Using Mason jars to can foods has been done for decades. Canning your own foods allows you to store them long term. Using glass Mason jars with the two-piece snap lids will protect your canned food from bacteria and mold. There are two groups that foods can fall under: high acidity and low acidity. Each category has specific rules to follow for proper canning. Be sure to follow directions closely to ensure your canned food stores safely.
Instructions
High-Acidity Foods
1. Hand wash and air-dry as many Mason jars as you plan on using. Be sure to also wash the lid pieces. Inspect the jars and lids for cracks or nicks that could allow air inside the jar.
2. Place some Mason jars on the rack inside a boiling water canner. Cover the jars with water and heat to 82 degrees Fahrenheit. Heat the Mason jar lids as well, not the screw rings, but the snap lids only. They also should be heated to 82 degrees Fahrenheit. Allow the jars and lids to stay hot while you prepare the food.
3. Spoon your food into a heated Mason jar. Allow the correct amount of heat space at the top. This differs for different foods. Homecanning.com suggests the following measurements for each food: a quarter-inch for jam and jelly; and a half-inch for fruit, pickles, tomatoes, relish, salsa and chutney.
4. Remove air bubbles by using a wooden spoon or spatula to flatten the food into the jar. Add more food on top if there is more space allowed.
5. Wipe the rim of the jar clean, and place a hot snap lid over the jar. Screw on the screw ring evenly and securely.
6. Place the filled Mason jars on the rack in the boiling canner. When the rack is full of jars, lower them and make sure they are completely covered by water. Place the cover on top of the canning boiler and heat the water to a boil. Once the water is boiling, the heat-processing time has begun. The temperature needs to reach 212 degrees Fahrenheit.
7. Allow the water to heat the jars as long as that particular food needs. Jams and jellies need to boil about 10 minutes, fruit and fillings for about 20 to 25 minutes, and tomato-based foods for 40 minutes.
8. Remove the jars and let them set and cool for 24 hours. Check to make sure the jars have been sealed, then store them in a cool, dark place. Use canned food within a year for the best quality.
Low-Acidity Foods
9. Hand wash and air-dry as many Mason jars as you plan on using. Be sure to also wash the lid pieces. Inspect the jars and lids for cracks or nicks that could allow air inside the jar.
10. Place the jars into the pressure canner. Fill with 2 to 3 inches of water and allow the water to heat to a boil. Keep the jars in the water until you are ready to use them.
11. In a separate pan heat the snap lids to a temperature of 82 degrees Fahrenheit. Keep them hot until use. Prepare the food you plan on storing in the Mason jars.
12. Spoon in your prepared food and pack it in until there is a 1-1/4-inch space between the top of the jar and the bottom of the snap lid. Remove air bubbles using a wooden spoon or spatula, then add more food if the space at the top needs readjusting.
13. Wipe the rim of the jar clean and place a snap lid over the top of the jar. Use a screw ring to hold the lid on and secure the lid by tightening the screw ring.
14. Place the jars on the rack and lower them down into the pressure canner. The pressure canner should have about 3 inches of water at the bottom, once the jars are in place. Lock the canner lid in place and leave the vent open. Temperature needs to reach 240 degrees Fahrenheit.
15. Allow the steam to escape for about 10 minutes, then close the vent. Slowly reduce the heat until the correct amount of time has passed.
16. Remove pressure canner from heat and wait until the pressure gauge reaches 0 before you open it. Lift the jars out and let them stand and cool for 24 hours. Store them in a cool, dark location for up to a year.
Tags: degrees Fahrenheit, Mason jars, pressure canner, about minutes, canned food