Grandma's Kitchen-Canning

Hot Picante Salsa, Here is a link with traditional canning rules: http://www.canning-food-recipes.com/canning.htm
If you are a pioneer spirit as I am You can try my method.
1-Water: In to the inner pan, when it reaches boiling on high- 240 degrees celciouse on the dial add the jars of preserves letting water rise to the edge of the rim cap. I don't exceed that because the water has sucked into my jars spoiling the content when I cover them. I add ten - fifteen minutes to the suggested time in the pressure cooker recipe. 10 for fruit and vegetables 15 for low acid foods such as beans,carrots,corn,and beets. I cover the water bath cooker lid with a thick cloth/blanket to stop excess venting through the holes in the lid. (the table top cooker) the cooker holds 12 jars- that is what I like about it. If you are canning small quantities use the traditional water canner on the stove. I can meat in the pressure cooker pickles foods, jams and high vinegar sauces juices from a juice steamer don't need re-processed in a canner, seal them imediately when filling jar. Watch for the video on juice canning.
2- Shelf life: Food ecoligists suggest most canned foods to be eaten within the year. I have stored canned food and consumed them up to three years depending on the acid level of the food.
Adding 1/2 spoon of sugar & salt and 1 spoon of lemon to the top of low acid food before sealing kills germs and increases shelf life and firmness of canned foods. Add vinegar in place of lemon in potatoes to keep them white.
3-Storing the food: Always store the canned food in a cool not freezing dark place were you can check the jars frequently to watch for poped seals, or discoloring.

Category:

Howto & Style

Tags:

• food
• cooking
• kitchen
• recipe
• home made
• educational
• family
• Salsa
• Pickling
• Canning
• Harvest Cooking