Frc's Highlighted post of the week

Tool of His posted this handy litle primer on canning

Canning Equipment

Make sure you have the right equipment for home canning. To safely can low acid

foods, such as vegetables and meats, you must have a pressure canner. This is

not a pressure cooker. Only use a pressure cooker if it specifies you can use it as

a canner. Read the manufacturer's directions for the unit. Various makes differ in

size, pressure control, material, and operating instructions.

All canners must be kept in good repair. If yours has a dial pressure gauge, check

it at least once a year for accuracy. An accurate pressure gauge is necessary to

prevent food spoilage and possible food poisoning.

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 jars and will be able to handle a full rolling boil without

water boiling over onto the stove. It should come with a rack to hold jars off the

bottom, and a tight fitting lid.

In addition to a pressure canner and / or a boiling water bath canner, you need

standard canning jars and new two piece lids. Discard any jars with cracks or

chipped rims.

A few small utensils help speed canning. Small vegetable brushes and large pans

or colanders to hold and wash food will help. Other tools that will help are a jar

funnel for packing, tongs for lifting foods and lids, and a slender plastic spatula

or a non metal knife to work out air bubbles in the packed jar. A jar lifter is a must

for safely lifting hot jars in and out of the canner.





Cloudiness in Liquid of Canned Foods

Cloudiness in canned food liquid often indicates spoilage, so be careful.

Cloudiness often accompanies flat sour spoilage, but you can usually detect a

bad odor as well. Boil food 10 minutes before you taste it if the liquid is cloudy, or

if you are unsure how the food was canned. If the food does not smell normal

during boiling, throw it away without tasting. In spoiled foods, the cloudiness will

usually be very obvious.

In certain foods, cloudiness may not indicate spoilage. For example, the starch

content in over mature peas and many kinds of dry beans can cause cloudiness.

Uneven sizing of products can also cause cloudiness.. For example, small tender

peas will cook to pieces during heat processing, while more mature peas in the

same can will keep their shape. The liquid will be somewhat cloudy under these

circumstances.

In home canned foods, hard water or salt containing impurities or additives, may

cause cloudiness. In fruits, over-ripe fruit may make the syrup cloudy.

Fermentation causes the liquid on brined dill pickles to become cloudy. In all of

these examples, the cloudiness is normal and not harmful.


How do different canning methods effect the safety of home canned foods?

There are no safe short-cuts in home canning. Heat processing all high acid

foods in a boiling water canner and low acid foods in a pressure canner - for the

appropriate time for the food and jar size - are the only currently approved

methods for safe home canning.

There is no substitute for adequate heat treatment. Some people may experience

"good luck" with outdated methods...and then one year everything spoils! Each

growing season is different. Heat-resistant bacteria are not necessarily present in

every piece of produce. IF these organisms are absent... and that's a big IF...

under processed foods might keep. When they are present, the food spoils. Be

safe rather than sorry. Always assume these micro organisms are present. Follow

current, tested practices, such as those recommended on this site, that use the

equipment and supplies available to you today.

Certain home canning methods and techniques, once thought to offer success,

have been shown to be faulty, unsafe and potentially dangerous. These include:



Open Kettle Canning: Open kettle canning is not safe and is not recommended

for food preservation. Open kettle canning involves cooking the food in an open

saucepan. The hot food is then put into jars and the lids are quickly put in place.

This method "hopes" that a proper seal will be achieved as the food cools.

Regardless of the duration or heat intensity of the cooking period, the open-kettle

method is not safe because the filled jars of food are not heated to and

maintained at temperatures necessary to destroy spoilage microorganisms and

assure strong vacuum seals. The open-kettle method omits essential heat

processing necessary to drive the air from the jar to create a vacuum seal. The lid

may appear to seal, but later may unseal due to a low vacuum. Or, micro

organisms left in the food may cause spoilage. This spoilage produces gases,

which in turn increase pressure inside the jar. The increased pressure may force

the lid to release.

Foods ferment when open kettle canning does not destroy yeasts, or permits

them to enter the jar as it is filled and before it is sealed. Simply getting lids to

curve downward on jars will not, in itself, prevent food from spoiling. The only

successful way to create an airtight vacuum seal and destroy spoilage

microorganisms is to heat process all filled jars by a method and time,

appropriate for the type of food and jar size.


Oven Canning: Not only is it unsafe, oven canning can be extremely hazardous.

Regardless of the brand of oven, jar, cap or lid you use, jars can break or explode

due to temperature fluctuations when the oven door is opened. When you

preserve food, it is important to know and control temperature. Oven

temperatures vary according to accuracy of the oven regulator and how heat

circulates. Also, dry heat penetrates food jars very slowly. Moreover, the

temperature of the food inside the jar is not heated sufficiently to destroy

microorganisms.



Steam Canning: Do not confuse steam canning with pressure canning. Steam

canning places jars of food on a rack in a covered, shallow pan. As the water in

the shallow pan boils, steam is circulated around the filled jars. Steam in this

device is not pressurized. These canners do not create a steady flow of steam nor

maintain an even temperature. It is impossible to know if the heat has penetrated

the food properly. The heat processing times given in recipes on this site are safe

for processing foods in a boiling water canner or pressure canner as specified.

Do not use these processing times for a steam canner as safe processing times

have not been established for this method.





Glossary of Canning Terms

Acid foods - Foods which contain enough acid to result in a pH of 4.6 or lower.

Includes all fruits except figs; most tomatoes; fermented and pickled

vegetables; relishes; and jams, jellies, and marmalades. Acid foods may be

processed in boiling water.



Altitude - The vertical elevation of a location above sea level.



Ascorbic acid - The chemical name for vitamin C. Lemon juice contains large

quantities of ascorbic acid and is commonly used to prevent browning of peeled,

light-colored fruits and vegetables.



Bacteria - A large group of one-celled microorganisms widely distributed in

nature. See microorganism.



Blancher - A 6 to 8 quart lidded pot designed with a fitted perforated basket to

hold food in boiling water, or with a fitted rack to steam foods. Useful for

loosening skins on fruits to be peeled, or for heating foods to be hot packed.

Boiling water canner - A large standard-sized lidded kettle with jar rack,

designed for heat-processing 7 quarts or 8 to 9 pints in boiling water.



Botulism - An illness caused by eating toxin produced by growth of Clostridium

botulinum bacteria in moist, low-acid food, containing less than 2 percent

oxygen, and stored between 40 degrees and 120 degrees F. Proper heat

processing destroys this bacterium in canned food. Freezer temperatures inhibit

its growth in frozen food. Low moisture controls its growth in dried food. High

oxygen controls its growth in fresh foods.



