Canning Methods

Raw and Hot Pack

The "Raw or Cold Pack" Method means packing the unheated or raw food into the jar, then adding boiling liquid—syrup, water or fruit juice. The jars are then processed in Pressure Cooker or Boiling Water baths. Most fruits and tomatoes are best if raw packed. Most vegetables can be packed raw IF processed in the pressure cooker.

The "Hot Pack" Method means a short precooking (boiling or heating in some manner). The boiling hot food is packed into clean KERR Jars and processed immediately. The HOT Pack is more satisfactory for some vegetables and meats. The large fruits, such as pear halves, pineapple and large peach halves, may be either hot or raw packed. Such fruits as apples and rhubarb are best if hot packed.

Steps for Raw and Hot Pack Methods

  1. Examine top of jars to see that there are no nicks, cracks, sharp edges, etc.
  2. Wash jars well in hot soapy water. Scald thoroughly. Invert jars on clean folded cloth. Scald KERR Mason Lids by placing them in pan and pouring boiling water over them. Do not boil but let stay in water until ready to use.
  3. Select fresh, firm (not overripe) foods. Grade according to size and ripeness.
  4. Prepare according to recipe.
  5. Pack food into KERR Jars to not more than 1/2 inch of top of jar. Do not pack corn, peas, lima beans and meats any higher than 1 inch from top of jar.
  6. Add liquid:
    • Fruits: Boiling syrup to within 1 1/2 inches of top of jar when fruit is packed cold, or to within 1/2 inch of top of jar when fruit is packed hot, or boiling fruit juice or boiling water to within 1/2 inch of top of jar.
    • Vegetables: Precooking water or boiling water to within 1.2 inch of top of jar. Salt may be added if desired.
    • Meats: For precooked meats, add 3 or 4 tablespoons of liquid (grease, broth or water). When meats are packed raw do not ad liquid.
  7. Wipe top of jar free of all seeds, pulp, grease, etc.
  8. Placed scalded KERR Mason Lid on jar with sealing composition next to glass, and screw band firmly tight. This means as tight as the hand can screw the band. Do not use wrenches.
  9. Process required length of time according to time table, whether for Pressure Cooker or Boiling Water Bath.
  10. Remove jars from cooker or canner. Do not tighten screw bands. Set jars upright 2 or 3 inches apart on several thicknesses of cloth, to cool. Do not set hot jars in a draft or on a cold, wet surface. Do not cover them.
  11. Test for seal as instructed in Step No. 8, Open Kettle Method, page 5.

Remove KERR Mason Screw Bands after 24 hours as bands are unnecessary once jars are sealed.

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Open Kettle Method

OPEN KETTLE METHOD of canning cannot be used for vegetables or meats. It should not be used for fruits or tomatoes, because the open kettle cooking seldom sterilizes them. Without sufficient heat to sterilize the food, or if the food is contaminated while transferring it from kettle to jar, spoilage can result. Getting a seal on jars and caps will not prevent this spoilage.

Use this method only for preserves, jams, butters, pickles and other foods to which are added enough sugar or vinegar to help keep them from spoiling.

The following steps are important and must be carefully followed.

Steps for Open Kettle Method

Use ONLY for Preserves, Pickles, etc.

  1. Examine top of jars to see that there are no nicks, cracks, sharp edges, etc.
  2. Wash jars well in hot soapy water, then boil in clear water for at least 15 minutes. Scald KERR Mason Lids by placing them in a pan and pouring boiling water them. Do not boil but let stay in water until ready to use.
  3. Prepare preserves, pickles, etc. and cook according to recipe.
  4. Fill only ONE sterilized KERR jar at a time to within 1/2 inch of the top of jar with boiling hot product and liquid.
  5. Wipe top of jar free of all seeds, pulp, etc.
  6. Seal each jar immediately as filled with the boiling product and liquid, by placing scalded KERR Mason Lid on jar with sealing composition next to the glass and screw band firmly tight. This mean as tight as the hand can screw the band. Do not use wrenches.
  7. Set jars uprights 2 or 3 inches apart on several thicknesses of cloth, to cool. Do not set hot jars in a draft or on a cold, wet surface. Do not cover them.
  8. 3-Way Test for Seal
    • Hear the seal— Hear the Kerr-plink as lid snaps down while jar is cooling, or tap lid with spoon when jar is cold. A clear ringing sound means a seal. If food touches the lid the sound will be dull, but not hollow or empty like unsealed jar.
    • See the seal— If the lid is curved down—the jar is sealed.
    • Feel the seal— Press the center of the lid—if it is down and will not move, the jar id sealed. If jar is not sealed, you have an opportunity to re-can contents and thus save your food.

With Kerr Jars, Caps, & Lids

"Self Sealing" Brand

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