The Canning Kitchen Read Online Free Page A

it over high heat at least 20 minutes before you need it so it’ll be boiling when the jars are ready to be processed. Larger canning pots may need longer for the water to come to a boil. If using a jar lifter, secure it under the neck of each filled jar to transfer it into the rack, keeping jars level to prevent food from spilling onto the jar rim. When the rack is lowered, make sure there is at least 1 inch (2.5 cm) of water above the jars. You may want to keep a kettle of boiling water handy in case you need to top up the water level once you lower your jars into the canner. Keep your canning pot covered with a lid when not moving jars in and out to maintain high heat and reduce evaporation.
    7. Start timing
    Wait until the water in the canner returns to a full boil before you start timing. Follow the recommended processing time for each recipe. Check the altitude chart ( page 9 ) for timing adjustments if you live more than 1,000 feet (305 metres) above sea level. When the processing time is up, turn off the heat and remove the lid. Leave the jars in the canner for 5 more minutes.
    8. Remove jars from canner
    Granite, marble and other cool surfaces can crack hot jars, so line the kitchen counter with a kitchen towel if necessary. Remove the processed jars from the canner, keeping them level, and place them on the kitchen counter. Leave a little space between the jars for air circulation. Leave the jars on the counter to cool for 12 to 24 hours. Some jars will seal right away, making an obvious popping sound as they do. Others may take longer to seal. Do not tighten the screw bands while the jars are cooling.
    9. Check seals
    Once the jars are fully cooled, press the middle of each lid to check for a vacuum seal. If the centre of the lid is suctioned down, your jar has safely sealed. Occasionally, for various reasons, a lid won’t seal and the centre will pop up and down when pressed. Simply store that jar in the fridge and consume it first. Screw bands are often loose after jars cool completely, which is perfectly normal.
    10. Label and store
    Label your jars with the contents and date. New jars often come with a sheet of sticker labels, but you can also write directly on the disposable lid with a permanent marker. Store canned foods in a cool, dark place and consume within 1 year. Screw bands can be left on or removed during storage. Opened jars must be refrigerated. Plastic mason jar storage lids are commonly available in standard and wide-mouth sizes and are useful to switch to once a jar is opened.



A PPLE P IE J AM
    The classic taste of apple pie is just a jar away with this delicious jam made with tender diced apples and comforting cinnamon. Serve with freshly baked muffins and scones, spread on hot buttered toast or stir a spoonful into a bowl of oatmeal for a warm, cinnamon-scented breakfast. You’ll want to grab a knife and start spreading pure apple pie joy on anything and everything.
    MAKES SIX 250 ML (1 CUP) JARS
    3 lb (1.4 kg) pie apples, such as Gala or Granny Smith 1 cup (250 mL) water
    2 tbsp (30 mL) lemon juice
    1½ tsp (7 mL) cinnamon
    1 package (57 g) regular pectin powder
    4 cups (1 L) granulated sugar
    ½ cup (125 mL) brown sugar
    Remove and discard the apple peels and cores. Dice the apples, adding them to a large, heavy-bottomed pot. Pour in the water and lemon juice. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 10 to 15 minutes until the apples are soft.
    Crush with a masher to a smoother but still chunky consistency. Stir in the cinnamon and pectin powder. Bring the works back up to a boil over high heat, stirring frequently. Stir in the granulated and brown sugars. Bring the works back up to a boil again over high heat. Maintain a hard boil for 1 minute. Remove the jam from the heat. Stir for 5 minutes to cool a little and prevent floating fruit.
    Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling