INGREDIENTS

INSTRUCTIONS

Equipment for heat-processing home-canned food is of two main
types--boiling-water canners and pressure canners. Most are designed
to hold seven Quart jars or eight to nine pints. Small pressure
canners hold four quart jars; some large pressure canners hold 18  pint
jars in two layers, but hold only seven quart jars. Pressure  saucepans
with smaller volume capacities are not recommended for use  in canning.
Small capacity pressure canners are treated in a similar  manner as
standard larger canners, and should be vented using the  typical
venting procedures.  Low-acid foods must be processed in a pressure
canner to be free of  botulism risks. Although pressure canners may
also be used for  processing acid foods, boiling-water canners are
recommended for this  purpose because they are faster. A pressure
canner would require from  55 to 100 minutes to process a load of jars;
while the total time for  processing most acid foods in boiling water
varies from 25 to 60  minutes. A boiling-water canner loaded with
filled jars requires  about 20 to 30 minutes of heating before its
water begins to boil. A  loaded pressure canner requires about 12 to 15
minutes of heating  before it begins to vent; another 10 minutes to
vent the canner;  another 5 minutes to pressurize the canner; another 8
to 10 minutes  to process the acid food; and, finally, another 20 to 60
minutes to  cool the canner before removing jars.  Boiling-Water
Canners  These canners are made of aluminum or porcelain-covered steel.
They  have removable perforated racks and fitted lids. The canner must
be  deep enough so that at least 1 inch of briskly boiling water will
be  over the tops of jars during processing. Some boiling-water canners
do not have flat bottoms. A flat bottom must be used on an electric
range. Either a flat or ridged bottom can be used on a gas burner. To
ensure uniform processing of all jars with an electric range, the
canner should be no more than 4 inches wider in diameter than the
element on which it is heated.  Using Boiling-Water Canners  Follow
these steps for successful boiling-water canning:  Fill the canner
halfway with water. Preheat water to 140 degrees F for  raw-packed
foods and to 180 degrees F for hot-packed foods. Load  filled jars,
fitted with lids, into the canner rack and use the  handles to lower
the rack into the water; or fill the canner, one jar  at a time, with a
jar lifter. Add more boiling water if needed, so  the water level is at
least 1 inch above jar tops. Turn heat to its  highest position until
water boils vigorously. Set a timer for the  minutes required for
processing the food. Cover with the canner lid  and lower the heat
setting to maintain a gentle boil throughout the  process schedule. Add
more boiling water, if needed, to keep the  water level above the jars.
When jars have been boiled for the  recommended time, turn off the heat
and remove the canner lid. Using  a jar lifter remove the jars and
place them on a towel, leaving at  least 1-inch spaces between the jars
during cooling.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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