WATER BATH CANNING

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WATER BATH CANNING

[The instructions below were taken directly from Granite Ware canning instructions, word for word. A "steam canner" can be used for non-pressurized canning, but the instructions are not the same. For survival use, a steam canner should be considered because they have a vastly faster pre-heat time and thus save a lot of fuel. The turn-around time for multiple batches is also considerably faster because gallons of boiling hot water does not need to be reheated for every batch. For those with a bad back, a steam canner offers the advantage of being considerably lighter in use because only 6 to 8 cups of water being used instead of several gallons of water in a traditional water bath canner.

Home canning can be fun and easy using your Granite Ware canner. Use quality ingredients, follow directions, use tested recipes and anyone can be a successful home canner. Canning is simply fruit or vegetables packed into canning jars, which are fitted with self sealing lids and heated too, if temperature that kills 'dangerous organisms that could cause food spoilage, in the jars. A water bath canner's use is limited to fruits, tomatoes, pickles, relishes, jams, jellies and marmalades. The high acid levels in these foods make it safe to can them in boiling water, whereas most vegetables are low in acid and need to be processed in a pressure canner which produces much higher temperatures.

The right equipment is essential to ensure a quality product. This includes your Granite Ware canner and jar rack, a jar lifter, a wide mouth funnel, canning jars and lids. Use only standard canning jars and lids, and inspect carefully for chips or cracks. Lids are designed for one time use. Screw bands can be reused if they are in good condition, not bent or rusted. Thoroughly wash lids, bands, and jars in hot sudsy water, rinse. Dry bands. Heat jars and lids in hot water, approximately 180 degrees prior to filling. Fill canner with water as indicated below, position rack and begin to heat.

SIZE OF CANNER AMOUNT OF WATER

7 pint jar canner............................ 4 inches of water

7 quart jar canner. . ...................... 41/2 inches of water

Fill hot jars with prepared recipe. Leave recommended head space according to recipe.

Wipe jar rims with a clean damp cloth. Position heated lid on jar with screw band, according to the manufacturer's directions.

Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe, start timing when water begins to boil. After processing, lift rack and hook over rim. Remove jars from canner with your jar lifter. Do not carry jars in canner rack. Set jars on a towel to cool for 12 to 24 hours.

When jars are cool, test for a seal by pressing down on center of lid. If lid center does not flex up and down the lid is sealed. Remove bands, label, and store in a cool, dry, dark place. Canning is not difficult, but must be done precisely to ensure successful preservation and safety. Proper timing and temperature are crucial for safe canning, assuring microorganisms that cause food to spoil are killed.

Follow the directions for each recipe exactly and inspect each jar carefully before serving. If the food doesn't look or smell right, appears moldy, foamy or murky or the seal is broken, don't use it. Discard it without tasting.

For further information refer to the Ball Blue Book Guide to Home Canning, Freezing & Dehydration.

NOTE: This canner is designed and manufactured for water bath canning. It is not recommended for other use.

WARNING: Do not pick up canner when full of water and jars. Follow above instructions.

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