INSTRUCTIONS FOR GOOD CANNING
1. Before using the glass jars and lids make sure that there are no chips or cracks on the rims and that there are no abrasions on the surface of the glass. Always use new natural rubber gasket.
Wash the jars, lids and natural rubber gaskets and sterilise for 12 minutes in hot boiling water in a large metal pot.
It is advisable (or recommended) to place a clean cloth at the bottom of the metal pot.
Avoid any impact between the glass jars and glass lids. (or that the jars and glass lids bump into each other)
Once sterilised, let them air dry upside down.
2. When making preserves, always use fresh and thoroughly washed products.
During preparation take care not to mix fruits and vegetables with their waste (leaves or peel).
Never use frozen or defrosted products.
Prepare the food chosen for preserving following the cooking directions of the selected recipe thoroughly.
To preserve uncooked food it is recommended to blanch it in plenty of salted water to eliminate any present bacteria.
3. Fill the jars with hot food.
The correct ll-level is at 2 cm (approx 1 inch) from the rim.
Check that the food is evenly distributed inside the jar without any air pockets. If present, remove any air pockets by pressing the food delicately with a non- metallic spoon.
4. Before closing the jars, carefully wipe away any food away from the rims of the jars and lids fitted with the natural rubber gasket.
Proceed with the clamping and with the heat treatment if specified in the recipe. If preserving food either pickled, in oil or in brine, the heat treatment will not be necessary.
5. Heat treatment (by boiling)
- The clamped jars should be placed upright, lids on top, inside a large
metallic pot with a clean cloth placed at the bottom.
- It is recommended to wrap each jar with a clean cloth so as to avoid
impact both among the jars and with the side of the pot.
- Fill with lukewarm water until the jars are completely covered and bring
to a boil for the time indicated in the recipe. Make sure the jars are always completely covered with water. If necessary, add boiling water during the boiling process.
- Once the time is over, as indicated in the recipe, the heat treatment is completed. Leave the jars in the pot with its water and let them cool down naturally.
- Remove the jars from the pot always making sure to use protective gloves or special tools to avoid burns.
6. Check the jars
- Wait until the jars are completely cooled down, it could take a few hours.
- Unfasten the stainless steel elastic clamp. The lid must remain sealed
and should not release if trying to lift it.
If the lid is sealed onto the jar,
vacuum has taken place.
In the event that the lid opens it may be due to:
- Incorrect filling: too little or too much food (Pay attention to the correct fill-level as in step 3).
- The heat treatment has been carried out incorrectly: not long enough.
- Chips or cracks on the rims of the lid or jar and/or not properly cleaned.
- Old or deteriorated natural rubber gasket.
To resolve the problem repeat the heat treatment and if necessary replace the jar, lid or natural rubber gasket.
Once the seal of the lid has been verified, close the stainless steel elastic clamp, or if preferred totally remove it, and store in a cold dry place away from direct light.
7. Open the jars
Before proceeding with opening the jars, it is recommended that the ‘seal- check’ is always carried out, as at step 6. If the lid is not sealed do not eat the food contained.
If the lid is well sealed, pull the rubber ring tab to allow outside air to enter the jar thus neutralising the vacuum and easily lift the lid from the jar. In case of diffulty the rubber ring tab can be pulled by using pliers.
8. Heat Potting
This canning technique is ideal for jams and jellies.
Sterilise and check the jars and lids as in step 1.
Fill the jars with hot jam/jelly and follow instructions as in step 3. Proceed with the clamping, before closing the jars, carefully wipe any food away from the rims of the jars and lids fitted with the natural rubber gasket.
DO NOT TURN THEM UPSIDE DOWN.
Leave them to rest until completely cooled down and store in a cold dry place away from direct light.
Follow instructions as in steps 6 and 7.