FOOD TECHNOLOGY

Detailed explanation-1: -Most fruit preserves and pickles are sufficiently high in acid to be canned via a method called water bath canning, where jars are submerged in boiling water for a prescribed amount of time. This destroys any pathogens in the food, and creates a seal, thereby rendering the jars shelf-stable.

Detailed explanation-2: -Bring to a rolling boil, cover the canner and boil for 10 minutes if using 4-, 8-or 12-ounce jars or for 15 minutes if using 16-ounce jars. (Check individual preserve recipes for more specific processing times.) Let cool for 10 minutes before removing the jars from the pot.

Detailed explanation-3: -For years, the default procedure was to simmer the lids before canning, so it was necessary to have both a boiling water bath to sterilize the jars, and a separate saucepan of simmering water to warm the lids. But no longer! According to Ball’s, it’s better to simply wash and dry the lids before using.

Detailed explanation-4: -Fill a large pot with hot water. Submerge canning jars in the hot water and bring to a boil. Gather and trim the cucumbers. Make the pickle brine. Remove jars from hot water. Fill jars with pickle ingredients. Add extra spices (if you’d like) Prep jars for sealing. More items •11-Aug-2017