Read the chosen recipe and prepare all equipment and ingredients required.
(For recipes requiring long cooking time:Steps 2-3 and 4 should begin 30 minutes prior to placing the food in the jars).
Check the jars and make sure they are in good condition. Jars with damaged spouts should never be used for canning.
The “snap” lids must be new and the closure bands should not be distorted. Wash jars, lids and bands in hot soapy water. Rinse to remove all traces of soap and dry only the closure bands.
Place the “snap” lids in a small pot and keep them in very hot (but not boiling) water until used.
Prepare the boiler by installing the jars rack and pouring hot water.
Place clean jars in the boiler, fill them with hot water and sterilize them by letting them boil 5 minutes.
Keep the jars hot by gently heating the pot (as for simmering).
Prepare the chosen recipe by following the instructions.
Remove the jars one by one, throw away the water and fill them with food.
Use a funnel for easy filling.
With a non-metallic utensil, stir the contents of the jar lightly to remove air bubbles.
Check that the clearance between the food and the edge is observed. Adjust as necessary before closing the jar.
Jams, marmalades and jellies: 1/4 inch. (0.5 cm.)
Fruit in syrup: 1/2 inches. (1 cm.)
Pickled vegetables, tomatoes: 1/2 inches. (1 cm.)
Relish, chutney, salsa, 1/2 inch. (1 cm.).
Wipe the rim of the jar to remove any food that may interfere with sealing.
Remove a lid from the hot water bath and place on the neck of the jar. Center the lid with the magnetic wand.
Place a closure band on the neck. Lightly screw being careful not to over tighten (you must allow air, which expend under heat, to escape during sterilization).
Place the jar in the boiler.
Repeat for the other jars.
Place the cover on the boiler and bring to a boil.
Treat the jars for the time recommended in the recipe.
The duration of treatment should be adjusted for altitude.
(Refer to the table in section 2.3 to determine the processing time required.)
The treatment period begins when the water reaches the boiling point in the pot. It is very important that boiling continues for the duration of treatment.
At the end of the processing period, remove the cover of the pot and put the fire out.
Let stand 5 minutes to acclimate the jars to the ambient air.
Using the clamps, remove the jars from the boiler and place them upright on a towel.
Avoid handling the jars for 24 hours because at this stage the lids are not yet sealed.
NEVER place the hot jars in the refrigerator or in a cold air flow.
You should check the lids (they must be curved inward) to confirm that the treatment was successful.
If a lid is rounded up, this jar is not properly sealed. It can be treated a second time or stored in the refrigerator for quick consumption.
Label the jars, taking care to include the nature of the preparation and the date of canning.
The jars should be stored tightly sealed in a cool, dry place, away from light.
For most foods, it is strongly recommended to use it within 12 months after canning.