When
I first started canning, I would get so confused. There were terms I
had no clue as to what they meant. Finger
tight, head-space, “jiggle”
You
would think that the word “jiggle” would be self explanatory.
Nope, not so much. Keep reading...
This
last weekend I pressure canned some green beans and squash & thought I'd share some general canning information as I went along.
*Disclaimer: Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar.
Note: This wasn't based on outbreaks of botulism cases, but that they couldn't find the documentation of processing times.
Important
lesson here: these are “low acid foods” Low acid food needs to be
pressure canned. Let me repeat that...low acid food needs to be
pressure canned.
First,
read your book that came with your pressure canner. It has exact
directions for canning, especially since various canners have
different equipment on them to determine pressure etc.
I
am cautious to sterilize everything along the way and aware of
allowing enough head-space to keep the contents
from creeping up the jars and disturbing the sealing process.
I
am not going into every detail of canning since you are going to be
reading your book; I am giving general instructions and I want to
define some terminology that I didn't understand when I began to can.
First
get all of your canning equipment, jars & lids clean, sterilized
together
and ready to use. I also thoroughly clean and sanitize my counter top
and sink. I normally keep all my canning equipment together in a bag
and inside of my canner when not in use.
(there is a link at the end of a handy glossary)
That
way I don't have to go looking for everything when I start canning. I
also have an “s” hook, that I hang the bag from off of a shelving
unit close to where I am working. I actually keep two sets of
equipment in the bag, in case I happen to drop a utensil, I will have
the back up already sterilized and available. Link to see how I do
this: Getting
Started and Organized.
EDITED (083014) From the Ball fb page: "After extensive testing by our Quality Assurance Team we have determined that it is no longer necessary to to pre-warm lids before use. If you desire, it is still safe to “simmer” your lids before use however, you should never boil them. To prep lids we recommend simply hand washing them in hot soapy water. "
While
this is going on I clean my vegetables and prepared them for putting
in the jar. This time I used the cold-pack method. Put the veggies
in, with the recommended head-space.
This
diagram from Presto shows what various head-space amounts look like.
Then clean the tops of the canning jars with a paper towel (or a clean cloth) and vinegar.
Add
water, use the bubble popper to release any air bubbles trapped in
the jar, and add more water if needed.
Clean the rims of the jars with a towel & vinegar.
Add
a lid and ring to each jar from your hot water.
Tighten
the ring on the jar to “finger tight”. Now what does “finger
tight” mean exactly? From Clemson.edu “A practical way to
determine if the lid is fingertip tight is to place the band on the
jar, turn it just until you feel resistance, then turn the band
one-quarter turn more. For beginning canners, it may help to mark the
band and lid with a marker at the point of first resistance and at
the point that represents an additional quarter turn and to then turn
the band to that point.”
Place
your jars into your pressure canner and add the appropriate amount of
water, based on your canner. On my Presto there is a line inside the
canner.
Check
your lid to see if you are able to see air through the vent hole, and
then place your lid on your canner and secure. Set heat to high and
continue heating until a steady flow of steam comes out of the vent.
Set
timer for 10 minutes, let the steam continue to vent for 10 minutes.
After
the timer goes off, add appropriate weight. Check your canning book
for your weight pressure based on the altitude of here you live. Here
is a link to an altitude
chart.
FOR
WEIGHT ONLY CANNERS: After adding the weight, keep temperature up
until your weight “jiggles”. A jiggle is when the weight on top
spits, sputters or wiggles a little. After the weight starts to
jiggle, reduce your heat until the weight is only jiggling 3-5 times
a minute. This takes a little practice. Keep
an eye on your pressure gauge and/or weight during the process. You
are able to reduce the heat, as long as you are maintaining the
proper pressure. With my stove, I am able to reduce the temp. to low
during this time.
It
all depends upon your stove.
FOR
GAUGES: after adding the weight and gauge, bring the pressure up to
the appropriate pressure (again check your book)
Then reset your
timer for the proper time for what you are canning. It will vary
depending on what size jar you are using and what you are cooking
(again check your book).
For
my altitude it is 10# of pressure, cooked for 25 minutes.
When
the timer goes off: turn off the heat and gently move the canner from
the heat.
DO
NOT REMOVE WEIGHT, GAUGE OR LID.
Let rest until the pressure gauge
drops down to zero or when the little button drops down.
Remove
the lid carefully, turning it away from you when removing the
lid.
Smile when you start to hear the pings!
Gently remove the
jars from the canner and set on a clean, dry dish towel.
Let
them set for awhile. If a jar does not seal (ping), say in an hour
(?) put that in the fridge and use it.
Let
rest away from drafts. While not completely necessary, I cover my
jars with a towel to help protect them from drafts. Just so you know, these may be a little mushy in consistency after pressure canning.
You put a lot
of work, time and money into pressure canning food. When you are done
canning, you just put the jars on the shelf, right? WRONG! I often
say "there are questions that newbies don't even know to ask".
I don't believe I have seen a list of the simple, yet very important
steps to take after you finish a batch to optimize and protect your
hard work. Check this link for important steps often missed. Testing
1, 2, 3...
Check
the lids periodically over the next few days, weeks to insure the
lids remain sealed.
There
you have it. I
have used just a few of the terms we use in the canning process. For
a more complete list check out the Canning Glossary from the BallCanning website. I read
through the entire list, once I found it. Fun to learn things like
the name of the “bubble popper”.
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The following link is to my personal Amazon Store. I have listed many
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preparations. I do receive a small commission, if you purchase items
through my store. BUT there is no additional cost to you. I only
recommend items that I use, have purchased & usually include free
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Prepping Gramma's Store Thank
you for considering shopping with me. ~Perky~
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