From the category archives:
Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner.
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The USDA has determined that when canning vegetables, with the exception of some tomato products having a high enough acid content, the home-canner must use a pressure canner to ensure safety. Old recipes calling for water-bath processing must no longer be used unless adapted for pressure canning. All processing times must be adjusted for elevations above 1,000 feet above sea level.
Blanching Vegetables to Preserve Color
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When making jams and jellies, instead of canning in a boiling water bath canner, some home cooks use wax or a layer of paraffin to seal filled sterilized jars. This was once a widely used and accepted sealing method . Until recently, directions for sealing jars of jam and jelly with paraffin were included with some brands of commercial fruit pectin. You might have cookbooks with directions for wax sealing.
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Causes and Possible Solutions for Problems with Canned Fruit Juices
Problem Cause Prevention
Fermentation or Spoilage 1. Failure to process adequately. 1. Filled jars of juices should be processed in a boiling water canner long enough to destroy spoilage organisms.
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Water Boils at Lower Temperatures as Altitude Increases
Altitude
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Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly.
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Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice. They are available in ½ pint, pint, 1½ pint, quart, and ½ gallon sizes.
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Suppose you are canning peaches as a hot-pack in quarts at 2,500 ft above sea level, using a dial-gauge pressure canner. First, select the process table for dial-gauge pressure canner.
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