Can someone help with some "canning" questions?

 I've never canned anything in my life and never really had any desire to, but for some unknown reason I've got a "hankering" to can something.  I've read that jams and jellies are the easiest and I've been reading a lot about it but I do have a few questions as follows:

 I'm not 100% of how you measure the 1/4" headspace - I just did some more reading so would I be correct in saying that for jams and jellies the "food product" may go up into the "neck" of the jar (if the jar is shaped in such a way that it has a "neck" or in other words do you measure 1/4" down from the very top edge of the jar?

Once I put the empty jars in the hot water to sterilize them when I'm ready to fill them and remove them from the hot water I obviously would drain the water out, but is it necessary to dry the inside of the jar to remove the water?

Also, I read where you are supposed to put the seals in barely simmering water - when I remove them do I need to dry those also?

Also, I read where after everything is processed it said to remove the bands and check for sealing. Do I have to remove the bands? Can you check for sealing if you leave the bands on?

I know these probably sound like silly questions, but I really don't know anything about this stuff and don't want to make a mistake.  I'm sure one of the reasons I've never canned anything is because I'm terrified that I will make a mistake and kill someone with botilism (me included).

I really appreciate any replies and help anyone can offer.

TIA

 Scoobster...do you have the Ball Blue Book or the Kerr Home Canning Guide (both are great investments if you can...) I have been canning for years(like more than I really want to remember my dad says I was stuffing jars of fruit when I was maybe 2) I don't measure.. I eyeball...I do not take the bands off to check for seal.. I tap the tops... if the lid is sealed it makes a dull thud.. if it hasn't it with pop up and down..(click)  and don't check them for a few hours after they come out of the canner...it takes some jars a little longer to seal than others...

I run my jars thru the dishwasher.. I don't water steralize...just me..but they are steeralizing in that DW!!!

You won't kill your family with botulism if  you are canning fruit or making jam....but you sure can if you are doing veggies.. and NOT using a pressure canner...and Tomatoes are a fruit!!!

good luck!  I have a whole group of DD's friends who are taking "lessons" from me this year... they want to learn and I certainly will teach them!  It really is an art form! 

I measure the 1/4 or 1/2 inch headspace from the lip ( the very top egge) of the mason jar. I mostly eyeball it but for those items I am entering in the county fair, I measure those...because the judges do.

When I take the jars out of the hot water, I empty the water out. The jar is very hot so by the time you get it to where you will be filling it, it has already air dried. If you dry them with a towel or paper towel, you have just unsterilized your jars. Same for the seals.

I do not remove the bands till the jars have cooled after processing...usually overnight. AKF explains well, how to test for a good seal.

You will need to get basic processing tools...tongs for the jars, canning funnel (it has a wide mouth and fits mason jars. And invest in Ball's Blue Book of the one Kerr puts out.  Ball has illustrated, step by step instructions for basic canning tomatoes and peaches. It also has safe handling guides. I have canned for years, yet I always refer to the guides in Balls. Also always and only use mason jars made specifically for home canning...Balls, Kerrs, Golden Harvest. It is a big initial investment, but you can use the jars over and over...some of mine I have used for 25 years.

Good luck. Caninng is fun....home made jams and jellies beat store bought - even expensive "gourment" jams - hands down.  Nothing better in February than to pop open a jar of "summer goodness" from your own garden.

I agree with the advice above.  You might also want to invest in a jar lid lifter -- it has a magnet on the end & will pick up one lid @ a time from the hot water so your hands don't have to touch them.  The lids tend to "nest" together while in the pan.  Ball used to sell a little kit with jar lifting tongs, a wide-mouth funnel, and a lid lifter/magnet.  Don't know if they still do.

Whatever you do, follow the instructions "by the book" (the Ball Blue Book is excellent), and don't be tempted to cut corners.  Nothing worse than spending all that time & effort & money only to have things flop, or have the contents spoil later.  

 Rottensocks' information is very concise. The only thing I would add, that I dont think Ball or Kerr mentions is not to use the canning "disks" over. You can use the "rings" over and over, but the disks should be repaced with new ones after only one use. even though I use the back of a case knife to unseal my my jars of canned products and they look ok, I still always replace them once they have been used. I, like Rottensocks, have been canning since I was oldenough to be of help in the kitchen of a farm. Just start with simple jam or jelly and you'll see how rewarding it is to eat something you have made, "from scratch" as they say LOL. Good luck and you can always get any more help you might need here. If you have any more questions or we have not been clear, just holler and we'll try to help. It really is easy!

