How To Can

How To

 * Fill the canner halfway with water.
 * Preheat the water to 140 degrees for raw-packed foods and to 180 degrees F for hot-packed foods.
 * Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water, or fill the canner, one jar at a time, with a jar lifter.
 * Add more hot water, if needed, so the water level is at least 1 inch above jar tops.Cover with the canner lid.
 * Turn heat to its highest position until the water boils vigorously.
 * Set a timer for the minutes required for processing the food.
 * Lower the heat setting to maintain a gentle boil throughout the process schedule.
 * Add more boiling water, if needed, to keep the water level above the jars.
 * When jars have been processed for the recommended time, turn off the heat and remove the canner lid.
 * Using a jar lifter, remove the jars and place them on a towel, leaving at least 1 inch of space between the jars during cooling.

Different Ways to Can

 * Water Bath Canning


 * Pressure Canning