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Canning 101

Published: Aug. 27, 2021 at 11:46 AM CDT
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DAVENPORT, Iowa (KWQC) -

Miranda Becker, Farm and Fleet Representative, takes Paula through the checklist and steps of canning.

How do you pick the right jars for canning?

  • Regular mouth jars work best for pourable foods such as jams, jellies, pie fillings, and salsas
  • Wide-mouth jars work best with whole fruits and vegetables because it allows you to fit more items in the jar

What is the difference between hot packing and cold packing?

  • Hot packing is where you blanch the vegetables before packing
  • Cold packing is easier because you don’t have to pack your items while hot, but you need to be more cautious of bubbles

Why is headspace so important in canning?

  • Proper headspace in canned goods provides a good seal and prevents oxidation
    • If there is too much, the extra air left inside the jar could cause the food to discolor
    • If not enough, the jars may not seal well

Correct headspace?

  • Should be mentioned in recipe, but it is recommended that you have 1/4 inch headspace for jams and jellies; leave 1/2 inch for tomatoes, fruits, and pickles; leave at least 1 inch headspace for vegetables

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