Canners and Their Uses

Types and temperatures of Canners:

• Oven = 200 degrees
  
  
• Pressure or Electric Pressure
  
  
• 5# = 228 degrees
• 10# = 240 degrees
• 15# = 250 degrees
  
  
• Steam = 212 degrees
  
  
• Water Bath = 212 degrees
  
  

Altitude Adjustments - 1 minute for each 1,000’ above sea level

Pressure Canning Meat at 10 pounds pressure:

Meat in ½ pints require 45 minutes of processing time

Meat in pint jars require 75 minutes of processing time

Meat in quart jars require 90 minutes of processing time

* Some seafood requires higher processing times, so consult a recipe specifically for the type of seafood your canning to be safe.  Usually it is 110 minutes.

Jams and Jellies Pectin Calculator

Acidity of Foods

Acidity Lists

The low acidic foods include:
• meats
• seafood
• poultry
• dairy products
• all vegetables

High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.

The high acidic foods include:
• fruits
• properly pickled vegetables

Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice or citric acid.

Canning Tomatoes

Canning and Preserving Fruit

Canning Inventory Sheet

Seminars Available:


Drying foods for storage

Fermenting


Canning foods for storage


Creating your pantry


Food Storage


For More information, please call:  423-552-1416


I will be taking names and deposits for the classes before scheduling the class.


Each class will be conducted on a Sunday afternoon from 3-5pm.


If classes become too large, I will split them to a Wednesday evening from 6-8pm.

Cost per class $20.00

Thank you!  Kat Rollins