Canning jars: Choose and use wisely
Canning food is a great way to save money and enjoy the season’s bounty all year long. Take care to choose the appropriate jars to ensure food safety.
Specific equipment is needed to safely preserve food at home. Some of the most important supplies are proper canning jars. The canning process requires the heating and cooling of food to form a vacuum seal. When food is packed into canning jars, the headspace is filled with air. During processing, air is pushed out of the jars and the headspace fills with steam. When processing is completed and the jars cool, the contents shrink. A vacuum forms within the jar and pressure holds down the lid. The sealing compound on the lid prevents air from re-entering the jar, as well as microorganisms that could contaminate the food. Specific glass canning and freezing jars are recommended because glass does not react with its contents.
Canning jars should be inspected and in perfect condition before using. If jars have hairline cracks, chips or nicks on the sealing edge they should not be used. Other types of jars that are not appropriate for canning:
- Bail-type jars
This type has a glass cap and rubber ring that fits on a sealing ledge located about ¼ inch below the top of the jar. These jars do not create a strong enough seal to prevent contamination and microorganisms from entering the food.
- Commercial jars
These are jars you buy from the store with product already in them. These are considered one-use jars and may break with high temperatures. The two piece lids will not screw on commercial jars properly and lids do not seal.
To keep jars in good condition, avoid sudden temperature changes. Do not put a hot jar on a cool surface or put raw packed jars into boiling water. Use a rack in the bottom of the canner to prevent jars from sitting directly on the bottom of canner. Do not use metal utensils when removing air bubbles from hot jars. This can damage or break the glass. Use recommended headspace for food to expand in jars when heated. Do not lower pressure too quickly. When processing time is completed, remove canner from heat and let stand until pressure is at zero.
Jars can be used for about 10 years if handled properly. You can test jars by immersing them in tepid water; bringing to a boil and boiling for 15 minutes. They should not break after this process.