-Use fruits and vegetables when they are at their peak freshness.
-Get a jar lifter. This simple tool makes submerging and removing hot jars from boiling water much easier and much less dangerous.
-Once you’ve sterilized your jars by running them through the dishwasher or by boiling them in water for 10 minutes, store them in the oven at 250 degrees. It will keep them hot, sterile, and out of the way while you prepare your product.
-Sterilize the lids by soaking them in water that has boiled. Put on the lids while they’re hot. The heat softens the rubber around the edge of the lid, which helps ensure a vacuum seal.
-Fill the jars nearly to the top, leaving 1/4 inch of head space with jams and jellies, 1/2 inch of head space with acidic foods, such as fruits and tomatoes, and 1 inch of head space with starchier, low-acid foods, which may swell and need additional room.
-Remove any air bubbles by wiping a clean knife or spoon around the interior of the jar.
-After filling, wipe the tops of the jars with a clean cloth or sponge. A clean rim helps to ensure that the lid seals properly.
-Once you have processed the jars, check the seal after 12-24 hours by pressing the button in the center of the lid. If it pops back, the seal is not good. The food can be reprocessed and canned again or refrigerated and eaten. If it does not pop back, the seal is good and the food should be fine in your cupboard for up to a year.