Canning - A method of preserving food in air-tight vacuum-sealed containers and

heat processing sufficiently to enable storing the food at normal-home

temperatures.



Canning salt - Also called pickling salt. It is regular table salt without the anti

caking or iodine additives.



Citric acid - A form of acid that can be added to canned foods. It increases the

acidity of low-acid foods and may improve the flavor and color.



Cold pack - Canning procedure in which jars are filled with raw food. "Raw pack"

is the preferred term for describing this practice. "Cold pack" is often used

incorrectly to refer to foods that are open-kettle canned or jars that are heatprocessed

in boiling water.



Enzymes - Proteins in food which accelerate many flavor, color, texture, and

nutritional changes, especially when food is cut, sliced, crushed, bruised, and

exposed to air. Proper blanching or hot-packing practices destroy enzymes and

improve food quality.


Exhausting - Removal of air from within and around food and from jars and

canners. Blanching exhausts air from live food tissues. Exhausting or venting of

pressure canners is necessary to prevent a risk of botulism in low-acid canned

foods.



Fermentation - Changes in food caused by intentional growth of bacteria, yeast,

or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring

and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar,

and some dairy products are also fermented foods.



Headspace - The unfilled space above food or liquid in jars. Allows for food

expansion as jars are heated, and for forming vacuums as jars cool.

Heat processing - Treatment of jars with sufficient heat to enable storing food at

normal home temperatures.



Hermetic seal - An absolutely airtight container seal which prevents reentry of air

or microorganisms into packaged foods.



Hot pack - Heating of raw food in boiling water or steam and filling it hot into jars.



Low-acid foods - Foods which contain very little acid and have a pH above 4.6.

The acidity in these foods is insufficient to prevent the growth of the

bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats,

fish, seafood, and some dairy foods are low acid. To control all risks of

botulism, jars of these foods must be (1) heat processed in a pressure canner, or

(2) acidified to a pH of 4.6 or lower before processing in boiling water.

Microorganisms - Independent organisms of microscopic size, including bacteria,

yeast, and mold. When alive in a suitable environment, they grow rapidly and may

divide or reproduce every 10 to 30 minutes. Therefore, they reach high

populations very quickly. Undesirable microorganisms cause disease and food

spoilage. Microorganisms are sometimes intentionally added to ferment foods,

make antibiotics, and for other reasons.



Mold - A fungus-type microorganism whose growth on food is usually visible and

colorful. Molds may grow on many foods, including acid foods like jams and

jellies and canned fruits. Recommended heat processing and sealing practices

prevent their growth on these foods.



Mycotoxins - Toxins produced by the growth of some molds on foods.

Open - Kettle canning A non-recommended canning method. Food is supposedly

adequately heat processed in a covered kettle, and then filled hot and sealed in

sterile jars. Foods canned this way have low vacuums or too much air, which

permits rapid loss of quality in foods. Moreover these foods often spoil because

they become recontaminated while the jars are being filled


Pasteurization - Heating of a specific food enough to destroy the most

heat-resistant pathogenic or disease-causing microorganism known to be

associated with that food.



PH - A measure of acidity or alkalinity. Values range from 0 to 14. A food is

neutral when its pH is 7.0: lower values are increasingly more acidic; higher

values are increasingly more alkaline.



Pickling - The practice of adding enough vinegar or lemon juice to a low acid

food to lower its pH to 4.6 or lower. Properly pickled foods may be safely heat

processed in boiling water.



Pressure canner - A specifically designed metal kettle with a lockable lid used for

heat processing low acid food. These canners have jar racks, one or more safety

devices, systems for exhausting air, and a way to measure or control pressure.

Canners with 20 to 21 quart capacity are common. The minimum volume of

canner that can be used is 16 quart capacity, which will contain 7 quart jars. Use

of pressure saucepans with less than 16-quart capacities is not recommended.



Raw pack - The practice of filling jars with raw, unheated food. Acceptable for

canning low acid foods, but allows more rapid quality losses in acid foods heat

processed in boiling water.



Spice bag - A closeable fabric bag used to extract spice flavors in a pickling

solution.



Style of pack - Form of canned food, such as whole, sliced, piece, juice, or

sauce. The term may also be used to reveal whether food is filled raw or hot

into jars.



Vacuum - The state of negative pressure. Reflects how thoroughly air is removed

from within a jar of processed food - the higher the vacuum, the less air left in the

jar.



Yeasts - A group of microorganisms which reproduce by budding. They are used

in fermenting some foods and in leavening breads.





How Long Are Canned Foods Safe

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 to 70 degrees is even better.

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 home canned foods have frozen during storage, are they safe to eat?

If the jar of food was processed according to current home canning

recommendations), and the jar is still vacuum sealed, the food should be safe to

eat.

Examine the jar closely, freezing can cause damage to the vacuum seal or jar

breakage. Home canned food that has been frozen during storage may by less

desirable due to changes in texture, flavor, nutritional value and color.





Reasons Home Canned Food Spoils

When foods canned in a pressure canner spoil, it is usually due to one of the

following reasons:

An inaccurate dial gauge.

Failure to vent steam from the canner for 10 minutes before closing the petcock

or placing the weighted pressure control on the canner (or specified time

recommended by the manufacturer of your canner).This allows air to remain in

the canner and temperatures will be lower than needed.

Fluctuating heat under the canner.

Processing for too short a time.

If you used a boiling water bath canner and canned food spoils, the cause could

be failure to have water hot when you placed the jars in the canner, not having

enough water to cover the tops of the jars by at least an inch, processing for too

short a time, or processing low-acid foods with this method.


Temperatures for Food Preservation

Temperature(s) Effect





240 to 250°F

Canning temperatures for low acid

vegetables, meat, and poultry in a pressure

canner.



212°F Temperature water boils at sea level.

Canning temperature for acid fruits,

tomatoes, pickles, and jellied products in a

boiling-water canner.



180 to 250°F

Canning temperatures are used to destroy

most bacteria, yeasts, and molds in acid

foods. Time required to kill these decreases

as temperatures increase.



140 to 165°F

Warming temperatures prevent growth, but

may allow survival of some microorganisms.



40 to 140°F

DANGER ZONE. Temperatures between

40°F - 140°F allow rapid growth of bacteria,

yeast, and molds.



95°F

Maximum storage temperature for canned

foods.



50 to 70°F

Best storage temperatures for canned and

dried foods.



32°F Temperature water freezes.



32 to 40°F

Cold temperatures permit slow growth of

some bacteria, yeasts, and molds.



-10 to 32°F

Freezing temperatures stop growth of

microorganisms, but may allow some to

survive.



0 to -10°F
Best storage temperatures for frozen foods.





