In addition to making great gifts for friends and family, the house retains a great alternative to canned commercial that are filled with chemicals and preservatives. Home canned cream cakes, for example, can be as much sugar in them as you want, but store-bought varieties always contain a very high level of the worst kind of sugar - fructose syrup. Make your own cartridges, you can determine what's in your food.
So - ready tostart?
There are some basic things you should know about the canning industry. First, there are two ways to do it. The first is water-bath canning. This is the process where your jars immersed in a large pot of boiling water and cook for a period of time. This method should only ever be used for fruit and jam.
The second method of canning, pressure canning is called. When using this method, you should also place your jars in a pot of boiling water, but thisOnce you use a real pressure Canner and boiling with a lid with a rubber gasket that seals the jar and let the temperature reaches above. This high temperature kills bacteria on foods, like vegetables.
Yes, as proof, water bath canning is the pressure for fruit and vegetables for canning. Do not confuse these methods with each other.
If desired, a fruit such as apples, for example, the process israther simple.
1. peel and cut your apples first.
2. Fill jars with apples, making about 1 / 2 inches of space between the apples and the top plate.
3. Clean the edges of the jar with a damp cloth. This gets rid of all the sticky stuff that you could avoid the jar from sealing properly.
4. Put lids on the jar and screw the washers.
5. Fill a large stock pot or a water bath Canner with enough water to Divepots. Place your pots in the Canner and bring water to a boil. You need the processing time to adjust the height, but the average time is about 20 minutes.
6. Once the jars are ready, remove and place on a rack or a towel to cool. Do not disturb them for 24 hours.
7. Within hours of removing it from Canner, you hear "pops" when lids seal in place.
8. After 24 hours, keep the potsthe apples in a cool, dry place like a pantry - away from direct sunlight. canned apples will store for many years, but are best eaten within 2 to 3 years of canned them.
This is a good example of how fruit. It 's really easy and should not be much of a canning problem, even if it is just the beginning. The key is to make sure you follow the directions and do not take shortcuts. Your safety depends on it!
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