Home Canning

In home canning, it is important to use only the best, top quality fruits and vegetables. It is desirable to preserve ingredients at their peak of ripeness. Consumers who are home canning should use cooking to process all home canned foods. For high acid foods like tomatoes a boiling water canner is sufficient. Low acid foods, like peas, require cooking in a pressure cooker.

Home canners should use tested home canning recipes. These recipes canning3include the specific heat processing method for the type of food being canned. They also specify the processing time for each food and the mason jar size. The required headspace for the food and jar size must be stated. Additionally, it is necessary to follow manufacturer’s directions about preparing mason jars and lids for use in canning.

When ready to can, the consumer should fill the hot jar with the prepared recipe and leave a recommended headspace. Air bubbles should be removed by sliding a nonmetallic utensil between food and glass and manipulating the food to release trapped air and maintain the correct headspace. Afterwards, jar rims and threads should be wiped with a clean, damp cloth to remove food matter.

Afterwards, the lid is placed on top of the jar. The screw band should be tightened, just finger tight. After cooking the jars, they should be removed from the cooker and placed upright on a towel. It is very important to not retighten screw bands or check the seal while the jars are hot. This should be done for 24 hours.

Then, it is time to check the seals. The sealed lids should curve downward and not move when pressed gentlely. The unsealed jars should be reprocessed or refrigerated. Jars should be labeled with food title and date of processing. They should be stored in a cool, dark place. It is recommended for consumers to use home canned foods within one year of processing.