Scoobster:

would I be correct in saying that for jams and jellies the "food product" may go up into the "neck" of the jar (if the jar is shaped in such a way that it has a "neck" or in other words do you measure 1/4" down from the very top edge of the jar?

That would be correct.  Just eyeball it.

I sterilize my jars in the dishwasher also.  Run them through the "Light wash" cycle and use the heated drying option.  I sterilize the lids/seals in a little pan of boiling water.  Usually when I start to fill the jars, I put the pan of lids on the stove to boil.  By the time the jars are filled, the water is boiling and the lids are ready to go on the jars.  Drying isn't necessary as they self-dry in a matter of seconds.

Removing the bands after the jars are sealed and cooled keeps them from rusting.  Also, if you can purchase a "jar lifter" rather than tongs.  Makes that little chore of removing the jars from the boiling water much easier.

You have all the advise you need but although I do not eat jelly as a rule In want to mention  it would be best NOT to use regular mouth canning jars.

Either use jelly jars or wide mouth jars, much eaeir to measure "head space" and easier to get your jam or kelly out ofthe jar since those jars don't have a  "neck" that is narrower than the jar.

I find it easier to can vegetables,  fruits and meat than to make jellThey  also fills the belly a lot better.

 You guys are the greatest - thanks so much for the help.

I'm going to take the plunge and go to Wal Mart to get what I need for making some jam.

I'll let you know how it turns out!

Thanks again!

We have a Satsuma tree which every year is just loaded with oranges...I can't give them away fast enough.   For several years I have toyed with the idea of making some marmalade....hmmmmm maybe this year I just might.  At $5.00 a pop for Robertsons, it might be worth it.

Just had some more random canning thoughts....

You have to remove air bubbles from the jars before you process.  Run a thin, non-metal spatula around the inside of the jar (best not to use a metal knife).  Ball makes a tool for this that is also in the kits.  (Of course, all your tools need to be very clean before you start.)

You have to wipe the top edges of the jar to remove all food residue before you put on the lid.  Use a clean damp cloth.

When you put the bands on the lids before processing the jars, only tighten them hand-tight -- don't use too much force or over-tighten them.  

All this info and MORE should be in any good book about home canning.  It really pays to study up before you hit the kitchen. 

 Why isn't it called jarring? Unless, of course, actual cans are being used.

Summer74:

You might also want to invest in a jar lid lifter -- it has a magnet on the end & will pick up one lid @ a time from the hot water so your hands don't have to touch them.

i love my little magnet wand.  

i also run my jars through the dishwasher. 

Summer74:

Just had some more random canning thoughts....

You have to remove air bubbles from the jars before you process.  Run a thin, non-metal spatula around the inside of the jar (best not to use a metal knife).  Ball makes a tool for this that is also in the kits.  (Of course, all your tools need to be very clean before you start.)

You have to wipe the top edges of the jar to remove all food residue before you put on the lid.  Use a clean damp cloth.

When you put the bands on the lids before processing the jars, only tighten them hand-tight -- don't use too much force or over-tighten them.  

All this info and MORE should be in any good book about home canning.  It really pays to study up before you hit the kitchen. 

whiteflower_pa:

 Why isn't it called jarring? Unless, of course, actual cans are being used.

Last (?) thoughts... 

If you're using jars that have already been used, run your finger around the top rims before you wash them, to make sure that there are no chips.  Never use a chipped jar.  

If you're ever going to make pickles, spring for Heinz vinegar, not store brand.  You need the guaranteed 5% acidity of their product.  It will say so on the label. 

Don't disturb your jars for 12 - 24 hours after processing.  Allow them to cool in a draft-free place.  I usually put mine on a side counter, on towels.  Check seals before storing.  Lids should be down tightly, with a slightly concave appearance in the center, and no "give" if you push down with your finger.  If you're in the kitchen while the jars cool, you can sometimes successfully count all the PINGs the lids make as they cool.  That's the best sound in the world after canning!

I've been reading more & more about current hybrid types of tomatoes not being acid enough to can in a boiling water bath, not unless some sort of acid (vinegar, lemon juice) is added to lower the pH.  Use current recipes & follow all directions.   

Summer74:

If you're in the kitchen while the jars cool, you can sometimes successfully count all the PINGs the lids make as they cool.  That's the best sound in the world after canning!

Amen!