Procedure for Longer Time Processing  Hints, Tips and Tricks  1202 reads

These instructions are excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard.

Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for most condiments as directed in the recipes.

If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then bring the water and jars in the canner to a boil while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe. The jars do not need to be sterile if the processing time is 10 minutes or longer, but they do need to be hot. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars.


Preparation

20 Minutes Before Processing
Partially fill a boiling-water canner with hot water. Place in the canner a sufficient number of clean canning jars to hold the quantity of food prepared by the recipe. Cover and bring the water to a boil over high heat. This step generally requires 15 to 20 minutes, depending on the size of your canner.

5 Minutes Before Processing
Place lids in boiling water 5 minutes before you are ready to fill the jars. Follow the manufacturer's directions.

Filling Jars
Remove jars from the canner and ladle or pack the food into hot jars to within 1/2 inch (1 cm) of top rim (head space). If the food is in large pieces, remove trapped air bubbles by sliding a clean small wooden or plastic spatula between glass and food; readjust the head space to 1/2 inch (1 cm). Wipe jar rim to remove any stickiness. Center lid on jar; apply screw band just until fingertip tight.

Processing Jars
Place jars in canner and adjust water level to cover jars by 1 inch (2.5 cm). Cover canner and return water to boil. Begin timing when water returns to a boil. Process for the exact time specified in the recipe.

Remove jars from canner and cool for 24 hours. Check jar seals (sealed lids turn downward). Remove screw bands, dry and either replace loosely on jar or store separately. Label jars with contents and date and store in a cool, dark place.
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