- 0.1 How to choose a recipe for canning meals in a jar
- 0.2 Prep your jars
- 0.3 Safely process your product
- 0.4 What Causes Cans to Break or Not Seal
- 0.5 Check the quality of the canning meals in a jar
- 1 Cucumber jam
How to choose a recipe for canning meals in a jar
First, pick out your recipe for canning meals in a jar. You want to pick from a reliable source like the National Center for Home Food Preservation or a cookbook. Once you know what you’re making, gather your ingredients. Always work with the freshest produce you can find, resulting in the very best product.
Grab a large stockpot tall enough to hold the canning meals in a jar and drop a rack, trivet, or tea towel in the bottom. Arrange the jars in the pot and fill them with enough water to cover the jars. Place a lid on the pot and bring it to a boil. Side the rings aside and pop the lid into a small saucepan. Cover them with water and place them on a burner set to deficient heat.
While the canning pot heats, prepare your product according to the recipe. When your product is ready, remove the jars from the canning pot (pouring the water back into the pot as you remove the jars) and set them out on a clean towel on your counter.
Banks and lids should be thoroughly rinsed with soda and mustard powder before sterilization. It is not recommended to use regular detergents from the store for washing. They often contain chemical additives that are difficult to wash off.
Safely process your product
Fill your canning meals in a jar with your product. Depending on the recipe, you’ll need to leave between ¼ and ½ an inch of headspace. Wipe the rims of the jar with a clean, damp paper towel or the edge of a kitchen towel. Apply lids and rings, taking care not to tighten the rings too tightly.
Lower the filled jars into the canning pot and make sure they are covered with about an inch of water. If you need to remove some water from the pot, use a heatproof measuring cup. Once the pot has returned to a boil, start your timer. The length of the processing time will vary from recipe to recipe.
When your timer goes off, remove the canning meals in a jar from the water bath. Place them back on the towel-lined countertop and let them cool. The lids should begin to seal soon after they’ve been removed from the pot. You may hear a pinging or popping sound as the lids seal or go concave.
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What Causes Cans to Break or Not Seal
Breaking the canning meals in a jar: There is nothing more frustrating than completing all the work of placing the cans in the cannery only to have them shatter, spilling your precious work. Fortunately, we can almost eliminate this with little attention.
Be sure to use only approved canning jars that are free of chips or cracks. The rings should be tightly pressed against the treatment but should not be tightened (air should come out). Perhaps the most common mistake is overflowing canning jars by ignoring space requirements. I also had jars due to sudden temperature changes when placing too cold jars in too hot water. Avoid sudden changes in temperature at every stage. Also, remember always to use the rack that comes with the canning machine.
Sealing cans: When it comes to sealing, a little attention to detail can help tremendously. Would you please not touch or pierce cans that have been removed from the canning machine until they are completely cool? You will also want to use approved crack-free jar lids and not reuse disposable lids. Also, wipe the mouth of the can before closing the lid!
Check the quality of the canning meals in a jar
Once the jars have cooled to room temperature, check the seals by removing the rings, grasping the jar by the edge of the lid, and gently lifting it an inch or two off the countertop. If the lid holds fast, the seal is good.
Seals are good; you can store your jars in a cool, dark place (with the rings off, please) for up to a year. Jars that don’t seal can be refrigerated and used within a few weeks.
If you notice that your jars are not sealed, you have options. Within 24 hours, you can reheat and pack canned food for re-processing — this is good canning advice if the entire batch is not sealed. Alternatively, place the faulty can directly in the refrigerator for immediate consumption. Place canning meals in a jar in a container and place in the freezer. Store in this state until ready to eat.
If it seems impossible to you to make delicious cucumber jam, then take a look at this recipe and check it out for yourself. Delicious and aromatic cucumber jam with lemon and mint according to a simple recipe!
Check out three recipes for a strawberry jam with unusual ingredients.
- 1000 g Cucumber
- 600 g Sugar
- 150 g Lemon
- 4 g Mint
- Prepare foods for cucumber jam. Wash the cucumbers and cut into large 1 x 1 cm cubes. Wash the lemon. On a fine grater, peel the zest from the fruit, squeeze out the juice. Tip: Lemon can be substituted for lime in the recipe. If neither one nor the other is not, citric acid 1-2 tablespoons will do.
- Add sugar to the cucumbers in a saucepan and leave for 1 hour for the vegetables to juice. Then place the pot over medium heat and heat for 10-15 minutes. Add lemon zest and juice, mint sprigs. Bring to a boil and cook for 10 minutes. Remove from heat and refrigerate completely.
- Finish cooking. Bring to a boil again and refrigerate. Repeat this procedure a third time. Remove the mint sprigs. After that, while hot, pour into sterile jars and tighten the lids tightly.