Sterilizing jars...

I recently found this information regarding sterilizing jars...good reading!!!

Sterilization of Empty Jars

All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands.

Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.

Scale or hard-water film on jars...

Scale or hard-water films on jars are easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water.

Salsa

Here's a link to a basic salsa recipe for canning.

Basic Info on Home Canning

I found a great website giving some great basic information on home canning. It talks about "safe canning", altitude information, home canning essentials (like low acid and high acid foods). This also is a great link for further information on home canning.

Here's a quick way that I found to sterilize your jars. That is sometimes the hardest part of the process, so if I can find a quick and easy way to do it...awesome! Cleaning them with just soap and water is not going to be good enough. You want to preserve the food as long as possible and sterilizing them will keep the canned items from going bad.

The Arizona Extension gives processing times for some foods.

There is a lot of good information out there. It's just taking the time to research. Hopefully I have helped a little with the process.

Canning Beef or Pork

The best cuts for canning are roasts. Cut them into chunks and fill the prepared jars, leaving about 1 inch at the top of the jar. You can put about a pound of meat in one pint jar. Put 1 tsp of salt to each quart jar, 1/2 tsp to each pint jar. NO liquid is needed. Put on the cap and screw band on tightly with hands. Process in pressure canner or pressure cooker at 10 lbs of pressure. Pints will cook for 75 minutes, quarts for 90 minutes. When done, naturally release pressure and then put them on a towel on your counter. Let them sit until they have cooled and all lids have "popped". Remove the screw band, wash the jars, label with date and name and then place on your shelves. Nutrition wise, they will last a year.

*Make sure the jars are not touching when beginning to process.

Canning Chicken

You can use breasts, thighs, or even tenderloins. Cut them into strips or big chunks and fill the prepared jars, leaving about 1 inch at the top of the jar. You can put about a pound of chicken in one pint jar. Put 1 tsp of salt to each quart jar, 1/2 tsp to each pint jar. NO liquid is needed. Put on the cap and screw band on tightly with hands. Process in pressure canner or pressure cooker at 10 lbs of pressure. Pints will cook for 75 minutes, quarts for 90 minutes. When done, naturally release pressure and then put them on a towel on your counter. Let them sit until they have cooled and all lids have "popped". Remove the screw band, wash the jars, label with date and name and then place on your shelves. Nutrition wise, they will last a year.

*Make sure the jars are not touching when beginning to process.

Beans

1 1/3 cup dry beans, (unsoaked, but rinsed)
1 tsp sea salt
2 tsp crystalized ginger (optional)

Add beans and salt to quart jar. Fill with water leaving 1 inch head space. Put on top and screw band. Tighten firmly.

Process for 90 minutes at second red ring (or 10 lbs of pressure).

Can cut recipe in half to do pint jars. Process for 75 minutes at second red ring (or 10 lbs. of pressure)

A good friend of mine cans beans. She suggested that you soak the beans overnight and then fill the jars as above. You can pressure them for about 60 minutes instead of the 75 or 90.

Each pint jar is equivalent to a can of beans you buy from the store.

Seasoned Ground Beef

4 lbs. lean ground beef
1 1/2 cups onion, diced
2 cloves garlic, diced
2 cups tomato juice
1 1/2 cup water mixed with 1 Tbsp beef broth powder
Herbamare & pepper to taste

Brown meat and onions. Add garlic and cook slowly until tender. Skim off excess fat if needed. Add remaining ingredients and simmer 15-20 minutes until sufficiently heated. Pack hot into hot jars, (to avoid breakage), leaving 1 inch head space. Pressure pints 75 min on second red ring (or 10 lbs of pressure), quarts 90 minutes at second red ring (or 10 lbs of pressure).

Let them sit until cooled. Can unscrew the lid and wipe down. Date and label the jar lid.

(Makes about 4 pints with about 1 1/4to 1 1/2 cups extra. Can use immediately or put in freezer.

** Make sure jars do not touch in the pressure canner/cooker. Also, add about 1 to 1 1/2 inches of water into the pressure canner/cooker and bring to a boil. Put lid on and pressure until it reaches the desired pressure. Time it when it reaches the pressure point. **