Water Bath Canning
Below are the steps required for water bath canning, which is used only for high acid foods:
1. Select the appropriate canning supplies. Be very selective about the canning supplies and equipment you use. The right canning supplies will serve you well for many years to come. Inferior canning supplies will only serve up an immediate pain in the neck.
2. Carefully select the foods you intend to can. Above we advised to be careful about your canning supply selection. That advice goes double for chosing the foods you want to can. Just as you would not store worthless property in a safe, there is no point in canning inferior food. You only want to can the best of the best fruits and vegetables: fresh, firm produce that is completely free of deformities: no cracks, growths or spots.
3. Prepare Jars and Lids. Visually examine canning jars for deformities.
Discard any jars with nicks, cracks, uneven rims or sharp edges. Canning lids should be free of dents. Make sure bands fit properly. jars and caps in hot, soapy water, then thoroughly rinse. Heat jars in hot water (180 degress Farenheit or 82 degrees Celsius) but do NOT boil. Jars and lids should remain in the simmering water until you are ready to use them.
4. Place your tomatoes into the stockpot. You may use a wire basket like the one shown here. The tomatoes should blanch for approximately 30 to 60 seconds. Remove the tomatoes when their skins show signs of cracking and immediately dip them into cold water.
5. Peel the produce as appropriate. For convenience you may use a skin peeler like the one shown here.
Trim away any green areas and cut out core. Cut your tomatoes to a desired size.
6. Remove canning jar from hot water with a jar lifter; set jar on towel. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar.
7. Place produce into hot jars, leaving 1/2-inch headspace.
Ladle boiling water or cooking liquid over the produce, leaving 1/2-inch headspace. Add 1/2 teaspoon salt per pint jar or 1 teaspoon salt per quart jar, if desired.
8. Relase air bubbles. Slide a nonmetallic spatula between tomatoes and jar, press back gently on tomatoes to release trapped’ air bubbles. Repeat procedure 2 to 3 times around inside of jar.
9. Clean up. Wipe rim and threads of jar with a dean, damp cloth. Remove lid from hot water using a lid wand. Place lid on jar, centering sealing compound on rim. Screw band down evenly and firmly, just until resistance is met-fingertip tight.
10. Start canning process. As each jar is filled, set it onto the elevated rack in the boiling-water canner. Water in canner should be kept at a simmer (180°F or 82°C). After all jars are filled and placed onto the rack, lower rack into canner. Water must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary. Put lid on canner and bring to a boil. Start counting processing time after water comes to a rolling boil. Process pints 40 minutes, quarts 45 minutes, at a gentle but steady boil for altitudes at or below 1,000 feet above sea level. For higher altitude areas, consult your local extension office.
11. When processing time is complete, turn off heat and remove canner lid.
Let canner cool minutes before removing jars. Remove jars from canner and set them upright, 1 to 2 inches apart, on a dry towel to cool. Do not retighten bands. Let jars cool 12 to 24 hours.
12. Confirm proper seal.
After the jars have cooled, confirm the lids have properly sealed by pressing on the center of each lid. If the center does not bulge, remove the band and try to life the lid with your fingertips. If the lid does not bulge and you cannot lift it, it is sealed properly. Congratulations!
Pressure Canning
Below are the steps for pressure canning, which is used for low acid foods:
1. Clean and Inspect Canner. After you have cleaned your canner, carefully inspect the dial gauge for accuracy. The pointer should reflect zero pressure. If not, you should have the gauge inspected by your local county extension office. If you have any other reason to believe the gauge is inaccurate (such as the gague was dropped), take it to the extension office for inspection. Be sure to keep the gauge away from water and other liquids.
2. Carefully select the foods you intend to can. Above we advised to be careful about your canning supply selection. That advice goes double for chosing the foods you want to can. Just as you would not store worthless property in a safe, there is no point in canning inferior food. You only want to can the best of the best fruits and vegetables: fresh, firm produce that is completely free of deformities – no cracks, growths, or spots.
3. Prepare Jars and Lids. Visually examine canning jars for deformities.
Discard any jars with nicks, cracks, uneven rims or sharp edges. Canning lids should be free of dents. Make sure bands fit properly. jars and caps in hot, soapy water, then thoroughly rinse. Heat jars in hot water (180 degress Farenheit or 82 degrees Celsius) but do NOT boil. Jars and lids should remain in the simmering water until you are ready to use them.
4. Prepare the Canner. Center the canner on a heat source, such as a stove or propane burner. Do not start the heat source just yet. Add water to canner. Follow the instructions given in your canner's owner's manual regarding water quantity. Add 2 tablespoons of vinegar to the water to prevent the jars from water staining. Insert the canning rack that came with your canner. (Insertion of the canning rack is required - not optional.) Now that the water and rack have been added to the canner, turn on the heat source to a low setting so that the water will warm - not boil.
5. Prepare Food. Carefully clean your food and prepare as required by recipe. Fill the hot canning jars with food and liquid. It is very important to leave adequate headspace in each jar. Vegetables require one full inch of headspace because they will expand during the canning process. Fruits require 1/2 inch of headspace. Remove air bubbles using a nonmetallic spatula, wipe sealing edge clean with a moist cloth, and adjust the metal screw bands as stated in the manufacturer's directions.
6. Inspect Vent Pipe. Make sure the vent pipe is open and unobstructed before placing the lid on the canner. If there is an obstruction, use a small brush or pipe cleaner to clear. Place the lid on the canner in accordance with manufactuere instructions.
7. Vent the Canner. Turn up the heat source to a higher setting so that air steam will escape from the canner's vent. Reduce heat a bit and allow steam to escape for apporximately 10 minutes. (Consult manufaturer's instructions regarding more precise heating instructions for your specific canner.)
8. Place the pressure regulator on the vent pipe. Turn up heat level to higher setting and allow canner to heat until the pressure regulator reaches the desired pressure level.
9. The canning process starts when the pressure gauge reaches the desired pressure level. From a food safety standpoint, it is imperative that you maintain the desired pressure level during the entire canning process. You may have to adjust the heat level to maintain pressure level. Monitor your weighted gauge during the process and make sure that it registers the correct pressure levels.