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Canning guidelines in this section are applicable to all home canned foods. Information regarding the selection, preparation and use of mason jars and two-piece metal SNAP Lids applies to BERNARDIN® home canning products.
The air we breathe and all foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when enzyme, mold, yeast and bacterial growth is not controlled. Proper, safe home canning procedures control the growth of spoilage microorganisms allowing us to keep food beyond its normal storage period.
Home canning is not complicated. It is a simple procedure that applies heat to food in a closed glass jar to interrupt the natural decaying that would otherwise take place.
Safe home canning requires "heat processing" of all foods according to up-to-date, tested home canning guidelines. This includes:
- placing prepared food in mason jars that can be sealed airtight with two-piece metal SNAP lids
- using the correct type of canner to heat the filled jars to a designated temperature for the food being processed
- maintaining this temperature for the time specified in up-to-date, tested recipes to destroy spoilage microorganisms, inactivate enzymes and properly vent air from jars
- cooling jars properly to allow lids to form a strong vacuum seal
How "heat processing" works: As the filled jar is heated, its contents expand and internal pressure changes take place. These changes allow gasses or air to be "vented" from the jar. After processing, the atmospheric pressure outside the jar is greater than inside due to "venting". This pressure difference causes the lid to be pulled down onto the jar causing a vacuum seal to be formed. The resulting seal prevents microorganisms and air from entering and contaminating the food.
When followed exactly, the "heat processing" methods and times of up-to-date, tested home canning recipes adequately destroy normal levels of heat-resistant microorganisms. After processing and upon cooling, a vacuum is formed and the lids seal onto the jars. This ensures home canned foods will be free of spoilage when the jars are stored properly and remain vacuum-sealed. The seal prevents other microorganisms from entering and recontaminating the food.
When home canning at elevations higher than 1,000 ft (305 m) above sea level, adjustments must be made for the higher altitudes. For details, see the "altitude" charts in Questions & Answers.
NOTE: The cooking time that is part of recipe preparation before the food is placed in jars is not processing time. It does not alter the "heat processing" time required for safe home canned foods. To thoroughly destroy all microorganisms that may be in a specific food, or that may contact the food as it is ladled into the jars, always heat process the filled jars by the method and for the time specified in a tested recipe from a reputable source such as the BERNARDIN Guide to Home Preserving.
- Use only the best, top quality ingredients. Preserve fruits and vegetables at their peak of ripeness.
- "Heat process" ALL home canned foods. (See Step by Step.)
- High Acid Foods in a Boiling Water Canner
- Low Acid Foods in a Pressure Canner
- High Acid Foods in a Boiling Water Canner
- Use only current, tested home canning recipes that:
- include the appropriate heat processing method the type of food being canned;
- provide a specific processing time for the specific food and mason jar size you are using;
- designate headspace for the food and jar size;
- come from reputable source that uses the jars and lids you are using today.
- Follow manufacturer's directions regarding preparation of mason jars and lids or refer to Step by Step.
- Fill hot jar with prepared recipes, leaving recommended headspace. Remove air bubbles by sliding a nonmetallic utensil between food and glass and pressing gently on food to release trapped air.
- Wipe jar rim and threads with a clean, damp cloth removing any stickiness. Center hot SNAP Lid on jar.
- Apply screw band just until fingertip tight, i.e. apply band securely using your fingertips-not the full force of your hand or an added utensil. Do NOT overtighten.
- After processing, remove jars from canner and set upright on a towel in a draft-free place. Do NOT retighten screw bands or check for seal while jars are hot.
- Cool processed jars upright, undisturbed for 24 hours.
- After 24 hours, check seals. Sealed lids curve downward and do not move with pressed. (Reprocess or refrigerate any unsealed jars.) For all sealed jars, remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
- Label and store jars in a cool, dark place. For best quality, use home canned foods wihin one year.
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