Originally Posted by erehweslefox. Omitting from any canning or preserving recipe changes the characteristic of the recipe quite a bit Originally Posted by GotGarlic. You know, I think it's great that you are so confident in your skills that you are okay with doing things that you know can be dangerous.
I think you should consider not promoting those things here, though, especially to newbies. BB code is On. Smilies are On.
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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. Center the canner over the burner and preheat the water to degrees F. You can begin preparing food for your jars while this water is preheating.
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. Add more boiling water, if needed, so the water level is at least one inch above the jar tops.
Pour the water around the jars and not directly onto them. For process times over 30 minutes, the water level should be 2 inches above the jars. Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously. Place a small wire rack between the layers so water or steam will circulate around each jar. Make certain that the water covers the tops of all jars by one inch in a boiling water bath canner. The pressure canner should have two to three inches of water in the bottom.
Is it necessary to exhaust a pressure canner? Yes, it is very important to allow steam to escape for 10 minutes before closing the valve or placing the weight on the vent.
If the canner is not exhausted, the inside temperature may not correspond to the pressure on the gauge. Should liquid lost during processing be replaced? Loss of liquid does not cause food to spoil, though the food above the liquid may darken.
If, however, the loss is excessive for example, if at least half of the liquid is lost , refrigerate the jar s and use within two to three days. Is it all right to reuse jar fittings lids and bands? Lids should not be used a second time since the sealing compound becomes indented by the first use, preventing another airtight seal. Screw bands may be reused unless they are badly rusted or the top edge is pried up which would prevent a proper seal. Why is open kettle canning not recommended?
In open kettle canning, food is cooked in an ordinary kettle, then packed into jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jars and cause spoilage.
Why do the underside of metal lids sometimes discolor? Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids.
This deposit on lids of sealed, properly processed canned foods is harmless. If I find mold growing inside a jar of canned food, can I just scrape it off and eat the food? Mold growth in foods can raise the pH of the food.
In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded.
The USDA and microbiologists now recommend against even scooping out the mold on jams and jelly products and using the remaining jam or jelly, even though that was suggested in the past. How can I remove scale or hard-water film from canning jars? Soak jars for several hours in a solution of 1 cup of vinegar and 1 gallon of water. There are no other research-tested processes for canning in half-gallon jars. Recipes written to can food in pint or quart jars cannot be adjusted to use a larger jar.
There are historical recommendations for canning foods in half-gallon jars. Is it safe to can vegetables and fruits without salt? Yes, salt is used for flavor only and not to prevent spoilage. Is it safe to can fruit without sugar? Yes, sugar is added to improve flavor, help stabilize color and retain the shape of the fruit.
It is not added as a preservative. Can fruits and vegetables be canned without heating if aspirin is used? Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products.
The jars need to be kept hot to prevent breakage when they are filled with a hot product and placed in the kettle for processing. The jars must not sit directly on the bottom of the canner or touch each other. Water needs to flow freely around each jar. Add hot water if needed until the jars are covered by 2 inches of water. You can also process jars in any pot deep enough to have jars fully covered in boiling water. If a jar is going to break , it would most likely do it then, while it is still empty!
Food and jars should be hot when placed in the canner. Sudden change in temperature create too wide a margin between temperature of filled jars and water in canner before processing. That leads to "thermal shock" in the glass jar. Then screw down the band fingertip tight. These lids should not be tightened further after processing. Two-Piece Canning Lid Basics It can take up to an hour or even longer for a canning lid to seal, and jars should be left undisturbed for a full day before you check their closures.
When 24 hours have passed, check the lids. Press on the center of the lid -- if it doesn't move, the jar is sealed. When pressure canning , it is perfectly ok for the jars to touch. When water bath canning , there should be room all around the jars so the water is able to circulate freely.
That's why the water bath canner comes with a rack to hold the jars apart. You don't have to solely rely on your big canning pot to get your jars processed. A big stock pot can work, too!
By making a simple modification, your large stock pot can do double duty as a water bath canner for pint-sized or smaller jars.
That means you can do twice the canning in the same amount of time. When you heat filled canning jars in a pressure canner or boiling water bath canner , pressure builds inside the jars.
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