With August on our doorstep, we figured it’s time to bust out the canning jars and save a slice of summer all year long! Preserve the sweetness of blushing freestone peaches and all of your Okanagan favorites and savor them all year. If it’s ripe, it’s here!
People often ask us for canning tips and how-to’s, so we’ve come up with a step-by-step guide to help first-time canners feel more confident in the process. The canning process that we use most often is called Water Bath canning. Water Bath canning is great for highly acidic foods such as fruit, salsas, tomatoes, pickles and relishes.
- Your preserving recipe
- Boiling water bath canner. If you don’t own a caner, a large, deep saucepot with a lid and a rack will work. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.
- Mason jars with new lids and bands
- Wooden spoon, ladle and funnel
- Fresh Hofstede’s produce!
- Prepare your recipe and gather all supplies
- Check your jars and wash with warm soapy water. Make sure you have lids and bands for proper sealing. Don’t use jars with nicks, cracks or uneven rims.
- Fill a large pot half-way with water and place jars in the water. Heat your jars in hot (not boiling) water until ready for use.
- Prepare your water bath canner by filling half-way with water. Keep water at a simmer until your jars are filled and placed in the canner.
- Remove hot jar from hot water, emptying any water inside the jar. Fill one jar at a time with your preserving recipe. We recommend using a funnel to cut-back on mess.
- Clean the mason jar rim with a damp, clean cloth to remove any spills. Center the lid on the jar, allow seal to come in contact with the jar rim. Apply band and adjust until it sits tight.
- Place jars in your canner or large saucepot. Make sure water covers jars by 1-2 inches.
- Place lid on the water bath canner. Bring water to a full rolling boil. Begin processing time.
- Process for the length of time stated in your recipe. Then turn off the heat and remove lid. Allow jars to sit in the canner for 5 minutes to gradually cool down.
- Remove jars from canner and place upright on a towel to prevent jar breakage. Leave jars untouched for 12-24 hours.
- After 12-24 hours check jar lids for seals. The lid should not move. Remove bands. Try to lift lids with your fingertips – if they cannot be lifted, the lid has a good seal. If a lid doesn’t seal, the jar can be immediately reprocessed or kept in the fridge.
- Don’t forget to celebrate what you have made – tag us in your photos on Instagram and Facebook!
For canning recipes visit: http://www.canning-food-recipes.com/canningrecipes.htm