Golden Harvest Complete Home Canning Instructions
The Right Steps For Home Canning Your Garden Harvest!
With these complete home canning instructions, you will need to follow only nine steps of general guidelines for your food preservation.
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What You Will Need
Boiling water canner or a large, deep saucepot with a lid, and a rack when preserving high-acid foods such as soft spreads like jams and jellies, fruit juice, fruits, pickles and salsas OR,
Pressure canner when preserving low-acid foods such vegetables, meats, poultry and seafood.
Tested preserving recipe.
Always start with new lids.
Common kitchen utensils, such as wooden spoon, ladle and wide mouth funnel or a complete canning kit.
Fresh produce and other quality ingredients.
Complete Home Canning Instructions
WASH jars, lids and bands in hot, soapy water: Rinse well.
Dry lids and bands, set aside.
HEAT jars in hot water (180F) until ready for use. Do not boil lids.
PREPARE boiling water canner when preserving high-acid foods by filling canner with enough water to cover jars with at least 1 inch of water and heat to simmer (180F) while covered with lid.
Prepare pressure canner according to manufacturer’s instructions when preserving low-acid foods.
PREPARE tested preserving recipe using fresh produce and quality ingredients.
REMOVE hot jar from hot water emptying out water.
Fill jar with prepared food leaving amount of headspace specified in recipe.
Remove air bubbles, if stated in recipe.
CLEAN rim and threads of jar using a clean, damp cloth.
Center lid on jar allowing sealing compound to come in contact with the jar rim.
Apply band and adjust until fit is fingertip tight.
Place filled jars in canner until recipe is used or canner is full.
PROCESS jars using the method and processing time indicated in tested preserving recipe, adjusting for altitude (see chart below).
When processing time is complete, cool canner.
For boiling water canner, turn off heat and remove lid.
Let jars stand for 5 minutes.
For pressure canner, cool according to manufacturer’s instructions.
REMOVE jars from canner and set upright on a towel.
Leave jars undisturbed for 12 to 24 hours.
Bands should not be retightened.
CHECK lids for seals.
Lids should not flex up and down when center is pressed.
Try to lift lids off with your fingertips.
If the lid cannot be lifted off, the lid has a good seal.
If a lid does not seal within 24 hours, the product can be immediately reprocessed with clean jars and new lids.
Wipe clean jars and lids.
Label and store in a cool, dry, dark place up to 1 year.
This is the manufacturer’s recommendation!
*General guideline for headspace: Leave 1/4 inch for soft spreads such as jams and jellies and fruit juices; 1/2 inch for fruits, pickles, salsa, sauces, and tomatoes; 1 inch for vegetables, meats, poultry and seafood.
If you are preserving at an altitude higher than 1,000 feet above sea level, adjust boiling water processing time as indicated for Boiling Water Canning.
For Boiling Water Canning
Altitude Feet – Increase Processing Time
1,001 – 3,000
3,001 – 6,000
6,001 – 8,000
8,001 – 10,000
For Pressure Canning, adjust pounds pressure as indicated.
For Pressure Canning
Altitude Feet – Weighted Guide – Dial Gauge
0 – 1000
1,001 – 2,000
2,001 – 4,000
4,001 – 6,000
6,001 – 8,000
8,001 – 10,000
Let me know how your home canning project turn out!
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