![]() Follow manufacturer's instructions for cleaning and preparing lids and bands. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. ![]() Tips: Jars should be made from glass and free of any chips or cracks. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. ![]() Properly handled sterilized equipment will keep canned foods in good condition for one year. Otherwise, fill your pantry with your newly canned goodness. If any seals are compromised, store those jars in the fridge. The center lids should have no give whatsoever. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.Īfter 24 hours, remove the screw bands and check the seal of the jars. Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Place the lid on the canner, and then bring the water to a full boil. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Remove the center lid from the simmering water and position it on top. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness. Run a knife down the side of the jar to get rid of air bubbles. Fill the jars so that they have 1/4-inch of space at the top. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Remove one jar at a time from the simmering water. Bring the strawberries to a strong boil.Īdd the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Place the mashed strawberries and lemon juice in a separate pot. Simmer the center lids in separate saucepan full of water. Place the mason jars in a large hot water bath canner (or pot).
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