning and does not destroy harmful microorganisms that will eventually affect the food and make them unsafe to eat.
Chapter 2: Canning Methods
2.1 Boiling-Water Method
2.2 Pressure treatment (autoclave) method
2.3 Processing adjustments for altitude
2.4 Canning fresh fruits
2.5 Canning fresh vegetables
2.6 Canning meat, poultry and fish
2.1 Boiling-Water Method
for canning fruits and other acidic foods
Foods with high acidity are the easiest to process. This product category includes the vast majority of fresh fruits but also the jellies, jams and marmalades as well some marinades and sauces.
One exception: the tomatoes. They have an acidic pH but not always sufficient to ensure a safe canning. They can be treated easily, by the method of boiling water bath, by adding an acid element such as lemon juice or vinegar (see the recipe at the end of this guide for the exact mesures to use).
You will need:
(1) Recipes indicating the processing time for conservation.
Warning: If a recipe was published before 1989 it is probable that the time and/or preservation methods recommended do not take into account the latest research on food preservation. Look for a newer version or choose another recipe.
(It is possible to establish your own method and processing time but it takes research and testing steps that goes beyond the scope of this short guide).
If you're in your early experiences in home canning, we strongly recommend that you start with one of the recipes that you find at the end of this guide.
(2) A boiling water-bath canner.
This large pot has a lid and a rack for jars.
Inexpensive and easy to maintain, this type of pot can be found in supermarkets or hardware stores.
(3) "MASON" type glass jars of the with their "snap" lids and closure bands.
Do not reuse jars of commercial products since they are generally designed for a single use.
(4) A clamp for handling the jars.
(5) A wide-mouthed funnel for filling the jars.
(6) A magnetic wand to remove the lids from the hot water.
(7) A kitchen timer or some other reliable instrument to measure the processing time
(The funnel, tongs and magnetic strip are often sold in "kit").
Boiling water-bath treatment in 12-step
STEP 1
Read the chosen recipe and prepare all equipment and ingredients required.
(For recipes requiring long cooking time:Steps 2-3 and 4 should begin 30 minutes prior to placing the food in the jars).
STEP 2
Check the jars and make sure they are in good condition. Jars with damaged spouts should never be used for canning.
The "snap" lids must be new and the closure bands should not be distorted. Wash jars, lids and bands in hot soapy water. Rinse to remove all traces of soap and dry only the closure bands.
STEP 3
Place the "snap" lids in a small pot and keep them in very hot (but not boiling) water until used.
STEP 4
Prepare the boiler by installing the jars rack and pouring hot water.
Place clean jars in the boiler, fill them with hot water and sterilize them by letting them boil 5 minutes.
Keep the jars hot by gently heating the pot (as for simmering).
STEP 5
Prepare the chosen recipe by following the instructions.
STEP 6
Remove the jars one by one, throw away the water and fill them with food.
Use a funnel for easy filling.
With a non-metallic utensil, stir the contents of the jar lightly to remove air bubbles.
Check that the clearance between the food and the edge is observed. Adjust as necessary before closing the jar.
Jams, marmalades and jellies: 1/4 inch. (0.5 cm.)
Fruit in syrup: 1/2 inches. (1 cm.)
Pickled vegetables, tomatoes: 1/2 inches. (1 cm.)
Relish, chutney, salsa, 1/2 inch. (1 cm.).
STEP 7
Wipe the rim of the jar to remove any food that may interfere with sealing.
Remove a lid from the hot water bath and place on the neck of the jar. Center the lid with the magnetic wand.
Place a closure band on the neck. Lightly screw being careful not to over tighten
Chapter 2: Canning Methods
2.1 Boiling-Water Method
2.2 Pressure treatment (autoclave) method
2.3 Processing adjustments for altitude
2.4 Canning fresh fruits
2.5 Canning fresh vegetables
2.6 Canning meat, poultry and fish
2.1 Boiling-Water Method
for canning fruits and other acidic foods
Foods with high acidity are the easiest to process. This product category includes the vast majority of fresh fruits but also the jellies, jams and marmalades as well some marinades and sauces.
One exception: the tomatoes. They have an acidic pH but not always sufficient to ensure a safe canning. They can be treated easily, by the method of boiling water bath, by adding an acid element such as lemon juice or vinegar (see the recipe at the end of this guide for the exact mesures to use).
You will need:
(1) Recipes indicating the processing time for conservation.
Warning: If a recipe was published before 1989 it is probable that the time and/or preservation methods recommended do not take into account the latest research on food preservation. Look for a newer version or choose another recipe.
(It is possible to establish your own method and processing time but it takes research and testing steps that goes beyond the scope of this short guide).
If you're in your early experiences in home canning, we strongly recommend that you start with one of the recipes that you find at the end of this guide.
(2) A boiling water-bath canner.
This large pot has a lid and a rack for jars.
Inexpensive and easy to maintain, this type of pot can be found in supermarkets or hardware stores.
(3) "MASON" type glass jars of the with their "snap" lids and closure bands.
Do not reuse jars of commercial products since they are generally designed for a single use.
(4) A clamp for handling the jars.
(5) A wide-mouthed funnel for filling the jars.
(6) A magnetic wand to remove the lids from the hot water.
(7) A kitchen timer or some other reliable instrument to measure the processing time
(The funnel, tongs and magnetic strip are often sold in "kit").
Boiling water-bath treatment in 12-step
STEP 1
Read the chosen recipe and prepare all equipment and ingredients required.
(For recipes requiring long cooking time:Steps 2-3 and 4 should begin 30 minutes prior to placing the food in the jars).
STEP 2
Check the jars and make sure they are in good condition. Jars with damaged spouts should never be used for canning.
The "snap" lids must be new and the closure bands should not be distorted. Wash jars, lids and bands in hot soapy water. Rinse to remove all traces of soap and dry only the closure bands.
STEP 3
Place the "snap" lids in a small pot and keep them in very hot (but not boiling) water until used.
STEP 4
Prepare the boiler by installing the jars rack and pouring hot water.
Place clean jars in the boiler, fill them with hot water and sterilize them by letting them boil 5 minutes.
Keep the jars hot by gently heating the pot (as for simmering).
STEP 5
Prepare the chosen recipe by following the instructions.
STEP 6
Remove the jars one by one, throw away the water and fill them with food.
Use a funnel for easy filling.
With a non-metallic utensil, stir the contents of the jar lightly to remove air bubbles.
Check that the clearance between the food and the edge is observed. Adjust as necessary before closing the jar.
Jams, marmalades and jellies: 1/4 inch. (0.5 cm.)
Fruit in syrup: 1/2 inches. (1 cm.)
Pickled vegetables, tomatoes: 1/2 inches. (1 cm.)
Relish, chutney, salsa, 1/2 inch. (1 cm.).
STEP 7
Wipe the rim of the jar to remove any food that may interfere with sealing.
Remove a lid from the hot water bath and place on the neck of the jar. Center the lid with the magnetic wand.
Place a closure band on the neck. Lightly screw being careful not to over tighten
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