| Boiling-water canners are recommended for processing acid foods. A
pressure canner ( necessary to avoid botulism in Low-acid foods) would
require from 55 to 100 minutes to process a load of jars; while the total
time for processing most acid foods in boiling water varies from 25 to
60 minutes.
Steps for successful boiling-water canning:
-
Fill the canner halfway with water.
-
Preheat water to 140 degrees F. (who checked the
temperature in the 40's ?)
-
Load filled jars, fitted with lids, into the canner rack and use the handles
to lower the rack into the water; or fill the canner, one jar at a time,
with a jar lifter.(who had a jar lifter?)
-
Add more boiling water if needed, so the water level is at least 1 inch
above jar tops.
-
Turn heat to its highest position until water boils vigorously.
-
Set a timer for the minutes required for processing the food.(Was
timer available?)
-
Cover with the canner lid and lower the heat setting to maintain a gentle
boil.
-
Add more boiling water, if needed, to keep the water level above the jars.
-
When jars have been boiled for the recommended time, turn off the heat
and remove lid.
-
Remove jars, place them on a towel, leave 1-inch space between the jars
during cooling.
|
