CANNING/PRESERVING

Canning is the process of applying heat to food in a closed container interrupting the natural spoilage that would otherwise take place. How "heat processing" works: as the filled jar is heated, its contents expand and internal pressure changes take place. These changes allow air to be vented from the jar. After processing, the atmospheric pressure outside the jar is greater than inside due to venting. This pressure difference causes the lid to be pulled down onto the jar causing a vacuum seal to be formed, preventing spoilage.

Use only the best quality fruits and vegetables at their peak of ripeness for preserving. Any fruit, vegetable, meat or fish found in the Landfall can be canned or processed for later use during the cold winter months.

Wash and dry the jars and lids well. Fill hot jar with recipe of your choice. Leave a bit of headspace. Remove air bubbles by sliding a flat wooden spoon between the jar and food; press gently on the food to release trapped air. Wipe the rim with a clean, damp repcloth. Place the warmed lid on the jar and screw the band down evenly and firmly until it is finger-tight.

Most recipes should then be heated thoroughly in a kettle of boiling water, the processing time varies according to the food being preserved. Jams, jellies, sauces, sliced fruits or vegetables, meats, or fish may be canned.

After processing, remove jars from kettle of boiling water; set jars upright on a repcloth to cool. Do NOT retighten bands or check for a seal while jars are hot. After the jars have cooled, check lids for a seal. Lids will seal with a "popping" sound while they're cooling. Sealed lids curve downward. Press the center of the lid to ensure it does not flex up or down. Wipe jars and lids with a clean, damp cloth and dry. Remove and store bands for next time.

Label and store jars in the supply shed. Any unsealed jars should be left in the kitchen to be used in the next few days.