Canning & Preserving

1. Waterbath Canner Use a large saucepan deep enough to immerse jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. It requires a rack to lift jars off direct heat. 2. Jar Lifter This tool allows you to lift jars from and lower jars into a boiling water canner. 3. Jar Funnel A wide-mouth funnel allows for easy pouring of a food product into the jar. 4. Combo Ruler Spatula The non-metallic utensil removes air bubbles trapped inside the jar and provides a handy edge for accurately measuring headspace. 5. Magnetic Wand This handy utensil grabs hot lids from simmering water.…

Recipes Choose recipes formulated for home preserving. Follow them exactly. Do not double recipes or alter ingredients such as amounts or types of vinegar, sugar or pectin used. Follow the method (waterbath or pressure canning) and processing time, which is sufficient to heat the coldest spot in the jar, and depends on several factors: acidity, type of food and size of jar. Lids New flat lids are a must for every canning season. Made from a flat metal disc with a flanged edge lined with sealing compound, lids are used in combination with metal screw bands for vacuum-sealing preserving jars. The sealing compound comes in contact with the lip of the jar and forms a seal when the jar cools after processing. Used lids should be thrown away. Bands The…

Step 1 If you’re starting with brand-new jars, remove their lids and rings. If using older jars, check the rims to make sure there are no chips or cracks. Step 2 Put the rack into the canning pot and put the jars on top. Step 3 Fill the pot (and jars) with water to cover and bring to a boil. This is the very easiest way to heat up the jars in preparation for canning because you’re going to have to heat up the canning pot anyway. Why not use that energy to heat up the jars as well? Step 4 Put the lids in a small saucepan, cover with water and bring them to the barest simmer on the back of the stove. Step 5 While the canning pot…

Step 1 Follow steps 1 through 5 for Waterbath Canning on page 6. Step 2 Remove canning jar from hot water with a jar lifter and set on a dry towel. Pack the food and any liquid into a hot jar according to the recipe, leaving the specified amount of headspace. Step 3 Slip a non-metallic spatula or chopstick between food and jar. Press back gently on food to remove trapped air bubbles. Repeat 2 or 3 times around the jar. Step 4 Wipe rims and threads of the jar with a clean, damp cloth. Using the magnetic lid wand, lift a lid from hot water and place on the jar, centering the sealing compound on the jar rim. Screw the band down evenly and firmly with your fingertips until…

EASY Elderberry Jelly YIELD: 5 (8 oz) half pints SKILL LEVEL: Easy METHOD: Waterbath WHAT YOU NEED: 3 cups prepared juice (6 qts or 3 lbs fully ripe elderberries)¼ cup fresh lemon juice1 box SURE-JELL Fruit Pectin½ tsp butterormargarine4½ cups sugar, measured into separate bowls WHAT YOU DO: 1. PREPARE boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water. 2. REMOVE and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let…

Spiced Apples To prevent discoloration of apples, peel and slice one apple at a time. Immediately cut crosswise into ½-inch slices, remove core area with a melon baller, and immerse in a solution of water and lemon juice. YIELD: 8 (16 oz) pints SKILL LEVEL: Medium METHOD: Waterbath WHAT YOU NEED: 4 lbs firm, tart apples, peeled, cored, and sliced2 quarts water2 tbsp lemon juice4 cups sugar2 cups water⅓ cup red cinnamon candies⅓ cup white vinegar1 tbsp whole cloves WHAT YOU DO: 1. SOAK apple slices in bowl filled with 2 quarts water and 2 tablespoons lemon juice. 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 3. COMBINE sugar, water, cinnamon…