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Screw bands are not needed on stored
jars. They can be removed easily after
jars are cooled. When removed,
washed, dried, and stored in a dry
area, screw bands may be used many
times. If left on stored jars, they become
difficult to remove, often rust, and may
not work properly again.
3 Canning Methods:
There are two safe ways of canning,
depending on the type of food being
canned. These are the pressure
canning method and the boiling water
bath method.
Pressure Canning Method:
Pressure canning is the only safe
method of canning low-acid foods
(those with a ph of more than 4.6).
Although high acid foods may be
canned in either a pressure canner or
boiling water bath, pressure canning is
the only recommended method for
canning low-acid foods. Low-acid foods
include all vegetables, meats, poultry
and seafood. This method is also
necessary for canning such items as
soups, stews and chili.
Note: Although considered fruit,
tomatoes a ph value close to 4.6.
Therefore you should typically process
them in a pressure canner.
Jars of food are placed in 2 to 3 inches of
water in a pressure cooker and heated to
a temperature of at least 240 °F or above
for the correct length of time. Note: This
temperature can only be reached in a
pressure cooker/canner. Never attempt to
can low-acid foods using the water bath
method.
STEPS FOR PRESSURE CANNER
METHOD
Processing Instructions: Fill the jars.
Allow the proper headspace according to
processing directions for specific foods.
This is necessary so that all the extra air
will be removed during processing, and a
tight vacuum seal will be formed.
To make sure that air bubbles have not
been trapped inside the jar, run a bubble
freer or any plastic or rubber-like utensil
around the edges of the jar, gently shifting
the food, so that any trapped air is
released. After the air bubbles have been
removed, more liquid may need to be
added to the jar to ensure proper
headspace.
Wipe off the rims of the jars with a clean,
damp cloth.
Screw on the lids, but not too tightly — air
needs to escape during processing.
Set the jars of food on the rack in the
canner so steam can flow around each jar.
Add 2-3 inches of boiling water to the
bottom of the cooker ( pour it between the
jars,not directly on them, to prevent
breakage). Put the lid on the cooker .
Once pressure is reached, keep the
pressure constant by regulating the heat
under the canner . Do not lower the
pressure by raising or lowering the heat
during the processing. Keep drafts from
blowing on the canner. Fluctuating
pressure causes loss of liquid from jars
and under-processing.
When the processing is completed,
carefully remove the canner from the heat.
If the canner is too heavy, simply turn it off.
Let the pressure in the canner drop to zero
using the natural release method. Do not
use the cold water pressure release
method for pressure canning. Never use
the automatic release method to hasten
the reduction in pressure when canning
foods.
When the canner is depressurized,
unfasten the lid and tilt the far side up, so
the steam escapes away from you.
Use a jar lifter to carefully remove the jars
from the canner.Place the hot jars on a
rack, dry towels, boards or newspaper ,
right side up to prevent the jars from
breaking on contact with a cold surface ..
Leave at least 1inch of space between the
jars.
Do not tighten the lids
. Allow the jars to
cool, untouched for 12 to 24 hours.
Boiling Water Bath Method:
The boiling water bath method is safe
INTERIOR 24/10/03 12:49 Página 11