Tomatoes, Canning, Pasta sauce, harvest, Here is a link with traditional canning rules: www.canning-food-recipes.com If you are a pioneer spirit as I am You can try my method. 1-Water: In to the inner pan, when it reaches boiling on high- 240 degrees celciouse on the dial add the jars of preserves letting water rise to the edge of the rim cap. I don’t exceed that because the water has sucked into my jars spoiling the content when I cover them. I add ten – fifteen minutes to the suggested time in the pressure cooker recipe. 10 for fruit and vegetables 15 for low acid foods such as beans,carrots,corn,and beets. I cover the water bath cooker lid with a thick cloth/blanket to stop excess venting through the holes in the lid. (the table top cooker) the cooker holds 12 jars- that is what I like about it. If you are canning small quantities use the traditional water canner on the stove. I can meat in the pressure cooker pickles foods, jams and high vinegar sauces juices from a juice steamer don’t need re-processed in a canner, seal them imediately when filling jar. Watch for the video on juice canning. 2- Shelf life: Food ecoligists suggest most canned foods to be eaten within the year. I have stored canned food and consumed them up to three years depending on the acid level of the food. Adding 1/2 spoon of sugar & salt and 1 spoon of lemon to the top of low acid food before sealing kills germs and increases shelf life and firmness of canned foods. Add vinegar in place of lemon …
