2. Canning may be
a. Done in a food industry
b. Done at home (cottage food operation)
Food products created by cottage food operations are often unique and distinctive given the fact
that they are not mass-produced; they are homemade from scratch.
Canning process
4. Canning utensils
Here’s what you need.
1. Liquid measuring cups, dry measuring cups and measuring spoons
2. Potholders, towels, etc.
3. Colander
4. Large heavy, non-reactive metal pot such as stainless steel
5. Ladle
6. Jar lifter
7. Canning jars
8. Timer
9. Food processor
10. Cutting board
11. Knives
12. Long handle spoons
5. Canning utensils
Use only standard, threaded home-canning jars.
Use wide-mouth or regular.
For jams and jellies: use ½ pint or pints jars (mason jars)
Some jars are no longer recommended; do not use:
• Recycled commercial jars (like mayonnaise)
• Bail-type jars, or jelly glasses
Canning Jars
Bail type jars
6. Canning utensils
Canning Lids
Use two piece self-sealing lids. Lids must be new; rings or screw bands can be
reused if not rusted or damaged
Lids no longer recommended:
• Zinc/ceramic lids
• bail-type closures
• plastic lids
• glass lids
• paraffin wax
7. Canning equipment
Water Bath
Water bath processing is a processing method used in home canning for high
acid foods. Jars are filled with food, sealed loosely with a lid, then boiled
completely covered in vigorously boiling water for a prescribed amount of time
indicated by the tested recipe you are using.
8. Water bath
• Have enough water in the pot that you will use for canning to be able to cover
the jars by 3 cm. Allow 5 cm of water if the processing time will be longer
than 20 minutes.
• Exhaust.
• Let the water boil for 20-25 minutes.
• Take the jars and close immediately to create vacuum.
Reminder: only high-acid (aka low pH) food products can be water bathed.
9. Canning equipment
Pressure Canner
Pressure canner is made to help can fruits and vegetables safely.
Pressure canning is specifically for low-acid foods like vegetables and meats. If
you’re looking to can green beans, meats, or soups, you need to know how to
can with a pressure canner.
10. Pressure Canning
• Flat rack in bottom
• Pressure regulator or indicator
– dial gauge or weighted gauge
• Vent pipe for pressurizing
• Safety valves or overpressure plugs
• Safety locks when pressurized
• Flexible gasket in lid or metal-to-metal
seal
How to use Pressure Canner
11. Pressure Canning
How to use pressure canner
1. Have 2 -3” of water in the canner
a. (140°F for raw pack, 180°F for
hot-pack)
2. Place jars on rack in canner
3. Put lid on canner with weight off
or petcock open
4. Heat on high until steam flows
from the petcock or vent port
5. Exhaust canner 10 minutes
6. Close vent or petcock
7. Start process time when correct
pressure is reached
8. Regulate heat to maintain a steady
pressure at or slightly above the
correct pressure
12. 9. Adjust pressure for altitude, if
needed
10. Turn off heat at end of processing
11. Let pressure drop to 0 psig
naturally
12. Wait about 1-2 minutes after
pressure drops to 0 psig to make sure
all pressure is gone
a. (For some canners, check that
locks in handles are released)
13. Remove weight or open petcock-
wait 10 min
14. Open canner (Be careful of steam!)
15. Remove jars to padded surface or
rack
16. Cool jars 12 to 24 hours,
undisturbed
17. Check that jars have sealed
Pressure Canning
How to use pressure canner
13. Pressure Canning
Opening the canner
• In pressure canning, turn heat off at end of process and let jars cool in canner until
pressure is gone
• When the canner lid is opened, tilt it so the steam is pushed away from your face
• The Dial Gauge
– After it reads 0 psig, carefully remove the weight
• If there are piston locks in the lid or handle, make sure they have also opened
– Wait 10 minutes, then open lid
– Remove jars from canner steam, water and jars in the canner will still be very hot,
even bubbling or boiling
14. Pressure Canning
Opening the canner
• Weighted Gauge
– Time the cooling process
• Heavy-walled older canners: 30 min full of pint jars, 45 min full of quarts
• Thinner wall newer canners: 20 to 30 minutes
– If there are piston locks in the lid or handle, see that they have also opened
– Carefully remove the gauge
– Wait 10 minutes, then open lid
– Remove jars from canner
15. Pressure Canning
Cooling Jars
• Remove jars from canner using a jar lifter
• Do not retighten lids, as this may cut through the gasket and cause seal failures
• Cool on towels or racks at room temperature for 12 – 24 hours
• Label and date all jars
• Store in a cool, dry, dark place
• Avoid temperature extremes
• Use within 1 year for best quality
