Read Online DIY Projects for the Self-Sufficient Homeowner: 25 Ways to Build a Self-Reliant Lifestyle by Betsy Matheson - Free Book Online
Authors: Betsy Matheson
Tags: Non-Fiction
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humans in small amounts. Cases of botulism poisoning are rare, but to avoid this toxic substance, it’s important to always follow the home canning recipe and procedures exactly. And if in doubt, throw it out.
Other tools you’ll need include canning jars, measuring cups, a long-handled spoon, a funnel, a jar lifter, and cooking pots. Canning jars typically have two-piece metal lids: The metal band can be reused whereas the disc part of the lid cannot form an adequate seal more than once, and should be discarded after one use. Always inspect jars carefully before beginning: Check for nicks on the rim or cracks anywhere in the jar. Discard or repurpose any imperfect jars as they will not be able to form an adequate seal.
Make sure you understand how to use your home canning equipment before you get started. Take time to read through the manual that comes with your canner, and make sure you use the right type of home canner for the fruit or vegetable you’re planning to preserve. A pressure canner and sealable canning jars with two-piece lids are shown here.
The Home Canning Process
1. Wash and heat the jars. Immerse jars in simmering water for at least 10 minutes or steam them for 15 minutes. Heat jar lids (just the disc part) in a small saucepan of water for at least 10 minutes. Keep lids hot, removing one at a time as needed.
2. Pack food in the jars. Different packing methods are used for different types of produce. In cold packing, raw food is placed in a hot jar and then hot liquid is poured over the food to fill the jar. In hot packing, foods are precooked and poured into a hot jar immediately after removing them from the heat source.
3. Watch your headspace. Headspace is the amount of space between the rim of the jar and the top of the food and is very important to making sure that your canning jars seal correctly. Always follow your recipe’s directions—generally it’s best to leave about 1" of headspace for low-acid foods, 1/2" for acidic foods, and 1/4" for pickles, relishes, jellies, and juices.
4. Remove air bubbles. Insert a nonmetal spatula or chopstick and agitate the food to remove all air bubbles.
5. Place the lid. Clean the jar rim, then set a hot disc on the jar rim and screw on the band until you meet the initial point of resistance and no further.
6. Heat. Place jars on the rack in the water bath or pressure canner and process immediately. Follow the directions for your canner.
7. Cool. Allow the jars to cool slowly after processing—cooling too quickly can cause breakage. Typically, jars should cool along with the water they’re submerged in, but follow the directions for your canner. Do not tighten the lids unless they are very loose. As the jars cool, you’ll hear them “pop” when they are properly sealed. If the jar does not seal, refrigerate and eat within the next couple days.
8. Clean and label. After cooling and confirming the jar’s seal, wash the outside of the jar and label with the content and date.
9. Store. Store in a cool, dark cupboard or pantry. If a jar loses its seal during storage (i.e., if the metal disc does not pop when you remove it), the food inside is not safe to eat. Dump it on the compost bin and try a different jar.
Canned Food Safety Quiz
Ask yourself the following ten questions to determine if your home-canned food is safe to eat:
1. Is the food in the jar covered with liquid and fully packed?
2. Has proper headspace been maintained?
3. Is the food free from moving air bubbles?
4. Does the jar have a tight seal?
5. Is the jar free from seepage and oozing from under the lid?
6. Has the food maintained a uniform color?
7. Is the liquid clear (not cloudy) and free of sediment?
8. Did the jar open with a clear “pop” or “hiss” and without any liquid spurts?
9. After opening, was the food free of any unusual odors?
10. Is the food and underside of the lid free of any cottonlike growths?
If you can answer “yes” to all of the
Other tools you’ll need include canning jars, measuring cups, a long-handled spoon, a funnel, a jar lifter, and cooking pots. Canning jars typically have two-piece metal lids: The metal band can be reused whereas the disc part of the lid cannot form an adequate seal more than once, and should be discarded after one use. Always inspect jars carefully before beginning: Check for nicks on the rim or cracks anywhere in the jar. Discard or repurpose any imperfect jars as they will not be able to form an adequate seal.
Make sure you understand how to use your home canning equipment before you get started. Take time to read through the manual that comes with your canner, and make sure you use the right type of home canner for the fruit or vegetable you’re planning to preserve. A pressure canner and sealable canning jars with two-piece lids are shown here.
The Home Canning Process
1. Wash and heat the jars. Immerse jars in simmering water for at least 10 minutes or steam them for 15 minutes. Heat jar lids (just the disc part) in a small saucepan of water for at least 10 minutes. Keep lids hot, removing one at a time as needed.
2. Pack food in the jars. Different packing methods are used for different types of produce. In cold packing, raw food is placed in a hot jar and then hot liquid is poured over the food to fill the jar. In hot packing, foods are precooked and poured into a hot jar immediately after removing them from the heat source.
3. Watch your headspace. Headspace is the amount of space between the rim of the jar and the top of the food and is very important to making sure that your canning jars seal correctly. Always follow your recipe’s directions—generally it’s best to leave about 1" of headspace for low-acid foods, 1/2" for acidic foods, and 1/4" for pickles, relishes, jellies, and juices.
4. Remove air bubbles. Insert a nonmetal spatula or chopstick and agitate the food to remove all air bubbles.
5. Place the lid. Clean the jar rim, then set a hot disc on the jar rim and screw on the band until you meet the initial point of resistance and no further.
6. Heat. Place jars on the rack in the water bath or pressure canner and process immediately. Follow the directions for your canner.
7. Cool. Allow the jars to cool slowly after processing—cooling too quickly can cause breakage. Typically, jars should cool along with the water they’re submerged in, but follow the directions for your canner. Do not tighten the lids unless they are very loose. As the jars cool, you’ll hear them “pop” when they are properly sealed. If the jar does not seal, refrigerate and eat within the next couple days.
8. Clean and label. After cooling and confirming the jar’s seal, wash the outside of the jar and label with the content and date.
9. Store. Store in a cool, dark cupboard or pantry. If a jar loses its seal during storage (i.e., if the metal disc does not pop when you remove it), the food inside is not safe to eat. Dump it on the compost bin and try a different jar.
Canned Food Safety Quiz
Ask yourself the following ten questions to determine if your home-canned food is safe to eat:
1. Is the food in the jar covered with liquid and fully packed?
2. Has proper headspace been maintained?
3. Is the food free from moving air bubbles?
4. Does the jar have a tight seal?
5. Is the jar free from seepage and oozing from under the lid?
6. Has the food maintained a uniform color?
7. Is the liquid clear (not cloudy) and free of sediment?
8. Did the jar open with a clear “pop” or “hiss” and without any liquid spurts?
9. After opening, was the food free of any unusual odors?
10. Is the food and underside of the lid free of any cottonlike growths?
If you can answer “yes” to all of the
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