This websight is best viewed with Mozilla Firefox Browser

Canning Jar Preparation & Sealing


There are two common methods used to seal the jars of home canned goods.


They are:

1. Hot Pack, in which hot food is packed in hot jars, after which the lids seal by themselves.


2. Boiling Water Bath, in which hot food is packed in hot jars, covered with lids, and then the jars are submerged in boiling water until they seal.


In both methods, the lids seal because the hot air molecules in the airspace shrink as they cool pulling the soft rubber around the neck of the jar. The air space is important. The following list shows the approximate amount of airspace that should be left in each size of canning jar after they are filled with food:
 
 

  • 2-quart canning jars should have about a 1 1/4 inch airspace
  • 1-quart canning jar should have about a 1 inch airspace
  • 1-pint and 1/2 pint jars should have about a 3/4 inch airspace


    Hot Pack

    1. Prepare jars by washing and rinsing them in hot water. Then submerge them in boiling water for at least 5 minutes, or until you are ready to seal in the food.


    2. Boil the flat part of the lids at least 5 minutes in a small sauce pan. This softens the rubber so it will easily form over the edge of each canning jar.


    3. Heat the food to the boiling point.


    4. Remove each jar with tongs, fill exactly to its neck and wipe the rim with a clean cloth. Place lid on top and screw down firmly but not tightly.


    5. Place completed jars in a draft-free area where they will not get bumped and allow them to cool for about 2 hours before testing. You can usually hear the lids popping as they seal.


    6. To test, remove the rings and see if the lids are tight.


    Boiling Water Bath

    1. Prepare jars by washing and rinsing them in hot water. Then keep them warm or submerged in boiling water until you are ready to fill them in the food.


    2. Boil the flat part of the lids at least 5 minutes in a small sauce pan. This softens the rubber so it can easily form over the edge of each canning jar.


    3. Heat food to the boiling point.


    4. Remove each jar with tongs, fill exactly to its neck and wipe the rim with a clean cloth. Place lid on top and screw down firmly but not tightly.


    5. Submerge jar in boiling water for the prescribed length of time. (Your home canning guide should tell you how long to process each kind of food) Remove from water with tongs and allow to cool in a draft-free area where they will not get jostled or bumped for approximately 2 hours before testing.


    6. To test, remove the rings and see if the lids are tight.

 

 

 

 

Tell a friend about us!

Bookmark and Share