CANNING

1
CANNING

• CAN IT BE FUN

2
EQUIPMENT NEEDED

• Paring knife
• Table knife
• Funnel
• Canning jars
• Jar rings
• Jar lids
• Clean wash cloth
• Small sauce pan
• Large sauce pan

• Kettle
• Colander
• Wire basket
• Utility spoon
• Dish towels
• Cutting board
• Water bath canner or pressure canner
• Jar lifter

3
GENERAL RULES

• Check jars for cracks and nicks.
• Wash jars and rings with hot soapy water.
• Keep jars, rings, and funnel in simmering water
  until ready to use.
• Be sure all equipment has been cleaned and
  sterilized before use.
• If using a pressure canner make sure rubber ring
  is free from cracks and debris.

4
Canning Tomato Sauce

• Ingredients
• 10 roma tomatoes, peeled and cored
• Bell pepper
• Small onion
• ¼ tsp. Basil
• ¼ tsp. Oregano
• ½ clove of garlic
• ¼ tsp. Salt
• ¼ tsp. Lemon juice

5
Making tomato sauce

• Heat enough water to fill a large sauce pan ¾
  full to a full boil.
• Using a wire basket place 5 tomatoes at a time in
  the boiling water for 30 seconds.
• Remove tomatoes from water and place in a bowl of
  cold water.
• Repeat process with remainder of tomatoes.

6
Peeling tomatoes

• Cool the tomatoes in water.
• Slip the skins off and discard skin.
• Place peeled tomatoes into blender.

7
Mixing the tomato sauce

• Add to tomatoes in the blender the remainder of
  ingredients.
• Blend until well blended
• Pour tomato sauce into large sauce pan.

8
Cooking the tomato sauce

• Bring the tomato sauce to a boil.
• Reduce the heat.
• Simmer for about two hours, until sauce is
  thickened to desired consistency.

9
Canning
First step

• Place canning lids in hot water for at least 10
  minutes.

10
Canning
Second Step

• Remove jars from hot water.
• Fill jars with hot tomato sauce, leaving ¼ inch
  headspace.
• Run knife through tomato sauce to remove air
  bubbles.
• Wipe rims of jar with a clean wash cloth.
• Place heated lids on jars.
• Place rings on jars, tighten slightly.

11
Canning
Third Step

• Place filled jars into canner.
• Process according to type of canner
• Water bath 10 minutes for pints
• 20 minutes for
  quarts
• Pressure canner 5 minutes at 10 pressure for
  pints
• 8minutes at 10 pressure for quarts

12
Canning
Fourth step

• Remove jars from canner.
• Place on dish towels. Free from draft.
• Do not move for 24 hours.
• Check jars to see if sealed.
• Remove rings.
• Wipe clean.
• Label lids.
• Place in storage.

13
Checking for proper seal

• Listen
• See
• Feel