Canning Mini Guide
The Kilner® Story
For over 180 years the original Kilner® Jar has captured the attention of the curious cook. First invented by John Kilner and Co in 1842 England, Kilner® Jars keep food fresher for longer.
From wartime preserves to cutting edge Asian inspired kimchi, the Kilner® Jar has remained at the forefront of food evolution. Now in all shapes and sizes Kilner® has a considerable product range, available in stores around the world.
As the people’s choice for canning, we have produced this handy guide to start you on your journey to create your very own garden to table goodness.
Jam packed with recipes, hints, tips and knowledge from the experts. We want you to get stuck in and enjoy creating the perfect preserve! Whether you’re a seasoned professional or a complete novice, we’re sure to have something inside to interest you.
Sterilizing Kilner® Jars
Essential for the preserving process, sterilizing jars is required to remove all bacteria, yeasts, fungi and organisms from the jar, so that when preserving, the food remains fresh within the vacuum.
1. Remove the lids or rubber seals from your Kilner® Jars and put to one side. Check the jars or bottles thoroughly for damage such as cracks, breaks, and chips. If you find that any of your jars or bottles are damaged discard them.
2. Add an upside down plate at the bottom of your canning pan then place the jars upright. Fill your canning pan with cool water until the jars are filled and covered. Bring to the boil for 10 minutes, turn the heat off and place the lid on the canner to keep the jars warm until you are ready to fill them.
3. Place vacuum seal lids or rubber seals in a saucepan and fill with 4 inches of water, heat and simmer at 180°F for 10 minutes, turn the heat off and cover the pan until you are ready to seal the jars.
4. Carefully remove your sterilized Kilner® Jars from your canning pan with jam tongs, pouring away any water inside the jars. Place the empty Kilner® Jars onto a clean tea towel on the work surface. Remove the lids and rubber seals from the saucepan and lay them on the tea towel.
IMPORTANT: Never submerge your jars straight into boiling water.
Filling and Sealing Kilner® Jars
1. Once your jars are sterilized, using a jar funnel, carefully fill your Kilner® Jars with your chosen recipe. Leave recommended headspace as indicated in your recipe. We advise a minimum of 1/4 inch.
2. Once each Kilner® Jar is filled, use a spatula to remove any air bubbles in between the jar and its contents. Finally, wipe the rim and threads of the Kilner® Jar to remove any food debris.
3. Now your Kilner® Jars are filled, close them whilst the contents are hot. If you are using a Kilner® Canning Jar, place the metal disc on the jar rim and secure tightly with the screw band.
4. If using Kilner® Clip Top Jars place the rubber seal securely onto the jar lid and close the clips.
Processing Jars Using a Pressure Canner
All low acid foods need to be processed using a pressure canner. The steps included below apply to both weighted or dial gauge pressure canners but always check with the manufacturer instructions for safe use.
1. Prepare your pressure canner by filling with 2 to 3 inches of water. Place the rack into the bottom of the pressure canner and warm the water over a medium heat.
Important: Do not place jars into boiling water, the water should be warm not boiling.
2. Place sealed jars into the canner. Check that the water level is 2 or 3 inches high or check the manufacturer’s instructions. The water does not need to cover the jars.
4. Turn off the heat and allow your canner to cool. Once the pressure has returned to zero it is safe to remove the weight and the lid (please note this can vary in time depending on your model). Using jar tongs, carefully remove the jars and place to one side. Leave to cool for 24 hours.
3. Lock the canner lid in place and adjust the heat to medium – high. Once you can see steam through the vent for 10 minutes, place weight on the top for the recommended time as indicated in your recipe. Always monitor your canner to ensure pressure is maintained.
5. The next day you need to check if a seal has formed. For Kilner® Canning Jars the lid should not pop when pressed. For Kilner® Clip Top Jars the lid should not move upwards when the clips are undone.
Processing Jars Using a Water Bath Canner
The water bath canning method is applied to high acid foods including jams, jellies, marmalades, preserves, pickles, salsas, ketchup and most sauces.
