Posted in Putting Food By
1. Fill the canner halfway with water
2. Preheat water to a boiling point
3. Load filled jars, properly fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, a jar at a time, with a jar lifter.
5. Turn heat to its highest position until water boils vigorously.
6. Set a timer for the minutes required for processing the food.
7. Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule. (Make sure your jars are covered with water the entire canning time. If you have to add water, make it hot before adding as not to slow your canner down)
8. When jars are boiled for recommended time, turn off the heat, and remove the canner lid. Make sure to watch the steam as you lift off your lid.
9. Using a lifter, remove the jars without delay and place them on a towel, leaving at least one-inch spaces between the jars during cooling. Do not place directly under a ceiling fan, cold surface or in front of cool draft. Let cool naturally.
Peggy and her husband John, along with 6 children (ranging from young adult through four years) live along the Appalachian mountains range in Pa. Peggy enjoys home canning, is a Master Food Preserver and has been putting foods by for over 23 years.
You can find her blogging about living a simple live at The Simple Woman
For more tips and encouragement for your canning endeavors, visit her "putting foods by" blog, A Simple Woman's Cannery.
