#QUART MASON JARS HOW TO#
Or for directions on how to safely re-process the jar, see or the Ball Blue Book guide for detailed instructions. If the lid flexes, the jar did not seal properly. If jar is fully sealed, the lid will not flex up or down. Check the Seal: Press on center of cooled lid. Tip: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours.
Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Turn off heat and let jars stand in water for 5 minutes. Boil jars for the time specified in recipe, adjusting for altitude (see chart). Process Jars: Place filled jars into rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Ensure bands are not over-tight - air inside jar must be able to escape during canning. Center new lid on the jar, then twist on band just until fingertip tight. Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. Tip: Air bubbles inside jar can impact cooking effectiveness. Each jar needs space between the food and the rim (headspace) to allow for food expansion. Follow canning recipe for correct fill-level. Prepare Jars: Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer (180 degrees F). You Also Need: Ball 21-Quart Waterbath Canner or equally large stockpot with a Ball Canning Rack, or for small batches, a Ball Canning Discovery Kit. Waterbath Canning: To Can: Tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc) and other high-acid foods. Prepare food using fresh ingredients and a tested recipe for home canning. You can heat them in the pot of simmering water, or in a heated dishwasher. Jars must be kept warm until ready to use, in order to minimize risk of breakage when filling with hot food. Wash jars, lids and bands in hot, soapy water. Ball Complete Home Canning Instructions: What You Need: Canning recipe - See Ball Blue Book guide to preserving or for recipes fresh ingredients jar and two-piece lids (lids and bands). Enjoy your preserved foods within one year! See bottom panel for complete instructions. Boil in waterbath or pressure canner for time specified recipe. Use a tested recipe for home canning, see the Ball Blue Book guide to preserving or. Note: When filling freezer safe jars, leave 1/2 inch headspace to allow for food expansion during freezing.
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