Let s Start Preserving!
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1 Let s Start Preserving! Waterbath Canning Simple Steps To Preserving
2 1 Prepare Your Gear You will need: Ball 21-Quart Waterbath Canner with a canning rack, or for small batches, a Ball Canning Discovery Kit When preserving tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc.) and other high-acid foods* Ball Glass Preserving Jars with Lids and Bands Common kitchen utensils Fresh produce and other quality ingredients specific to your recipe 1a Wash Jars, lids and bands in hot, soapy water. Rinse well. 1b Keep Jars Warm until ready to use, in order to minimize risk of breakage when filling with hot food. You can heat them in a pot of simmering water, or in a heated dishwasher. QUICK TIP: Shop FreshPreserving.com for all your canning needs. 1c Fill Canner half full with enough water to cover jars with at least 1 inch of water and heat to a simmer. Place lid on canner. Keep rack to the side until ready to use. *Foods like meat, poultry, vegetables, chili and fish are low-acid foods. They must be processed using the Pressure Canning method and cannot be safely preserved using the Waterbath Canning method outlined here. For more information on Pressure Canning, visit FreshPreserving.com. 1
3 2 Select Your Recipe Select your recipe and read the directions thoroughly. This is not the time to experiment. Even a slight change can throw off the balance of a recipe, turning bliss to blah. 2a Prepare Recipe QUICK TIP: For the simplest recipes, use Ball Food Products (recipes included with the package): Pickle Mixes special spice blends for quick and easy pickles. Available in Bread & Butter and Kosher Dill varieties Salsa Mix just add tomatoes and make it mild, medium or hot. Fruit Pectins for making homemade jams and jellies. Available in Original, Liquid, No-Sugar Needed and Instant No Cook varieties 2
4 2b Fill Each Jar with prepared food. Follow canning recipe for correct fill-level. Each jar needs space between the food and the rim (headspace) to allow for food expansion. For successful canning you need to leave the right amount of space between the food and the rim of the jar. This space is called headspace. This diagram shows you how to measure this space. Always 1 4" 1 2" measure from the top of the jar rim down to 1" the top of the food. 2c Remove Air Bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the opposite side of the jar. Air bubbles inside the jar can impact canning effectiveness. QUICK TIP: Let the Ball Utensil Set for Preserving help you! 2d Wipe any food from the rims of the jars. Center new lid on the jar, then twist on the band until fingertip tight. Ensure bands are NOT over-tight air inside the jars must be able to escape during canning. Jar Funnel fills jar without a mess Jar Lifter & Lid Lifter safely remove jars and lids from hot water Bubble Remover & Headspace Tool release air bubbles and measure headspace with ease 3
5 3 Preserve Your Food. It s as easy as boiling water. Simply follow the steps below* and you have fresh preserved food to enjoy anytime. 3a Place Filled Jars into canning rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid and heat to a steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart on right). Altitude affects canning recipes, just like it does when you bake. Recipes are written for altitudes up to 1,000 feet above sea level. Be sure to check the chart below for adjustments for your altitude. Increase Altitude Feet Processing Time 1,001-3,000 5 minutes 3,001-6, minutes 6,001-8, minutes 8,001-10, minutes 3b Turn Off Heat and let jars stand in water for 5 minutes. Remove jars from water and cool upright on wire rack or towel on countertop for 12 hours. TIP: After removing jars from the canning rack, do not re-tighten or over tighten bands that may have come loose during canning, so as not to interfere with the sealing process. *Remember, when preserving foods like meat, poultry, vegetables, chili, fish and other low-acid foods, they must be processed using the Pressure Canning method and cannot be safely preserved using the Waterbath Canning method outlined here. For more information on Pressure Canning, visit FreshPreserving.com. 4
6 Congratulations! You Just Canned 3c Press on center of cooled lid. If jar is sealed, the lid will NOT flex up or down. NOTE: If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book guide for detailed instructions. 3d Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean underside of bands to ensure no moisture is trapped during storage. 3e Enjoy your homemade food or give as a gift. 5
7 Now that you have canned a new not to mention yummy recipe on your own, explore the endless possibilities with hundreds of recipes at FreshPreserving.com or the Ball Blue Book Guide to Preserving. Need help from one of our experts? or Call Us! FreshPreserving.com Hearthmark, LLC dba Jarden Home Brands. All Rights Reserved. Distributed by Hearthmark, LLC dba Jarden Home Brands, Daleville, IN Hearthmark, LLC is a subsidiary of Jarden Corporation (NYSE: JAH)., Ball and Ball Blue Book, TMs Ball Corporation, used under license. All other trademarks used herein are the property of their respective owners. 6
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Bulletin #4044 Let s Preserve Pickles Recommended Varieties of Cucumbers Use open-pollinated pickling, such as SMR 58, Wisconsin SMR 18, and Multipik, or hybrids, such as Premier, Bounty, Score, and Calypso.
June 20, Stone Fruits & Grill Sauces
UCCE Master Food Preservers of Sacramento County 4145 Branch Center Road Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: sacmfp@ucanr.edu Website: ucanr.edu/mfpsac Monthly Wednesday
EC Home Canning of Fruits and Vegetables
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Lincoln Extension Extension 1970 EC70-925 Home Canning of Fruits and Vegetables
Up-to-Date Resources. Resources. Pressure Canners. Dial Gauge Testing Activity. Purdue Extension Consumer & Family Sciences Educators.
Home Food Preservation Updates Karen Richey Purdue Extension Health & Human Sciences 574-935-8545 1-888-EXT-INFO krichey@purdue.edu Strong Acid 1 Molds 2 Yeast 3 Bacteria 4 5 6 Neutral 7 Strong Alkali
Tomatoes Basic & Fancy
UCCE Master Food Preservers of El Dorado Country Tomatoes Basic & Fancy Food Safety Contrary to popular belief, tomatoes are not a high acid food. They are borderline high acid with a ph of approximately
Your home-canned products will
Information from Human Environmental Sciences Extension Food Preservation Steps to Success in Home Canning Nutritional Sciences University of Missouri Extension Your home-canned products will be only as
PickYourOwn.org. Where you can find a pick-your-own farm near you!
PickYourOwn.org Where you can find a pick-your-own farm near you! Click on the printer icon that looks like this: (at the top left, to the right of save a copy ) to print! See www.pickyourown.org/alllaboutcanning.htm
Jelly, Jam, Spreads. Let s Preserve
Let s Preserve Jelly, Jam, Spreads Canning Procedures Prepare products as described on the following pages. All products should be filled while hot into sterile half-pint or pint canning jars, leaving
PickYourOwn.org. Where you can find a pick-your-own farm near you!
PickYourOwn.org Where you can find a pick-your-own farm near you! Click on the printer icon that looks like this: (at the top left, to the right of save a copy ) to print! See www.pickyourown.org/alllaboutcanning.htm
STEAM CANNER Instruction Manual
STEAM CANNER Instruction Manual Register this and other Focus Electrics products through our website: www.registerfocus.com Operating Precautions... 2 Steam Canning At A Glance... 2 Using Your Steam Canner...
MR.BEER Hard Cider. You ll need the following:
Instructions These instructions will familiarize you with the HARD CIDER BREWING PROCEDURES of the MR.BEER Home Brewing System. The included recipe will produce about 2 gallons (8 quarts) of 3.0% alc/vol