Make your garden produce last all year long.
Bring to a simmer (180F) and simmer for at least 10 minutes.
Keep the jars in simmering water until ready to fill.
Step 3 - Simmer the Lids
Dry the bands.
Keep lids in simmering water until ready to use.
Do not boil: Simmering the lids in water that’s hotter than 180F may interfere with proper sealing.
Step 6 - Wipe the Rims
Wipe the rims well to ensure a good seal.
Tighten bands just until you feel resistance (you don’t want to overtighten the bands).
Bring to a full simmer.
Check the water level.
If the water does not cover the jars by 1 to 2 inches, add boiling water as needed.
(Check individual preserve recipes for more specific processing times.)
Let cool for 10 minutes before removing the jars from the pot.
If the center of the lid doesn’t pop up, it’s sealed.
To double-check the seal, remove the band and very gently make a run at remove the lid.
If you could’t remove the lid, you have a good seal.
Refrigerate any jars that didn’t seal for up to three weeks or freeze for up to one year.
