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Step 1
Water Bath Canning
This the method used for high acid foods. You make the recipe as directed and put the product into hot sterile jars. You then submerge them in a large pot with enough water to cover by a few inches. Bring to a boil and process for time in recipe. This is to sterilize the jars before you put them into storage. -
Step 2
Pressure Canning
Pressure canning is another preservation method but in this case the canner is used to heat the food to a high enough tempurature to kill any active organisms while it is already in the jar. You pack the jars as specified in the recipe and load in the canner. You heat it to the proper pressure level and start your processing time when it has been reached. Pressure canning is a more exacting process and requires more safety measures to be taken. -
Step 3
Pectin
Pectin is what makes jams and jellies set up into jams and jellies. It occurs naturally in many fruits but because the concentrations vary most canners add store bought dry powdered or liquid pectin to make sure they get a good set. -
Step 4
Head Space
Head space is the amount of space you need to leave between the top of the food in the jar and the rim. This space is important because if you do not have the proper space the food could boil out over the rim when heated and get stuck between the lid seal and the rim. If this happens your lid will not seal properly. If this happens you must either reprocess or refridgerate and use within a few days. -
Step 5
Clear Jel
Clear jel is used as a thickening agent for canning. It is special in the fact that it tends to keep the product thickened even after being heated and cooled. Great for pie fillings.
Comments
dtwelloh said
on 2/15/2009 Great information. Well written article. I give it 5 stars as well as a recommendation.