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    Canning Information


    Source of Recipe


    Alton Brown & N. Dakota State University
    From Alton Brown:
    Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
    Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
    Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
    Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
    Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
    Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.

    From N. Dakota State University:

    Use water bath canners for canning acid foods such as fruits, pickles and tomatoes. If you buy a water bath canner, make sure it is deep enough to hold water one inch above quart jars if that's what you plan to use. It should come with a rack to hold jars off the bottom, and a tight-fitting lid.
    The boiling water bath of processing method may be used to can fruits, tomatoes and pickles. The temperature of boiling water is high enough to destroy the bacteria, enzymes, molds and yeasts that cause spoilage in acid foods. However, this method does not provide high enough temperatures to destroy botulism spores in low-acid foods like other vegetables and meats.
    Water bath canners are available in discount and hardware stores. You may use any large metal container that is deep enough so that at least one inch of briskly boiling water will be over the tops of jars during processing. The container should have a tight-fitting cover to help keep water at a rolling boil during processing. You need a perforated rack to keep jars above the bottom of the kettle and to allow water to circulate freely around jars. A flat bottom canner should be used on an electric range.
    You can use a steam pressure canner for a water bath, if it is deep enough. Cover, but do not fasten the lid tightly. Leave the vent open so steam can escape and so pressure does not build up inside the canner.
    Fill the water bath canner with enough water so there will be at least one inch over the tops of jars. Heat the water while you prepare and put food in jars. Prepare only one canner load at a time. Most boiling water bath canners will hold 7 quarts or 7 pints. While these are processing, you can prepare another load.
    Start counting processing time when the water in the canner returns to a full rolling boil. Keep the water boiling throughout the processing period. As the water evaporates, add enough boiling water to keep it one inch over the jars. Process the required length of time. Do not cut processing time. Some pickles may be processed with a low-temperature method.
    Canning Apples and Applesauce
    Date: May 1989 (Revised June 1996)
    Source: University of Wisconsin
    There are many ways to use and store apples for the fall and winter months. Apples can retain their freshness even after several months of refrigeration.
    To can apples: wash, drain, core, pare and slice, half or quarter the apples. Drop apples into a water and lemon juice solution, or into ascorbic-citric acid-water solution to prevent discoloration. Rinse the apples and boil in a medium syrup of one cup sugar to two cups water, for 3 to 5 minutes. Pack them hot into standard canning jars. Cover with hot syrup or water, leaving one-half inch headspace. Pretreat lids as directed, seal and process in a boiling water bath. Hot packed apples are processed for 20 minutes for both pints and quarts. If using a pressure canner, process apples for 8 minutes at 5 or 6 pounds of pressure. Adjustments need to be made for altitudes above 1000 feet.
    To can apples sugar-free, preheat fruit over low heat in water or fruit juice. Pack hot, and cover with hot precooking liquid. Pretreat lids as directed, seal and process in a boiling water bath for 20 minutes.
    To prepare applesauce, sweetened or unsweetened, heat to simmering, stirring to keep from sticking. As it is cooking, the applesauce will bubble. However, this does not mean it is a boiling temperature. Make sure to cook the applesauce until it reaches the simmering temperature in the center. While the apples are still hot, pack into jars, leaving one-half inch headspace, and process.
    Prevent bubbly and fermented applesauce by proper cooking and processing. Without processing in a boiling water bath canner or pressure canner, mold spores and other spoilage organisms may enter jars as you fill them--via equipment, air, jars, lids, sauce or headspace.
    Because applesauce is a thick mass, you can successfully process it in a pressure canner at 10 pounds pressure. Process pints for 8 minutes and quarts for 10 minutes. If you prefer the boiling water bath canner, process pints for 15 minutes and quarts for 20 minutes.
    Sugar-Free Canning
    Date: April 1989 (Revised April 1995)
    Source: NDSU Extension Service Nutrition Specialists
    You may successfully can fruits in water or unsweetened fruit juice, instead of the traditional sugar syrup.
    Sugar is not essential for preventing spoilage in canned fruits, except for jams and jellies. Here are some pointers on processing sugar-free foods.
    Although sugar generally helps fruit keep its shape, color, and flavor, there is no danger in canning fruit without sugar. This can be done by using water, the fruit's own juice, or purchased fruit juice.
    Use only high-quality, firm, ripe fruit. Avoid overripe fruit as it will soften too much during preparation and processing. As you peel or cut the fruit, place it in a gallon of water to which 1 teaspoon of ascorbic acid powder or 6 crushed 500 mg vitamin C tablets has been added. Commercial products are also available. These help keep your fruit fresh and prevent darkening.
    Canning with plain water instead of a syrup saves calories. Depending on whether a thin, medium, or thick syrup is used, plain water can reduce the calorie content of canned fruit by 200 to 375 calories per pint.
    For a sweeter taste and extra nutrients, you can use fruit juice instead of water. You can buy fruit juices or prepare your own from fresh fruit.
    To do this, bring ripe, crushed fruit to a simmer over low heat. Strain the hot juice through a clean jelly bag or cheesecloth and use it in place of some or all of the water that you add to the canning jar.
    It's better not to add artificial sweeteners before processing as they may change the flavor. If you want to sweeten your fruit with an artificial sweetener, add it when you serve it.
    After you've added liquid to the canning jars, you're ready to process the fruit. Use the boiling water bath processing method. Processing times are the same for fruit canned with or without sweeteners.
    Remember, home canning without sweeteners is safe for all fruits except for jams and jellies. To can fruits without sugar, use water, the fruit's own juice, or purchased juice. Use firm, ripe fruit and use normal processing methods to can these foods.
    How Long Are Canned Foods Safe
    Date: May 1989 (Reviewed June 1996)
    Source: University of Wisconsin
    Canned foods, whether in tins or glass jars, won't keep forever. Commercial canners work under tightly controlled conditions with careful sanitation and just the right heat and timing periods, but there are still limits to how long food quality can be preserved. Home-canned foods, processed under less carefully controlled conditions, may have even shorter storage lives.
    There are several factors that limit the shelf-life of canned foods. First, cans or metal lids on glass jars can rust. When rust is deep enough, tiny holes open in the can or lid that may let spoilage agents in. Shipping accidents that dent or crush cans also cause container problems.
    Then there is can corrosion. In all foods, especially high-acid foods like canned tomatoes and fruit juices, the food continually reacts chemically with the metal container. Over several years, this can cause taste and texture changes, and eventually lower the nutritional value of the food.
    High temperature over 100 degrees F are harmful to canned foods, too. The risk of spoilage jumps sharply as storage temperatures rise. In fact, canned goods designed for use in the tropics are specially processed. Even at prolonged storage temperatures above 75 degrees F, the rate of nutrient loss in canned foods increases. Light can cause color changes and nutrient losses in foods canned in glass jars.
    Never use foods from containers with these spoilage warning signs--loose or bulging lids on jars; bulging, leaking or badly dented cans, or foods with a foul odor.
    To store canned food wisely, follow these guidelines:
    � Store them in a cool, clean dry place where temperatures are below 85 degrees. A range of 60-70 degrees is even better.
    � Store canned hams in the refrigerator for use within six to nine months.
    � Low-acid canned foods may be stored in a cupboard for as long as two to five years. For top quality use before one year.
    � Use high-acid foods within 12 to 18 months. Foods stored longer will still be safe to eat if the cans show no signs of spoilage or damage,but the foods may have deteriorated in color, flavor and nutritive value.
    If you have further questions, contact your county office of the NDSU Extension Service for additional information on how long canned foods are safe.


 

 

 


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