Testing Your Pressure Canner Dial Gauge

If your pressure canner has a dial gauge, have it checked once a year before the

canning season. Also check it during the season if you use the canner frequently.

Your local NDSU Extension Service office can check the dial gauge on pressure

canners. You can also get them tested at a radiator repair shop.

If you cannot get it tested nearby, write to see if the manufacturer can do it. The

manufacturer's name and address will be pressed into the canner or on a plate

attached to it. Ask for shipping instructions. Pack it like fine crystal and label the

package "fragile." If you do not have an instruction book for your canner, write

for one.

If the gauge reading is off one pound or more, buy a new pressure gauge. If it is

off less than one pound, tie a tag on the canner to remind yourself of the

difference and adjust to pressure reading to allow for difference.

The weighted pressure control on canners does not need to be checked. Keep it

clean and rust free.

In most canners there is a gasket. These gaskets are made of rubber or rubber

like compounds to keep steam from leaking out around the cover. You can

remove and replace most gaskets as needed. Some only need to be turned to

ensure a tight seal. Replace a worn, stretched or hardened gasket with a new one.

Refer to the canner instructions for directions. Leakage makes it difficult to reach

the right pressure and may cause the canner to boil dry. (I suggest keeping a

spare gasket on hand. They seem to only go when you need it the most and don’t

have one).





Unsafe Canning Methods

There are no safe short cuts in canning. And there is no substitute for adequate

heat treatment. Some people have had "good luck" for years, but each season is

different and you never know if this is the year everything spoils. This is because

heat-resistant bacteria are not always present. When these organisms are absent,

the under-processed foods might keep. If they are present, the food spoils. So

you must always assume they are present.



The open kettle method involves placing hot food in jars and sealing with no

further heat treatment. This method is NOT recommended for home canning of

any food because it seldom sterilizes food. Without sufficient heat to destroy

bacteria and sterilize the food, the product may spoil. Foods ferment when openkettle

canning does not destroy yeasts, or permits them to enter the jar before it

is sealed. Simply getting lids to seal on jars will not prevent food from spoiling.



Oven canning is extremely hazardous. When you can food it is important to know

and control temperature. With oven canning the temperature will vary according

to accuracy of the oven regulator and how heat circulates. The dry heat

penetrates food jars very slowly. Oven canning can be dangerous regardless of

brand of oven, jar, cap or lid you use. Jars may explode, wrecking the oven and

seriously cutting or burning someone. Most important, the temperature of the

food in the jars during oven-canning is not high enough to destroy dangerous

bacteria.



Do not use any chemicals or preserving powders as a substitute for heat treating

home canned food. These will not prevent food from spoiling, or give you a good

product. If you do not use a heat treatment, there will not be a vacuum in

containers and this will generally accelerate food deterioration. The only safe

procedures are boiling water bath process for acid foods and pressure canning

for low acid foods.



Some new kitchen appliances will create a vacuum in the jar without heat

treatment. These are dangerous because there is no heat to destroy spoilage

organisms and botulism bacteria could grow under the vacuum seal.

Potentially unsafe devices are now sold for canning food in a microwave oven.

These have not been shown to destroy all bacteria present in the food or heat

uniformly. Problems may also occur with siphoning of the food out of the jars and

lid failures. Do not use these devices to can food at home.





Meat and Poultry Yields

beef & pork (w/o bone), 2 to 2 1/2 lbs per Pint

beef & pork (w bone), 1 1/2 to 2 lbs per Pint

chicken (w/o bone), 3 to 3 1/2 lbs per Pint

chicken (w bone), 4 to 5 lbs per Quart

The exact yield depends on the way the product is trimmed, cut, and packed.




Altitude Charts

BOILING-WATER CANNER

Altitude Increase Processing Time

1,001 – 3,000 5 minutes

3,001 – 6,000 10 minutes

6,001 – 8,000 15 minutes

8,001 – 10,000 20 minutes

STEAM-PRESSURE CANNER

Altitude Weighted Gauge Dial Gauge

0 – 1,000 10 11

1,001 – 2,000 15 11

2,001 – 4,000 15 12

4,001 – 6,000 15 13

6,001 – 8,000 15 14

8,001 – 10,000 15 15


Clear Jel, a corn starch derivative, is a commercial thickening product used by

bakeries and for frozen food. This product is used the same as flour or corn

starch. There are two types of Clear Jel available, “instant” and “regular”.

“Instant” does not require heat to thicken. The product will thicken once the

liquid is added. “Regular”, on the other hand, must be heated. This is generally

the preferred type to use in products to be canned.

To use Clear Jel in a hot dish such as gravy, first mix a small amount in cold

water, then add gradually to the hot liquid, mixing constantly. Or, mix everything

together while cold, and then heat and stir to thicken.

Pies and fillings which have been prepared with Clear Jel and frozen need to be

cooked or baked before serving. If the fillings become “thin” during baking,

increase the oven temperature, and shorten the baking time to prevent what is

called “oven boil out”. This usually is caused by excessive baking at a

temperature too low.

Advantages:

• It is clear in color when cooked.

• It has excellent stability.

• It remains smooth.

• It prevents liquid separation and curdling after foods have been frozen.

• Cream sauces, custard, and puddings may be frozen with excellent results.

• It is less expensive than pectin.

• The amount of sugar may be adjusted without losing the jelling capacity.

• Recipes may be doubled, tripled or halved..

• The jam may be frozen or processed in a boiling water bath for 10 minutes.

Hints:

• Using Clear Jel in making jams and jellies is not an exact science. Many factors

influence the quality of the product. It is best to try a small batch and make

adjustments before making larger batches.

• Use pint or 1/2 pint jars.

• Any fruit jam or jelly recipe may be used as long as the product is processed for

10 minutes or frozen. Substitute 7 Tbsp of Clear Jel for the pectin in cooked jams

and jellies and 3 to 4 Tbsp of Clear Jel for the pectin in freezer jam recipes.

• For freezer jam follow the jam recipes on this sheet.

• Clear Jel does not dissolve easily in liquid. To help dissolve the product mix the

Clear Jel with a little sugar before adding to the fruit or juice.



Problem solving:

Jam is too stiff: To make softer, heat the product and add a little more juice or

water, then reprocess.

Jam is too thin: To make stiffer, heat the product and add more Clear Jel mixed

with a few Tbsp of sugar and dissolved in 1/2 cup of the product.


Knowing Your Headspace

Headspace is the space in the jar between the top of the food or liquid and the

inside of the jar. If you are packing solids and liquid into a jar, add 1/4" to the

recipe's headspace, pack solids to this level. Then add the liquid to the level

recommended for the type of food being canned.

