INGREDIENTS:

  • Cooked jam, marmalade, soup, stew or other prepared food.
  • Jars with lids
  • A large pot
  • More than 22lbs/10kg of weight
  • A cookie rack or something else to keep the jars from touching the bottom of the pot.
  • A lid or bowl big enough to seal the pot.

CANNING

The process of canning requires that foods are heated in sterilized equipment to temperature that will kill any microbial activity present in the jars. The boiling temperature of water at sea level is 212°F/100°C but we need to have a sustained temperature of 240°F/116°C in order to kill everything which may cause the food inside the jars to make you sick. In order to increase the temperature, we need to increase the pressure inside the boiling container.

By weighting the lid of the pot, we necessitate that the pressure will have to build up inside the pot to a force equal of the weight in order to escape. You need to keep the jars from touching the base of the pot so the jars are heated evenly because uneven heated could cause the jars to crack. 

During the canning process the jars are heated causing the destruction of microorganisms and a vacuum inside to be created inside. With the jars sterilized and free of air, there will be environment suitable for microorganisms to grow.
MAINTENANCE: No maintenance is required.

CONSTRUCTION TIME: The total time for canning will be 24-26 hours.

​Download a PDF on CANNING for printing on A3 paper: