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You can heat them in the pot of simmering water, or in a heated dishwasher. Prepare food using fresh ingredients and a tested recipe for home canning.


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Waterbath Canning: To Can: Tomatoes, salsa, pickles, jellies, jams, fruits whole, sauces, chutneys, pie fillings, etc and other high-acid foods. Prepare Jars: Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer degrees F. Fill each hot jar with prepared food. Follow canning recipe for correct fill-level. Each jar needs space between the food and the rim headspace to allow for food expansion. Tip: Air bubbles inside jar can impact cooking effectiveness.

Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not over-tight - air inside jar must be able to escape during canning.

Process Jars: Place filled jars into rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid, and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude see chart. Turn off heat and let jars stand in water for 5 minutes. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours.


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  • Tip: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Pressure Canning: To Can: Green beans, carrots, beets, meats, fish or other low-acid foods. You Also Need: Pressure canner. Prepare Jars: Heat 3 inches of water to simmer degrees F and follow manufacturer's instructions. Center new lid on the jar, then twist on band just until fingertip to tight. Process Jars: Place filled jars onto rack.

    KROGER AFFILIATES

    Canner should contain 2 to 3 inches of simmering water. Lock canner lid into place.

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    Turn heat to medium-high and open vent. Bring to a boil and vent a steady stream of steam for 10 minutes. Put weight on vent and adjust heat to achieve 10 pounds pressure, adjusting for altitude see chart. Process for time listed in recipe, keeping pressure steady. Follow manufacturer's guidelines for cooling and removing pressure canner lid. Tip: After removi.