Special Modes
Canning
Always follow USDA guidelines on food safety.
Only use unblemished, fresh produce that is in good condition.
Glass jars
Only use clean glass jars and accessories and check them for any defects. Glass jars with
Make sure that all the glass jars are the same size so that canning is carried out evenly.
After you have filled the jars with the produce, clean the glass rims with a clean cloth and hot water and then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but thoroughly and allow to drain. Take great care when cleaning berries as they are very delicate.
Remove any peel, stalks and pits.
Cut up large fruit. For example, cut apples into slices.
If you are canning fruit with pits (e.g. plums, apricots) without removing the pits, pierce the fruit several times with a fork or wooden skewer, otherwise they will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before canning to help them retain their color (see "Blanching").
Filling volume
Fill the glass jars with produce up to a maximum of 1 1/4" (3 cm) below the rim. Do not pack down as this would damage the cell walls of the produce. Bang the jar gently on a cloth to help distribute the contents evenly.
Fill the jars with liquid. The produce must be completely covered.
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