Pickles and fruit require 1/2" headspace. Because these foods are packed with

solids and liquid, pack solids to within 3/4" of the top rim, then add liquid to the

1/2" level.

Relishes, chutney and condiments require 1/2" headspace.

Jams, jellies, soft spreads, preserves, conserves and juices require 1/4"

headspace.

Low acid foods require 1" headspace.



Why is it important?

The proper headspace provides a good balance of - enough space for the food to

expand during heat processing yet not too much space to allow a strong vacuum

to form as the jars cool after processing.


High Acid Foods Step by Step Procedures (Boiling Water Bath)

The air and all foods in their natural state contain invisible microorganisms which

if uncontrolled cause food spoilage. Proper, safe home canning procedures

control the growth of spoilage microorganisms.

Fruits, fruit juices, jams, jellies and other fruit spreads, pickles, relish, salsa,

chutney and tomatoes with added acid are all High Acid Foods. All High Acid

Foods must be "heat processed" in a boiling water canner.

Use only the best, top quality ingredients. For best results, can produce at its

peak of ripeness. (Partially thawed fruits, frozen without added sugar, may be

used in some home canned recipes.)



Use only current, tested home canning recipes that:

1. Include the appropriate heat processing method and time for the food and

mason jar size.



2. Designate heat space for the food and jar size.



3. Come from reputable source which uses the jars and lids that you are using

today.



Step by Step Guide - HIGH ACID FOODS

1. Before your begin, review the recipe and assemble equipment and ingredients.



2. Visually inspect mason jars for nicks, cracks, uneven rims or sharp edges that

may prevent sealing or cause breakage. Check screw bands for proper fit on your

mason jars and be sure SNAP Lids are scratch-free. Wash jars and lids in hot,

soapy water. Rinse well.



3. Place required number of clean mason jars on a rack in a boiling water canner;

cover jars with water and heat water to a simmer (180 degrees F, 82 C., 355 K).

Keep jars hot until ready to use. This procedure of sterilizing the jars can be

omitted if foods to be processed have a processing time of 10 minutes or more. I

myself will wash and rinse the jars then place them on a large cooking tray in the

oven at 200 degrees F. (93 C or 366 K) to keep them warm).



4. Prepare food as recipe directs.



5. Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180 degrees

F). Keep SNAP Lids hot until ready to use.


6. Ladle prepared food into a hot jar leaving proper 'heat space'. This is the space

at the top of the jar between the underside of the SNAP Lid and the top of the

food or liquid. Overfilling and under filling can result in seal failure.

Head space is determined by the type of food:

Jam, Jelly 1/4 inch

Fruit 1/2 inch

Pickles, tomatoes 1/2 inch

Relish, Salsa, Chutney 1/2 inch



7. Remove air bubbles by sliding a nonmetallic utensil such as a Bubble Remover

or rubber spatula between jar and food. After removing air bubbles, readjust head

space if required.



8. Wipe jar removing any stickiness. Center SNAP Lid on jar.



9. Apply screw bands evenly and firmly until resistance is met -- fingertip tight.

Over tightening prevents venting - air escaping - during heat processing and can

cause seal failure. The "steam" created inside the jar during heat processing

must be exhausted to allow the formation of a strong airtight seal.



10. Place jar on elevated rack in boiling water canner. Repeat jar filling / closing

steps 6 through 9. When all jars are filled or canner is full, lower rack into water.

Be sure water covers jars by at least 1 inch; add boiling water if required. Place

lid on canner and turn heat to high.



11. When water returns to a full rolling boil, begin counting "heat processing"

time. When time has elapsed, turn off heat and remove canner lid. Allow boil to

subside, then lift jars without tilting and place them upright on a towel to cool in a

draft-free place. DO NOT RETIGHTEN screw bands. Cool jars undisturbed for 24

hours.



12. After jars have cooled, check jar seals by pressing on centre of each lid. If the

lid center is pulled down and does not move, remove the screw band and lift the

jar by the lid. Lids that do not flex and cannot be easily lifted off the jars have

good seals. Refrigerate or reprocess any unsealed jars.



13. Wipe jars with a damp cloth. Remove, wash and dry screw bands; store

separately or replace loosely on jars, as desired. Label and store jars in a cool,

dark place. For best quality use home canned foods





Low Acid Foods Step by Step Procedures (Pressure Canning)

Vegetables, meat and game, poultry, seafood, soups, stews, tomato - vegetable

sauces and tomato-meat sauces are all Low Acid Foods. All Low Acid Foods

must be "heat processed" in a pressure canner to eliminate the risk of botulism.

The spoilage organism, Clostridium botulinum can be present in any food. It is

itself destroyed at boiling temperatures, BUT it has the ability to form hardy

spores that can survive the boiling treatment. These spores thrive in a low acid

environment without air - i.e. a sealed jar. As they grow these spores give off a

deadly toxin.

The growth of Clostridium botulinum spores is prevented when filled jars of low

acid foods are "heat processed" at a temperature of 240 degrees F. for the

prescribed time. The only way for a home canner to achieve a 240 degrees F.

temperature is in a pressure canner. (Boiling water canners heat only to 212

degrees F., the temperature of boiling water.) Because Clostridium botulinum

spores do not grow in the presence of acid, HIGH ACID Foods can be safely

processed in a boiling water canner.



Use only current, tested home canning recipes that:

1. Include the appropriate heat processing method and time for the food and

mason jar size.



2. Designate head space for the food and jar size



3. Come from reputable source that uses the jars and lids that you are using

today



Step by Step Guide - LOW ACID FOODS

1. Review the recipe and assemble equipment and ingredients. Visually inspect

mason jars for nicks, cracks, uneven rims or sharp edges that may prevent

sealing or cause breakage. Check screw bands for proper fit on your mason jars

and that SNAP Lids are scratch-free. Wash jars and lids in hot, soapy water.

Rinse well.



2. Inspect pressure canner. Check lid and gasket to be sure an airtight seal can

be achieved. Have dial gauge checked regularly.



3. Place rack in pressure canner. Add 2 to 3 inches (5 to 8 cm) water. Place jars in

canner; heat water to a gentle boil. Keep jars in canner until ready to fill.


4. Prepare food as recipe directs.



5. Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180 degrees

F). Keep SNAP Lids hot until ready to use.



6. Pack food into a hot jar leaving 1 1/4 inch head space. This is the space at the

top of the jar between the underside of the SNAP Lid and the top of the food or

liquid. Over filling or under filling can result in seal failure.



7. Remove air bubbles by sliding a nonmetallic utensil such as a Bubble Remover

or rubber spatula between jar and food. After removing air bubbles, readjust head

space if required.



