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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