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altitudes, fail to exhaust pressure canners properly and or process at lower
pressure than specified.
Note:
Since water boils at lower temperatures as altitude increases, you may
also need to adjust the processing time when preparing certain foods. This is
indicated for you in the
this booklet.
Canning Methods
There are two distinct methods of home canning. They are the boiling-water
method (also referred to as hot water canning) and pressure canning method.
These two methods are described as follows:
Boiling-Water Method
This method is used to can foods that have a high level of acidity, like pickles,
salsa, relishes, etc. and or fruits packed with high levels of sugar like jams and
jellies.
Note that this is the only method that will allow you to sterilize fruit in syrup.
Canning jars are
still hot, with hot food and or hot liquid. They are then processed in a large
canning pot, standing upright, covered with at least 1-inch of water above the
lid top. The pot is covered during the canning process.
In accordance with USDA «Complete Guide to Home Canning,» Agriculture
Information Bulletin No. 539, (Revised 2015), the following are the basic
guidelines to canning using the boiling water method:
1. Before you start preparing your food, place canner rack in the bottom
of a canner. Fill the canner half full with clean warm water for a canner
load of pint jars. For other sizes and numbers of jars, you will need to
adjust the amount of water so it will be 1 to 2 inches over the top of the
filled jars.
2. Center the canner over the burner and preheat the water to 140
degrees F. for raw-packed foods and to 180 degrees F. for hot-packed
foods. You can begin preparing food for your jars while this water is
preheating.
3. Load filled jars, fitted with lids and ring bands, into the canner one at a
time, using a jar lifter. When moving jars with a jar lifter, make sure the
jar lifter is securely positioned below the neck of the jar (below the ring
band of the lid). Keep the jar upright at all times. Tilting the jar could
cause food to spill into the sealing area of the lid.
If you have a shaped wire rack that has handles to hold it on the canner sides,
above the water in the canner, you can load jars onto the rack in the raised
position and then use the handles to lower the rack with jars into the water.
4. Add more boiling water, if needed, so the water level is at least one inch
Guide for Canning Food
sterilized
in boiling water and are filled, while they are
and the recipes found in
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