Patriot Resistance Forum

Patriot Resistance Forum

Community for PatriotResistance.com Members
 
HomeHome  PortalPortal  CalendarCalendar  FAQFAQ  RegisterRegister  Log inLog in  
July 2014
MonTueWedThuFriSatSun
 123456
78910111213
14151617181920
21222324252627
28293031   
CalendarCalendar
Latest topics
» Is this the beginning of gun control? 22 LR
Wed Jul 16, 2014 7:31 am by Dreams_pettling

» excellent hunting and defensive / offensive weapon
Wed Jul 16, 2014 7:15 am by Dreams_pettling

» rugged models
Wed Jul 16, 2014 6:17 am by Dreams_pettling

» Greetings, brothers.
Fri Jul 04, 2014 1:54 am by St42s0n

» Hello to all members!
Fri May 16, 2014 9:51 am by Kyria

» Introduction
Fri May 16, 2014 1:05 am by tedness

» Ideas for a Bug Out Bag
Fri May 16, 2014 12:38 am by tedness

» sorry i'm new to this site!
Fri May 16, 2014 12:27 am by tedness

» Greetings From PA
Sat Mar 01, 2014 2:32 am by LibertyCapt

» The show everyone's talking about!
Wed Feb 05, 2014 5:42 am by wtsamsel

» Greetings from Serbia
Mon Jan 13, 2014 4:23 pm by Serb84

» Pennsylvania here
Fri Dec 27, 2013 9:04 pm by Eric112

» Give me liberty
Tue Dec 24, 2013 4:06 am by Chiefosage

» this site still active?
Sun Dec 22, 2013 8:34 am by the newk

» Survivorman/jeff's Bug Out Gear
Mon Dec 09, 2013 6:34 pm by RaigenB

Share | 
 

 Prepper Canning 102:The Water Bath Canner

View previous topic View next topic Go down 
AuthorMessage
nwghostrider
Veteran
Veteran



PostSubject: Prepper Canning 102:The Water Bath Canner    Mon Apr 11, 2011 5:05 pm

Prepper Canning 102:The Water Bath Canner

Preparing the Food

■Select only the best fruit for canning—firm and not overripe. Prepare only enough for one canner full at a time. Wash under cold, running water. Peel fruit, if desired. (An easy way to peel tomatoes and peaches is to place them into a pot of boiling water for 60 to 90 seconds, and then put them into cold water for several minutes. When you remove the fruit from the cold water, the peels will practically rub right off.)
■Some fruits (apples, peaches, apricots, pears, etc.) will darken when canned. You can soak them in a dish pan filled with a solution of 2 tablespoons each of salt and vinegar to a gallon of water for 10 – 15 minutes before canning to prevent this discoloration. Place your washed, peeled, and cored fruit into the prepared solution.
■Prepare your jars by thoroughly washing them in hot soapy water. Rinse well. Leave them filled with clear hot water until you’re ready to use them. You can also wash them in your dishwasher. If you have a “Sterilize” cycle, use that. Prepare your lids by placing them in a pot of simmering (not boiling) water. You only want the rubber seal to soften. Boiling the lids breaks down the rubber and your jars may fail to seal.
■Pack fruit tightly into your prepared jars leaving ½ inch of headspace at the top of the jar.*Some fruits will need to be precooked before you pack them into your jars. This method is called “hot packing.” To hot pack your fruit, you will bring them to a boil in the liquid (juice, syrup, or water) that you will fill your jars with. Cook it briefly (2 to 3 minutes) and pack the fruit into your jars and fill with the boiling liquid. Hot packing will prevent floating fruit in your jars.
■Fill the jars with boiling fruit juice, water, or syrup, still leaving that ½ inch of headspace. Run a plastic knife or spatula around the inside of your jars to free any trapped air bubbles. Wipe jars with a clean wet cloth around the top and threads to remove any spilled juices and to help prevent poor sealing.
■Place hot sealing lids on the packed jars, rubberized side toward the glass, and screw on the ring band until just tight. Don’t over-tighten. You want it hand tight.

Processing

■Bring the water in the canner to a boil if using the hot pack method. If you’re using the raw pack method, the water in the canner should be hot, but not boiling. Placing cool jars into boiling water can break them.
■Place the rack into the canner and then place the covered jars on the rack. They should be positioned far enough apart to allow the water to circulate and the water should be 1 –2 inches over the jars.
■Begin timing when the water returns to a rolling boil. Keep the canner covered during processing. Make sure water always covers the jars by adding boiling water during the process.
■After processing is completed, remove the hot jars and place on a towel or cooling rack. Don’t set them in a drafty area, or one where an air conditioning register is directly overhead. Allow them to cool completely. If a jar has not sealed after 12 hours, either put it in the refrigerator and use it first, or put a new lid on and reprocess for the full length of time again.

** Hot packed fruit is heated before placing in jars. Raw packed fruit is not heated but is still covered with boiling liquid

*** Tomatoes are usually thought of as an acidic food, however many varieties have ph levels above 4.6. Therefore if tomatoes are to be canned as an acidic food lemon juice needs to be added – 2 tablespoons per quart or 1 tablespoon per pint.

Testing the Seal

There are several ways to test if your jars are properly sealed, they are:

■Hear the seal – Hear the “clink” as the lid sucks in.
■Observe the seal – If the center of the lid on the jar is dipped in or depressed, then it is sealed.
■Press the seal – press the center of your jar’s lid after it has cooled. If it doesn’t move then the jar is sealed.
■Gently tug on the lid – if you gently try to pry the edge of the lid up, using your fingers, and it doesn’t move, the lid is sealed.

**Caution: Never eat food from a jar that has an unsealed or swollen lid or that shows any signs of spoiling.
Back to top Go down
HiddenInPlainSight
Defender
Defender



PostSubject: Re: Prepper Canning 102:The Water Bath Canner    Mon Apr 11, 2011 5:36 pm

Question: I've been told that you cannot re-use canning supplies.

Is this true?

M
Back to top Go down
nwghostrider
Veteran
Veteran



PostSubject: Prepper Canning 102:The Water Bath Canner    Mon Apr 11, 2011 10:29 pm


Question: I've been told that you cannot re-use canning supplies, Is this true?

Canning supplies can be reused, this of course is dependent upon there condition.
Back to top Go down
HiddenInPlainSight
Defender
Defender



PostSubject: Re: Prepper Canning 102:The Water Bath Canner    Tue Apr 12, 2011 5:33 am

Cool...wasn't sure, didn't want to find out the hard way.

Have you ever attempted to can wild game of any sort?
Back to top Go down
nwghostrider
Veteran
Veteran



PostSubject: Subject: Re: Prepper Canning 102:The Water Bath Canner    Tue Apr 12, 2011 2:27 pm

I haven't but I know of others that have.
Back to top Go down
 

Prepper Canning 102:The Water Bath Canner

View previous topic View next topic Back to top 
Page 1 of 1

 Similar topics

-
» Massaging Baby
» Having Baby in the Bath
» Pregnant Woman Dips Baby's Face in Boiling Water!
» Half-Bath Diet
» Storing food and water.

Permissions in this forum:You cannot reply to topics in this forum
Patriot Resistance Forum ::  :: -