Agriculture Reference
In-Depth Information
in this pot, making sure that the sealing compound is facing
up.
6. Remove the jars from the canner one at a time using a jar
lifter, and empty the boiling water in them into the smaller pot
until it is nearly full and set them aside on a dish towel. (Once
the smaller pot is full, empty the water in the remaining jars
into the sink.) Keep the lids in the standing boiling water at
this point—additional heating of the lids is not required.
7. Lift up the rack in the canner so that it is supported by the
sides of the canner.
8. Put the product into the jars (a special canning funnel is
helpful for this), allowing for proper headspace, get the lids
out of the hot water in the smaller pot one at a time using
tongs, and place them on the jars, then secure with a screw
band tightened only finger-tight. (If you tighten it any more
than that, the jar will break when you heat it in the canner.)
9. Put the filled jars in the wire rack, and submerge them in
the water in the canner.
10. Turn up the heat on the burner a bit if needed to maintain
a steady rolling boil. Start the timer once that boil has been
achieved and put the lid on the canner.
11. Once the appropriate time has elapsed, remove the jars
and place them on a dish towel at least 2 inches from each
other on all sides and allow to sit undisturbed for at least 12
hours.