1. Using a canning pan and rack, place sealed jars onto the canning rack and lower into the base of the pan. Cover with cool water ensuring jars are covered by 1 to 2 inches of water.
3. Using jar tongs, carefully remove the jars and place to one side. Leave to cool for 24 hours.
2. Place lid onto the canning pan and slowly bring to the boil for the recommended time as indicated in your recipe. You will be able to see bubbles escaping from the lids or the jars, this is perfectly normal.
4. The next day you need to check if a seal has formed. For Kilner® Canning Jars the lid should not pop when pressed. For Kilner® Clip Top Jars the lid should not move upwards when the clips are undone.
Processing times will vary for jar size, food type and altitude. See individual recipes for recommended processing times.
What To Do if Jars Haven’t Sealed Properly
If one of your jars has not sealed properly you can do one of two things:
• Reprocess your jars by emptying the contents into a pan. Heat the contents and repeat the filling and sealing process as indicated on page 4. Always ensure you check your jars for any defects and always use a fresh vacuum seal lid. IMPORTANT: you can only reprocess your jars 24 hours after a failed seal, after this time you must consume the contents within a week.
• Alternatively, you can place unsealed Kilner® Jars into the refrigerator and consume the contents within one week.
Setting Points
Jams, jellies or marmalades all require your spread to set properly. There are some quick signs which will help you spot when your preserve has nearly reached its setting point.
• The fruit mixture will not rise as vigorously in the canning pan as it has done earlier in the cooking process.
• The fruit mixture will start to form large bubbles on the surface.
Every recipe is different, and some preserves will start to set after only 3-5 minutes where as others may take 15 minutes or longer. It is therefore very important that you start testing for setting early to avoid over cooking your preserve.
Testing the Setting Point
To test that your jam or marmalade is of the desired thickness, spread a teaspoon amount onto a frozen plate and smear with the back of your spoon (or finger if it’s not too hot!). If the preserve ripples as you spread it, it’s a sign that your recipe is ready!
If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh frozen plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
Tomato Chutney
This tangy tomato chutney recipe is delicious spread on your summer cookout favorites, or serve alongside a cheese and meat platter.
* Refer to page 8 for processing details.
† Refer to page 14 for altitude guide.
Ingredients
25-30 cherry tomatoes (small, ripe and peeled)
2 cups sugar
1 stick of cinnamon
Peel of 1 lemon
Method
1. Place the tomatoes in a pan of boiling water for around 25-30 seconds then remove with a slotted spoon. Begin peeling the skin off the tomatoes and place in a canning pan.
2. Crush the tomatoes with a potato masher then add the sugar, cinnamon stick and lemon peel.
3. Bring to the boil and simmer for 6 minutes.
4. Remove the lemon peel, cinnamon stick and mash further until the tomatoes are thick and gooey.
5. Return to simmer for 6 minutes. Stir well before pouring the chutney into the warm sterilized 8.5 fl oz Kilner® Jars, leaving a ½ inch headspace. Seal your jars and process* for 15 minutes using the water bath method, we recommend using a canning pan. Adjust time for altitude†.
6. Store sealed jars in a cool dark place for up to 12 months. Once opened, refrigerate and consume within one month.
Sweet & Sour Zucchini with Red Onions
Method
Ingredients
3 zucchinis
2 red onions
2 tbsps salt
For the brine:
13.5 fl oz pickling vinegar
1 cup of sugar
¼ tsp turmeric
2 tsp yellow mustard seeds
1 tsp coriander seeds (dry roasted over a medium heat for a few minutes)
1. Trim the ends of the zucchini and then using a mandolin slicer slice into a ¼ inch pieces. Peel the onions and again using a mandolin, slice the red onion into ¼ inch rings. 2. Separate the onion rings and put them into a large bowl along with the zucchini. Sprinkle with salt and mix to coat. Cover with cling film and place in the refrigerator for about 3 hours.
