![]() Remove screw bands wipe and dry bands and jars. Cool upright on a protected work surface leave undisturbed for 24 hours DO NOT RETIGHTEN screw bands. When processing time is complete, remove canner lid wait 5 minutes, then remove jars without tilting.At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes. Cover canner and bring water to a full rolling boil before starting to count processing time. When canner is filled, ensure that all jars are covered by at least 1” water.Return filled jar to rack in canner ensuring jars are covered by water. Screw band down until resistance is met, then increase to fingertip tight. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jelly. Quickly ladle jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).o Stirring frequently, boil 3 minutes.o If using, add sweetener (sugar or SPLENDA®) and return mixture to a boil.Stirring constantly, bring juice to a boil over high heat.If using sweetener, measure SPLENDA® or sugar and set aside.Whisk in No Sugar Needed Fruit Pectin into the juice until dissolved. ![]() Measure apple juice into a large, deep stainless steel saucepan.Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Simply wash lids in hot, soapy water, dry, and set aside until needed. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180☏). Preheating Bernardin® lids is not advised.Place 4 clean 250 or 236 ml mason jars on a rackin a boiling water canner cover jars with water, and heat to a simmer (180☏/82☌).
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