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Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in. Am I the only one always on the hunt for awesome canning recipes? I have a love affair with canning. Seriously, wholesome food, ready to go meals with just a pop of the lid, food storage in case of emergency or financial crisis, frugal as in most of the time free except for the cost of the lid with our garden , and fun.

Yep, I said it, fun. No judgement, folks, no judgement. This l ow sugar no pectin strawberry jam is one of our favorites. Rhubarb is one of my favorite spring treats. I love this strawberry rhubarb jam , especially on homemade biscuits still warm from the oven. Got cherries? This cherry jam is low sugar I have a thing for keeping my preserves tasting like the fruit and no pectin.

Learn the basics of canning and the various canning techniques with Ball®

We have a grape arbor and our wine grape is too tart all by itself, so this white grape and vanilla jelly is the perfect way to use them and we like it over pancakes, smooth and lightly sweet. Because jelly is not just for fruit folks, we love this red pepper and garlic jelly with cream cheese as a dip or as as a great sauce for meatballs! This peach salsa recipe is great with baked salmon or your favorite chips. One of the reasons I love my pressure canner is this pressure canned Apple Pie filling.

Home Canned Green Beans & Carrots From The Garden

Now this is a recipe a first time canner can do with ease—and guess what— this was her first time ever canning! If you find you enjoy canning and want to move on to other foods, then investing in a good pressure canner will make sense. Did you use this instructable in your classroom? Add a Teacher Note to share how you incorporated it into your lesson.

When done properly, this preservation technique gives high acid foods 3 fold protection against spoilage and keeps them edible for up to a year officially and sometimes even longer. I've read stories of canned goods being found aboard sunken ships from the late 's that when opened and tested by scientists have still been microorganism free! Of course please don't keep your canned goods for that long before eating them stick to years , but know that when done right, this method for putting food by is very safe and effective.

There are differing opinions out there on what is safe and what isn't when it comes to canning.

Clostridium botulinum is the bacterium spoiler that is responsible for botulism poisoning, a very serious and sometimes deadly illness. While the microorganism itself is killed at the temperature of boiling water, its spores are tougher and can survive the boiling water bath process. The other bummer about these small jerks is that they thrive in anaerobic airless environments. So a vacuum sealed jar of food that was only heated to the temperature of boiling water is the perfect place for them to grow and proliferate, creating the botulism toxin.

This is where the necessity for using only high acid foods for the boiling water bath canning process comes in. The spores cannot survive in high acid low pH environments. As I mentioned earlier, low acid foods MUST be pressure canned , which can process jars at a much higher temperature than that of boiling water. Neither the bacteria or the spores of C lostridium botulinum can survive those higher temps. All the recipes in this lesson use either high acid foods or properly acidulated high acid liquids added low acid ones and are perfectly safe.

My intent isn't to put you off canning with this scary news flash because safe boiling water bath canning is very easy to achieve , I just want to reiterate the important role that food acidity plays in canning safety. The higher the altitude, the lower the atmospheric pressure, which means water will boil at increasingly lower temperatures the higher the altitude. Most people live within 0 - feet above sea level.

Step 1: Why This Boiling Water Bath Method Works

If you live at a higher altitude, you MUST adjust your processing time to make up for your lower boiling temperature, to ensure that any microorganisms spoilers in the food will be eliminated. The following chart will provide all the info you need to properly and safely adjust your boiling water bath processing times for higher altitude living. If you lived at an altitude of ft, your processing time would be 25 minutes. If you have any trouble calculating your processing adjustment, just let me know and I'll be happy to help!

The only foods that are recommended to be canned using the boiling water bath method are those that are high in acid food with a pH lower than 4. There are of course always exceptions to a rule, and in this case, that is when low acid foods like cucumbers and carrots are combined with high acid vinegar to create the low PH required for safe boiling water bath canning. The higher, the more alkaline. There are PH test strips and even more precise digital testers that can help you determine the acidity of a food you want to can, but the following is a general rule to follow for what is, and isn't, appropriate to can with this technique.

