Tag Archives: pickles

Half Full

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I received another great question from a student. Their question was, “When I’m canning and I only have enough food left to fill half of a jar, do I process that jar that is only filled up half way?” The answer is no. Every recipe has a head space recommendation which needs to be carefully followed. As a general rule, leave 1 inch of head space for low-acid foods like vegetables and meats (when you are pressure canning); leave 1/2 inch head space for high-acid foods like fruits, tomatoes, pickles, and relishes; 1/4 inch head space for jams and jellies. Care must be taken when filling jars to the correct head space. To much air can turn food a dark color and may cause it to begin to mold. To much food in a jar can cause the jar to break in the water bath during processing. If you have a jar that is only half full, put it in the refrigerator and eat it first.

See you in class

 

 

Addicted To Canning

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I’ll admit: making my own jam, chutneys, pickles and pie fillings is a huge boost for the mommy-homemaker in me. I just feel like the queen of canning when I hear those jars go POP as they seal. The simple joy of seeing all the jars lined up to cool makes my heart flutter – knowing I can share these wonderful tasty recipes with my family and friends. I must warn you all that canning is addicting. Last year, alone, I put 90 different recipes in jars and had the time of my life (my husband was very happy, too). Please check out the calendar as I have changed a few classes and remember to look at the recipes – I try to change those once a week.

See you in class