Canning Local

Putting your produce into production

Equipment: A large metal enamel kettle with lid and jar rack with the capacity to hold up to 7, quart-sized Mason jars. Widely available at discount stores and hardware stores. Cost: $20 to $25.

Uses: The water bath canner is used to process Mason jars for home preservation of jams, fruits, fruit juices, and pickled vegetables.

Safety Considerations: It is a large kettle of boiling water so be careful to avoid steam burns and splashing hot water. USE RECIPES THAT FOLLOW WELL-ESTABLISHED CANNING PRINCIPLES. DON’T USE ANY WEIRD RECIPE YOU SEE ON THE INTERNET. Tested recipes are widely available from the USDA, numerous University agriculture departments, Mason jar manufacturers, fruit pectin manufacturers, and from friends and family who have recipes that are known to be safe. As you familiarize yourself with the principles of safe home canning, you will be able to judge all recipes for safety and even develop your own.

How to water bath can:

Please always review the manufacturer’s directions for the Mason jars that you are using and pay close attention to the head space and processing times specified by recipes.

In general:

1. Pick a recipe for the produce that you wish to can. Select only quality produce at or near the peak of ripeness. Prepare the recipe.
2. While preparing the food, you will also need to get the Mason jars ready. Wash the jars, bands, and lids in hot soapy water. ONLY USE NEW LIDS. NEVER RE-USE LIDS. Jars and bands can be re-used.
3. Fill the water bath canner and start to heat it in order to sterilize your jars and lids. Use a large thermometer (a candy thermometer works well) to monitor the temperature. When the water is at least 180 degrees F but less than boiling (212 degrees F) add the jars and lids to the water. Sterilizing bands in unnecessary. Kerr and Ball lids specify that they should not be boiled, so make sure that the water stays just below the boiling point.
4. Remove the jars and lids from hot water when the food is ready to be packed in jars.
5. Add prepared food to jars. Use the handle of a wooden spoon along the insides of the jars to work out any air bubbles. Leave the specified head space, usually ¼ inch or ½ inch.
6. Wipe the edges of jar mouths very carefully. They need to be completely clean. Any food particles or other debris on the mouth edge will interfere with the sealing of the lids.
7. Place lids on jars and screw on the bands. Only screw them on hand tight. You don’t need to twist hard.
8. With a jar lifter, place the Mason jars into the hot water. Make sure that jars are not touching each other or the side of the kettle.
9. Bring the water to a boil. Once the water is boiling, you can begin the timer for the processing time specified by the recipe. Adjust the heat source as necessary to keep the water boiling but to prevent it from boiling over.
10. Once processing time is complete, shut off heat source, and use a jar lifter to remove jars from the canner. Set the jars on a cloth in a location free of drafts. Do not disturb the jars for 12 to 24 hours. You will likely hear the lids “pop” or “snap” down not long after removal, but the jars need to cool completely to make sure the seal is complete. (Processing times change with your land elevation. Consult charts that come with recipes and/or equipment.)

PRINTER FRIENDLY DIRECTIONS

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Sincerely, Tracy Falbe