[The instructions below were taken
directly from Granite Ware canning instructions, word for
word. A "steam canner" can be used for
non-pressurized canning, but the instructions are not the
same. For survival use, a steam canner should be
considered because they have a vastly faster pre-heat
time and thus save a lot of fuel. The turn-around
time for multiple batches is also considerably faster
because gallons of boiling hot water does not need to be
reheated for every batch. For those with a bad
back, a steam canner offers the advantage of being
considerably lighter in use because only 6 to 8 cups of
water being used instead of several gallons of water in a
traditional water bath canner.
Home canning can be fun and easy using
your Granite Ware canner. Use quality ingredients, follow
directions, use tested recipes and anyone can be a
successful home canner. Canning is simply fruit or
vegetables packed into canning jars, which are fitted
with self sealing lids and heated too, if temperature
that kills 'dangerous organisms that could cause food
spoilage, in the jars. A water bath canner's use is
limited to fruits, tomatoes, pickles, relishes, jams,
jellies and marmalades. The high acid levels in these
foods make it safe to can them in boiling water, whereas
most vegetables are low in acid and need to be processed
in a pressure canner which produces much higher
The right equipment is essential to
ensure a quality product. This includes your Granite Ware
canner and jar rack, a jar lifter, a wide mouth funnel,
canning jars and lids. Use only standard canning jars and
lids, and inspect carefully for chips or cracks. Lids are
designed for one time use. Screw bands can be reused if
they are in good condition, not bent or rusted.
Thoroughly wash lids, bands, and jars in hot sudsy water,
rinse. Dry bands. Heat jars and lids in hot water,
approximately 180 degrees prior to filling. Fill canner
with water as indicated below, position rack and begin to
AMOUNT OF WATER
7 pint jar canner............................ 4 inches
7 quart jar canner. . ...................... 41/2
inches of water
Fill hot jars with prepared recipe. Leave recommended
head space according to recipe.
Wipe jar rims with a clean damp cloth. Position heated
lid on jar with screw band, according to the
Place each jar into canner rack, prior
to water reaching a boil and lower rack. Water should be
1 to 2 inches over jar tops. Add additional hot water if
needed. Cover canner. Process jars according to your
recipe, start timing when water begins to boil. After
processing, lift rack and hook over rim. Remove jars from
canner with your jar lifter. Do not carry jars in canner
rack. Set jars on a towel to cool for 12 to 24 hours.
When jars are cool, test for a seal by
pressing down on center of lid. If lid center does not
flex up and down the lid is sealed. Remove bands, label,
and store in a cool, dry, dark place. Canning is not
difficult, but must be done precisely to ensure
successful preservation and safety. Proper timing and
temperature are crucial for safe canning, assuring
microorganisms that cause food to spoil are killed.
Follow the directions for each recipe
exactly and inspect each jar carefully before serving. If
the food doesn't look or smell right, appears moldy,
foamy or murky or the seal is broken, don't use it.
Discard it without tasting.
For further information refer to the
Ball Blue Book Guide to Home Canning, Freezing &
NOTE: This canner is designed and
manufactured for water bath canning. It is not
recommended for other use.
WARNING: Do not pick up canner when
full of water and jars. Follow above instructions.