8. Wipe jar removing any stickiness. Center SNAP Lid on jar.



9. Apply screw band just until fingertip tight. FINGERTIP TIGHT is as snug as

band can be applied with your fingers. Fingertip tight allows some 'give' between

the SNAP Lid and jar to allow rising steam to escape during heat processing. The

"rising steam" is created inside the jar during heat processing and must be

exhausted to allow the formation of a strong airtight seal.



10. Place jar on rack in canner. Repeat jar filling / closing steps 6 through 9. When

all jars are filled or canner is full, check that water level in canner is about 3

inches or that recommended in manufacturer's manual..



11. Lock canner lid in place, leaving vent open. Place canner over high heat.

Allow steam to escape steadily for 10 minutes (venting canner). Close the vent,

using the weight or method described for your canner. Gradually reduce the heat

to achieve and maintain the recommended pressure. Regulate heat only with

gradual changes to heat level.



12. At altitudes up to 1,000 ft HEAT PROCESS at 10 lb pressure in a weighted

gauge canner or 11 lb pressure in a dial gauge canner for the specified time for

food and jar size. At altitudes higher than 1,000 ft increase lb pressure to that

recommended for your elevation.



13. When processing time is complete, remove canner from heat. Let canner

stand undisturbed until pressure drops to zero.



14. When dial gauge registers zero or when no steam escapes when weighted

gauge canner's weight is nudged, wait 2 minutes - then remove cover, tilting it

away from yourself.


15. Lift jars without tilting from canner and place them upright on a towel to cool

in a draft-free place. DO NOT RETIGHTEN screw bands.. Cool undisturbed for 24

hours.



16. After jars have cooled, check jar seals by pressing on centre of each lid. If the

lid center is pulled down and does not move, remove the screw band and lift the

jar by the lid. Lids that do not flex and cannot easily be lifted off the jars have

good seals. Refrigerate or reprocess any unsealed jars.



17. Wipe jars with damp cloth; wash and dry screw bands. Store screw bands

separately or replace loosely on jars, as desired. Label and store jars in a cool,

dark place. For best quality use home canned foods within 1 year.


How tightly should screw bands be applied?

Apply screw bands securely until fingertip tight. Center the prepared SNAP Lid on

the jar. Then, using just your fingers, screw the band down evenly until you meet

a point of resistance. Do not over tighten bands by using the full force of your

hand or a utensil to tighten the band. Do not apply band very firmly and then

reverse it ("back it off") a quarter turn.

After processing, bands may appear to have loosened.. This is natural. Do not

retighten bands after processing. Let jars stand undisturbed 24 hours.

Over tightening bands prevents venting of excess air from the jar during heat

processing. Jars that do not vent properly do not seal securely. Screw bands that

are applied too tightly can cause lids to buckle. Buckling leads to seal failure.





Reasons for Liquid Loss from Jars

As strange as it may seem, there are many reasons for liquid loss from jars

during processing. The following are possible reasons:

The jar is packed too full, that is, you did not leave recommended headspace.

The food is packed so tightly that liquid did not fill the spaces between food

pieces.

Starchy foods may absorb some of the liquid.

The liquid you added to cover cold, raw food was not hot enough when you put

it in the canner.

You did not remove air bubbles when you packed the food. (You can do this by

running a rubber spatula between the food and the jar.)

You did not cover jars of acid foods with one or two inches of water in the

boiling water bath canner.

The pressure canner was not sufficiently exhausted.

Pressure fluctuated, or the temperature lowered suddenly during processing,

due to uncontrolled heat source.

The temperatures changed suddenly when processing was over. If the pressure

canner cools too quickly while the contents of the jar remain at a much higher

temperature, the liquid will boil over. The "coming down" period has to be

gradual and even.

The petcock was opened before the pressure had returned to zero. When the

pressure gets to zero, open the petcock cautiously; if steam escapes, close

and wait a few minutes.

The canner stood too long after pressure returned to zero. Open the canner

within several minutes after it returns to zero pressure.

You removed the jars too quickly after removing the cover. Let the jars stay

in the canner for a few minutes after removing the cover, or until the boiling

in the jars goes down.

The gauge's pointer does not rest at zero when not under pressure.





What causes buckled or bulging lids?

Buckled lids appear to warp or bulge upward under the screw bands. There are

two causes:

Buckling that is apparent immediately after heat processing is caused by

application of the screw bands too tightly.

Two - piece home canning lids are made in two pieces for a very important

reason: to release pressure and vent air from the jar during heat processing.

As the filled jar is heated, headspace pressure increases until excess air is

vented from the jar. When the band is applied too tightly, there is no way for air to

be exhausted from the jar. Consequently, the pressure build-up warps the lids

and disrupts the seal formation.

Buckling that occurs during storage is caused by food spoilage. When heat

processing is insufficient and does not destroy all spoilage microorganisms, food

may spoil during storage. This spoilage produces gases inside the jar that forces

the lid to bulge upward. This food should be discarded in a manner that neither

humans nor animals will consume it.





What causes seal failure or lids to seal then unseal?

The use of up to date home canning utensils and supplies, following the

manufacturer’s recommended lid application techniques and heat processing

steps are all essential for sealing success with home canning two-piece metal

lids.

The most common causes of seal failure are:

Insufficient heat processing of filled jars. When filled jars are not heat processed

and/or when the heat processing method or time are inadequate for the type of

food and jar size – excess air is not “vented” from the jars and microorganisms

that cause food spoilage are not inactivated. Initially, some lids may appear to

seal. i.e. curve downward. However, these same lids may unseal during shelf

storage.

The seal failure at that time is caused by one of two reasons:

a) Very low vacuum was created initially. Low vacuums do not hold over time, or

b) Due to inadequate heat processing, food begins to spoil inside the jar. This

spoilage produces gases that force the lid to release. All filled jars, regardless of

their content, must be heat processed by an appropriate method and time for

safe, shelf-stable storage.

Over tightening of screw bands. Over tightening screw bands prevents “venting.”

Apply screw bands securely, until fingertip tight. Note: Applying screw bands

very tightly, then backing them off a quarter turn is an outdated method that does

not work successfully with SNAP Lids.

Re tightening or tampering with screw bands immediately after processing before

food is thoroughly cooled. Allow jars to cool undisturbed for 24 hours.

Incorrect headspace or failure to remove air bubbles before placement of the

SNAP Lid.

Failure to soften sealing compound on SNAP Lids prior to use. Boil SNAP Lids 5

minutes, not longer; let stand in hot water until used.

Reuse of single use SNAP Lids or use of commercial food glass jars.

Use of mason jars with nicks, cracks or chips in the sealing edge or neck rim.

