Jar Preparation and Cooling
By: Rebecka Evans
Published: Wednesday, August 11, 2010 - 2:32pm

Preparation

1 Safe handling of all your utensils, jars and kitchen surfaces is a must when canning at home. These guidelines must be followed to ensure food safety. We wouldn’t want our friends and family getting sick from eating food that we’ve prepared for them, so be vigilant with your jar preparation. 2 Select Jars and Cleaning 3 Make sure to check all your jars for any cracks or nicks in the surface. Discard  jar if you see any signs of damage. 4 Check lids and rims for dents or unevenness and discard any that are defective or damaged. 5 I like to use an antibacterial spray on my counters surfaces and in the sink prior to canning. 6 Fill your clean sink with hot soapy water and gently wash jars with a clean rag. Make sure not to use brushes with wire or previously used sponges. Rinse jars with hot water and place on a clean kitchen towel. 7 Heating 8 Jars must be heated for 10-15 minutes before filling to kill any remaining bacteria this also keeps them from breaking when hot liquids are introduced. 9 Submerge the jars into pot with water about 3-5 inches deep (smaller jars can be stacked) and bring water to a boil. 10 Right when the water begins to boil, reduce the heat and simmer until ready to use. 11 If you have a kitchen thermometer check the temperature occasionally (180 degrees F). I just keep my jars at a low rumble so they stay extra hot and then I don’t have to stop to check the water while I’m in the middle of canning. 12 Never pour hot liquids into a cold jar. Keep an eye on the water level if you plan to do a lot of canning and add water as needed. 13 Lid and Band Preparation 14 Two piece vacuum caps generally come with your boxed sets of jars. 15 Remove the lids and bands and check for any damage. 16 Wash the lids and bands in hot soapy water. 17 Never reuse the lids or bands) place only the lids in hot water on the stove and simmer for 10-15 minutes. 18 When the sealing compound is heated to 180 degrees F you will achieve a better seal. 19 Cooling Jars 20 Remove jars after appropriate processing time to a clean dish towel 21 Allow the jars to sit undistrubed for 15-20 minutes.  You will begin to hear a "pop" as the jars begin to seal.  It can take up to two weeks for some jars to seal.  I never wait that long to check. 22 Allow the jars to rest over night 23 Checking the Seal 24 The following day check the seal on your jars by removing the band and inverting the jar over a large bowl.  If the contents stay in the jar you have achieved a good seal. 25 You can also check the seal by pushing down on the cap of the jar.  If the cap pops up and makes a popping sound the jar will need to be re-processed or consumed right away. 26 Tighten the lids and store in a cool place