Special Modes
Canning
Always follow USDA guidelines on food safety.
Fruit and Vegetables
Only use fresh produce that is ripe and in good condition for canning.
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 completed evenly.
After you have filled the jars, clean the glass rims with a clean cloth and hot water and then seal the jars.
Fruit
Sort and rinse the fruit. Allow it to drain completely. Wash berries very carefully, they are very fragile and easily crushed.
Remove skins, stalks, seeds or pits.
Chop larger 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 as 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 up to a maximum of 1 1/4" (3 cm) below the rim. Do not pack down as this would damage the fruit/vegetable. Tap the jar gently on a cloth to help distribute the contents evenly under the edge.
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