The Canning Kitchen Read Online Free

to remove any air bubbles before processing. The jagged edge at the other end allows you to measure headspace—the gap between the surface of the food and the rim of the jar—in graduated ¼-inch (5 mm) increments for safe processing. Each recipe in this book specifies the correct amount of headspace to use.
    Jar lifter
    If you buy only one canning gadget beyond the basics, a jar lifter (also known as canning tongs) is the one to get. With heatproof handles at one end and contoured, rubberized grabbers at the other for gripping jars under the neck, this tool will help you safely and securely move hot jars into and out of boiling water.
    Kitchen scale
    A small kitchen scale is an invaluable tool in the canning kitchen for best results and reliable yields. Packaging alone can’t be relied upon for accurate weight measurements. For example, a 5-lb bag of apples usually weighs a little more than 5 lb. Weigh your ingredients at home on your own kitchen scale or use the scales available where you buy your ingredients. The right weights will lead to the best results.
    Magnetic lid lifter
    This pen-sized stick with a magnet attached at one end allows you to remove lids from hot water without burning your fingers or damaging the soft compound on the underside of the lid. It’s an example of how simple tools can elevate your canning experience from finicky to fun.

P ROCESSING C HECKLIST
    Use this handy step-by-step processing checklist to safely preserve each recipe in this book. Simply prepare your chosen recipe, then follow these 10 easy steps.
    1. Fill jars
    Make sure your canning jars are spotlessly clean before using, and inspect them for chips and cracks that could lead to breakage or prevent a good seal. Sterilizing jars is not necessary for the recipes in this book (see page 4 ). If you will be filling your jars with hot preserves, keep them in hot water until just before filling to avoid sudden temperature changes that could crack the jars. For cold-packed preserves such as dill pickles, start with room-temperature jars. A ladle and canning funnel will help make filling jars quick and tidy.
    2. Check headspace
    Headspace is the gap between the top surface of the food and the rim of the jar. The correct amount of headspace ensures a strong vacuum seal as jars cool. Some foods, such as jams and jellies, expand less during processing than whole or sliced foods like tomatoes and peaches, so follow the recommended headspace for each recipe. Too much headspace could lead to a weak seal, and too little headspace could cause foods to spill out onto the jar rim during processing, also preventing a good seal. A headspace measuring tool will help you quickly and easily check for accuracy.
    3. Remove air bubbles
    If the recipe recommends removing air bubbles, poke a non-metallic utensil inside each jar a few times to release any pockets of air. Use a plastic knife, wooden chopstick, narrow rubber spatula or headspace measuring tool/bubble remover to do the job. Do not use a metal knife or spoon, which could crack hot jars.After removing bubbles, check the headspace again and top up with more of the preserves if necessary to reach the recommended headspace.
    4. Wipe jar rims
    Use a clean, damp cloth or paper towel to remove any food spills from the jar rims before securing the lids. Bits of food or stickiness between the lid and the glass rim could prevent a seal during processing. It’s also a good idea to wipe away food spills from around the jar threads where the screw bands come into contact with the glass.
    5. Screw on lids
    Follow the manufacturer’s instructions on the packaging for preparing lids for processing. Position new flat lids over the clean jar rims and secure in place by twisting on the screw bands just until fingertip tight, which is just past the point of resistance. Not too tight—some air will need to escape during processing.
    6. Lower jars into canner
    It’s a good idea to fill your canner with water and set