Posted by Janet Harriett on Aug.12, 2009

ⓒ iStockPhoto - JKendall

If you find yourself with a glut of fruit or tomatoes, try home canning. Although the instructions may seem long, water bath canning is easier than you might think, and you may already have everything you need except the jars. Canning jars with two-piece lids are available in supermarkets, hardware stores, big-box retailers and feed stores. Home canning jars come in packs of 12 and include basic instructions for safe water bath canning.

In boiling water canning, pieces of food are placed in a jar, surrounded by hot liquid, sealed and heat-treated to destroy pathogens. Properly canned food can be safely stored at room temperature for a year or more. The liquid is often a sugar syrup, but unsweetened fruit juice or plain water can also be used, since the sugar in the syrup contributes to the flavor and texture but does not act as a preservative.

Canning fruit can be economical if you have access to free or inexpensive fruits or tomatoes from a garden, u-pick, farmer’s market, friend, neighbor or co-op. However, if you are purchasing fruits at full supermarket prices, you may find purchasing commercially canned fruits is more economical than home canning.

You will need to know your elevation to determine safe canning times. Water boils at lower temperatures at higher elevations, so processing times need to be extended at elevations above 1,000 feet. Tested recipes will include processing times for higher elevations. Find your elevation with EarthTools.org

You will need:

Fruit
A canner, or a stock pot deep enough that the jars can have 1-2 inches of water above them)
Rack (canner racks, trivets, wire cooling racks or
Jar lifter (a sturdy pair of tongs or a silicone oven mitt also works)
Canning jars with two piece lids (one piece is a flat disk with sealing compound around the edge, and the other piece is a metal screw band).
Ladle
Non-metallic spatula, wooden skewer or plastic butter knife
Small saucepan (for lids)
Large saucepan (for preparing food and syrup)
Ruler
Paper towel or clean cloth to wipe jar rims
Large towel
Timer

Optional but helpful equipment:

Canning funnel (a wide-mouth funnel that keeps the food and liquid off the jar rim
Lid lifter (a long handle with a magnet on one end for retrieving the flat lids out of the simmering water. If you don’t use a lid lifter, use a pair of tongs to remove the lids from the simmering water. Never reach in with bare fingers.)
Candy thermometer

Basic Instructions for Water Bath Canning:

1. Wash the jars and lids in hot, soapy water
   • If the processing time for the recipe is less than 10 minutes, sterilize the jars by boiling them for 10 minutes, completely submerged
   • If the processing time is longer than 10 minutes, fill the canner or pot half full with clean warm water and start heating the water. For raw packed foods, heat the water to 140°F, and for hot packed foods, heat to 180°F
2. Begin preparing the food according to a tested recipe while the water is heating.
3. Place the flat lids in a small saucepan and cover with simmering water. Do not boil the lids, but keep the water simmering.
4. When the water is heated, begin filling the jars one at a time
   • For raw packed foods, pack fruits in firmly, but leave room for liquid. Pour the hot canning liquid (water, juice or syrup) over the food.
   • For hot packed foods, ladle the food and liquid into the jars
   • Slide the nonmetallic spatula around the edges of the jar to settle the food and release any air bubbles.
   • Measure for proper headspace
   • If necessary, add more liquid to maintain proper headspace.
   • Wipe the jar rim with a slightly damp cloth or paper towel
   • Set a flat lid on the jar.
   • Twist on a band to secure the flat lid. Turn the band with your fingertips until you feel resistance.
   • Place the jar in the canner with the warm water.
   • Repeat with the remaining food and jars until you are either out of prepared food for canning or have filled all the jars that will comfortably fit in the canner.
5. Make sure that the water covers the jars in the canner by at least 1 inch
6. Cover the pot and turn the burner to high heat until the water comes to a full boil
7. Start the timer for the recommended processing time
8. You can turn the burner down as long as the water maintains a full boil the entire time. If the water stops boiling, turn the burner back up and restart the timer for the full processing time.
9. At the end of the recommended processing time, turn off the burner.
10. Wait 5 minutes, then remove the jars from the hot water and place on a countertop covered in a large towel, or a wire cooling rack. Leave at least 1 inch between jars. Don’t place the hot jars directly on a cool countertop, as the jar may shatter
11. Let the jars cool completely, 12-24 hours. During this time, avoid touching the lid or tightening the band, which may come slightly loose during processing.
12. As the jars cool, they will seal. You may hear a sharp ping as the jar seals completely.
13. When the jars are cool, test for a seal by pressing down on the center of the flat metal lid. If you can press the “button” down on the lid after it cools, it has not sealed completely. Jars that fail to seal properly can be stored in the refrigerator for 1-2 weeks. Eat these first.
14. Remove the bands from the sealed jars and wash the outside of the jar and lid to remove residues.
15. Dry, label and store in the pantry or cupboard out of direct sunlight. Properly canned food will keep for several years, but for best quality, use within 12 months.

Precautions for Home Canning

Some glass or smooth-top cooktops are not suitable for canning since they intermittently turn off the burner to avoid overheating. The burner must provide constant heat to keep the water boiling during the entire processing time.

Water bath canning should only be used for high acid foods. Pickles, fruits and fruit juice can be canned safely using the water bath method. Tomatoes and tomato products can safely be canned in a water bath canner as long as they are properly acidified with bottled lemon juice, citric acid or vinegar. Proper tomato acidification processes are available through the National Center for Home Food Preservation.  All other foods, including vegetables, stocks, soups, meats and recipes that combine high- and low-acid foods must be canned using a pressure canning method. Canning low acid foods such as vegetables in a water bath presents serious health risks.

Because of the health risks with improperly canned food, which include botulism poisoning that can be fatal or cause long-term health problems, always use an up-to-date, tested canning recipe and do not deviate from the instructions. Tested recipes, such as the ones available through the National Center for Home Food Preservation or the Ball Blue Book, are thoroughly tested to ensure that the acidity level and processing time create a safe product. Recipes and instructions in older cookbooks may not be safe. Never use open kettle methods, in which hot food is ladled directly into jars and left to cool without processing. Although the jars may seal, bacteria and toxin spores may still thrive inside the jars.

Tip: Never can barefoot, and watch children around canning. Hot water may splash and cause burns.

Check out the rest of Green Diva Mom’s home food preservation made easy series:

Freezing for Home Food Preservation

Dehydrating for Home Food Preservation

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Posted under Cooking Healthy, Food, Nutrition & Recipes.