Agriculture Reference
In-Depth Information
4. Put the weighted gage on the port and keep the heat
adjusted for a steady rocking motion of the gage. Start timing
from when the steady rocking motion starts.
5. Once the time is up, turn off the heat and let the canner sit
until the dial gage reads zero or when no steam escapes when
the weighted gage is nudged. Wait an additional 2 minutes
just to be sure.
6. Remove the cover and then remove the jars with a jar lifter
and put them on a towel, leaving 2 inches between them on
all sides.
7. Leave the jars undisturbed for 24 hours.
Fruits
Practically any fruit can be canned, and all except figs are
sufficiently acidic that they can be canned without additives.
(Figs require the addition of one teaspoon of lemon juice per
pint.) Fruit should be in peak condition, free from obvious
blemishes or rot, and well washed. To be sufficiently heated
during the canning process, fruits that are larger than one inch
should be cut up so that no single piece is larger than a one
inch cube. Pits and stones of large-seeded fruit should be
removed, and the fruit should be treated in an antioxidant
solution, particularly once it has been cut to prevent
discoloration. Antioxidant solutions can be bought
commercially, or you can make your own by mixing 3/4 cup
of bottled lemon juice with a gallon of water.
Fruits are usually canned in sugar syrups because the sugar
helps the fruit keep its color, shape, and flavor, although the
