PACKING CANS OR JARS
Canning Jars
Mason-type jars specifically designed for home canning are best. Commercial mayonnaise jars may not seal
and may break, and should never be used in a pressure canner.
Canning jars come in a variety of sizes from half-pint jars to half-gallon jars. Pints and quarts are the most
commonly used sizes. Processing times have not been developed for many foods in half-pint, 12-ounce or
one and one-half pint jars. If the recipe does not specify processing in one of these jars; process half-pint and
12-ounce jars for the same time as pints. Half-gallon canning jars are recommended only for very acid juices.
The U.S. Department of Agriculture does not provide pressure canning timetables for half-gallon jars.
Two Packing Methods
The hot-pack method is preferred for most foods, especially acid foods that are processed in a hot water
bath. Bring food to a boil and simmer for a few minutes. Pack food loosely into hot jars along with any hot
liquid as the recipe requires. Hot-packing shrinks food, removes air from its tissue, helps keep it from
floating in jars, and lengthens a product’s shelf life.
The raw-pack method requires packing unheated prepared food tightly into hot jars, then covering the food
with hot liquid. Raw-packing is more likely to result in floating food than hot-packing. Air may be trapped in
both the food and the jars, causing food to discolor during storage.
Thermometer
Use a thermometer when canning meats or when instructions call for removing or exhausting air from cans
or jars. With cans, the lid should not be placed on top until the contents are heated to at least 170°F (77°C).
This is the minimum temperature needed to exhaust air properly so that a partial vacuum forms inside the
can upon cooling.
Labeling Cans and Jars
Wipe off containers after they are cool. When labeling cans, use paste on selvage ends of the label, keeping it
off of the tin, as this sometimes causes rust. Label with the date and contents of the container, particularly if
some batches were packed differently – without salt, for example. If you canned more than one lot in one
day, add a lot number.
Storing Cans and Jars
Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed,
washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they
become difficult to remove, often rust, and may not work properly again. Store cans and jars in a cool, dry
place. Exposure to heat, freezing temperatures or light decreases the quality and shelf life of canned food.
Freezing may damage the seal so that spoilage begins. In an unheated storage area, cover jars and cans with
a clean blanket, or wrap them in newspapers.
For best eating quality and nutritive value, use canned goods within one year.
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