Basic Canning Techniques Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
BASIC TECHNIQUES
Directions:
Once youve learned the procedures and precautions of canning, its
then just a matter of getting it all together. Always read through
any recipe before beginning to prepare it. Always check your recipe
to determine the number of jars youll need. Buy the jars and lids
well in advance so youre sure of an ample supply. Check all jars by
eye and by feel for any cracks, nicks, or sharp edges, and check to
be sure screw bands are unbent and free from rust. Dont reuse lids
that have been used even once.
Next, wash and rise all the other equipment youll need. Be sure
everything is in working order, especially the dial gauge in your
steam pressure canner, then assemble and prepare your ingredients.
Canning need not take hours and hours out of your day. you can
prepare and process food as it ripens in your garden, perhaps putting
away a canner full each day. You shouldnt prepare more food at one
time than will fill one group of jars in the canner anyway, so
organize canning to fit your schedule. Dont try to do anything else
while youre canning. Once youve started the process, you cant
stop; you must continue all the way through to the finish. If you
stop in the middle for some reason, food can begin to spoil, and
thats asking for trouble.
Canning takes ample work space, so plan ahead. Youll need: 1. Sink
room for washing and preparing food.
2. Counter space for sorting, chopping, or cutting.
3. Range space for cooking, processing, and heating water.
4. Additional counter space for cooling jars. A sturdy table, set
away from traffic and drafts, makes a good cooling area for jars.
5. Shelf space in a clean, cool, dark, dry storage area where food
will not freeze.
If youve canned before, take an inventory to see how much you should
put up this year. Take stock before you plan your garden, too, so
youll know how much and what to plant to put up this season. A look
at whats left from last year will help you determine the size of
your crops. Be sure to move last years jars to the front of the
shelf so theyll be used first.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Source from luhu.jp
then just a matter of getting it all together. Always read through
any recipe before beginning to prepare it. Always check your recipe
to determine the number of jars youll need. Buy the jars and lids
well in advance so youre sure of an ample supply. Check all jars by
eye and by feel for any cracks, nicks, or sharp edges, and check to
be sure screw bands are unbent and free from rust. Dont reuse lids
that have been used even once.
Next, wash and rise all the other equipment youll need. Be sure
everything is in working order, especially the dial gauge in your
steam pressure canner, then assemble and prepare your ingredients.
Canning need not take hours and hours out of your day. you can
prepare and process food as it ripens in your garden, perhaps putting
away a canner full each day. You shouldnt prepare more food at one
time than will fill one group of jars in the canner anyway, so
organize canning to fit your schedule. Dont try to do anything else
while youre canning. Once youve started the process, you cant
stop; you must continue all the way through to the finish. If you
stop in the middle for some reason, food can begin to spoil, and
thats asking for trouble.
Canning takes ample work space, so plan ahead. Youll need: 1. Sink
room for washing and preparing food.
2. Counter space for sorting, chopping, or cutting.
3. Range space for cooking, processing, and heating water.
4. Additional counter space for cooling jars. A sturdy table, set
away from traffic and drafts, makes a good cooling area for jars.
5. Shelf space in a clean, cool, dark, dry storage area where food
will not freeze.
If youve canned before, take an inventory to see how much you should
put up this year. Take stock before you plan your garden, too, so
youll know how much and what to plant to put up this season. A look
at whats left from last year will help you determine the size of
your crops. Be sure to move last years jars to the front of the
shelf so theyll be used first.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Source from luhu.jp