Equipment needed
· Pressure cooker
· Boiling water canners
· Jars
· Lids and bands
· Tongs
· Magnetic lid lifter (opt.)
· Funnel
There are two methods for canning, the pressure cooker or the boiling water bath. The method you use will depend on what you are canning.
Directions for using a pressure cooker
Follow manufactures instructions for opening and closing the pressure canner. Have 2 to 3 inches of hot water in pressure canner and stand the jars on the rack insert so they are not touching each other or the sides of the pot. Fasten lid and turn on the heat. Steam, mixed with air, will start to flow from the vent; this is about 8 to 10 minutes after the first sign of steam. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible.
Start processing time when pressure has been reached or when weighted gauge begins to rock. It is then time to close the pet-cock or regulator. Maintain a steady pressure during processing.
When processing time is up, remove the canner from heat and let he pressure return to zero without assistance. Standard heavy-walled canners take about 30 minutes when loaded with pints and about 45 minutes when loaded with quarts. Do not attempt to cool pot with cold water. This can cause liquid to escape from jars and keep lids from properly sealing. It can also cause pot warpage.
After pressure reaches zero, wait 2 minutes longer and then slowly open or remove the pet-cock or regulator. Unfasten cover and tilt the far side up so any steam remaining will escape away from you. Using a far lifter, remove each jar and place on a dry, non-metallic surface or towel. Leave space between jars for air circulation.
After jars have cooled, test for seal and the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.
Directions for using a boiling water bath canner
Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you have to add. It is always a good idea to have an extra small pot of water heating just in case.
Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.
After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid I not sealed or possibly that food is in contact with the underside of the lid.
When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be place in a box and stuffed with newspaper.
Preparing Jars and Lids
Lids:
Place jar lids in a small sauce pan filled with water and boil gently for 10 minutes before using. Do this before you need to place them on jars. Leave in hot water and remove as needed.
Jars:
Sometimes recipes will say that it is not necessary to sterilize jars if they are to be packed with hot food. However, to be safe it is always a good idea. For preparing jars, wash them in hot soapy water and rinse well. Place in a large pot of water or water bath canner, and boil gently for 10 minutes in hot water until ready to use.
Canning Tomatoes
Traditionally, canning tomatoes has usually been done by using the hot water bath canner method. Recently, however, more people are finding that canning tomatoes in a pressure canner will result in higher quality and give you a more nutritious product.
When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or ¼ teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or ½ teaspoon citric acid. This may be done by adding directly to jars before filling.
Tomatoes – Whole or Halved (without added liquid)
21 lbs. tomatoes for 7 quarts
13 lbs. of tomatoes for 9 pints
Follow directions for pressure cooking and prepare jars and lids.
To remove skins, wash tomatoes and dip in boiling water for 30-60 seconds or until skins begin to split. Then dip in cold water, slip off skins, core and remove and blemished or discolored parts. Leave whole or cut in half.
Add lemon juice (1 tablespoon for pints, 2 tablespoons for quarts) to prepared canning jars along with salt (1/2 tsp. for pints, 1 tsp. for quarts). Pack hot jars with prepared tomatoes and press down until spaces between them fill with juice. Leave 1/2 –inch head space. Remove air bubbles. Wipe rim and screw threads and place lids and screw bands.
Processing time: 11 pounds of pressure for 25 minutes.
Salsa
16 c. chopped tomatoes 1 can green chilies, 7 oz.
2 c. chopped onions 2 cloves garlic
2 c. vinegar ½ T. fresh cumin
1 yellow jalapeno 1 T. oregano
2 green jalapeno 1 T. salt
Mix all ingredients in large pot. Cook on low 2 hours or until thick. Pack in pint jars. Process in cold bath water 20 minutes. Add more peppers if you like it hotter.
My Favorite Spaghetti Sauce
2 Tbsp. extra-virgin olive oil 1 Tbsp. dried basil
2 tsp. minced garlic Salt and pepper to taste (I like 2 tsp. salt)
1 (28 oz.) can crushed tomatoes
Heat pan to medium; put oil in to warm for a few seconds, then the garlic. Stir quickly, about 30 seconds, until you smell garlic. Have your tomatoes ready to put in immediately. Bring to a boil; simmer gently until sauce thickens for about 1 hour. Stir in basil, salt, and pepper. Simmer 5 more minutes and you’re ready. This makes fabulous pizza sauce. Can be doubled or tripled for canning. Fill hot, sterilized jars leaving ½ inch space from top. Process in water bath 15 min.
Spaghetti Sauce
2 green peppers, chopped 3 lb. onions, chopped
3 hot peppers, chopped (opt.) 3 cloves garlic, chopped
Sauté in ¼ cup olive oil
3/4 bu. Tomatoes, peeled and quartered 1 c. olive oil
3 (12 oz.) cans tomato paste 2 Tbsp. basil
½ c. sugar 2 Tbsp. oregano
¼ c. salt 1 Tbsp. celery seed
Blanch tomatoes and slightly puree (leave chunks). Cook in large pot 2 hours, until not watery. Add the tomato paste, seasonings, and sautéed vegetables. Cook 1 more hour. Fill hot sterilized jars, leaving ½ inch space from top. Process in bath water 15 minutes. Makes 10 to 12 pints.
Peaches
Follow direction for boiling water canner and prepare jars and lids.
½ bushel of peaches (about 25 lbs.)
Syrup – 5 cups water to 1 cup sugar. Heat in a saucepan until sugar is dissolved. Keep warm.
10-12 wide mouth quart jars
Lids and bands
Dip peaches in boiling water for 30-60 seconds or until skins begin to loosen. Dip in cold water and remove skins. Cut out any bruises or blemishes, cut in half and remove pits. Place peach halves in hot jars. Add syrup to jars leaving a ½ inch of head space. Wipe rim and screw threads and place lids and screw bands. Process in boiling water canner for about 7 min.
Resources
Go to extension.usu.edu/utah and click on extension program. Then go to canning.
westmountainraspberries.com
No comments:
Post a Comment