Preserving the Good Life

Rarely, if ever, do folks can in half gallon jars anymore.  But if you have a large family canning in this size jar will be handy.  This could be a touchy subject for some because the USDA hasn’t approved the canning times on anything other than Grape and Apple Juice because those are the most commonly canned products in half gallon jars.

I stumbled across this chart, verified some processing times based on what I have learned in past experiences and have kept this chart handy for future canning needs.  I have found the list below helpful; it saves a lot of time in calculating proper canning times.

The guidelines say that you add:
10 min to quart jar times for water bath canned acid foods
5 min to quart jar times for pressure canned acid foods
20% more time to quart jar times for non-acid pressure canned foods

On this chart, BW means processed in boiling water bath and 10# means processed under 10 pounds of pressure.

PRODUCE
Apples BW 35 min
Applesauce BW 35 min
Apricots BW 40 min
Asparagus 10# 40 min
Beans, snap 10# 35 min
Beans, lima 10# 60 min
Beets 10# 48 min
Berries, except strawberries, BW 30 min
Bruss. Sprouts 10# 40 min
Broccoli 10# 48 min
Cabbage 10# 40 min
Carrots 10# 36 min
Cauliflower 10# 48 min
Cherries BW 35 min
Corn, kernel 10# 102 min.
Cranberries BW 25 min
Currants BW 30 min
Eggplant 10# 48 min
Fruit, dried BW 25 min
Figs BW 50 min
Grapes BW 30 min
Greens 10# 108 min
Fruit Juice BW add 10 min to quart time
Grapefruit BW 30 min
Hominy 10# 96 min
Nectarines BW 35 min
Okra 10# 48 min
Onions 10# 48 min
Peas 10# 48 min
Peaches BW 40 min
Pears BW 40 min
Peppers, sweet 5# 72 min
Pickles BW add 10 min to quart time
Pineapple BW 40 min
Plums BW 30 min
Potatoes 10# 48 min
Pumpkin 10# 108 min
Rhubarb BW 25 min
Rutabagas 10# 36 min
Soybeans 10# 96 min
Strawberries BW 25 min
Sweet potatoes, wet packed10# 168 min
Squash, summer 10# 36 min
Squash, winter 10# 108 min
Tomatoes BW 55 min, stewed add 10 mins
Tomato juice BW 25 min

MEATS & CONVENIENCE FOODS
Beef 10# 108 min
Stew Chunks, any meat 10# 90 min
Fish 10# 108 min
Game 10# 108 min
Ham 10# 108 min
Lamb,veal 10# 108 min
Pork 10# 108 min
Poultry 10# 108 min
Sausage 10# 108 min
Tenderloin 10# 108 min
Venison 10# 108 min
Bean soup 10# 72 min
Bean & Bacon soup 10# 75 min
Beans, baked 10# 75 min
Chicken soup 10# 60 min
Hamburger sauce 10# 108 min
Italian meat sauce 10# 90 min
Soup stock 10# 36 min
Tomato sauce 10# 45 min
Veg. Beef Stew 10# 90 min

I DO NOT TAKE RESPONSIBILITY FOR ANY PROBLEMS RESULTING FROM THIS POST.  IT IS FOR INFORMATIONAL PURPOSES ONLY, AND YOU USE SOLELY AT YOUR OWN RISK, AS WITH ALL CANNING RECIPES.

Have you ever wondered what the difference is between Water Bath Canning and Pressure Canning?  There’s a big difference between the two processes and when each method should be used.

Water Bathing is used mainly when canning food with high acidity such as:  tomatoes, fruits, pickles, jams, jellies and other preserves.  During the water bathing process, the jars of food are sealed and are covered completely with 1-2 inches of water, brought to a boil and then boiled for a specific amount of time.  Water bath canners are large pots with lids and wire racks inside.  The racks allow water to boil underneath the jars and keep the jars from bumping each other and breaking during the boiling process.

Pressure Canning is used when canning foods with a low acidity such as:  vegetables, meats, poultry and seafood.  During the pressure canning process, the jars are placed in the canner with 2-3 inches of water, the canner lid sealed and then brought to a temperature of a least 240°.  By bringing it to this temperature, it kills the bacteria (clostridium botulinum) that causes botulism.  Pressure canners are heavy pots with lids that can be sealed off to prevent any steam from escaping and allow the pot to build pressure.  Some canners have gaskets like the Presto.  And some are metal to metal like the All American.  I have used both and both will come with a weighted pressure gauge and a wire rack.  NOTE:  Do not pressure can on a glass top stove.  I’ve heard of horror stories!

Other things you will need for canning:

Jars – the older the better, raid Grandma’s basement!  Mason, Ball and Kerr jars are specifically made for canning.  Try to stay away from mayonnaise jars, baby food and pickle jars. They can’t withstand the heat during pressure canning.  Mayonnaise jars are ok for water bathing but not recommended.  They come in all sizes from 4 oz jelly to 1/2 gallon.

Jar Lids and bands – Flat metal disc or “lids” with a rubber-type seal around one side near the outer edge, and a separate screw-type metal band, often referred to as rings. The flat lid may only be used once but the rings are reusable as long as they’re not dented or rusty.  Lids come in two sizes: regular mouth (like the ones pictured below) and wide mouth.  I have seen all kinds of lids.  I’ve had success with BALL and KERR.

Jar lifter: perfect for removing hot jars from canners. Jar funnel: helps in pouring and packing food/juices into canning jars.  Lid wand: magnetic wand used for removing jar lids from hot water.  Clean cloths: for wiping jar rims and spills.  Narrow, flat rubber spatula or butter knife (not pictured): for removing trapped air bubbles before the jars. Laddle: a must for spooning hot liquids into jars. You can purchase a “canning kit” that will have the lid wand, jar funnel, jar lifter and spatula at most places that have canning supplies.

Now that we’ve covered the basics, let’s start canning with confidence!