1. Wash jars in dishwasher or with hot soapy water and rinse well (As an added measure- place jars in large container, cover with water bring water to boil. Boil 10- minutes remove from heat, or fill pot with small amount of water and boil water with jars open end down in water to sterile jar) Leave in hot water until ready to fill.
2. Boil water remove from heat and place lids in water and leave until ready to seal jars.
3. Fill clean hot jars with product, leave 1 inch headspace for fruits, berries and tomatoes and vegetables. 1/2 inch for applesauce,1/4 inch headspace for jams, preserves, 1/8 inch headspace for jellies, Remove air bubbles from fruit, by placing a non-metallic utensil between jar and the food.
4. Wipe top and screw thread of jar with clean cloth. Put lid next to glass. Screw band firmly tight. But do not use force. Band must screw down evenly all the way around.
5. Check recipe for processing time for the product being canned. Use a steam pressure canner to process meats and vegetables and tomatoes mixed with other ingredients such as peppers and onions. Process tomatoes, fruits, berries and jams in boiling water-bath canner
6. When processing time is up remove jars from canner, Do not tighten bands, cool, test for a seal, remove bands 12-24 hours after canning. Bands can be reused but not lids.
7. Store home canned foods in a dry, dark, cool area.
Submitted by: Diane Batschi
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