High Acid Food Canning Method

High Acid Food Canning Method

When it comes to the high acid food canning method you will need the following:

A bath canner which can be used in boiling water or a large sauce pot complete with a lid and rack.

Glass jars complete with lids and bands.

Kitchen utensils, such as a ladle, wooden spoon, and funnel.

Fresh fruit, vegetables and other fresh ingredients

Once you have these items in place, you can begin the canning process. To do this, you want to make sure that all of your food is washed and dried. You want to make sure that your working environment is clean and free of debris and that you wash your hands before touching and handling any food or utensils.

When you are prepared and your workstation is cleaned and all of your food is washed you will want to heat your home canning jars in hot water making sure not to boil the water until you are ready to use the cans.

Start by filling a large saucepan with water to the half-way point. Place the jars inside the saucepan equally spaced. Next heat the water over a medium heat. You don't want to boil the water too much or they may crack and shatter which will result in dangerous conditions.

Keep the jars warm until they are ready to be used. This is also a good strategy to make sure that the interior of the jars are clean of dust and debris. Keeping jars warm prevents them from cracking or breaking once the hot food is added. The lids and bands can be kept at room temperature to make easier to handle them.

Once your jars have reached their desired temperature you will want to add the food that you wish to preserve to the jars. You want to take your time and fill each jar one by one. When the jar is filled place the cover and rim on the jar and put into a canner. Repeat this process until all of the jars that can fit into the canner are filled.

When the canner is filled lower into the boiling water until the lid is submerged. Allow cans to boil for an appropriate time for your specific recipe. When finished remove the cans out of the canner and place on cooling rack. When the process is done all of the remaining air will compress the lid onto the can sealing it from any germs and bacteria.

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