- 1). Wash the glass canning jars and their lids in hot water with detergent. Place the jars and lids into a drying rack.
- 2). Pack the food you want to preserve into the jars, using a large spoon and a wide-mouthed canning funnel. Leave a head space of 1/8 inch between the food and the lid of the jar.
- 3). Dislodge any air that is trapped between the food pieces in the jar by using a long plastic knife.
- 4). Wipe the necks of the jars with a clean cloth.
- 5). Place the lids on the jars and position the screw--on ring over the lid. Turn this down tightly in order to form a gas--tight seal between the jar and lid.
- 6). Place the jars in the jar rack within the pressure canner (specialized pressure cooker). Set the pressure canner for 250 degrees Fahrenheit and bring it to a boil for at least 30 minutes.
- 7). Remove the lid from the pressure canner, and remove the jars using a jar lifter. Place the jars on the dishtowel.
- 8). Leave the jars to cool. Listen for a "popping" sound from the lids during this time. This noise is created as the pressure within the jars is reduced, which is desirable.
- 9). Press on the "dimple shape" in the center of the lids once the jars have cooled down completely. If there is no sound at this point, the jar is correctly sealed.
- 10
Remove the screw-on ring (the internal vacuum will keep the lid on tightly). Date the jars and store them in a cool, dark place until use.
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