To Seal Process And Store Filled Jars Recipes
TO SEAL, PROCESS, AND STORE FILLED JARS
Number Of Ingredients 0
Steps:
- Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.
- Put sealed jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil jars of marmalade 10 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave) and marmalade will thicken as it cools.
- After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal.
- Store in a cool dry place.
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- Sterilize Your Mason Jars. At first, keep the empty jars right-side-up in the large pot. You can use this same pot for the boiling water bath when you fill the jars with jams, fruits, tomatoes, or pickled vegetables to preserve.
- Prepare Your Food Items. The second step is to process your food items for preservation. It is a good practice to can fruits and vegetables immediately after harvesting.
- Fill Your Mason Jars. After slicing, dicing and pickling now it is time to fill the jars. There are a few things you must remain conscious about while filling your jars.
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- Cool the Jars. Now place the Mason jars on a clean surface let them cool. You can use wood or a surface that is covered with a clean cloth for this purpose.
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