Homesteading Handbook Vol. 1: The Beginner's Guide to Becoming Self-Sustainable by Michelle Grande

Homesteading Handbook Vol. 1: The Beginner's Guide to Becoming Self-Sustainable by Michelle Grande

Author:Michelle Grande [Grande, Michelle]
Language: eng
Format: epub
Tags: Crafts; Hobbies & Home, Home Improvement & Design, How-To & Home Improvements, Sustainable Living, Reference
Amazon: B00KRTXBNW
Published: 2014-06-04T04:00:00+00:00


Here are the steps that need to be followed to water bath can produce types that are safe to can via water bath canning:

Gather the equipment and wash it in hot, soapy water. Rinse the equipment off.

Fill a pot with water and place the jars in the canner. The water should be over the top of the jars.

Bring the water to a simmer to heat up the jars. Filling cold jars with warm food can cause them to crack and this step helps prevent that from happening. Alternatively, the jars can be washed in the dishwasher right before you're ready to use them and can be filled while still hot. Take the jars out one at a time as you're ready to fill them and close the dishwasher while filling a jar.

Place new lids in a saucepan full of simmering water. The lids have to be simmered for 10 minutes in order to get the sealing compound on the bottom of each lid ready. Keep the lids in simmering water until you're ready to use them and only remove one lid at a time.

While you're waiting, prepare the food you're going to can.

Fill each of the jars with food. Use a spatula to remove any air pockets from the food. Run it around the edge of the jar.

Wipe the rim of the jar clean.

Use the lid wand to remove a lid from the saucepan and place it onto a jar. Tighten a band onto the jar finger-tight. Don't over-tighten the band. Repeat this process with each of the jars.

Fill the water bath canner with enough water to cover the jars when they're placed into it. Place the wire rack into the canner. Bring the water to a boil.

Use the jar lifter to transfer the jars into the water bath canner. The water should be an inch or two over the top of the jars. If not, add more boiling water.

Boil the jars for the recommended amount of time. Turn off the heat and let the contents of the pot cool for 10 minutes.

Use the jar lifter to remove the jars from the pot and set them upright on a towel to cool. Leave a few inches space between each of the jars. Allow them to cool for 24 hours.

Check to make sure the jars are sealed by pressing on the center of the lid. If the lid pops back up after being pressed down, a good seal wasn't created. These jars can be refrigerated and consumed in a reasonable amount of time.

The jars with a good seal can be labeled and stored at room temperature in a cool, dark location.



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