canning tip: seal water in jars

Keeping your jars upright during water bath processing is tough if you don’t have a full canner. I’ve always used empty jars to help fill my pot, but tried something new this year – water-filled jars but lidded for sealing:

  • Fill your extra sterilized jars with filtered water.
  • Wipe rims and then add lids and rings to finger-tight.
  • Fill in empty spots in your canner pot to balance your load.
  • Process for at least 10 minutes or for as long as you are processing your other foods.
  • Remove from canner and allow to come to room temperature before removing rings (preferably overnight).

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