The three most common methods of canning.
1. Cold Pack Method
2. Hot pack method
3. Open kettle
Pressure Cooker
Cold Pack Method: raw fruit is packed in a sterile container and hot syrup is added to fill the jar within an inch and a half from the tip. A cover is then processed and ship on the stove in a boiling water bath or pressure. The treatment can be accomplished in a 275 degree also. F. oven. The length of time taken for processing fruit or vegetablesbe processed.
Hot pack method: raw fruit in syrup for 5-10 minutes, then it is cooked with hot syrup packaged in sterile containers. The glasses are filled within ½ inch from the top. The pots are then filled processed in boiling water for 15 minutes. Small fruits such as cherries or berries boiled with sugar to taste for 5 min., Then packaged and treated for 10 min., In boiling water. With the contraction in this process requires fewer doses, and you get more servingsjar.
Open kettle method: The fruit is cooked in syrup for about 15-20 min. It is then packed into sterilized jars and seal at once. The open-kettle method is not recommended for meat or fish.
General information Canning
1: Select only the freshest fruit and vegetables available. Immature or overripe foods are not recommended for canning.
2: Diving Blanch a small amount of product in boiling water for a specified period of time. The task is to blanchRemove the skin and the product more flexible, which helps in the box in the glasses. Most of the steamed vegetables instead of throwing it into boiling water blanching.
3: Dip fruit or vegetables to cold immersion in cold water. The reason for cold immersion method is to produce a product so that it can be managed easily cool. cold dip also helps to set the color of some vegetables.
There are some vegetables that do not dive too cold.
4: Packing: it is necessaryPack fruit and vegetables, or the glass is not full because of shrinkage during processing.
5: The process of fruits and vegetables with great care. Each fruit and vegetable has a different time treatment. There are many different books and websites that can help with graphics processing right. Most vendors had the right vessel ranking in the box of glasses.
Fish Canning
Attention to detail is an absolute necessity canningMeat and fish! Use only the freshest fish possible. Clean and wash the fish with cold water. Remove the head and tail spine. Enjoy the fish for half an hour in salted water. Drain well. Cut the fish into pieces that fit into the pot. A Quart pot add 2 teaspoons. Olive oil or butter, 1 tablespoon vinegar, 2 tablespoons OR3. Water and 1 tsp. Sale. Put the lid on the pot and the pot in a water bath. Process for three hours. Now from the point of boiling water again. Remove jars and letcool completely. Do not invert to cool.
Canning meat
Wipe meat with damp cloth. Remove bones and excess fat. Cut the meat into pieces to serve. The heat of the meat through it by roasting or frying them in a small amount of oil. Pack the meat in jars. Add some 'of boiling water for oil in the pan and de-glaze pan. Place 3-4 tablespoons of liquid in each glass. Add 1 teaspoon of salt per liter of glass. Process for 3 hours at full boil. You must ensure thatboiling water covers the jars at all times. take off from the water bath and let cool completely.
Canning fruits and vegetables
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