Basic Canning Instructions

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A how-to guide to canning

  • To process your preserves for storing in jars, ladle the hot preserve into clean, hot ring-lid jars (fresh out of the dishwasher works well), to within 1/4-inch of the rim of the jar. Tap the jar gently on the countertop to remove any air bubbles.
  • Wipe jar rim with a clean, hot cloth to remove any residue. Centre a hot, clean sealing disc on top of the jar and screw on the ring band until it’s fingertip-tight. (It should not be forced tightly closed.) Heating filled jars alters the atmospheric pressure, creating a vacuum seal that will keep the contents of the jars from spoiling.
  • Place the filled jars in a canning rack in a large canning pot and cover by at least an inch of water. Cover and bring to a full rolling boil, then process for 10 minutes. TIP: For high altitudes, increase boiling time by five minutes for every 3,000 feet above 1,000 feet.
  • Remove the pot from the heat and wait for 5-10 minutes before carefully removing the jars with tongs, placing them upright on your work surface. Leave them to cool completely.
  • Once completely cooled, check the jar seals – the snap lids should curve inward and not pop up when pressed. Remove the screw bands and wipe any stickiness with a warm cloth; replace the bands, screwing them on loosely.
  • Store in a cool dark place for up to a year. When using home preserves, discard any whose lids have popped in storage.

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