Water Bath

Before you begin preparing the food, fill the water bath canner half full of hot water. This permits water to heat while you prepare the food. Put a large kettle or teakettle of water on to boil. The water should be boiling when hot-pack food is put into the canner.

Place raw-pack jars in water that is hot (180 to 190 F), just below boiling. Then bring it to a boil after adding jars.

As the rack of jars is lowered into the water, the water level will rise. If more water is needed to have the jars completely covered by 2 inches of water, add boiling water.

Prepare only enough jars of food at one time to fill the canner. Work rapidly, allowing as little time as possible between filling and closing the jars and getting them into the canner.

Start counting processing time as soon as the water in the canner reaches a gently rolling boil. Put the lid on the canner. Set your timer or clock and make a written note of starting time and final time. Keep the water boiling all during the processing period. If water boils down, add boiling water sufficient to keep it at the required height. When pouring water, avoid letting it hit tops of ,the jars.

Process for the recommended length of time. Do not cut processing time.

Pressure Canner

Follow the manufacturer's directions for operation of your pressure canner before, during and following processing. Supplement these directions with information in U.S. Department of Agriculture or Extension publications.

Count processing time as soon as the pressure reaches 10 pounds or the proper pressure adjusted for altitude. Be sure to hold pressure steady.

At end of the processing time, remove the canner from the heat. Allow the canner to cool until the gage registers zero to avoid breakage of jars and loss of liquid from jars. After a minute or two, open the petcock gradually and remove the cover. If a weighted gage is used, nudge the weight slightly. If no steam escapes, pressure is down. Tilt the far side of the lid upward so steam escapes away from your hands and face. Because food in the jars may be boiling vigorously, leave jars in the canner about five minutes and then remove them.

After Processing

When you remove hot jars from the canner, use a jar lifter, or protect your hands with cooking mits, pot holders or canvas gloves. Set the jars upright to cool on a rack, such as a cake rack, or a bread or cutting board, with double layers of dry cloth or newspapers beneath the jars. If jars are placed on a cold surface or wet cloth, the difference in temperatures may cause the glass to crack.

Avoid placing jars in a draft, but leave two or three inches between them so air can circulate freely. Avoid further tightening of lids that have sealing compound, since this usually breaks the seal unless the lid manufacturer states it is safe to tighten.

If your processing temperature was not held steady and liquid boiled out in processing, do not open the jar to add more. Leave the sealed jar just as it is.

Do not cover jars because this slows down cooling and food continues to cook. If you have an air conditioning vent that will direct cold air on jars, cover the vent during this canning session.

After 12 hours, check the seals. The vacuum may cause a loud snap of the two-piece vacuum seal while it cools, which is an indicator of an airtight seal. If the center of the lid holds down when pressed and the lid does not move, it is sealed.

Tap the center of the lid with a spoon a clear, ringing sound indicates a good seal; a thudding sound indicates the possibility of an imperfect seal.

If there is a sealing failure, you will need to reprocess the jars. Remove the lid, heat the food and liquid, fill a clean jar and use a new lid. Process the full length of time. If only a few jars did not seal, you may elect to refrigerate and use the food within a day or two or freeze it.

Once the jar is sealed, allow it to set until cold. Then remove the screw ring band, wash and store in a dry place for reuse. For safety make a routine check of canned foods each month.

Label and Inventory

Write name of product and date canned on a gummed label or the lid of each jar with a felt tip pen. Keep a record of food canned, date, number of quarts or pints, and a place for you to check them off as you use them. This can be your guide for next year's preservation plan. Use food preserved for the current year, readying a storage place for next season's garden produce.

Canned foods stored in a dry, dark, cool temperature (70 F or below) will retain good eating quality for a year. Home canned foods stored in a warm place near direct sunlight, hot pipes, above a range or refrigerator, or in kitchen cabinets may lose some eating quality within a few weeks. Dampness may corrode lids and cause leakage so that the food spoils.

The main cause of spoilage in canned foods is improper processing. Bulging jar lids, or a leak, may mean gas is present and the food spoiled.

Before opening home canned foods, wash jars and lids and carefully inspect the jars. Bacteria, yeasts and molds should have been destroyed if the food was properly processed.

When you open the container, look for such danger signs as spurting, cloudy or frothy liquid, an "off" odor, deterioration, or slimy texture. A foamy or murky appearance and patches of mold are visible signs of spoilage. That ordinary looking mold on home-canned food may indicate the presence of a much more deadly problem: botulism.

The odor in good jars of food should be pleasant and characteristic of the product. Do not use food which looks or smells bad, or if there is any doubt as to its safety.

Destroy food if any of these signs are obvious; discard out of reach of humans and animals.

All low-acid, home-canned food should be boiled 10 to 20 minutes to insure destruction of botulism-causing toxin for added safety. Heating denatures the toxin so that it does not react with the body. Never taste home canned food before cooking it.

Successful results largely depend upon the accuracy with which up-to-date directions are followed.

Safety is best assured when you exercise special care as you prepare and pack food into canning jars, fitting jars with properly pretreated lids, and heating jars of food to a high enough temperature for a sufficient length of time to kill micro-organisms that cause spoilage.