It's the acid in high acid foods that works in conjunction with the boiling water bath canning temperatures to create a safe food product. The lower temperatures of WB canning as opposed to the higher processing temperatures of pressure canning, are not enough on their own to keep the spoilers at bay. The acid must be present for this technique to work safely. Here's a bullet point run down of the boiling water bath canning process with a few notes and how to's added in.

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Please try not to feel overwhelmed by this long list and just give it a quick read. Both of the recipes in this lesson illustrate the process clearly, but this can act as a quick reference guide if needed. I've included a printable pdf of this list for even easier countertop reference. Remember, cleanliness is one of the important names of the 'spoiler control' game, so taking the time to properly prep the jars is a necessity. If the recipe you're using calls for a canning processing time of over 10 minutes , you do not need to sterilize your jars , but they must be clean.

If the recipe you're using calls for has a canning processing time that's under 10 minutes , you must clean and sterilize the jars before filling them. Before adding the hot food to the jars, you also need to heat them up by letting them sit filled with warm or hot water - and dumping out the water just prior to filling them. This prevents cracking due to heat shock from the hot food. Wash all the jars and sealing lids you plan on using in warm soapy water with a clean cloth or sponge.

Fill the canning pot with water and submerge the jars without lids in the cool water. Turn on the burner and bring the water to a boil. If you don't need to sterilize your jars, follow all the below instructions but skip the 15 minutes boiling time. To sterilize the jars : The water must be completely covering the jars.

Once the water returns to a full roiling boil, set your timer for 15 minutes. Once the timer goes off, use the jar lifter to remove the jars, still filled with water, and place them on a kitchen towel next to but a safe distance from the pot. Use the water from the last jar to fill the shallow bowl that contains the sealer lids. The hot water will soften the sealing compound. Canned fruit is a pantry classic, and canned peaches are my favorite, so that is what I used to demonstrate this technique.

If peaches are no longer in season in your area, you can apply the same steps to other fruits as well, like:.

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There are two ways to safely prepare the fruit to be canned: raw pack and hot pack. While raw packing which means washing, slicing and packing the fruit without pre-heating it is faster and a bit less work, it can result in more buoyant fruit pieces that will float to the surface of the canning liquid. This is know as 'fruit float'. The result is that some of the top layer of fruit pieces will stick above the liquid and turn brown. It does not spoil the fruit, it's just an unappetizing look.

I prefer using the hot pack method, as it produces a better quality canned fruit my opinion and 'the float' is less likely to occur. As with all foods that you preserve, choose fruit that is blemish and bruise free, and if possible, at the peak of its growing season.

Once canned, fully ripe peaches will taste best, but underripe peaches will have a better texture. So try to pick peaches that have a strong 'peach' smell at room temperature, but are still firm when squeezed. This applies to most other fruit, with the exception of pineapple which you want to be fully but not overly ripe. NOTE: Try to never put peaches or any stone fruit in the fridge for an extended period of time.

They will become mealy and lose some of their flavor which canning will not be able to restore. Whatever goes into the jars, is what will come out of them, quality wise. Fill your deep canning pot with water, add your jar rack, and start heating it up. If it starts to boil before you're ready with the simmered peach slices we'll be prepping in the coming steps, just turn off the burner and turn it back on as you start to simmer the peaches.

Separate from the canning pot, bring a large pot of water to boil. We are going to use this to remove the skins of the peaches and then again for simmering them, which is the 'hot' part of hot packing. Freestone Peach Halving. Clingstone Peach 'X'ing. If you're using freestone peaches those that come away easily from the pit , use a paring knife to cut them in half and remove the pits. You can also remove the red flesh surrounding the pit now, or post blanching. If you're using clingstone peaches those that refuse to be easily separated from their pits , use a paring knife to make an 'X' in the skin at one end of each peach like pictured above.

Place the half or whole peaches into the non-canning pot of boiling water for 30 seconds. This makes the skins easier to remove as well as helping to keep the peaches from browning once sliced before we blanch them. Remove with a slotted spoon. Immediately run the peaches under cold water for 30 seconds. This makes the skins even easier to remove. Once the peaches are cool enough to handle, use a paring knife and your fingers to remove the skins from all the peaches.