Canning Foods at Home Made Easy

For jams and jellies (water bath canning)

1. Heat water in canning pot.
2. Heat jars and lids.
3. Prepare fruit.
4. Execute steps as per recipe instructions.
5. Ladle hot jam into hot jars leaving suggested head space.
6. Remove bubbles with knife, chop stick or bubble tool.
7. Wipe rim of jar with damp cloth.
8. Affix lids in center of jar.
9. Tighten bands but not too tight.

Low acid foods (pressure canning)

1. Prepare vegetables, beans, meat etc. according to recipe. Add ascorbic acid, if recipe calls for it.
2. Add to jars salt, if using.
3. Pack food into jar. Remove air bubbles.
4. Wipe rim of jar with a damp cloth.
5. Apply lids to center of jar.
6. Tighten bands fingertip tight.
7. Add jars to pressure canner. Turn burner on high and vent for ten minutes.
8. Add weighted or dial gauge pressure regulator. Bring it to the pressure (psi) that the recipe calls for.
9. If your pressures drops below the correct pressure, restart your timer.
10. Keep an eye on your pressure and make sure that you do not drop below the specified pressure at any time during the canning process. If your pressures drops below the correct pressure, restart your timer.