A Prepper's Guide: My Plan by K D Farmer

Author:K D Farmer [Farmer, K D]
Language: eng
Format: epub
ISBN: 9781481900027
Google: Q6_JnAEACAAJ
Amazon: 1481900021
Publisher: CreateSpace Independent Publishing Platform
Published: 2013-05-17T04:00:00+00:00

Chapter 9 – A Little About Home Canning

Just some basic information about canning jars:

These pictures are of a pint jar on the left and the flat or lid, and band on the right. The headspace that I mentioned is the thick ring you can see about one inch down from the mouth or opening of the jar. In the right picture, the flat or lid is at the top. On the bottom side of the flat is a rubber gasket that is affixed to the metal lid and the gasket is usually a reddish color. This rubber gasket is what seals the food in your jar. The band is what is used to secure the flat or lid to the jar itself.

It is important to understand the home canning and processing procedure in order to properly preserve your food. Each canner is different and a whole book could be and has been (by others) devoted to the home canning craft. Make sure you are familiar with your pressure canner and follow its directions.

There are water bath canners and pressure canners and there is a huge difference. Water bath canners are for things not requiring pressurization. Water bath canners have a totally different procedure and are meant for things like jams, jellies, salsas, and pickles. Foods that have more opportunity for having bacteria have more of a chance to spoil unless processed in a pressure canner. A pressure canner has the ability to process foods beyond just the boiling point and therefore will kill all bacteria in the food itself.

Pressure canners range in price from around $70.00 to $300.00 and beyond. Be realistic in your selection of a pressure canner, basing the purchase on how often, how much, and what you are going to can. If you are vigilant, you might even find one at a yard sale for pennies on the dollar.

Personally, I own two pressure canners because I process or can quite a bit and raise a garden, from which I can most of the vegetables. The first one I bought from a friend for a very good price and it is a Mirro® brand 22 quart pressure canner. The beauty of this canner is that it is tall and has two racks which allows me to process 18 pint jars at a time, double stacked. My second is a Presto® 16 quart model and will process 7 quarts at a time. Both will do pints, quarts, and half gallons. The Mirro® will do all that and even gallon jars, though I never use them. I just don’t have a need to process foods in that quantity. I have found that half gallon jars are good for my family in canning things like apple or tomato juice; other than that, I stick with pints and quarts for the most part.

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