After the food has been packed by either the cold-pack or hot-pack method it is processed or cooked in one of the following ways depending upon the type of food.
PROCESSING BY HOT-WATER BATH
(Recommended for Fruits, Berries, Fruit Juices and Acid Vegetables)
After jars are filled wipe off tops and seal completely if food has been hot-packed; seal partly if food has been cold-packed.
Use a wash boiler or any large deep pot with a close-fitting cover. It must be quipped with a perforated or wire mesh rack to keep the jars at least 1/2-inch above the bottom of the cooker. If the rack is equipped with handles it facilitates lowering into and removing jars from hot water.
Have the water boiling; lower the sealed or partly sealed jars slowly and carefully into the water. Have the water come at least an inch above the tops of the jars. If it boils down add more boiling water.
Cover the cooker closely and begin counting the processing time when the water has once again started to boil.
At the end of the processing period remove the jars carefully from the water bath without disturbing the lids.
Seal completely if not already sealed. Follow directions for handling jars.
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PROCESSING BY STEAM PRESSURE COOKER
(Recommended for Nonacid Vegetables and Meats)
Place the rack in the bottom of the cooker and add about an inch of water.
Place the filled jars on the rack. Do not let them touch and do not prepare more jars than the cooker will hold at one time. Adjust the cover and fasten securely.
Leave the petcock open until a full column of steam has spurted from it for several minutes to insure removal of all air from cooker.
Close the petcock; begin counting processing time when the gauge has reached the required pressure. Adjust the heat to maintain even pressure. Fluctuation in pressure is likely to cause loss of liquid from jars.
At the end of the porcessing time remove the cooker immediately from heat. Do NOT open the cooker.
Allow the pressure gauge to return to zero, then slow, slow, slowly open the petcock. If steam rushes out suddenly it will draw liquid from the jars. Loosen and remove the cover.
Remove the jars fromt he cooker. If the jars were completely sealed before processing do not try to tighten the lids; if partly sealed, seal completely. Follow directions for handling jars. after removal from cooker.
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PROCESSING BY STEAMER COOKER
(Recommended Only for Fruits, Berries and Fruit Juices)
Fill the reservoir with water. Place the jars on a shelf or shelves, allowing at least 2 inches between them to permit free circulation of steam.
Close the cooker door tightly; bring the water to a boil and allow it to boil for 5 minutes, then begin counting the processing time.
Keep the reservoir filled with boiling water during the entire processing period.
Remove jars and seal immediately if not presealed. Follow directions for handling jars.
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OVEN CANNING
(USE ONLY for Fruits, Berries, Fruit Juices and Acid Vegetables)
Preheat the oven. Do not permit he temperature to exceed 250º to 275ºF. Do not use top heating element when using electric oven.
Place the filled jars on a rack with at least 2 inches between them to permit free circulation of heat. Never let the jars touch one another or come within 2 inches of the oven walls.
Begin counting the processing time when the required temperature has been reached after jars have been placed in the oven.
At the end of the processing period remove the jars one at a time from the oven and seal if they were not presealed.
Follow directions below for handling jars.
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Continue learning about Canning, Pickling and Preserving:
- Principles of Home Canning
- Methods of Packing Food for Canning
- Preparation of Jars, Lids, and Rubbers
- Filling, Handling and Sealing Jars
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