Ball Quart Mason Jars

Mason Jars, Wide Mouth, 12 Quart • Rubbermaid Incorporated, Atlanta,GA,30328 • Packaging: Reusable

Mason Jars, Wide Mouth, 12 Quart • Rubbermaid Incorporated, Atlanta,GA,30328 • Packaging: Reusable

Water bath canning method for high-acid foods: tomatoes, pickles, salsa, jelly, pie filling, jam, fruit, chutney. you will also need a ball 21-quart water bath canner and a ball utensil set for preserving, which includes: jar lifter, bubble remover, funnel. pressure canning method for low-acid foods: green beans, carrots, beets, meat, fish, poultry. you will also need a pressure canner with a flat canning rack and a ball utensil set for preserving, which includes: jar lifter, bubble remover, funnel. 1. preheat jars: fill water bath canner to cover empty jars by at least 1 inch of water. heat jars to simmer (180 degrees f) to prevent jar breakage. 2. fill the jars: following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. tighten lids and bands: wipe any food from the rim of jar. center new lid on the jar, then twist on band just until fingertip tight. 4. process jars: place filled jar onto rack in simmering water. repeat steps 2 and 3 for additional jars. filled jars should be covered by 1 inch of water. place lid on canner and heat to steady boil. boil jars for the time specified in recipe, adjusting for altitude (see chart). 5. cool down: turn off heat and remove canner lid. let jars stand in water for 5 minutes. remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. tips & tricks: if you don‚äôt have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot. 1. preheat jars: fill pressure canner with 2 to 3 inches of water. heat jars to simmer (180 degrees f) to prevent jar breakage. 2. fill the jars: following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. tighten lids and bands: wipe any food from the rim of the jar. center new lid on the jar, then twist on band just until fingertip tight. 4. fill canner with jars: place filled jar onto rack in simmering water. repeat steps 2 and 3 for additional jars. pressure canner should contain 2 to 3 inches of simmering water. lock canner lid into place. 5. process jars: turn heat to medium-high and open vent. bring to boil and vent a stream of steam for 10 minutes. close vent per manufacturer‚äôs instructions. achieve and maintain recommended pressure for the time indicated in tested recipe, adjusting for altitude. (see chart). 6. cool down: after processing is complete, follow manufacturer's guidelines for cooling and removing pressure canner lid. remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. if you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated for water bath canning. for pressure canning, adjust pounds of pressure as indicated. altitude water bath canning: altitude feet/increase processing time: 1,001-3,000; 5 minutes. 3,001 - 6,000; 10 minutes. 6,001 - 8,000; 15 minutes. 8,001 - 10,000; 20 minutes. altitude pressure canning: altitude feet/weighted gauge/dial gauge: 0-1,000; 10; 11. 1,001-2,000; 15; 11. 2,001-4,000; 15; 12. 4,001-6,000; 15; 13. 6,001-8,000; 15; 14. 8,001-10,000; 15; 15. check the seal: after cool down, press on center of lid. if jar is fully sealed, the lid will not flex up or down. remove the bands and attempt to lift lids off with your fingertips. properly sealed lids will remain attached. wipe canning jars, lids and bands clean. store sealed jars in pantry for up to 1 8 months. jars may be stored with or without bands. if a lid fails to seal within 24 hours, immediately refrigerate the product. or for directions on how to safely re-process the jar, see freshpreserving.com or the ball blue book guide to preserving. enjoy your homemade food or give as gift. newell brands. seals up to 18 months.

Water bath canning method for high-acid foods: tomatoes, pickles, salsa, jelly, pie filling, jam, fruit, chutney. you will also need a ball 21-quart water bath canner and a ball utensil set for preserving, which includes: jar lifter, bubble remover, funnel. pressure canning method for low-acid foods: green beans, carrots, beets, meat, fish, poultry. you will also need a pressure canner with a flat canning rack and a ball utensil set for preserving, which includes: jar lifter, bubble remover, funnel. 1. preheat jars: fill water bath canner to cover empty jars by at least 1 inch of water. heat jars to simmer (180 degrees f) to prevent jar breakage. 2. fill the jars: following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. tighten lids and bands: wipe any food from the rim of jar. center new lid on the jar, then twist on band just until fingertip tight. 4. process jars: place filled jar onto rack in simmering water. repeat steps 2 and 3 for additional jars. filled jars should be covered by 1 inch of water. place lid on canner and heat to steady boil. boil jars for the time specified in recipe, adjusting for altitude (see chart). 5. cool down: turn off heat and remove canner lid. let jars stand in water for 5 minutes. remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. tips & tricks: if you don‚äôt have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot. 1. preheat jars: fill pressure canner with 2 to 3 inches of water. heat jars to simmer (180 degrees f) to prevent jar breakage. 2. fill the jars: following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. tighten lids and bands: wipe any food from the rim of the jar. center new lid on the jar, then twist on band just until fingertip tight. 4. fill canner with jars: place filled jar onto rack in simmering water. repeat steps 2 and 3 for additional jars. pressure canner should contain 2 to 3 inches of simmering water. lock canner lid into place. 5. process jars: turn heat to medium-high and open vent. bring to boil and vent a stream of steam for 10 minutes. close vent per manufacturer‚äôs instructions. achieve and maintain recommended pressure for the time indicated in tested recipe, adjusting for altitude. (see chart). 6. cool down: after processing is complete, follow manufacturer's guidelines for cooling and removing pressure canner lid. remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. if you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated for water bath canning. for pressure canning, adjust pounds of pressure as indicated. altitude water bath canning: altitude feet/increase processing time: 1,001-3,000; 5 minutes. 3,001 - 6,000; 10 minutes. 6,001 - 8,000; 15 minutes. 8,001 - 10,000; 20 minutes. altitude pressure canning: altitude feet/weighted gauge/dial gauge: 0-1,000; 10; 11. 1,001-2,000; 15; 11. 2,001-4,000; 15; 12. 4,001-6,000; 15; 13. 6,001-8,000; 15; 14. 8,001-10,000; 15; 15. check the seal: after cool down, press on center of lid. if jar is fully sealed, the lid will not flex up or down. remove the bands and attempt to lift lids off with your fingertips. properly sealed lids will remain attached. wipe canning jars, lids and bands clean. store sealed jars in pantry for up to 1 8 months. jars may be stored with or without bands. if a lid fails to seal within 24 hours, immediately refrigerate the product. or for directions on how to safely re-process the jar, see freshpreserving.com or the ball blue book guide to preserving. enjoy your homemade food or give as gift. newell brands. seals up to 18 months.