cunning recipes

Canning recipes: Discover the art of canning with one of our homemade canning recipes, including best-ever spaghetti sauce and tomato salsa to blueberry jam and dill pickles, and sweet jellies and jams, Canning fruits, Apples, Peaches, Cherries, Berries, Pie Filling, Canning Apples • Applesauce • Apple Butter • Apple Pie Filling • Apricots and more.
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Canning recipes: all home canning recipes and canning instruction on Simply Canning. Information on equipment, supplies, canning safety...
The home canning involves heating food jars at temperatures high enough to destroy microorganisms and enzymes responsible for food spoilage. There are two methods of canning modern house and recognized.
Modern methods of canning
acidic foods: treatment with boiling water
Acidic foods (jams, jellies, fruit spreads, marmalades, fruit and fruit sauces, pickles, salsa, chutneys) should be treated according to the treatment with boiling water in a pot with a lid.
Low acid foods: autoclaving
Low-acid foods (meats and game, poultry, fish and seafood, soup, stews and tomato recipes and vegetables without addition of acid) should be treated at a higher temperature than boiling water. This temperature can be reached only by autoclaving (pressure cooker).
Sterilizing jars in the dishwasher or oven is now discouraged. The use of wax is gone, because it does not offer the required sealing.
For quality preserves, follow the guide!
Make the recipe;
Sterilize jars and lids;
Wash the glass jars in hot soapy water and rinse well.
Treatment with boiling water: Place the jars in the pot and cover 2.5 cm (1 inch) of water. Cover and bring to a boil. Boil for 10 minutes. Make sure the pot is large enough that the jars are not touching during treatment and for there to be enough space between the water and the lid to allow the rolling boil bubbling.

Autoclaving: Place jars a support in the autoclave. Add 8 ml of water and have the jars in the holder. Cover and heat until the water reaches the boiling point. Gently boil three to five minutes.
Make also boiled flat lids and rings for about five minutes to soften sealing compound and sterilize.
Leave the jars and lids in hot water until use.
Complete and process the jars
Fill the hot jars with the recipe, leaving headspace suggested in each recipe. Remove air bubbles with a spatula.
Wipe around the jar, center the lid on the jar and screw the ring loosely to allow steam to escape and to prevent damage to sealing the flat lid.
Reprocess the heat jars using the appropriate method.
Treatment with boiling water: Replace the jars in a boiling water canner. Cover and bring to a boil again. Boil according to the suggested time for each recipe and remove the jars. Calculate the processing time from the time when all the jars in the water and the water began to boil.
Autoclaving: Replace the jars on the support in the autoclave. Although space the jars so that steam flows. Lock the retort lid and vent open. Heat the autoclave to fire live and let steam escape through the vent for 10 minutes. Close the vent and set fire to reach and maintain the recommended pressure for the time indicated in the recipe, depending on the size of the jar used. Remove the autoclave from the heat and the pressure drop to zero. Remove jars.
Cooling and storage
Leave the jars to cool for 24 hours and check for leaks. During cooling, the lids are a snap and bend down. Label the jars by entering the recipe name and the date of preparation and canning. Store in a cool, dark place.