![]() To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. The gasket compound in older unused lids may fail to seal on jars.īuy only the quantity of lids you will use in a year. Gaskets in unused lids work well for at least 5 years from date of manufacture. ![]() The gasket then forms an airtight seal as the jar cools. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket compound. The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner. Fill jars with food, add lids, and tighten screw bands.Įmpty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. Save the hot water for processing filled jars. Remove and drain hot sterilized jars one at a time. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Boil 10 minutes at altitudes of less than 1,000 ft. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Scale or hard-water films on jars are easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water.Īll jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. These washing methods do not sterilize jars. Unrinsed detergents may cause unnatural flavors and colors. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.īefore every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. However, you should expect more seal failures and jar breakage. Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. When jars and lids are used properly, jar seals and vacuums are excellent and jar breakage is rare. With careful use and handling, Mason jars may be reused many times, requiring only new lids each time. Regular-mouth decorator jelly jars are available in 8 and 12 ounce sizes. Half-gallon jars may be used for canning very acid juices. Wide-mouth jars have openings of about 3 inches, making them more easily filled and emptied. The standard jar mouth opening is about 2-3/8 inches. They are available in ½ pint, pint, 1½ pint, quart, and ½ gallon sizes. Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice. They require special sealing equipment and are much more costly than jars. General Canning Information Recommended Jars and Lidsįood may be canned in glass jars or metal containers.
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