Presentation on theme: "CANNING CAN IT BE FUN. EQUIPMENT NEEDED Paring knife Table knife Funnel Canning jars Jar rings Jar lids Clean wash cloth Small sauce pan Large sauce pan."— Presentation transcript:
EQUIPMENT NEEDED Paring knife Table knife Funnel Canning jars Jar rings Jar lids Clean wash cloth Small sauce pan Large sauce pan Kettle Colander Wire basket Utility spoon Dish towels Cutting board Water bath canner or pressure canner Jar lifter
GENERAL RULES Check jars for cracks and nicks. Wash jars and rings with hot soapy water. Keep jars, rings, and funnel in simmering water until ready to use. Be sure all equipment has been cleaned and sterilized before use. If using a pressure canner make sure rubber ring is free from cracks and debris.
Canning Tomato Sauce Ingredients: –10 roma tomatoes, peeled and cored –Bell pepper –Small onion –¼ tsp. Basil –¼ tsp. Oregano –½ clove of garlic –¼ tsp. Salt –¼ tsp. Lemon juice
Making tomato sauce Heat enough water to fill a large sauce pan ¾ full to a full boil. Using a wire basket place 5 tomatoes at a time in the boiling water for 30 seconds. Remove tomatoes from water and place in a bowl of cold water. Repeat process with remainder of tomatoes.
Peeling tomatoes Cool the tomatoes in water. Slip the skins off and discard skin. Place peeled tomatoes into blender.
Mixing the tomato sauce Add to tomatoes in the blender the remainder of ingredients. Blend until well blended Pour tomato sauce into large sauce pan.
Cooking the tomato sauce Bring the tomato sauce to a boil. Reduce the heat. Simmer for about two hours, until sauce is thickened to desired consistency.
Canning Place canning lids in hot water for at least 10 minutes. First step:
Canning: –Remove jars from hot water. –Fill jars with hot tomato sauce, leaving ¼ inch headspace. –Run knife through tomato sauce to remove air bubbles. –Wipe rims of jar with a clean wash cloth. –Place heated lids on jars. –Place rings on jars, tighten slightly. Second Step:
Canning Place filled jars into canner. Process according to type of canner; –Water bath: 10 minutes for pints 20 minutes for quarts –Pressure canner: 5 minutes at 10 #pressure for pints 8minutes at 10 # pressure for quarts Third Step:
Canning Remove jars from canner. Place on dish towels. Free from draft. Do not move for 24 hours. Check jars to see if sealed. Remove rings. Wipe clean. Label lids. Place in storage. Fourth step