 Fill
the canner halfway with water.- Preheat water to 140 degrees F for raw-packed
foods (the lower temperature reduces jar breakage)
and to 180 degrees F for hot-packed foods.
- Load filled jars, fitted with lids and rings,
onto the canner rack and use the handles to
lower the rack into the water, or fill the canner,
one jar at a time, with a jar lifter.
- Add more boiling water, if needed, so the
water level is at least one inch above the jar
tops.
- Turn heat to its highest position until
the water boils vigorously, set a timer for
the minutes required for processing the food.
- Cover the canner and lower the heat setting
to maintain a gentle boil throughout the processing
time.
- Add more boiling water, if needed, to keep
the water level at least one inch above the
jars.
- When the jars have been boiled for the recommended
time, turn off the heat and remove the canner
lid.
- Use a jar lifter to remove the jars and
place them on a towel, leaving at least one
inch between the jars during cooling. Do not
tighten the jar lids because you will break
the seal. Do not leave the jars in the boiling
water after processing time is done because
the food will spoil.
- Check the jar seals 12-24 hours after processing.
To store, remove the screw bands and wipe the
jars clean. Any jar that fails to seal can be
reprocessed in a clean jar with a new lid. Reprocess
within 24 hours. Or the jar may be refrigerated
and used within several days. The jar may also
be stored in the freezer if the headspace is
adjusted to 1-1/2 inches to allow for the expansion
of the product.
For more information, bulletins about canning
are available from your local Extension office
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