![]() ![]() Use the jar lifter to remove the jars, then place them on a cloth. It’s a good idea to get the jars out of the canner immediately. When the timer sounds, turn off the burner and lift the jar rack to the high position. ![]() Adjust the burner heat to keep the water at a low boil. When the water starts boiling, set the timer for 30 minutes. Make sure the jars are covered by at least 1 inch of water.ġ6. Lower the loaded rack into the hot water.ġ4. Load the jars in pairs, placing them in opposing positions to balance the rack and keep it from inadvertently tipping.ġ3. The water should be just shy of boiling hot.ġ2. Place the rack in its high position in the canner. Prepare the jar rack for loading into the canner.ġ1. The rack will hold seven quart jars above the water for easy loading, and the handles make it easy to lower the jars into and out of the hot water.ġ0. A jar rack makes the process much safer and a whole lot easier. Water-bath canners are inexpensive, long-lasting, and easy to use. Place the lid on the jar first, then carefully place a ring over the lid and tighten firmly. Use a wet paper towel to wipe any sauce cleanly off the rim, assuring a good seal with the lid.Ĩ. Sterilize the lids in boiling water for one minute.ħ. Sauce on the rim will result in a failed seal between the lid and jar.Ħ. If they’ve been used before, check the inside edge of the ring, where it meets the lid, for dents or corrosion that could compromise a good seal.īefore placing the lid on the jar, wipe the rim of the jar clean with a wet paper towel. Sterilize the lids by tossing them into a pan of boiling water for a minute. ![]() Fill the jars to the raised rib that’s visible in this photo just above the sauce. JoAnn is using a canning funnel for speed and accuracy.ĥ. headspace (empty space between the top of the sauce and the rim of the jar) is necessary to keep the sauce from expanding out of the jar during the hot water bath and thereby ruining the seal.Ĥ. We use a canning funnel that has a fill mark molded into the neck. We try to start filling the jars while they’re still warm from the sterilizing process. Heating the sauce before filling the jars will make the process go quicker and lessens the chance of the jars’ heat-cracking when lowered into the hot water bath. Working quickly is the key to good canning results. Place the jars inverted on a clean cotton towel to keep any contaminants out. A canning jar lifter with PVC-coated jaws makes the process easy and safe.ģ. STERILIZING CANNING JARS FULLSterilize the jars by submerging them in a canner full of boiling water for about 10 seconds. Wash the jars thoroughly before you start. Once the water in the canner has been used for sealing the jars, it isn’t clean enough to use for sterilizing jars.ġ. We sterilize as many jars as we plan to use during the canning session. Place the hot jars inverted on a clean cotton dish towel. Be sure to rinse the jars thoroughly.īring a canner full of water to a rapid boil, then dip the jars into the water for about 10 seconds to sterilize them. Anything less than a smooth rim will cause the seal to fail. Start the process by checking the jars for any chips around the top edge of the rim where the jar and lid meet. If you’re in search of one, try this fresh tomato purée (video). Those bright red harbingers of great sauces fill our garden baskets for a few precious weeks, and a flurry of canning makes winter a bit easier to face we have summer in jars.įirst, of course, you’ll need to make the sauce, and you probably already have a favorite recipe. JoAnn loves to can peaches, pears, peppers, and especially tomatoes. Canning high-acid vegetables, like tomatoes, using the hot-water-bath method is easy, fast, and very safe.Įarly autumn is a time of year when my wife and I look forward to canning time. ![]()
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