*  Exported from  MasterCook  *
 
                     RECOMMENDED CANNERS (PART 1 OF 3)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Equipment for heat-processing home-canned food is of
   two main types--boiling-water canners and pressure
   canners. Most are designed to hold seven Quart jars or
   eight to nine pints. Small pressure canners hold four
   quart jars; some large pressure canners hold 18 pint
   jars in two layers, but hold only seven quart jars.
   Pressure saucepans with smaller volume capacities are
   not recommended for use in canning. Small capacity
   pressure canners are treated in a similar manner as
   standard larger canners, and should be vented using
   the typical venting procedures.
   
   Low-acid foods must be processed in a pressure canner
   to be free of botulism risks. Although pressure
   canners may also be used for processing acid foods,
   boiling-water canners are recommended for this purpose
   because they are faster. A pressure canner would
   require from 55 to 100 minutes to process a load of
   jars; while the total time for processing most acid
   foods in boiling water varies from 25 to 60 minutes. A
   boiling-water canner loaded with filled jars requires
   about 20 to 30 minutes of heating before its water
   begins to boil. A loaded pressure canner requires
   about 12 to 15 minutes of heating before it begins to
   vent; another 10 minutes to vent the canner; another 5
   minutes to pressurize the canner; another 8 to 10
   minutes to process the acid food; and, finally,
   another 20 to 60 minutes to cool the canner before
   removing jars.
   
   Boiling-Water Canners
   
   These canners are made of aluminum or
   porcelain-covered steel. They have removable
   perforated racks and fitted lids. The canner must be
   deep enough so that at least 1 inch of briskly boiling
   water will be over the tops of jars during processing.
   Some boiling-water canners do not have flat bottoms. A
   flat bottom must be used on an electric range. Either
   a flat or ridged bottom can be used on a gas burner.
   To ensure uniform processing of all jars with an
   electric range, the canner should be no more than 4
   inches wider in diameter than the element on which it
   is heated.
   
   Using Boiling-Water Canners
   
   Follow these steps for successful boiling-water
   canning:
   
   * Fill the canner halfway with water.
   
   * Preheat water to 140 degrees F for raw-packed foods
   and to 180 degrees F for hot-packed foods.
   
   * Load filled jars, fitted with lids, into the canner
   rack and use the handles to lower the rack into the
   water; or fill the canner, one jar at a time, with a
   jar lifter.
   
   * Add more boiling water if needed, so the water level
   is at least 1 inch above jar tops.
   
   * Turn heat to its highest position until water boils
   vigorously.
   
   * Set a timer for the minutes required for processing
   the food.
   
   * Cover with the canner lid and lower the heat setting
   to maintain a gentle boil throughout the process
   schedule.
   
   * Add more boiling water, if needed, to keep the water
   level above the jars.
   
   * When jars have been boiled for the recommended time,
   turn off the heat and remove the canner lid.
   
   * Using a jar lifter remove the jars and place them on
   a towel, leaving at least 1-inch spaces between the
   jars during cooling.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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