Preserving food is a time-honored past time that has become popular again. Here are step-by-step directions on How To Can Using Boiling Water.
Preserving food is a time-honored past time that has become popular again for those families who want to control what goes into the foods and mouths of their families. Here are step-by-step directions on how you can sterilize your Mason jars and how to preserve your favorite foods.
Suppplies Needed for Sterilizing Mason Jars:
- 1 canner (large pot) with a wire insert
- jar lifter
- wide-mouth funnel
- Newspaper or dishtowel
- Canning jars, bands and lids
Wash your canning jars, bands and lids in hot soapy water and rinse clean.
To sterilize, set the empty jars (without lids) upright onto the wire rack inside your canner (large pot). Do not place the bands and lids in the canner. Do not be stack jars on top of each other. Do not over-crowd them or they might break in the boiling water.
Cover with water, making sure there is at least one inch of water over the top of the tallest jar.
Cover your canner and bring water to a boil. Depending on altitude, this might take up to 30 minutes. When the water has reached a full rolling boil, keep the jars in the canner for an additional 10 minutes. Make adjustments depending on altitude.*
Turn heat off from under the canner and add the bands and lids into the hot water. Keep bands and lids in the hot water for 5 minutes, then using tongs, remove from water.
Using a jar lifter, remove the hot jars from the hot water, pour any water inside of it back into your canner, and place them on a dish towel or newspaper.
Using a wide-mouth funnel, spoon the hot food mixture that you want to preserve inside each hot jar. Leave 1/4-inch gap from the top of your food inside the jar to the top of the jar open. This is called the head space. Remove air bubbles by running a rubber spatula between the jar and food. Repeat around the jar 2 to 3 times.
Wipe rims with clean towel. Center lid on jar. Screw band down until adjust until fit is fingertip tight. Do not over tighten.
Place jars back in the canner and make sure jars are completely covered with boiling water. Again, do not over-crowd the canner. Process jars in boiling water for 10 minutes. Make adjustments depending on altitude.* Allow jars to stand in the canner for 5 minutes.
Remove jars from canner and set upright on a dish towel to prevent jars from breaking. Leave jars undisturbed for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process.
Check lids for seals. Lids should not move up or down when center is pressed. Remove bands and try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 24 hours, the product can be immediately reprocessed or refrigerated.
Clean jars and lids. Label and store in a cool, dry, dark place up to 1 year.
Be sure to follow proper canning and sterilization procedures for the boiling water canning process to ensure the safety of your food. For more information on canning and preserving food, visit the Ball website.
* For altitudes higher than a 1,000 ft (305 meters), an additional minute is added for each 1,000 ft (305 meters) above sea level.