Getting Started:

1. Wash jars in hot soapy water and rinse well.

2. Keep jars warm by placing them in simmering water.

3. Place lids in a separate sauce pan and bring to a simmer. (181 degrees)

4. Fill canner with enough water to cover jars by 1 inch and heat to simmer.

5. Prepare food and place into the jar, filling to the correct headspace to allow for the food to expand.

6. Remove air bubbles by sliding a non-metal spatula along the sides of the jar.

7. Wipe any food from the rim of the jar and apply the two-piece lid.

8. Place on the canning rack and lower into simmering water. 

9. Bring water to a rapid boil and process according to recipe.

10. Take jar out of water after processing and set on a kitchen towel for 24 hours to allow for the lid to seal. 

11. Store for up to 1 year.

Tips:

1. Use Canning Salt - Iodine free salt that will not discolor the food.

2. Don’t be alarmed when liquid settles to the bottom of the tomato jars after processing, this is normal.

3. Do not retighten the jar lids after finished with processing as this may break the seal.

4. For best color and flavor use quality food that is in season.

5. While working with apples work at a quicker pace so the apples do not discolor too much.

6. If located in higher altitude be sure to increase the processing time.

•     Add 1 minute to the processing time per 1,000ft. elevation for processing time of 20 minutes or less.

•     Add 2 minutes to the processing time per 1,000 ft. elevation for processing time     of over 20 minutes.

    7.  Do not reuse old jars, ie. mayonnaise jars, during processing as they will break.

AMATEUR KITCHEN