for canning fruits and other acidic foods
Foods with high acidity are the easiest to process. This product category includes the vast majority of fresh fruits but also the jellies, jams and marmalades as well some marinades and sauces.
One exception: the tomatoes. They have an acidic pH but not always sufficient to ensure a safe canning. They can be treated easily, by the method of boiling water bath, by adding an acid element such as lemon juice or vinegar (see the recipe at the end of this guide for the exact mesures to use).
You will need:
(1) Recipes indicating the processing time for conservation.
Warning: If a recipe was published before 1989 it is probable that the time and/or preservation methods recommended do not take into account the latest research on food preservation. Look for a newer version or choose another recipe.
(It is possible to establish your own method and processing time but it takes research and testing steps that goes beyond the scope of this short guide).
If you’re in your early experiences in home canning, we strongly recommend that you start with one of the recipes that you find at the end of this guide.
(2) A boiling water-bath canner.
This large pot has a lid and a rack for jars.
Inexpensive and easy to maintain, this type of pot can be found in supermarkets or hardware stores.
(3) “MASON” type glass jars of the with their “snap” lids and closure bands.
Do not reuse jars of commercial products since they are generally designed for a single use.
(4) A clamp for handling the jars.
(5) A wide-mouthed funnel for filling the jars.
(6) A magnetic wand to remove the lids from the hot water.
(7) A kitchen timer or some other reliable instrument to measure the processing time
(The funnel, tongs and magnetic strip are often sold in “kit”).