Canning basics, hot pack, cold pack.
Always wash and sanitize your jars, rings and lids before you begin. Sanitize by boiling in the canner for approximately 10 minutes and then remove with long tongs or jar removing utensil for canning. Place right side up on towel or paper towels. Check for chips, indentations, etc.
- Add to bottom of jar 1/4 tsp citric acid for a pint jar or 1/2 tsp for a quart jar.
- Add 1/2 tsp salt along with citric acid in each jar.
- Fills jars with cleaned, cubed or sliced veggies to the bottom ring at the top of the jar. About 1/2 inch from top. Add liquid of your liking to jars but leave space at top. Use chop stick or knife to check for air pockets.
- Wipe rims with wet cloth (some use vinegar) check for chips, indentations, etc.
- Put on lids and rings. Screw rings finger tight but not too tight, will be loose when removed from water at end of processing. Typical.
- Place in hot water that is waiting to boil. Wait until boil starts and time for 35-40 mins.
- Turn off heat, let sit about 5-10 mins before removing to prevent bursting of jars. Some people even place covers, etc on top of the hot jars as the room temperature or air through a window can crack the jars.
- When you begin to hear lids ‘click’ or ‘pop’ your seal has been successful.
- Remove rings and pick up each jar by the sides of the lids. No separation? Good.
- Do NOT store on top of one another. It is suggested to find a board to place on top then do so if necessary as not to loosen seals.
- Same as above with the sanitizing of your jars.
- Add diced or whole chunks of raw meat (raw packing) or cooked meat (hot packing = spaghetti sauce, etc) to jars either with veggies, onions, etc or by itself. Chunks too small break down too quickly and end up mooshy.
- Push down so no loose spaces.
- 1/2 tsp of salt for pint 1 tsp for quart.
- Wipe rims with clean cloth. Check for chips, etc.
- Can add water (liquid) if you prefer or none. Both work. Meat boils in it’s own juices.
- Add lids and rims finger tight but not too tight. Normal tightening.
- Process for 3-6 hours depending on your elevation. Keep boiling water on side in case it boils low on you. Some have even gone 2 hours but you don’t want botulism.
- Think of it this way: Cook it as though you have a meal in your slow cooker while you are at work or church. Take – your – time.
- Meat packers who do a lot of meat at a time leave it in after they’ve processed and turned the water off and remove them the next morning.
- TYPICALLY = raw meat 3 hours, fish 4 hours.
- Clean and cube tomatoes, onions, green peppers, zucchini or whatever you like in your salsa.
- Place in jars of your choice that have been sanitized.
- Add seasoning if you prefer.
- Add 2 tsps of salt on top of each filled jar. The salt makes the liquid instantaneously.
- Place lids and rings on and simply SHAKE! Shake until salsa forms.
- Place in kitchen for 2-3 days and let it ferment.
- Open and taste on 3rd day. May be bubbly but that is what is good for your gut health. Only eat a helping at a time with your meat, rice, sketts, etc. Too much makes the belly ache.
- Either put one in fridge and use or place in a cool, dry place (pantry, basement garage or barn.)
Disclaimer: I do not recommend canning for glass cooktops as some do not generate enough heat to safely can, but it is safe to use on all other heat sources. I am not responsible for any mishaps, sicknesses or illnesses that may occur during processing. Also, please do your own research. It’s fun! Here are some links to get you started. I hope you all like them.
Proverbs 6:6-8 says, “Go to the ant, — consider its ways and be wise! It has no commander, no overseer or ruler, yet it stores its provision in summer and gathers its food at harvest.”
God bless you…Rev Esther R. Scott aka Rev Essie / New Birth Ministries ❤