Canning Jars - Filled with Love

If you can boil water and follow a recipe, you can . . . CAN!!

There are some essential items that you will need to get started:

• Tested recipes

• Fresh fruits or vegetables

• Canning jars, lids, rings, and tools

• Water bath canner or pressure canner
  
  I'll discuss the two ways to process your jars in separate entries to follow. So what do you say? Let's start canning.

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Foods containing high amounts of acid are relatively easy to preserve and a poular choice for canning. These foods have a wide variety of creative recipes from desserts to side dishes. High-acid foods include fruits, juices, jams, jellies, salsas, tomatoes with added acid, pickles, sauces, chutneys, vinegars and condiments.

You will need:

• Tested recipes found in Ball Blue Book Guide to Preserving or Ball Complete Book of Home Preserving

• Boiling water canner or a large, deep sauce pot with lid and a rack

• Glass canning jars with lids and bands. Always start with new lids

• Kitchen utensils like a wooden spoon, ladle, rubber spatula, and wide mouth funnel

• Fresh produce and other quality ingredients.

Step 1

Read recipe and instructions

Assemble equipment and ingredients

Follow guidelines for preparation, jar size, method, and processing time

Step 2

Check jars, lids, and bands for proper functioning. (no cracks or chips in jars, sealing compound completely around ring of lid)

Wash jars, lids, and bands in hot, soapy water. Rinse well.

Dry bands and set aside.

Step 3

Fill clean jars with water and place in canner.

Heat jars in hot water (not boiling) until ready to use. This will keep jars from breaking when hot food is added to them.

Place lids in small saucepan with enough water to cover them and bring to simmer.

Keep hot until ready to use. DO NOT BOIL LIDS.

Keep bands at room temperature for easy handling.

Step 4

Prepare boiling water canner by filling 1/2 way with water. Keep at simmer, cover with lid until jars are filled and placed in canner.

Place rack on bottom of canner.

No need to buy a boiling water canner as most kitchens have pots that can be used as a boiling water canner.

Step 5

Prepare tested recipe using fresh produce and other quality ingredients.

Step 6

Remove a hot jar from hot water using a Jar Lifter, emptying water from inside jar.

Fill one jar at a time using a Jar Funnel leaving head space recommended in recipe.

Remove air bubbles using a rubber spatula.

Step 7

Clean rim and threads of jar using a clean, damp cloth to remove food debris.

Remove lid from hot water using a Magnetic Lid Lifter.

Center lid on jar allowing sealing compound to contact jar rim.

Apply band and tighten to fingertip tight.

Placed filled jar in canner until recipe is used or canner is full.

Make sure to cover jars with 1-2 inches of water.

Step 8

Place lid on canner.

Bring water to full rolling boil.

Begin processing time only after water is boiling.

Step 9

Process jars in boiling water for time indicated in recipe.

When processing time is complete, turn off heat, and remove canner lid.

Allow jars to stand in canner for 5 minutes.

Step10

Remove jars from canner and set upright on a towel to prevent jar breakage.

Leave jars undisturbed for 12-24 hours.

Do not re-tighten bands as this may interfere with sealing.

Step 11

Check lids for seals. Lids should not flex up and down when center is pressed.

Remove bands and try to lift lids off with fingertips. If lid cannot be lifted off, seal is good.

If lid doesn't seal in 24 hours, the product can be reprocessed or refrigerated and used.

Clean jars and lids. Label and store in cool, dry, dark place up to 1 year.

Enjoying the fruits of your labors is especially appreciated during the cold winter months and they make great gifts for the holidays.

Peach Salsa - My Favorite Recipe!

If you're tired of tomato salsa recipes, try this fruity peach salsa for a refreshing change. Fruit salsas do not contain tomatoes. They can be nutritious toppings. I make this yummy salsa and use it on chicken, fish, and with tortilla chips. For something different, try it on graham crackers, pancakes or waffles, or rolled up in a crepe with a dollop of whipped cream. The possibilities are endless. I would rate this salsa as medium. The peach cools the peppers.

To prevent the peaches from browning, I suggest measuring the vinegar into the saucepan before preparing the peaches. As the peaches are chopped, drop them into the vinegar, stirring to cover all surfaces. For a different variation, replace 1 cup of the peaches with chopped pitted peeled apricots.

Makes about eight 8-ounce (250 ml) jars

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1/2 cup white vinegar 125 ml
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6 cups chopped pitted peeled peaches 1.5 L
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1 1/4 cups chopped red onion 300 ml
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4 jalapeno peppers, finely chopped 4
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1 red bell pepper, seeded and chopped 1
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1/2 cup loosely packed finely chopped cilantro 125 ml
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2 Tbsp liquid honey 30 ml
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1 clove garlic, finely chopped 1
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1 1/2 tsp ground cumin 7 ml
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1/2 tsp cayenne pepper 2 ml
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1. Prepare canner, jars, and lids. (see Preserving High-Acid Foods post)

2. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water by 1-2 inches. Bring to a boil and process for 15 minutes. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Here's a spicy salsa to satisfy those with bold tastes. You can adjust the heat by leaving the seeds and veins in the jalapenos. This salsa has the most wonderful aroma when it's cooking. Makes you want to get your spoon and dig in. Allow this salsa to mature for 3-4 weeks to mellow and round out it's outstanding flavor. Serve it as a dip with tortilla chips or grilled whole wheat flatbread.

