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Canning
Always follow USDA guidelines on food safety.
Only use unblemished, fresh produce that is in good
condition.
Glass jars
Only use clean glass jars and accessories and check them
for any defects. Glass jars with twist-off lids or glass lids with
a rubber seal are suitable.
Make sure that all the glass jars are the same size so that
canning is carried out evenly.
After you have filled the jars with the produce, clean the glass
rims with a clean cloth and hot water and then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but thoroughly and allow to
drain. Take great care when cleaning berries as they are very
delicate.
Remove any peel, stalks and pits.
Cut up large fruit. For example, cut apples into slices.
If you are canning fruit with pits (e.g. plums, apricots) without
removing the pits, pierce the fruit several times with a fork or
wooden skewer, otherwise they will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them
retain their color (see "Blanching").
Filling volume
Fill the glass jars with produce up to a maximum of 1 1/4"
(3 cm) below the rim. Do not pack down as this would
damage the cell walls of the produce. Bang the jar gently on
a cloth to help distribute the contents evenly.
Fill the jars with liquid. The produce must be completely
covered.
Special Modes
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