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slide 1 of 1, Kerr Regular Mouth Pint Jars,
Kerr

Kerr Regular Mouth Pint Jars

Canning in 3 Easy Steps 1. Prepare your gear Wash heat your jars and lids. 2. Create your recipe Use a tested recipe for home canning, see the Ball Blue Book guide to preserving or FreshPreserving.com. 3. Preserve your foods Fill your clean jars. Boil in waterbath or pressure canner for time scheduled in recipe. Enjoy your preserved foods within one year Kerr Complete Home Canning Instructions What You Need canning recipe See Ball Blue Book guide to preserving or FreshPreserving.com for recipes fresh ingredients jars and twopiece lids lids and bands. Prepare Your Gear Create Your Recipe Wash jars, lids and bands in hot, soapy water. Rinse well. Jars must be kept warm until ready to use, in order to minimize risk of breakage when filling with hot food. 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. Waterbath Canning To Can tomatoes, salsa, pickles, jellies, jams, fruits whole, sauces, chutneys, pie fillings, etc. and other highacid foods. You Also Need Ball 21quart Waterbath Canner or equally large stockpot with a Ball Canning Rack, or for small batches, a Ball Canning Discovery Kit. Prepare Jars Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer 180 degrees F. Fill each jar with prepared food. Follow canning recipe for correct filllevel. 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 nonmetallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from the rims of jars. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not overtight 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, adjust 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. Tip After removing jars from the canner, do not retighten or over 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 lowacid foods. You Also Need pressure canner. Prepare Jars Heat 3 inches of water to simmer 180 degrees F and follow manufacturer instructions. Fill each jar with prepared food. Follow canning recipe for correct filllevel. 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 nonmetallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from the rims of jars. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not overtight air inside jar must be able to escape during canning. Process Jars Place filled jars onto rack. Canner should contain 2 to 3 inches of simmering water. Lock canner lid into place. Turn heat to mediumhigh and open vent. Bring to 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 manufacturers guidelines for cooling and removing pressure canner lid. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Tip After removing jars from the canner, do not retighten or over tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Check the Seal Press on center of cooled lid. If jar is fully sealed, the lid will not flex up or down. If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely reprocess the jar, see FreshPreserving.com or the Ball Blue Book guide to preserving for detailed instructions. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean underside of bands to ensure no moisture is trapped during storage. Enjoy your homemade food or give as a gift. Altitude Chart For Waterbath Canning 1,0013000 Feet increase processing time 5 minutes. 3,0016,000 Feet increase processing time 10 minutes. 6,0018,000 Feet increase processing time 15 minutes. 8,001 to 10,000 Feet increase processing time 20 minutes. For Pressure Canning 01,000 Feet 10 weighted gauge 11 dial gauge. 1,0012,000 Feet 15 weighted gauge 11 dial gauge. 2,0014,000 Feet 15 weighted gauge 12 dial gauge. 4,0016,000 Feet 15 weighted gauge 13 dial gauge. 6,0018,000 Feet 15 weighted gauge 14 dial gauge. 8,00110,000 Feet 15 weighted gauge 15 dial gauge. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust waterbath processing time as indicated for waterbath canning. For pressure canning adjust pounds pressure as indicated.