how to do home canning

How To Make how to do home canning

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  Step 1... Know your Canning Tools - Magnetic wand to lift your lids from hot water. - Jar lifter to place in or move out jars from boiling water - Gauge to measure head space and remove bubbles - Funnel & Ladle help to fill jars easier
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  Step 2... Water Bath/Canner - Wash jars in soapy water and rinse thoroughly - Transfer them to a pot with boiling water - Make sure the jars are covered by at least 1-inch of water - Process for 15 minutes
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  Step 3... Snap Lids - Boil lids for 2 minutes and then leave them in warm water until needed - Keep in mind that you can only use lids once. The ones that are not used, dry them off and keep them for the next canning session
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  Step 4... Filling Jars - Using the jar lifter, remove jars from the water bath and invert them on a baking sheet lined with silicone mat to drain any excess water. - Filling up one jar at a time, place the funnel in the sterilized jar and use the ladle to fill it. - Use the gauge to dislodge any bubbles by sliding it around and between the food and the glass. - Use the opposite end of the gauge to measure the appropriate head space. Keep in mind that over or under filling can cause the seal to fail.
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  Step 5... Closing Jars - Before closing jars, wipe the rim of any stickiness. - Using the magnetic wand, place the snap lid on the jar - Apply the screw band and finger tighten - if over tightened, it can prevent proper sealing
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  Step 6... Processing Filled Jars - Using the jar lifter, transfer the jars to the boiling water bath, cover with at least 1-inch of water - Start timing only when all the jars are in and the water returns to a full boil
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  Step 7... Resting Time - When processing time is up, using the jar lifter, remove jars from the water bath, turn off the heat and place them on a wire rack or towel away from any draft. - As the jars cool off, the lids will snap down making a "popping" sound which creates an airtight vacuum seal. - Let the jars cool completely, undisturbed, for 12 to 15 hours. - Remove the screw band, wipe them very well so they don't rust and put them back loosely. - Label your jars by writing down the dates and the preserved food name - Store them in a cool, dark place
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  If you want more info about canning such as elevation, head space guidelines, jars that didn't seal or if the jam/jelly doesn't set up, visit https://clubfoody.com/tips-tricks/how-to-do-home-canning/
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  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Wts_7jceP1A
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