Makes about six 8-ounce (250 ml) jars or three pint (500 ml) jars.

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3 cups chopped cored peeled tomatoes 750 ml
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3 cups chopped seeded jalapeno peppers 750 ml
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1 cup chopped onions 250 ml
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1 cup cider vinegar 250 ml
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6 cloves garlic, finely chopped 6
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2 Tbsp finely chopped cilantro 30 ml
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2 tsp dried oregano 10 ml
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1 1/2 tsp salt 7 ml
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1/2 tsp ground cumin 2 ml
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1. Prepare canner, jars, and lids. See Preserving High-Acid Foods post

2. In a large stainless steel saucepan, combine tomatoes, jalapeno peppers, onions, vinegar, salt, garlic, cilantro, oregano, and cumin. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

3. Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.

4. Place jars in canner, ensuring they are completely covered with water by 1-2 inches. Bring to a boil and process both 8-ounce and pint jars for 15 minutes. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

A traditional salsa with a kick for those who enjoy a not so hot salsa. Use whatever type of chili peppers you and your family enjoy. If you don't mind the heat, leave the seeds and veins in the peppers. You control the heat. Remember, you can always add heat. Use this salsa to make a flavorful bar-b-q sauce. Puree homemade salsa in a food processor or blender and stir in a touch of extra-virgin olive oil.

Makes about twelve 8-ounce (250 ml) jars or six pint (500 ml) jars.

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10 cups chopped cored peeled tomatoes 2.5 L
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5 cups chopped seeded green bell peppers 1.25 L
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5 cups chopped onions 1.25 L
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2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, 625 ml
serrano or jalapeno peppers
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1 1/4 cups cider vinegar 300 ml
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3 cloves garlic, finely chopped
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2 Tbsp finely chopped cilantro 30 ml
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1 Tbsp salt 15 ml
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1 tsp hot pepper sauce (optional) 5 ml
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1. Prepare canner, jars, and lids. (see Preserving High-Acid Foods post)

2. In a large stainless steel saucepan, combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

3. Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water by 1-2 inches. Bring to a boil and process both 8-ounce and pint jars for 15 minutes. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

For the best possible results, use only fully ripe fruit and exact measures of ingredients listed. Add the ingredients in the order specified.

Ingredients

4 cups (1000 ml) crushed blueberries, about 4 pints (2L)

4 cups (1000 ml) granulated sugar

2 Tbsp (25 ml) lemon juice

1 pkg dry fruit pectin

Instructions

1. Place 6 clean 250 ml canning jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside. Heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.

2. Wash and crush blueberries, one layer at a time. Measure 4 cups and set aside.

3. Measure sugar and set aside.

4. In a large deep stainless steel saucepan, stir together prepared fruit, lemon juice, and 1/2 tsp butter or margarine to reduce foaming, and dry pectin. Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

5. Quickly ladle hot jam into a hot jar to within 1/4 inch of top of jar (headspace). Using a nonmetallic utensil, remove air bubbles and adjust head space, if needed, by adding more jam. Wipe jar rim removing any food residue. Center hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

6. When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to a full rolling boil before starting to count processing time. At altitudes up to 1000 ft., process (boil) filled jars for 10 minutes*.

7. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

8. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

9. Makes about 6 - 250 ml jars.

*At altitudes higher than 1000 feet, increase processing time as indicated in the chart below.

ALTITUDE---------------------------------------INCREASE PROCESSING TIME
FEET ----------------- METERS
1001-3000 ------------306-915-------------------------------------------------5 minutes
3001-6000-------------916-1830----------------------------------------------10 minutes
6001-8000------------1831-2440----------------------------------------------15 minutes
8001-10,000----------2441-3050----------------------------------------------20 minutes

Now that you've harvested your vegetables, what do you do with them? Home canning is one way of preserving them. Nothing tastes better on a cold winter's day than fresh vegetables from your summer garden.

Preserving and canning vegetables, meat, poultry, and seafood ensures an economical and well-balanced diet throughout the year. Low-acid foods are easy to preserve but require special handling to eliminate spoilage. Low-acid foods must be heat processed at 240 degrees F and the only way to achieve this is in a pressure canner to kill clostridium botulinum and its spores. Recipes that combine high-acid foods with low-acid foods, like tomato and meat recipes, are considered low-acid foods.

You will need:

• Tested recipes found in Ball Blue Book Guide to Preserving or Ball Complete Book of Home Preserving

• Pressure canner

• Glass canning jars with lids and bands. Always start with new lids.

• Kitchen utensils like a wooden spoon, ladle, rubber spatula, and wide mouth funnel.

• Fresh vegetables, meat, poultry, seafood, and other quality ingredients.

