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There’s nothing more satisfying than preserving food. Pickles, Jams, Marmalade, Chutneys, Sauces and other Condiments are the most popular foods canned. Many of you may think home canning is difficult but it’s not. There’s a little bit of technique to it but by following the simple steps in this video, you’ll become an expert in no time.
 
PROCESSING TIME: If you live at a higher altitude, the water boils at a “lower” temperature therefore the processing time has to be longer. Adjust the processing time according to your elevation.

    • 1000 to 3000 feet (306-915 meters)         = 5 minutes
    • 3000 to 6000 feet (916-1830 meters)      = 10 minutes
    • 6000 to 8ooo feet (1831-2440) meters)   = 15 minutes
    • 8000 to 10000 feet (2441-3050 meters) = 20 minutes

HEAD SPACE GUIDELINE: Depending on the food type, the head space may differ. Please refer to the guideline below.

    • Jam & Jelly —- 1/4 inch (0.5 cm) to 1/2 inch (1 cm)
    • Fruits & Fruit Sauces —- 1/2 inch (1 cm)
    • Tomatoes & Pickles —- 1/2 inch (1 cm)
    • Relish, Chutney & Salsa —- 1/2 inch (1 cm)

What to do when jars didn’t seal: There are two options…
 
1. Place them in the refrigerator and eat within 1 to 4 weeks depending on the type of food (pickles will last longer than jams).
 
2. Remove the snap lids, wipe the rim of the jars and place new lids on. Don’t forget you’ll have to boil the new lids before placing on the jars. Process again in the water bath – follow step 6 and 7 again.
 
What do to when the jam or jelly don’t set up:
#1. Let the jam or jelly sit for 24 to 48 hours because in some case, it can take more time for the pectin to set.
#2. If it hasn’t set, whisk together 1/4 cup sugar with 1 tbsp. pectin for every 4 cups of jam that needs to be remade.
#3. Pour the jam or jelly in a saucepan over medium-high heat. Add the sugar mixture and stir until dissolved. Bring to a boil and cook for 5 to 10 minutes
#3b. Also without adding more sugar (#2), add 1 tbsp. pectin in your marmalade or jam when boiling, stir, and follow #4. If it’s not set, add 1 tsp. at a time to the boiling jam/marmalade until it sets.
#4. To know if it sets, dip a stainless steel spoon in ice water for a few minutes or until the spoon is very cold. Wipe the spoon and scoop out a little jam or jelly. Wait until it cools to room temperature. If it’s still runny, it needs to be cooked longer.
#5. Boil the jars as well as new lids. Fill the jars and process again in the water bath – follow step 6 and 7 from the video again
 
MORE INFO: With low acid foods (such as Vegetables – Meat & Game – Poultry – Seafood – Stews & Soup) these must be processed in a pressure canner because it needs to reach 240ºF (116ºC) to destroy the C. botulinum spores (Clostridium botulinum).
 
Here are a few home canning recipes you’ll enjoy…
– Black & Blue Jam
– Bread & Butter Pickles
– Homemade Apple Sauce
– Sweet & Savory Homemade Ketchup
– Pickled Jalapeño
– Strawberry Jam with Orange Zest
– Dill Pickles
– Raspberry Jam
– Spicy Red Pepper Jelly
– Classic Marinara Sauce
– Homemade Sweet Relish
and for even more fun kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks

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