Failure to clean the rim of the filled jar before applying the lid and/or rapid

changes in processing temperatures that cause liquid to siphon from jar. Food,

grease or seeds lodged between the jar rim and sealing compound can prevent

the formation of airtight seals.

Careless or inappropriate handling of jars and lids before and after processing.

i.e. inverting jars after filling or processing.





What is correct way to prepare SNAP Lids for use on jars?

"Boiling lids" prior to placement on jars is no longer required for home canning

success. This recommendation was changed in 2002 to "heat SNAP Lids in hot

water, NOT boiling" (180 degrees F).

Previously, Canadians had been advised to "boil SNAP lids five minutes" before

placing them on filled jars. Testing in Bernardin's labs revealed that boiling the

lids too long, combined with overly tight application of the screw bands, could

lead to seal failure. Research among consumers showed that some home

canners tended to follow the old adage - 'If a little is good, more must be better.'

While pre boiling metal lids is not required, Bernardin lids must be hot when

placed on hot food in hot jars, thus the recommendation to place them in 'hot'

water. Do NOT heat lids in an oven.

Screw bands require no preparation and are much easier to apply to jars when

used at room temperature.





What is the black deposit on the inside of the lid after canning?

The black deposit sometimes found on the underside of a lid is caused by tannins

in the food or hydrogen sulfide which is liberated from the food by the heat of

processing. This does not indicate spoilage.





What should I do if a lid doesn’t seal?

If a lid does not seal within 24 hours, the product must be:

Reprocessed immediately, Stored in the refrigerator and used within a few days,

or Placed in a proper freezer container and frozen.

To reprocess a product, remove the lid and check the sealing surface of the jar

for tiny nicks or imperfections. If glass is damaged, replace the jar. If the product

was packed hot originally, empty the jar and reheat the food. Pack the food into a

clean, hot jar. (If processing time is less than 10 minutes, sterilize the jar before

filling.) Boil a new SNAP Lid 5 minutes, place it on the jar and apply the screw

band securely, until fingertip tight. Reprocess the product using the canning

method and full processing time recommended by an up to date reliable home

canning resource.





You can fix Jarring Errors

PROBLEM 1: Jar doesn't seal.

TO FIX: Reseal it within 24 hours.

Usually, when you take hot jars out of a boiling-water or pressure canner, you'll

hear a "ping" as the jars cool. That's the lid sealing after you forced out the air

with heat. But sometimes, it doesn't happen. The lid stays loose. When you tap it,

it will even sound hollow.

To try again, you need to put hot food back into hot jars. So dump the contents

into a saucepan and reheat them. Wash the jar and put it back into hot water. Put

the hot product back into the hot jar, top it with a new lid -- never reuse a canning

lid -- put it back in the boiling water bath and reprocess it for the time called for in

the original recipe.



PROBLEM 2: Jar doesn't seal the second time.

TO FIX: Put it in the refrigerator or freeze the contents.

A lot of things can keep a jar from sealing. The biggest mistake, says McNeill, is

over tightening the screw band, which keeps the air from escaping to form a

vacuum. But if you use a new lid, reprocess the jar and it still doesn't seal, don't

try a third time. Just refrigerate it or freeze it.



PROBLEM 3: You sealed the jars, then discovered you made a mistake in the

recipe.

TO FIX: Dump it out, add what's missing and reprocess the jars within 24 hours.

If you left out something simple, like a 1/2 teaspoon of a spice from a pickle, it

may not be worth the trouble. But if you've left out something important, like

some of the sugar from a jelly, recook it, working with 4 cups at a time.

For jelly without pectin, bring it to a boil, cook for 2 minutes and see if it gels (put

a dab on a plate and put in the freezer for a minute). Then boil it 1 minute longer,

put it back in clean jars and reprocess it.

For jelly with powdered pectin, put 4 teaspoons pectin and 1/4 cup water in a pot.

Heat to boiling while stirring, add 4 cups jelly and 1/4 cup sugar and bring to a

boil. Cook for 30 seconds, stirring. Remove from heat, skim the foam, put it back

in clean jars and reprocess.

For liquid pectin, bring 4 cups jelly to a boil, stir in 2 tablespoons lemon juice, 3/4

cup sugar and 2 tablespoons liquid pectin. Boil 1 minute, then reprocess in clean

jars.


PROBLEM 4: Jam didn't gel.

TO FIX: See adding pectin, above.

Fruits with natural pectin will gel on their own, given enough cooking time. If the

fruit didn't gel, take it out of the jars and cook it to the jelly stage again, using a

candy thermometer to be sure. Or dump it out, add pectin and start over (see

above).

If you used pectin and it didn't gel, you may have added it at the wrong time.

Powdered pectin has to be rehydrated, so you add it to the fruit or juice first,

before you add the sugar. Liquid pectin is added after the sugar is mixed in.

If the jelly is runny and you don't want to reprocess it, change the label to "ice

cream topping."



PROBLEM 5: You didn't measure the head space.

TO FIX: Live with it.

Head space is the space you leave at the top of the jar, usually 1/4 to 1 inch. If you

don't leave enough space, liquid will leave the jar when the air is forced out.

If you leave too much headroom, or you didn't leave enough and the liquid level

drops during canning, the tops of fruits or vegetables will be uncovered. They'll

darken and soften. But if the jar sealed, you don't have to reprocess it -- it's a

matter of quality, not safety.



PROBLEM 6: You didn't process the jars long enough.

TO FIX: Reprocess the jars with new lids within 24 hours, using the full time

called for.

If you discover the mistake after more than 24 hours later, don't try to refrigerate

or refreeze. Throw the product away. It's been long enough for bacteria to begin

to grow.

Processing too long isn't a problem, as long as the jars sealed.



PROBLEM 7: You want to use an old recipe.

TO FIX: Adapt it to modern methods.

Many old-style canning methods are no longer recommended. Don't seal jars with

paraffin, can in an open kettle, turn jars upside down to seal or can in the oven.

To adapt those old recipes -- or to use an old recipe with vague instructions --

compare them to modern recipes. High-acid foods, like fruits and pickles, can be

processed in a boiling-water bath. Low-acid foods, including most vegetables,

must be processed in a pressure canner, which gets much hotter. Tomatoes must

have bottled lemon juice or citric acid added.


PROBLEM 8: You want to change a recipe.

TO FIX: Proceed carefully.

Salt is optional, for instance, unless you're brining pickles or making sauerkraut.

Sugar is a quality issue; you can use plain water, unsweetened fruit juice or a

very light syrup. But changing the sugar in a jam or jelly will change the

consistency. Get a low-sugar pectin and follow the directions.

In salsas and pickles, altering the vegetables can change the acidity. Changing

the ratio of peppers, onions and tomatoes in a salsa, for instance, will alter the

acidity.

