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.Shorter Time Processing Procedure




Source of Recipe


From "The Complete Book of Year-Round Small-Batch Preserving"
...............

SHORTER TIME PROCESSING PROCEDURE

• 20 Minutes Before Processing:
Partially fill a boiling water canner with hot water. Place the number of clean canning jars needed to hold the quantity of finished food prepared in the recipe into the canner. Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. Cover and bring the water to a boil over high heat. Boil for at least 10 minutes to sterilize jars. This step generally requires 20 to 30 minutes, depending on the size of your canner.

• 5 Minutes Before Processing:
Approximately 5 minutes before you are ready to fill the jars, place lids in hot or boiling water according to manufacturer's directions.

• Filling Jars:
Remove jars from canner and pour or ladle the foods into hot jars to within ½-inch of top rim (head space). If the food is in large pieces, remove trapped air bubbles by sliding a clean small wooden or plastic spatula between glass and food; readjust the headspace to ½-inch. Wipe jar rim to remove any stickiness. Center lid on jar; apply screw band just until fingertip-tight.

• Processing Jars:
Place jars in canner and adjust water level to cover jars by 1 to 2 inches. Cover canner and return water to boil. Begin timing when water returns to a boil. Process for 5 minutes.

Remove jars from canner to a surface covered with newspapers with several layers of paper towels and cool for 24 hours. Check jar seals (sealed lids turn downward). Label jars with contents and store in a cool, dark place.