3. Meanwhile put the vinegar, sugar, turmeric, mustard seeds and coriander seeds into a canning pan and bring to a boil. Turn the heat down and simmer for about 5 minutes. Remove the pan from the heat and let the brine cool to room temperature. Leave the salt on the zucchini and onions and drain well.
4. Fill sterilized 17 fl oz Kilner® Jars with the zucchini and onions. Pour in the brine ensuring you leave ½ inch headspace. Tap the jars to remove any trapped air. Seal your jars and process* for 20 minutes using the water bath method, we recommend using the canning pan and rack. Adjust time for altitude†.
5. Allow to mature for four weeks in a cool, dry place before opening. Once opened, refrigerate and consume within one month.
* Refer to page 8 for processing details.
† Refer to page 14 for altitude guide.
Classic Salsa
*Refer to page 8 for processing details.
† Refer to page 14 for altitude guide.
Ingredients
7 cups tomatoes
2 cups onions
1 cup green peppers
5 garlic cloves, minced
1 ½ tsp cumin
1 tsp pepper
¼ cup sugar
¹∕³ cup white vinegar
Pinch of salt
15 oz can of tomato sauce
12 oz can of tomato paste
Method
1. Wash the tomatoes and green peppers, drain well. To remove tomato skins, place tomatoes into a bowl of boiling water for 60 seconds. Carefully remove the tomatoes and immediately transfer to cold water. Remove the skins and chop into ¼ inch pieces.
2. Remove stems and seeds from the peppers and cut into ¼ inch pieces. Slice onions thinly.
3. Transfer tomatoes, green peppers and onions to a canning pan and add the rest of the ingredients ensuring you mix thoroughly.
4. Gently heat for 15 minutes.
5. Transfer to freshly sterilized Kilner® Jars, leaving ½ inch headspace. Seal your jars and process* for 15 minutes using the water bath method, we recommend using the canning pan and rack. Adjust time for altitude†.
6. Store sealed jars in a cool dark place for up to 12 months. Once opened, refrigerate and consume within one month.
Tip: if your tomatoes are sweet then you can reduce the amount of sugar.
Pectin Chart
Acid when preserving, aids the process of extracting pectin from fruit. The pectin is essential to your mixture because it helps you reach the required setting point along with stopping the sugar crystallizing. You can use this chart to guide you with your recipe ingredients. If you choose a fruit high in pectin you will need to add less of the commercial pectin to your overall mixture.
PECTIN CONTENT
FRUIT
Blackcurrants
Cranberries
Gooseberries
Plums (unripe)
Currants
Citrus Fruits
Cooking Apples
Apricots
Grapes (unripe)
Morello Cherries
Plums (ripe)
Blackberries
Blueberries
Wild
Cherries (sweet)
Figs
Grapes (ripe)
Melons
Nectarines
Peaches
Pears
Rhubarb
Strawberries
Altitude Adjustments
It is important to know your approximate elevation or altitude above sea level in order to determine a safe processing time for canned foods. Since the boiling temperature of liquid is lower at higher elevations, it is critical that additional time is given for the safe processing of foods at altitudes above sea level.
Altitude Adjustments for Water Bath Canning
High acid foods can be processed using the water bath method, we recommend using a canning pan. For high altitudes, the length of time for processing needs to be increased. Use our chart below as a guide.
Altitude Adjustments for Pressure Canning
During the home canning process all foods with a low acid content must be processed using a pressure canner. For high altitudes, pressure in the canner must be adjusted. Use our handy chart below to adjust pressure according to your altitude level.
Please note that all home canned foods should be processed according to USDA. Please refer to their website for more information.
Acidity in Foods
Whether food should be processed in a pressure canner or boiling water canner depends on the acidity levels in food. Determining the type of processing method is very important as it enables the safe preservation of food.
Foods with a high acidity (pH 4.6 and lower) should be processed in a water bath canner at 212°F. Foods with a low acid content (pH higher than 4.6) must be processed using a pressure canner at 240°F. Please refer to the USDA website for further information on processing methods and foods.