Step 1

Read recipe and instructions.

Assemble equipment and ingredients.

Follow guidelines for preparation, jar size, method, and process time.

Step 2

Check jars, lids, and bands for proper functioning. (no cracks or chips in jars, sealing compound completely around lid edge.)

Wash jars, lids, and bands in hot soapy water. Rinse well.

Dry bands and set aside.

Step 3

Fill clean jars with water and place in canner.

Heat jars in hot water (not boiling) until ready for use. This will keep jars from breaking when hot food is added to them.

Place lids in small saucepan with enough water to cover and bring to simmer. Keep hot until ready for use. DO NOT BOIL LIDS.

Keep bands at room temperature for easy handling.

Step 4

Prepare pressure canner by filling with 2-3 inches of water.

Place rack in bottom of canner.

Over med heat, bring to simmer.

Keep at simmer until jars are filled and placed in canner.

Step 5

Prepare tested recipe using fresh vegetables, meat, poultry, seafood, and other quality ingredients.

Step 6

Remove a hot jar from hot water using a Jar Lifter, emptying the water from inside the jar.

Fill one jar at a time using a Jar Funnel leaving head space recommended in recipe, usually 1 inch for low-acid foods.

Remove air bubbles using a rubber spatula. Repeat 2-3 times around jar.

Step 7

Clean rim and threads of jar using a clean, damp cloth to remove food residue.

Remove lid from hot water using a Magnetic Lid Lifter.

Center lid on jar allowing sealing compound to contact with jar rim.

Apply band and tighten to fingertip tight.

Place filled jars in canner until recipe is used or canner is full.

Step 8

Lock canner lid in place leaving vent open.

Adjust heat to med-high.

Allow steam to escape through vent pipe for 10 minutes to ensure there is no air left in canner, only steam.

Close vent using weight or method for our canner.

Gradually increase heat to achieve and maintain recommended pounds of pressure.

Step 9

Process at recommended pounds of pressure for processing time in tested recipe.

When processing time is complete, cool canner by removing from heat. Do NOT remove weighted gauge.

Let canner stand undisturbed until pressure returns to zero naturally. Follow manufacturers' instructions.

Wait 2 minutes.

Remove weight and unlock lid, tilting away from you.

Step 10

Remove jars from canner and sit upright on a towel to prevent jar breakage.

Leave jars undisturbed for 12-24 hours.

Do not re-tighten lids as this may interfere with the sealing process.

Follow manufacturer's instructions.

Step 11

Check lids for seals. Lids should not flex up and down when pressed in the center.

Remove bands and try to lift lid off with fingertips. If lid cannot be lifted off, seal is good.

If lid doesn't seal in 24 hours, the product can be reprocessed or refrigerated and used.

Clean jars and lids.

Label and store in cool, dry, dark place up to 1 year.

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Nothing tastes better on a cold winter's day, than fresh vegetables canned from your garden. Pressure canning is the method to achieve this.

Select young, crisp beans. Discard diseased or rusted beans. You'll need 1 1/2 to 2 1/2 pounds of beans for each quart jar.

A clear plastic ruler, kept solely for kitchen use, will help you determine the correct head space. Each filled jar should be measured accurately, as the head space can affect sealing and the preservation of the contents.

These instructions are based on using a weighted-gauge pressure canner at altitudes at or below 1,000 feet above sea level. If you are using a dial-gauge pressure canner or canning at higher altitudes, please consult the instruction manual for your pressure canner.
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PACKING VEGETABLES

Raw-Pack Method

The food is left uncooked. If you use this method, be sure to firmly pack the vegetables into the jar. Raw vegetables are not as pliable. During processing, the vegetables will shrink or soften, which may result in a jar that is not as full as you expected. Food is also more likely to float when the raw-pack method is used. I only recommend this method for foods that become more delicate after it is cooked.

Hot-Pack Method

The food is precooked in water to make it more pliable, permitting a tighter pack and fewer jars. The hot-pack method is usually preferred for vegetables that are relatively firm and easy to handle.
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1. Prepare pressure canner, jars, and lids. (see Preserving Low-Acid Foods post)

2. Prepare selected raw-pack or hot-pack vegetables as directed in the recipe. Wash beans and drain. Trim ends and cut or break into 2-inch pieces.

Raw-pack: Tightly pack beans into hot jars.

Hot-pack: In a stainless steel saucepan, combine beans with boiling water to cover. Bring to a boil using medium-high heat and boil for 5 minutes, until tender-crisp. Drain, reserving cooking liquid for packing. Pack hot beans into hot jars.

3. Pack vegetables into jars to within a generous 1 inch of the top of the jar. Add salt, if using; 1/2 tsp for pint jars, 1 tsp for quart jars. Ladle boiling water or cooking liquid into jar to cover vegetables, leaving 1 inch head space. Remove air bubbles and adjust head space, if necessary, using more hot liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs. pressure and maintain pressure to process for 20 minutes for pint jars and 25 minutes for quart jars.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid, turning away from you. Wait 10 minutes, then remove jars, cool and store.

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