The Beginners Guide To Water Bath Canning & Home Food Preservation

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaCanning Essentials

The Overview

The Beginners Guide To Water Bath Canning & Home Food Preservation

This is your introduction into the subject of canning & home food preservation. If you have ever wanted to capture garden fresh produce at it’s peak to enjoy later, food preservation offers you that opportunity. Although it’s not difficult, it does take some solid background information, equipment & knowledge in order to achieve accurate, successful & most importantly, safe results. Procedures & recipes must be followed closely in order to be certain the food being prepared is processed correctly for storage. The first time you try canning a recipe, expect to block several hours of dedicated time & focus to the project. As you become more comfortable & familiar with the procedure, I think you’ll find it to be a fun & rewarding process & you will look to maximize that time by possibly canning two or three small batch recipes while all of the equipment is being utilized for the most efficient results. However, that does not mean the method is rushed by any means. Take your time, think about what you’re doing during each step so as to not miss a vital part of the recipe process.

This guide & the recipes designed to accompany it will focus on fruits, vegetables, ratios & procedures pertaining to water bath canning as it offers the most straightforward method, readily available equipment & guidelines to follow in order to get started. Once you become familiar & comfortable with this method, pressure canning techniques & equipment can be utilized in order to expand the realm of delicious foods that can be safely preserved for later consumption. Over the next several months, learn how to capture summers finest in jars. From jams prepared with & without fruit pectin to cold-packing or raw-packing & hot-packing irresistible pickles to serve with barbecue, sandwiches & so much more, I’ll guide you during the process. I’ll also show you ways beyond simply opening a jar to use these valuable commodities & savor the flavor from the garden long after the season passes. Get ready to stock your pantry with a beautiful selection of well balanced recipes full of flavor your friends & family will love.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
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The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaHow To Properly Prepare For Home Food Preservation Procedures

Heat processing foods when canning is a means by which microorganisms are destroyed during a specific window of time based on temperature, jar sizes, your particular altitude & the contents inside of them. When executed properly & a successful seal is formed on each jar, the foods can be consumed safely anywhere from six months to a year later. It’s important to note that jar inspection after a canning session is a critical part of proper canning methods to be certain the formation of the jar seal has be achieved. Sometimes jars do not seal even when instructions have been followed so troubleshooting will be necessary in order to maintain the safe quality of the food in a timely manner. Look for that valuable information within each specific recipe.

The Essential Guide To Canning Jams & Preserves By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials How To Use A Canner & Preserve Fresh Food Safely Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials Party Planning Menu Planning Southern Entertaining Southern Hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Beginners Guide To Water Bath Canning & Home Food Preservation

Planning & logistics are key to any project of importance. This straightforward guide will prove to be indispensable for reference when preparing some of your favorite canning recipe favorites. Look to it whenever questions about a procedure arise to be certain your well on task every step of the way for safe, accurate results.

No. 1

The General Information

Preserving food in jars with a water bath canner heats food to 212 degrees & holds that temperature for a specified amount of time based on jar size, contents & altitude. The jars must be covered with 1 to 2 inches of water & it must be boiling continuously & vigorously before the processing time may even begin. Your visual cue will be steam pouring from the lid of the canner as it ensures the temperature has been reached & that it’s encompassing all around each jar for safe, accurate results.

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaNo. 2

The Tools & Equipment 

You will need to gather a few tools & pieces of equipment before beginning however many items may be used time & again. A standard canner & rack can be purchased from general super centers along with an essential set of tools that includes a jar lifter, a magnetic wand for retrieving lids from hot water, a funnel & a plastic stick to remove air bubbles although I prefer to use wooden coffee stirring sticks. The main take away it to avoid using metal utensils so as not to damage the glass jars when filling them. Have a pair of silicone tipped tongs when packing jars with bulky food items such as cucumbers when preparing pickles. A candy thermometer will come in handy to check & maintain the temperature of the hot jars & lids during filling.

The Jars, The Lids & The Screw Bands

Pick up the proper sized jars as indicted in the recipe you plan to prepare. It should be noted that in many cases, quarter-pint & half-pint jars may be used interchangeably particularly when preparing jams & jellies while half-pint & pint-sized jars may be used when preparing pickles & relishes. The important note is that the processing time will & must reflect the larger jar size. I will make note of that on a recipe by recipe basis. Jars & screw bands may be reused from project to project however lids may not. Lids can be purchased separately when necessary. Once the proper procedures have been followed for filling jars & the screw bands are applied, the threads will need to be secured using a fingertip tight resistance before adding them back to the canner for processing.

The Wooden Board & The Dishtowel

When removing jars from the canner during filling & after processing it’s important to prevent thermal shock which could potentially lead to jars breaking due to the variation in temperature. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner. Use one side for filling & the other to place the jars after processing that will not be disturbed for 24 hours while the seals are being formed. A pinging sound will be your indictor that the seal has formed & the center of the lid will appear concave. 

No. 3

The Recipe Logistics

Fruits & vegetables are considered to be high acid foods with pH levels of 4.6 or lower. Typically, foods that fall within this range coupled with balanced ratios may be preserved using a water bath canning procedure in order to prevent the growth of harmful bacteria & kill molds & yeast. Do not alter the recipes during preparation. Jams prepared with a reduced amount of sugar have a lower shelf life & may need additional processing time. Follow specific instructions as outlined in each recipe.

No. 4

The Canning Procedure

Jars, lids & screw bands must be properly prepared before filling. Wash them in hot soapy water & rinse them well. Place the jars in the canner & heat the water to 180 degrees while you prep the recipe. Lids will need to be held in a separate small saucepan at the same temperature while the screw bands can be left at room temperature until needed. The important note during this particular step aside from sterilizing the jars is that hot food must be added to hot jars. Adequate headspace will need to be addressed, too when filling jars as this is a factor that directly relates to the successful formation of jar seals. Most jams & jellies require a 1/4-inch headspace while items such as pickles need a 1/2-inch. Follow individual recipes for accurate results.

How To Prepare A Water Bath Canner For Home Food Preservation

Fill a standard-size canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the seals in a small saucepan filled with water & heat to 180 degrees over Medium heat. Follow additional instructions as outlined in specific recipes.

The Altitude 

One of the key factors that must be taken into consideration when canning recipes for food preservation to ensure safe results is your specific altitude. All of the recipes presented will use a processing time based on an altitude of less than 1000 feet. You will need to find out the elevation of where you live & adjust processing times, if necessary. Add the additional time to the time already called for in the recipe.

The Water Bath Canning Altitude Chart

Increase by 5 minutes

Increase by 10 minutes

Increase by 15 minutes

Increase by 20 minutes

The Post Canning Procedures

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & seals with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & wipe well with a damp cloth using clean water. Allow them to dry. Label the contents including the date. Store in a cool dark place six months to one year depending on the food item. Use specific recipes as a guide. 

The Tune
“It’s Too Hot For Words” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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