How to do Home Canning
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·jars, as needed
·lids, as needed
How to Make How to do Home Canning
- Step 1... Know your Canning Tools
- Magnetic wand to lift your lids from hot water.
- Jar lifter to place in or move out jars from boiling water
- Gauge to measure head space and remove bubbles
- Funnel & Ladle help to fill jars easier
- Step 2... Water Bath/Canner
- Wash jars in soapy water and rinse thoroughly
- Transfer them to a pot with boiling water
- Make sure the jars are covered by at least 1-inch of water
- Process for 15 minutes
- Step 3... Snap Lids
- Boil lids for 2 minutes and then leave them in warm water until needed
- Keep in mind that you can only use lids once. The ones that are not used, dry them off and keep them for the next canning session
- Step 4... Filling Jars
- Using the jar lifter, remove jars from the water bath and invert them on a baking sheet lined with silicone mat to drain any excess water.
- Filling up one jar at a time, place the funnel in the sterilized jar and use the ladle to fill it.
- Use the gauge to dislodge any bubbles by sliding it around and between the food and the glass.
- Use the opposite end of the gauge to measure the appropriate head space. Keep in mind that over or under filling can cause the seal to fail.
- Step 5... Closing Jars
- Before closing jars, wipe the rim of any stickiness.
- Using the magnetic wand, place the snap lid on the jar
- Apply the screw band and finger tighten - if over tightened, it can prevent proper sealing
- Step 6... Processing Filled Jars
- Using the jar lifter, transfer the jars to the boiling water bath, cover with at least 1-inch of water
- Start timing only when all the jars are in and the water returns to a full boil
- Step 7... Resting Time
- When processing time is up, using the jar lifter, remove jars from the water bath, turn off the heat and place them on a wire rack or towel away from any draft.
- As the jars cool off, the lids will snap down making a "popping" sound which creates an airtight vacuum seal.
- Let the jars cool completely, undisturbed, for 12 to 15 hours.
- Remove the screw band, wipe them very well so they don't rust and put them back loosely.
- Label your jars by writing down the dates and the preserved food name
- Store them in a cool, dark place