Canning 101: Everything you need to know about packaging high acid foods

canning-101-everything-you-need-to-know-about-packaging-high-acid-foodsYou're standing in your kitchen amidst a counter top camouflaged with <a title=Search for glass canning jars at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/glass-jars/14/>glass jars</a> and <a title=Search for metal lids at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/metal-caps/86/>metal lids</a>. Did I mention that you're up to your waist in tomatoes? One man's disaster is another's canning opportunity. Don't let the ceiling-staining fruit splatters deter you. Pick up some <a title=Search for glass jars at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/glass-jars/14/>glass jars</a> and <a title=Search for metal plastisol lids at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/metal-caps/86/>plastisol lids</a> and learn how to store acid foods today. Boiling water bath canning allows people to keep their favorite fruit based recipes on hand for a rainy day. The heat involved in the processing practice disables the enzymes, freezing the food particle in its current state. With the help of a vacuum-wielding plastisol lined lid, the substance is protected from outside invasion and kept fresh for up to one year. Lesson 1: Foods The first lesson in Canning 101 is differentiation of foods by high and low acid classifications. Bacteria cannot withstand the unrelenting surroundings of a highly acidic environment, but can dwell and grow comfortably in a low-acid situation. Given this correlation, acidity determines which canning method will best suit a given type of food. High-acid foods (foods with a pH level of 4.6 or lower) include most fruits which should be canned through the boiling water bath method. Low acid foods (food with a pH level above 4.6) include vegetables and meats, which require pressure canning processing to be stored safely. Lesson 2: Materials Make sure you have all the materials you need before you find yourself scrambling for jars while boiling fruit is splattering your kitchen counters. <a title=Search for glass pint jars at Container and Packaging Supply href=https://www.containerandpackaging.com/item/G026>Pint (16 oz)</a> and <a title=Search for glass quart jars at Container and Packaging Supply href=https://www.containerandpackaging.com/item/G016>quart (32 oz) glass jars</a> are the ideal canning container, and we always have them in stock. Make sure the jars are clean, but don't worry about taking time to sterilize them. As long as the product will be processed for longer than 10 minutes (which is typical) the hot liquid will sterilize the jar during the process. Gather your boiling water-canner equipment and bubble-releasing plastic spatula together, but leave the difficult two-piece lids behind. Stock up on our convenient to use <a title=Search for plastisol canning lids at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/metal-caps/86/>one piece metal plastisol lids</a>. Lesson 3: Methods There are two ways to package food for canning purposes. The first is called raw or cold packing. Warm jars are firmly filled with cold, unheated food then topped off with food juice, water or syrup at a boiling hot temperature. This method of canning is most suitable for low-acid products in preparation for pressure canning processing. Hot pack is the recommended method for packing jars for boiling water canning. This process is similar to the raw or cold pack only the ingredients are, you guessed it, hot. Brought to a boil, then added to warm jars, the food is then doused with boiling juice, water or syrup, saturating the contents, diminishing the air in the canned food tissues. A ½ inch of headspace should be left before the container is checked for bubbles and a plastisol lined closure placed over the jar's orifice. Lesson 4: Processing Due to the immense heat, most lingering food bacteria are wiped out during processing. Make sure your jars are processed for their full duration to insure safe product. Take into account altitude related time adjustments when following your recipe's processing guidelines (<a href=http://canningusasupplystore.com/recipes/index.php/altitude-time-and-pressure-adjustment-tables>see an altitude adjustment table here</a>). Once the product has been fully processed remove the canned food with a jar lifter and let cool for 12 to 24 hours. As the jars and plastisol lids cool an airtight vacuum seal is created. As is the case with all food storage, only can ripe and non diseased food. Be sure to follow recipe directions stringently, as the specific amounts guarantee an essential level of safe acidity. Store the food in a cool, dark, dry and easily accessible environment that encourages yearly rotation of canned goods. Check your jars often for cloudiness or other signs of spoilage. Get prepped for your next canning extravaganza by stocking up on our <a title=Search for glass canning jars at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/glass-jars/14/>glass jars</a> and <a title=Search for metal canning lids at Container and Packaging Supply href=https://www.containerandpackaging.com/catalog/metal-caps/86/>metal plastisol lids</a>! <a title=Subscribe to the CPS Blog href=http://feeds.feedburner.com/containerandpackaging/yhnH>Subscribe to the blog</a> and look out for more Canning 101 lessons coming soon!