The Techniques of Caning
- Canning utilizes two methods: boiling water and pressure. Though these methods vary in terms of production and temperature, the supplies are still the same. Canning starts with the right jars. Mason jars with a two-piece lid system create a tight seal and prevent contamination. Jars should not have cracks or imperfections. Each lid has a screw cap and a sealing ring. For the rest of the canning process you also need tongs, a funnel, thermometer, large pot, towels and a timer.
- The boiling water or water bath method is used to preserve fruits, pickles, tomatoes, preserves and jams. If the food item being preserved has a pH of 4.6 or less, the boiling water method will prevent bacteria growth. Jars are covered with boiling water completely at a temperature of 212 degrees Fahrenheit. Time under the boiling water varies depending on the item and recipe used; therefore, it is very important to follow recipe instructions for boiling time.
- The pressure method is used for foods that have a pH over 4.6. Temperatures must reach 240 degrees Fahrenheit. Some foods that use the pressure method include jams, jellies, chutneys and relish. To pressure cook, place jars in 2 to 3 inches of boiling water and cook for the time listed on the recipe.
- Canning opens up the risk of potential contaminants such as botulism. It is important to cook jars to the temperature and times listed on the recipe and never alter a recipe. Harmful bacteria grow in certain acidity levels at a higher rate, especially when the food does not reach a specific temperature during canning. Jars, lids, rings and tools that touch the canned foods all must be sanitized prior to use. To do this, wash them in hot, soapy water as normal and then place them in a boiling water bath for five minutes. Remove the items from the boiling water and place them on a sanitized towel to dry completely before use. When sealing jars after filling them with food, wipe the rim well with a sanitized towel and then proceed with the canning.
