Sterilize your gear Place lids in a small pot and cover with hot, but not boiling, water. Place freshly washed and rinsed jars in a boiling-water canner filled with hot water (Photo A). Simmer for at least 10 minutes. Then, if necessary, keep the jars warm in the water while you finish preparing the recipe. Using a jar lifter, remove jars to a clean kitchen towel. 2 Prep the canner Fill your canner half-full with fresh water and bring to a boil.
Have more hot water in a teakettle or pan in case you need to top off the pot after adding the filled jars. 3 Fill with food Working with one jar at a time, funnel food into hot jars (Photo B). Leave the exact amount of headspace (empty space at the top of the jar) called for in the recipe. Measure from the top of the rim to the top of the food (Photo C). Gently work a sterilized nonmetal tool, such as a ruler-spatula or plastic chopstick, down the jar sides to release air bubbles. If necessary, add a smidge more of the food to the jars to maintain required headspace.
Top the jars Wipe jar rim with a clean, damp towel. Then use the magnetic wand to transfer a lid to the jar (Photo D). Screw on a band until just fingertip tight (Photo E). Screwing bands too tightly prevents a proper seal. 5 Load the canner As each jar is filled and topped, transfer it with a jar lifter to the water-filled canner and replace the pot lid (Photo F). When the canner is full, you may need to add hot water from the teakettle or pan to cover jars by 1 inch.
Process the jars Bring covered canner to a rolling boil. Begin timing according to recipe. Adjust heat to maintain a gentle boil. If jars clink, reduce heat. If water stops boiling, pause the timer until water returns to a boil. 7 Remove jars Use jar lifter to transfer jars to a wire rack. Leave an inch between jars. Cool 12 to 24 hours. You may hear lids pop, but test the cooled seal by pressing lightly on the center of the lid (Photo G). It should be firm and concave. If it yields to gentle pressure, the jar didn't seal properly, so store it in the fridge and eat the food within a week.
These are main steps for canning. What can you add? What recipes do you know?
Yeah, I do. My mom used to teach me basics of canning. It was hard for me but I was learning to show my best later. When I finally was able to do something on my own I was wonder is canning salt the same as kosher salt or not. I couldn't even know this information without search. Even my mom couldn't explain me that.
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