So this week Jen over at From Mess Hall to Bistro and I will be blogging daily with how-to instructions on how we can, why we can and giving you lots of tips and recipes along the way. We welcome you to join in the fun by participating in our linky party located on my blog. As well as joining our facebook page where you can engage with other canners, post questions, or recipes or just learn more about canning.
As for my canning equipment I use a pressure canner so I place that on the stove with a plate rack in the bottom and fill it about 2/3's full of water. I turn the heat on that as it takes a while to get the water to boil. I then take my jars and fill my kitchen sink up with hot water to both sanitize the jars and get them warm. (It's important not to put cold jars in the hot water inside the canner as this cold cause you jars to break.) I also place the lids in a bowl of hot water and the rings in a seperate bowl of hot water for the same purposes. (Please note it is important to look your jars over for any nicks or cracks as this will prevent them from sealing.) At the same time I also put a pot of water to boil on the stove (this will come into play later).
At this point I very carefully tilt the weight on the steam valve on my canner lid. I want to slowly release the pressure inside the canner. (Note: you must do this slowly as releasing too much pressure to fast could cause
your jars to break. Also be careful not to get burned by the heat of the canner or the steam itself.)
Once the steam is all out and the pressure guage on the lid has dropped, I know it is safe to take the lid off. I then take the jars out of the canner and sit them upright on a towel on my counter to finish setting up.
Now comes my favorite part of the canning process. Listening for the sound of the can lids to pop. When the lids seal completely they will make a one time popping sound. At that point I know I did my job correctly. I continue to let my jars sit there, usually for about 24 hours until I move them to my pantry.
Now when Ott, E and I need a sidedish of green beans I can go to our pantry, open up a jar pour them in a pan add a little pepper, onion, bacon or all of the above and after heating we can continue to enjoy our garden produce throughout the fall and winter months.
Here's a tip about the look of your jars. From time to time the water may leave some residue behind on the outside of your jars. (Like when you wash your glasses in the dishwasher and you get water spots.) If you pour just a splash of vinegar into the water in your pressure canner, your jars will come out clear.
From Mess Hall to Bistro and sign up for your chance to win some fabulous canning prizes. Or if you are a canner feel free to link up to our Canning Week Linky Party and share what you know and how you can. The linky is open till 4 pm Friday, August 27th and we are excited to announce that we will be having a guest judge for our linky party.....Jane from Make Ahead Meals for Busy Moms will look for the post with the most descriptive explanation, good pictures and entertaining read and that blogger will win a copy of her cook book "Make Ahead Meals for Busy Moms."
All winners will be announced on Saturday, August 28th.
This post was linked to:
Metamorphosis Monday at Between Naps on the Porch, Just Something I whipped up Mondays on the Girl Creative, Made by You Mondays on Skip to my Lou, Motivate Me Monday at Keeping it Simple, Made it Mondays at The Persimmon Perch, The DIY Project Parade on the DIY showoff, It's so very Creative at It's so very Cheri,