Water Bath Canning

Home canning can be fun and easy using your Granite Ware canner. Use quality ingredients, follow directions, use. tested recipes and anyon'e' can be a successful home canner. Canning is simply fruits or ~egetaDles packed into canning jars, which are fitted with self sealing lids and heat~d to a temperature that kills dangerous organisms that could cause food spoilage in the jars. A water bath canner's use is limited to fruits, tomatoes, pickles, relishes, jams, jellies and marmalades., The high acid levels In these foods make it saf~ to 'can them in boiling water, whereas most vegetables are low in acid and,need to be processed in a pressure canner which produces much higher temperatures.

The right equipment is essential to ensure a quality product. This includes your Granite Ware canner and jar rack, a jar lifter, a wide mouth funnel, canning jars and lids. Use only standard. canning jars arid lids, and inspect carefully for chips or cracks. Lid~ are designed for,one time use. Screw bands can be reused if they are in good condition, not bent or rusted. Thoroughly wash lids, bands, and jars in hot sudsy water, rinse. Dry bands. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.

SIZE OF CANNER \ AMOUNT OF WATER 7 pint jar canner. . . . . . . . ... . . . . . . 4 ,inches of water 7 quart'jar canner. . . . . . . . . . . . . .. 4'/2 inches of water Fill hot jars with prepare~ recipe. Leav,e recommended he'adspace according to recipe. ' Wipe jar rims with a clean damp cloth. Position heated lid on jar with screw band, according'to the manufacturer's directions. Place each jar into canner rack, prior to water reac11ing a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your'recipe, start timing when water begins to boil. After processing, lift rack and hook over rim. Remove jars from canner with yourjar lifter. Do not carry jars in canner rack. Set jars on a towel t6 cool for 12 to 24 hours. When jars are cool, test for a seal by pressing down on center of lid. If lid center does not flex up and down the lid is sealed. Remove bands, label, and store in a cool, dry, dark place. Canning. is not difficult, but must be done precisely to ensure successful preservation and safety. Proper timing and temperature are crucial for'safe canning, assuring microorganisms that cause food to spoil are killed. Follow the directions for each recipe exactly and inspect each jar . carefully before serving. If the food doesn't look or smell right, appears moldy, foamy or murky or the seal is broken, don't use .It. Discard it without'tasting. , For further information refer to the Ball Blue Book Guide t13 Home Canning, Freezing & Dehydration. NOTE: This canner. is de~igned and manufactured for water bath canning. It iS,not recommended, for other use. r WARNING: Do not-pick up canner'when full of water and jars. Follow above instructions.