Transcript CANNING CAN IT BE FUN 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.

CANNING
CAN IT BE FUN
EQUIPMENT NEEDED
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Paring knife
Table knife
Funnel
Canning jars
Jar rings
Jar lids
Clean wash cloth
Small sauce pan
Large sauce pan
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Kettle
Colander
Wire basket
Utility spoon
Dish towels
Cutting board
Water bath canner or
pressure canner
• Jar lifter
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.
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
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.
Peeling tomatoes
• Cool the tomatoes in
water.
• Slip the skins off and
discard skin.
• Place peeled tomatoes
into blender.
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.
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.
Canning
First step:
• Place canning lids in hot water for at least
10 minutes.
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.
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
Canning
Fourth step
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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.
Checking for proper seal
• Listen
• See
• Feel