How to Use Vacuum Seal Lids

Vacuum seal lids prevent air from reaching your canned food and causing bacteria to grow.

Difficulty: Easy

Instructions

Things You'll Need:

• Mild Soap Such As Dishwashing Liquid
• Hot Water
• Small Pan
• Small Pan
• Damp cloth

1. Examine vacuum lids and screw rings for any bending, rusting or other type of defect. Discard damaged rings or lids.

2. Wash lids and rings in warm soapy water and rinse thoroughly.

3. Boil lids in water for about 1 minute. Let lids sit in hot water until ready to use.

4. Pack food in jars.

5. Wipe rims of jars with clean, damp cloth.

6. Place lid on mouth of jar.

7. Screw ring firmly onto jar with your hands.

8. Process jars.

9. Remove from canner.

10. Check seal. The center of lid should be pulled down or concave.

11. Remove rings.

12. Store jars in cool, dark, dry place.

Tips & Warnings

• Use clean tongs to remove hot lids and rings from pan and place directly on jars.
• To open lids, use a bottle opener and break the vacuum seal by slightly lifting the lid away from the jar.
• Discard the used lid, which is not reusable. The rings may be used again as long as they are not rusty or bent.
• Jars full of hot jam or fruit will be extremely hot to the touch. Use a clean dish cloth between your hands and the hot jar and rings.
• When tightening the ring onto the jar use only the strength of your hands, not a wrench or tightening device. Excess pressure could cause the jar to break.

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