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This is a separate video on how to use a waterbath canner. It's really easy and means you can make and keep so many yummy jams, jellies, marmalades, etc.
Here's the equipment I find useful:
Waterbath Canner Starter Set - amzn.to/1veExnU
Half Pint Jars - amzn.to/1tGft3L
Oxo Ladle - amzn.to/1FLqkln
How To:
- wash jars and lids with hot and soapy water and rinse well.
- to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
- warm lids (do not boil) in smaller pan.
- remove jam, jelly, etc. from heat and ladle into hot jars. Fill jars according to your recipe.
- make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth if needed.
- place lids on top of jars and screw on bands until finger tight.
- place jars in canner and lower into water. Make sure there’s at least 1-2 inches of water over the top of the jars. Bring water to a boil and process jars according to your recipe. Use the following chart to adjust water canning times for different altitudes:
Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes
- turn off heat, remove lid and allow jars to sit for 5 min.
- remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
- check the jars have sealed properly - they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
- keep processed jars in a cool, dry and dark place.
If you're interested in some recipes, here are some of my other videos:
How To Make Homemade Strawberry Jam
• How To Make Homemade S...
How to Make Homemade Blueberry Jam
• How to Make Homemade B...
How to Make Homemade Peach Jam
• How to Make Homemade P...
Homemade Seville Orange Marmalade
• Homemade Seville Orang...
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