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Canning with Caps and Lids using Hot Pack Method

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This procedure also applies to one part caps and lids and demonstrates how to use the hot pack method for home canning.

Home Canning Procedure, Step 1 Home Canning Procedure, Step 2 Home Canning Procedure, Step 3

1. Organize all materials before you begin: lids, caps, funnel and paper towels.

2. If using the hot pack method, protect your work-space (in this case the sink) with a hot pad.

3. Place any hot pot onto the hot pad next to where you will be canning.

Home Canning Procedure, Step 4 Home Canning Procedure, Step 5 Home Canning Procedure, Step 6

4. Arrange jars, no more than four to six at a time, on a clean towel. The towel is to ensure the jars do not slide while being filled.

5. Using a funnel, fill the jars. It is important to leave the appropriate head space from the recipe to allow for the expansion of the food during processing without overflowing.

6. Run a plastic spatula or knife around the interior perimeter of the jar to remove air pockets. Do not use any metal object as it could damage the glass jar.

Home Canning Procedure, Step 7 Home Canning Procedure, Step 8 Home Canning Procedure, Step 9

7. To ensure there is no food or liquid on the rim of the jar, which can hinder a good seal, wipe the rim of the jar clean with a damp paper towel.

To avoid contamination, use a clean portion of the paper towel for each jar. Trying to save money by reusing a paper towel too often during this process is not recommended.

8. Place the lid and cap on the jar, taking care not to tilt the jar and soil the rim.

Note manufacturer's instructions. They may recommend boiling the lids before usage.

9. You may want to use a hand towel when tightening lids as the jars are hot. They should be firmly tight, but not overtight.

For processing, place jars in a hot water bath canner or a pressure canner as directed by the recipe.

 

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