While you can substitute bottled lemon juice for commercial vinegar in a salsa

recipe, you can't do it the other way around. Lemon juice is higher in acid. Fresh

lemon juice shouldn't be substituted for bottled, because the percentage of acid

may vary.



PROBLEM 9: You have old jars and lids.

TO FIX: You can reuse screw bands that aren't rusty, and canning jars if they

aren't nicked.

Don't use commercial jars like mayonnaise jars. If the lids are old-fashioned

clamp lids, don't use them for canning. And never reuse lids -- get a fresh batch.



PROBLEM 10: You think the food spoiled.

TO FIX: Don't taste it, for heaven's sake, even if you think it smells OK.

The signs of spoiled food are bulging lids, juice that spurts when you open the jar

and bad smells. Some changes aren't a problem. Dark spots under the lid might

be a reaction with the contents of the jar, for instance. When in doubt, throw it

out.

Or call the extension agent in your county, or the Alltrista Home Canners' Help

Line, toll - free (800) 240-3340.





Cooked Jam or Jelly Remake Directions

1. PREPARE JARS

Wash jar and screw band in hot soapy water; rinse with warm water. Pour boiling

water over flat lid in saucepan off the heat. Let stand in hot water until ready to

use. Drain well before filling. Repeat this procedure with jars needed for

Remainder of Batch.



2. PREPARE PECTIN MIXTURE

Gradually add contents of 1 box Fruit Pectin to 3/4 cup cold water in small (1

quart) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min.,

stirring constantly. Remove from heat.



3. PREPARE TRIAL BATCH

1 cup your jam or jelly

2 Tbsp sugar

1 Tbsp Pectin Mixture (from Step 2)

Measure jam or jelly, sugar and Pectin Mixture into small (1-qt.) saucepan. Bring

mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high

heat. Boil 30 sec., stirring constantly. Remove from heat. Skim off any foam with

metal spoon.

Immediately pour into prepared jar. Cover and let stand up to 24 hours to check

set of Trial Batch. Cover remaining Pectin Mixture; refrigerate until ready to use.



4. PREPARE REMAINDER OF BATCH

Do not try to remake more than 8 cups of jam or jelly at one time. If Trial Batch

sets satisfactorily, follow the recipe above, using the listed measures of sugar

and Pectin Mixture for EACH 1 cup of jam or jelly. Measure jam or jelly, sugar and

Pectin Mixture into large (6- to 8-qt.) saucepot. Bring to full rolling boil as

directed; boil 30 sec., stirring constantly. Remove from heat. Skim off any foam

with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar

rims and threads. Cover with 2-piece lids. Screw bands tightly. Invert jars 5 min.,

then turn upright. Or, follow water bath method recommended by USDA (see

below). After jars cool, check seals.

After preparing Remainder of Batch, discard any leftover Pectin Mixture


WATER BATH METHOD

Before remaking remainder of batch, bring boiling-water canner, half full with

water, to simmer.

Follow Step 4, above, to remake remainder of batch.

Ladle hot jam or jelly mixture immediately into prepared jars, filling to within 1/4

inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands

tightly.

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover

jars by 1 to 2 inches. (Add boiling water, if necessary.) Cover and bring water to

gentle boil. Process 5 minutes for jelly or 10 minutes for jam. (adjust time

according to altitude). Remove jars and place upright on towel to cool completely.

After jars are cool, check seals by pressing middle of lids with finger. (If lid

springs back lid is not sealed and refrigeration is necessary).

For convenience in measuring larger amounts of Pectin Mixture and sugar:

8 Tbsp = 1/2 cup

16 Tbsp = 1 cup

If your jam or jelly still doesn’t set, you can always use it as a glaze or syrup.


Apple Pectin

7 tart apples (about 2 lbs)

4 cups water

2 Tbsp lemon juice

Cut apples into quarters (do not peel or core). Combine with water and lemon

juice in a large stainless steel or enamel saucepan.. Bring to a boil over high heat,

cover, reduce heat and simmer for 40 minutes, stirring occasionally. Strain

through a coarse sieve and discard solids. Pour liquid through a jelly bag or

several layers of cheesecloth. Ladle into sterilized 1 cup jars and process 10

minutes in a boiling water bath. Adjust time according to altitude.

Makes: 4 cups

To Use Homemade Apple Pectin for Jams or Jellies

For each 1 cup of finely chopped fruit or juice use 1 cup Homemade Apple Pectin

and 3/4 cup of sugar. Combine in a stainless steel or enamel saucepan with 1 tsp

lemon juice if fruit is low acid. Bring to a boil over high heat and boil HARD,

stirring constantly until mixture will form a gel (about 10 minutes). Ladle into

sterilized jars and process 10 minutes in a boiling water bath. Adjust time

according to altitude.


Testing for pectin

Mix 1 teaspoon of cooked, cooled crushed fruit with 1 tablespoon of rubbing

alcohol.

In a closed container, shake the mixture gently.

Juices from fruit that is high in pectin will form a solid gelatinous lump. If the fruit

is low in pectin, it will form only small rubbery particles.

Other fruits that contain low pectin levels need added pectin to make jelly are :

mangoes, passion fruit, melon, pineapple, and bananas.


Developing Your Own Recipes

Cooked Jam (low sugar or honey)

Fruit - mashed fruit

PECTIN: use about 1/2 - 3/4 tsp per cup of fruit.

LEMON JUICE: for low acid fruits, use 1Tbsp per cup of fruit.

SUGAR: use 1/4 – 1/2 cup sugar per cup of fruit.

HONEY: use 1/8 - 1/3 cup honey per cup of fruit.

CALCIUM WATER: use 1 tsp per cup of fruit.

Cooked Jelly (low sugar or honey)

PECTIN: use about 3/4 to 1 tsp per cup of juice.

LEMON JUICE, SUGAR, HONEY, CALCIUM WATER: Same as above..


General instructions for using Pomona Pectin

Wash and rinse jars and let stand in hot water. Bring lids and rings to a simmer,

turn down heat and let stand in hot water.

Prepare fruit or juice. Measure fruit or juice into pan with lemon juice (if called for

in recipe).

Add proper amount of calcium water from little jar into pan and stir well.

Measure sugar or cold / room temperature honey into separate bowl. Thoroughly

mix proper amount of Pectin powder into honey or sugar.

Bring fruit or juice to a full boil. Add pectin / honey or pectin / sugar and stir

vigorously 1 to 2 minutes to dissolve pectin. Return to boil and remove from heat.

Fill jars to 1/4" of top. Wipe rims clean. Screw on 2 piece lids. Put filled jars in

boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft.

above sea level). Remove from water. Let jars cool. Check seals - lids should be

sucked down. Lasts about 3 weeks once opened.


