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Anchor Jars + Lids + Bands, Canning, 1/2 Pint
Anchor Jars + Lids + Bands, Canning, 1/2 Pint
12 each
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About
Directions
Preparation: Inspect the jars, lids and metal bands- do not use if cracked, chipped, scratched, dented or rusted. Wash jar, lids and metal bands in hot, soapy water- rinse well. Jars must be kept warm until ready to use, minimizing the risk of breakage when filling jar with hot food. Never heat jars in the oven. Prepare food using fresh ingredients and a tested recipe for home canning. Processing jars: Fill each warm jar with prepared food. Follow the canning recipe for correct fill-level. Each jar needs headspace between food and the rim to allow for expansion. Wipe any food from the rim of the jar. Finger tighten band an lid and jar. Over tightening can result in seal failure during heating process. This allows far air to be able to escape during canning. After filling Jars with food cover with liquid, release air bubbles by inserting a flat plastic (not metal] utensil between food and the jar. Slowly turn the jar and move the utensil up and down to allow air bubbles to escape. It is not necessary to release air bubbles when filling jams, jellies or all liquid food such as juices. Waterbath canning instructions: Fill canner with enough water to cover jets by 1 inch of water. Heat to simmer- 180 degrees F. Lower filled jars into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid and heat to a steady boil. Boil jars according to time specified in recipe- adjust for altitude. Jars must be sterilized in boiling water if process time is less than 10 minutes. Turn off heat and allow jars to stand in water for 5 minutes. Remove the water and cool jars on a wire rack or towel on countertop for 24 hours. Caution- jars will be hot and can cause burns. After removing jars, do not re-tighten bands that may have loosened during canning This may interfere with the sealing process within the first 24 hours. Press on the cooled lid- if the jar is sealed, the lid will not flex up or down Store jars in a dark, dry and cool place. Important- the lid can only be used once. Pressure canning instructions: Warning- follow instructions from pressure canner manufacturer. After processing, remove jars from water and cool on a wire rack or towel on counter-top for 24 hours. Caution- jars will be hot and can cause burns. After removing jars, do not re-tighten bands that may have loosened during canning. This may interfere with the sealing process within the first 24 hours. Press on cooled lid- if jar is sealed, the lid will not flex up and down. Store jars in a dark dry and cool place. Important- the lid can only be used once. Altitude affects canning recipes. Please refer to the USDA website. http://nchfp.uga.edu/. For complete guide to home canning.
Warnings
Read and understand all instruction including pressure canner instruction. Failure to do so could result in serious injury.
About
Directions
Preparation: Inspect the jars, lids and metal bands- do not use if cracked, chipped, scratched, dented or rusted. Wash jar, lids and metal bands in hot, soapy water- rinse well. Jars must be kept warm until ready to use, minimizing the risk of breakage when filling jar with hot food. Never heat jars in the oven. Prepare food using fresh ingredients and a tested recipe for home canning. Processing jars: Fill each warm jar with prepared food. Follow the canning recipe for correct fill-level. Each jar needs headspace between food and the rim to allow for expansion. Wipe any food from the rim of the jar. Finger tighten band an lid and jar. Over tightening can result in seal failure during heating process. This allows far air to be able to escape during canning. After filling Jars with food cover with liquid, release air bubbles by inserting a flat plastic (not metal] utensil between food and the jar. Slowly turn the jar and move the utensil up and down to allow air bubbles to escape. It is not necessary to release air bubbles when filling jams, jellies or all liquid food such as juices. Waterbath canning instructions: Fill canner with enough water to cover jets by 1 inch of water. Heat to simmer- 180 degrees F. Lower filled jars into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid and heat to a steady boil. Boil jars according to time specified in recipe- adjust for altitude. Jars must be sterilized in boiling water if process time is less than 10 minutes. Turn off heat and allow jars to stand in water for 5 minutes. Remove the water and cool jars on a wire rack or towel on countertop for 24 hours. Caution- jars will be hot and can cause burns. After removing jars, do not re-tighten bands that may have loosened during canning This may interfere with the sealing process within the first 24 hours. Press on the cooled lid- if the jar is sealed, the lid will not flex up or down Store jars in a dark, dry and cool place. Important- the lid can only be used once. Pressure canning instructions: Warning- follow instructions from pressure canner manufacturer. After processing, remove jars from water and cool on a wire rack or towel on counter-top for 24 hours. Caution- jars will be hot and can cause burns. After removing jars, do not re-tighten bands that may have loosened during canning. This may interfere with the sealing process within the first 24 hours. Press on cooled lid- if jar is sealed, the lid will not flex up and down. Store jars in a dark dry and cool place. Important- the lid can only be used once. Altitude affects canning recipes. Please refer to the USDA website. http://nchfp.uga.edu/. For complete guide to home canning.
Warnings
Read and understand all instruction including pressure canner instruction. Failure to do so could result in serious injury.
Common questions
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