Filling Your Canning Jars Properly
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Filling Your Canning Jars Properly
  Canning    Fillings  
Last updated 6/12/2012 12:52:47 AM. Recipe ID 14538. Report a problem with this recipe.
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      Title: Filling your canning jars properly
 Categories: Info, Check
      Yield: 1 Servings
 
MMMMM----------------------PACKING METHODS---------------------------
 
  There are two ways to pack food into jars; the cold pack method and
  the hot pack method.
  
  COLD PACK METHOD The cold (or raw) pack is just what the name
  implies. You pare and cut the vegetables, pack them into jars
  uncooked, and then cover them with boiling liquid, usually water.
  Since uncooked foods shrink slightly after processing, and some foods
  may float to the top of the jar during processing, you must pack them
  firmly. The cold pack method is for foods like whole tomatoes, which
  might not hold their shape if cooked before being packed into jars.
  
  HOT PACK METHOD The hot pack method is generally preferred for foods
  that are relatively firm and easy to handle even after processing.
  With this method, you pare and cut the vegetables and then precook
  them briefly in boiling water before putting them into jars and
  covering them with boiling liquid. Foods prepared this way or more
  pliable, so they're easier to pack in jars. They don't shrink as much
  as cold packed foods do.
  
  Processing times in a steam pressure canner are the same for hot
  packed and cold packed foods. In a boiling water bath canner, hot
  packed foods require less processing time than foods that are cold
  packed.
  
  Jars of cold packed foods shouldn't go directly into boiling water in
  either the boiling water bath or steam pressure canner. Because the
  food and the jars are much lower in temperature, the jars could
  break. Put cold packed jars in the canner, add hot water, and then
  heat to boiling.
  
  HEAD SPACE You'll note that most recipes direct you to pack food and
  liquid into the jars to within 1, 1/2 or 1/4 inch of the tops of the
  jars. This room is called head space, and is necessary for expansion
  of the food during processing.
  
  If you leave too little room at the top of the jar, the food may
  expand and bubble when air is being forced out from the lid during
  processing. The bubbling food may leave a deposit on the rim of the
  jar or the lid seal and keep the jar from sealing properly. If you
  leave too much room at the top, the surface of the food may discolor,
  or the jar may not seal properly because there won't be enough
  processing time to drive a sufficient amount of air out of the jar.
  
  Each recipe gives you the proper head space. As a general rule, leave
  1 inch of head space for beets, corn, peas, and other low acid foods;
  1/2 inch of head space for acid vegetables; and 1/4 inch of head
  space for pickles and relishes.
  
  HIGH ALTITUDE CANNING Higher altitudes and thinner air mean boiling
  points and pressure are affected, so you must make adjustments in
  timing and pressure. The times given in the majority of recipes are
  for altitudes of less than 1,000 feet above sea level for boiling
  water bath, 2,000 feet for steam pressure. If you live at a higher
  altitude than that, you'll need to increase times or pressures. Check
  the altitude charts of the region you live to find what adjustments
  are necessary at your altitude. If your steam pressure canner has a
  weighted gauge, use 15 pound pressure instead of 10 when foods are
  processed at any altitude above 2,000 feet.
  




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Recipe ID 14538 (Apr 03, 2005)

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