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).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s