High Acid Foods: PH Level 1.0 - 4.6
Use water bath and /or pressure canner
Apples
Apricots
Blackberries
Blueberries
Cherries
Gooseberries
Lemons
Oranges
Peaches
Peas
Plums
Strawberries
Tomatoes
Low Acid Foods: PH Level 4.7-14
Must use pressure canner
Asparagus
Beans
Beets
Carrots
Cauliflower
Corn
Eggplant
Pumpkins
Peas
Peppers
Potatoes
Mushrooms
Spinach
US CANNING CHART
Growing conditions vary from region to region. Use this chart as a guide to determine the best time of year for canning and pickling produce in your area.
Vegetables
Asparagus
Beans, Green
Beets
Cabbage
Carrots
Celery
Corn, Sweet
Cucumber
Peppers
Pumpkins
Spinach
Squash
May and June
July to September
July to October
July to September
August to November
July to August
July to September
July to September
July to September
September and October
May to September
July to November
Availability
April to June March to April
July to September May to October
July to October January to December
June to November January to May
June to November January to May
September to December January to May
June to October
June to September
May to October April to August
July to October June to September
September and October August to November
April to June January to April
May to October June to October
Northern Region
Central Region
Southern Region
Fruits
Apples
Blackberries
Blueberries
Figs
Melons
Nectarines
Peaches
Pears
Plums
Raspberries
Strawberries
Tomatoes
Northern Region Harvest/Crop Availability
August to November
July to September
July and August
Central Region Harvest/Crop Availability
Southern Region Harvest/Crop Availability
July to November July to November
July to August May to July
June to August June to July
August to October August and September June to August
August and September
July to September
July to September
August to October
September to October
June to October
June to August June to August
July and August April to June
June to August May to September
August to October August
July to September June to August
July to October July to October
June and July May to July February to May
July to September May to October May to November
Code Description Ideal for
CLIP TOP CANNING JARS
0025.496 Clip Top Round Jar 4 fl oz
0025.495 Clip Top Round Jar 12 fl oz
0025.490 Clip Top Round Jar 17 fl oz
0025.491 Clip Top Round Jar 34 fl oz
0025.492 Clip Top Round Jar 51 fl oz
0025.510 Clip Top Square Jar 17 fl oz
0025.511 Clip Top Square Jar 34 fl oz
CANNING JARS
0025.401 Canning Jar 34 fl oz
0025.400 Canning Jar 17 fl oz
0025.402 Canning Jar 8.5 fl oz
WIDE MOUTH CANNING JARS
0025.067 Wide Mouth Canning Jar 34 fl oz
0025.898 Wide Mouth Canning Jar 12 fl oz
0025.888 Wide Mouth Canning Jar 17 fl oz
0025.066 Wide Mouth Canning Jar 7 fl oz
FRUIT CANNING JARS
0025.582 Strawberry Fruit Jar 13.5 fl oz
0025.583 Tomato Fruit Jar 13.5 fl oz
0025.581 Orange fruit jar 13.5 fl oz
0025.056 Berry fruit jar 13.5 fl oz
Jams, jellies, mustards, ketchups, sauces and pâté
Jams, jellies, preserves, marmalades
Jams, jellies, preserves, marmalades
Fruits, pickles, jams, chutneys and sauces
Fruits, pickles, jams, chutneys and sauces
Fruits, pickles, jams, chutneys and sauces
Fruits, pickles, jams, chutneys and sauces
Jams, jellies, preserves, marmalades
Jams, jellies, preserves, marmalades
Jams, jellies, preserves, marmalades
Pickles, onions, asparagus and beets and soups
Pickles, salsas, relishes, sauces and soups
Pickles, salsas, relishes, sauces and soups
Jams, jellies, preserves, salsas
Jams, jellies, preserves, marmalades
Pickles, salsas and relishes
Marmalades, jellies and preserves
Jams, jellies, preserves, marmalades
