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Tips - How To Can Vegetables
Points on Packing:
Raw pack. Pack cold raw vegetables
(except corn, lima beans, and peas) tightly into container and cover with
Hot pack. Preheat
vegetables in water or steam. Cover with cooking liquid or boiling water.
Cooking liquid or boiling water. Cooking liquid is recommended for packing
most vegetables because it may contain minerals and vitamins dissolved out of
the food. Boiling water is recommended when cooking liquid is dark, gritty
or strong-flavored and when there isn’t enough cooking liquid.
How to Check Canning Jars:
The first step in home canning should take place long
before food and equipment are assembled and ready to go. Jars and other
supplies should be checked prior to the canning session. In that way, you can
replace damaged supplies and purchase new ones to avoid costly delays or
Here are some tips to help you.
Choosing Mason Jars. Check all jars,
rings and lids carefully. Discard any with nicks or cracks in top sealing
edge and threads that may prevent airtight seals. Rings should be free of
dents or rust. Select the size of closures – wide mouth or
regular – that fits your jar. Wash jars in hot, soapy water and rinse
well. Then place in boiling water for 10-15 minutes. Keep jar in hot water
until ready to use. Boil lid according to package directions.
Closing Glass Jars. Always wipe jar rim
clean after food product is packed. Place lid on jar with button side up.
Screw rings on firmly, but don’t force. Do not re-tighten rings after
processing or cooling.
A lid that snaps down and clicks as the jar cools, providing
visible proof of sealing, called Magic Button ® is made by Owens-Illinois.
Its red button pops up when the seal is broken. The Magic Mason jars that go
with the special lids have metric measurements as well as customary U.S. measurements
molded on the side. These can be hard to find at times so we also recommend
using Ball mason jars. Ball makes a wide variety of different sized jars and
they are quite inexpensive.