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What is commercial canning?

What is commercial canning?

A typical commercial canning operation may employ the following general processes: washing, sorting/grading, preparation, container filling, exhausting, container sealing, heat sterilization, cooling, labeling/casing, and storage for shipment.

What are the different canning methods?

The three scientifically tested and approved methods of canning for home food preservation are pressure canning, water bath canning, and atmospheric steam canning. These methods heat food in sealed jars until the food is hot enough to destroy spoilage organisms.

What is the best canning method?

There are two safe ways of processing food, the boiling water bath method and the pressure canner method:

  • The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves.
  • Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood.

What happens if I put too much water in my pressure canner?

Extra Water In The Jars Extra water in the pressure canner might not be harmful, but you cannot repeat this mistake with the jars that you are going to use for the canning. This is because extra water can adversely impact the quality of canning.

Do you cover jars with water when pressure canning?

FAQ- Do the jars need to be covered with water when pressure canning? – No, jars do not need to be covered like a water bath canner. Set the rack on the bottom of the canner and heat water until hot, not boiling. Keep warm.

How much water should I put in my pressure canner?

Put 2 to 3 inches of hot water in the canner. Some specific products in this Guide require that you start with even more water in the canner. Always follow the directions with USDA processes for specific foods if they require more water added to the canner. Place filled jars on the rack, using a jar lifter.

Why do I lose liquid when pressure canning?

When a pressure canner reaches the designated pressure, reduce the temperature of the stove to maintain that pressure without making sudden changes in the pressure. Removing jars from the canner too quickly after processing causes stress that sends liquid out of the jar.

Why did my jars leak during canning?

There are three reasons for leakage. Your jars may be too full and not have the required head space, food swells during processing and will leak if there is no extra room. Finally if you try to open the canner too soon, this can cause liquid to blow out of the jars.

Can you have too much headspace when canning?

Yes, leaving the specified amount of headspace in a jar is important to assure a vacuum seal. The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly. If too much headspace is allowed, the food at the top is likely to discolor.

What foods can be hot water bath canned?

Water Bath Canning

  • Fruits and fruit juices.
  • Jams and jellies.
  • Salsas.
  • Tomatoes.
  • Pickles and relishes.
  • Chutneys, sauces, pie fillings.
  • Vinegars.
  • Condiments.