What are conserves, jams, jellies, preserves, marmalades & butters?

The basic difference between jams and jellies is that jelly is made from the juice

of the fruit only. Fruit is crushed, strained, and then is boiled with sugar and

pectin in order to make a spreadable product. Jams on the other hand, feature

crushed fruit, often with seeds left in berry jams. This means when you spread a

jam, it will be somewhat lumpy since it contains some whole fruit. It is not the

same with jelly, which spreads evenly.

Preserves contain whole or large pieces of fruit, making them thicker and more

fruit filled than jams or jellies. However, this varies - some people use the terms

preserves and jams interchangeably.

Another related term is Conserves, which is often a combination of several fruits

made in jams or preserves fashion. Orange apricot jam is an example of

conserves. Other recipes for conserves might include nuts or raisins. You may

also run into various fruit butters, and a few made from sweet winter squash.

Fruit butters are made from fruit pulp and sugar cooked together with spices till

nice and thick. There is no butter in fruit butter. The term may have developed to

describe the appearance of the product or because it is a spread.

Marmalade is a sweet preserve with a bitter tang made from citrus fruit, sugar,

water, and (in some commercial brands) a gelling agent. In English speaking

usage "marmalade" invariably refers to a preserve derived from a citrus fruit,

most commonly from oranges. The recipe includes sliced or chopped fruit peel,

which is simmered in fruit juice and water until soft; indeed marmalade is

sometimes described as jam with fruit peel. Such marmalade is most often

consumed on toasted bread as part of a full English breakfast. The favored citrus

fruit for marmalade production in the UK is the "Seville orange", Citrus aurantium

var. aurantium, thus called because it was originally imported from Seville in

Spain; it is higher in pectin than sweet oranges, and therefore gives a good set.

Marmalade can also be made from lemons, limes, grapefruits, or a combination of

citrus fruits.


Can fruit be safely canned without adding sugar?

Sugar is not an "essential" ingredient for safe preservation of food in mason jars.

Many foods can be safely preserved with little or no added sugar. The absence of

sugar, however, may alter the flavor, texture and color of home preserved foods

especially when compared to similar foods that contain higher quantities of

sugar.

To preserve fruit without sugar, select only fully ripe fruit at its peak flavor. Water

or unsweetened fruit juice (such as white grape or apple juice) may be used in

place of sugar syrup. Or, if you choose, make a Very Light Syrup: combine 1/2

cup granulated sugar with 5 cups water.

This approximates the natural sugar level in most fruits and adds few calories.

This small quantity of sugar also helps canned fruit retain their natural color and

texture.


Canning with Sweeteners other than Sugar

Home canned fruits do not require sugar to prevent spoilage. The main reason

sugar is used during canning is to help preserve the fruit's texture, flavor, and

color. All or part of the sugar can be replaced by other sweeteners, such as fruit

juices, honey, corn syrup, maple syrup, and non-nutritive sweeteners.

Fruit juice may be substituted for all of the sugar syrup in your recipe or for part

of it, if you prefer. The juice may be purchased or made from fresh fruit.To make

your own juice, use fully ripe, juicy fruit. Crush it in a pan and bring it to a simmer

over low heat for several minutes, stirring gently. Then strain the hot pulp

through a jelly bag or cheesecloth.

Mild-flavored honey and light corn syrup may be used to replace as much as half

of the white sugar called for in your canning syrup recipe. Honey will also add

flavor and color to the fruit, depending on the type of honey you use. Honey also

may darken during storage. It's best to use fresh mild, light colored honey in

canning.

Maple syrup can be used to replace up to 1/4 of the sugar in a recipe, but it will

effect the natural flavor and color of the fruit.

It's best not to use molasses, sorghum, dark corn syrup, or other strong-flavored

syrups when canning fruit. These sweeteners darken the fruit and over power the

fruit flavor.

Non nutritive sweeteners may be used to sweeten canning syrups, but they may

cause a bitter or metallic aftertaste. You can reduce this problem by adding the

non nutritive sweetener when you serve the fruit rather than when you process it.

Most of the sugar substitutes mentioned here will cost more per cup than

granulated sugar, and except for non-nutritive sweeteners and fruit juices, they

will produce a canning syrup higher in calories than a medium syrup made with

granulated sugar. However, some of them, particularly fruit juice, will add

nutritive value to the canning syrup. Replacing 1/3 of the sugar in a medium

syrup recipe with an equal amount of honey will add about 30 calories per pint of

fruit.

If you have never used some of these sweeteners before, experiment with small

batches first before making large quantities.

Here is a summary of things to remember about canning with sugar substitutes:

Sugar is not essential for preventing spoilage of canned fruits, but it helps

preserve flavor, texture, and color. Other sweeteners may be substituted for part

or all of the sugar in your canning syrup recipe, but some sweeteners may

change the flavor and color of the fruit. I myself use Whey Low type D. It is an all

natural sugar that has the same preservative properties as regular sugar. It is

also low carb and tastes exactly like regular sugar. Made for Diabetics.


Good things to know about canning fruit.

Canned fruits oftentimes will float if the sugar syrup is too heavy, if jars are

packed too loosely or if air remains in the tissues of the fruit after

processing.

To avoid this use a light or medium sugar syrup, make sure fruit is firm and

ripe and pack fruit tightly in jars without crushing.

If fruit is not covered by liquid it may darken during storage but does not

necessarily mean it is spoiled. To avoid this be sure fruit is covered by liquid

while still leaving the recommended head space. Also be sure to remove trapped

air bubbles with a slim rubber scraper, spatula or kitchen knife.

To do this effectively, tilt the jar slightly while running the tool between the

fruit and the edge of the jar and also pressing inward against the fruit a few

times.

Canned peaches, pears and apples may show a blue, red or pink color change

after processing. This is sometimes the result of natural chemical changes that

occur as fruits are heated.

A spatula shaped wooden spoon that has a flat end instead of rounded, is good

to have for stirring sugar syrup in a flat bottomed pan during the cooking

process.

Prepare syrup, while heating water, add sugar slowly, stirring constantly to

dissolve. Bring to a gentle boil. Fill jars while syrup is still boiling hot.

Chart on syrups on next page.


Types of Syrups

Ultra Light: Approximates natural sugar level in most fruits, adds fewest calories.

Approximate % sugar - 10: 1/2 cup sugar, 5 cups water – Yield is 5 1/4 cups

Extra Light: Use with very sweet fruit. Try small quantity first to be sure family

likes it.

Approximate % sugar - 20: 1 1/4 cup sugar, 5 1/2 cup water - Yield is 6 cups

Light: Sweet apples, sweet

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