Canning is the act of preserving food in a jar. The food is heated at a high temperature and then vacuum sealed closed to ensure the food will remain unspoiled and edible for a year or more. Whether you’re new to the world of canning foods, or have been partaking in this pastime for years, it’s always good to brush up on your knowledge.
Here are some tips to improve your canning skills:
• Do not use overripe fruit.
• Do not process jars in any type of oven.
• Remember that flat lids may only be used once when canning, but the screw bands may be reused again and again, so long as they are in good condition.
• Canning recipes from before 1990 should not be utilized, as they include old methods and information that is not recommended anymore.
• Headspace is an important term in canning. It refers to the unfilled space above the food in a jar, and this helps to give the canned food room to “breathe.” If too little headspace is given, the food may bubble out when air is forced out from under the lid when processing. If too much headspace is given, then the jar will have excessive air and may not seal properly.
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