How to Seal a Mason Jar
Canning sauces, fruits and vegetables from your garden or produce center allows you to stock up on summer favorites during the long months after harvest. There are a number of bacteria and microorganisms that can get into your canned goods if they're not properly sealed. These things may cause severe sickness. Properly sealing your mason jars guarantees that the food within them remains preserved, and the dangerous bacteria will stay out.
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Instructions
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Test out lids and bands before canning to make sure they are the right fit. Lids that are too small or large can create leaks, and they will not seal properly if that occurs.
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Heat the water in your metal canner to the recommended temperature for the type of food you are canning. Foods high in acid tend to require less heat and less time in the canner; you will need to check on heating times according to type of food.
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Pour canned mixture into your mason jars, leaving enough head space at the top of the jar for expansion during processing. Remove air bubbles from the jar by sliding a wooden chopstick into the jar and circling it around the edge. Wipe the rim with a clean cloth.
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Lay the lid on top of the jar so it fits snug against the rim. Screw the band into place to keep the lid from popping off and allowing water into the jar during the heat processing.
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Lower the jars into the canner and allow them to simmer for the time allotted for that particular recipe.
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Lift the jars from the water. Set them upright on the counter top. Do not disturb the jars for 24 hours.
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Inspect the seals after 24 hours. The heat from the canning process should suction the lids tightly against the jar. You can tell if the jars are properly sealed by attempting to move them or by pressing your finger atop the lid. Sealed jars will be suctioned tight, while lids that are not sealed properly will often pop up after you press down on them with your finger.
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Tips & Warnings
After the lids are sealed, you can remove the metal bands before storing your jars in the pantry.
Consuming the contents from improperly sealed jars can lead to dangerous diseases like botulism. Always test the seals on your jars before storing canned goods.
References
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Comments
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You known it is so fun to start,canning your on food,best thing to use is the mason jar,.you known what in it.
