Canning is not an activity of the past. It is a simple way to preserve various foods and could even be a fun gift if you put a ribbon or fun label on the jar.
Type of CraftEdit
No matter how you choose to process your food, some things are common elements; tongs that you can use to lift full jars, glass jars, lids, sealing rings. Cooking thermometers, a supply of clean cotton utility towels, and protective clothing such as silicone or leather gloves. Gloves can make handling hot products much easier; a bad grip on a liter jar full of boiling, sticky jam can be dangerous. And of course whatever food you will be canning!
Step One: Collect your supplies including the food supplies and the ones for preparation.
Step Two: Sterilize mason jars for 10 minutes in boiling water.
Step Three: Prepare the food according to a recipe. Here is one for jam: Use one packet of Pectin powder, 4 pints of strawberries, 8 1/2 cups of sugar, 1/4 cup lemon juice, and a little bit of butter (optional).
- Wash, cut and mash fruit.
- Measure out the sugar for quick use later.
- Place the fruit in a stock pot and add any lemon juice, the pectin and the butter or margarine.
- Bring to a boil, stirring constantly, and once it is boiling add sugar until it is completely dissolved.
- Bring back to a boil for about 4 minutes.
- Remove from heat and use a spoon to skim off any foam from the top of the mixture.
- Pour the mixture into the prepared jars using a funnel. Leave about 1/8 of an inch on the top and clean the mouth of the jars.
- Boil the seals in about an inch of water and allow them to soften for a minute or two.
- Use tongs to place the hot seals onto of the jars and screw the clean ring on top and tighten to a snug fit.
- Place the jars in a large stock pot or hot water bath and make sure they are covered with water. Cover and bring to a gentle boil for 10 minutes.
- Remove the jars and allow to cool for 24 hours. After the cooling time check the seal on the jars and if they are okay then wash them in warm soapy water to wash off any leftover residue.