Canning with Caps and Lids using Hot Pack Method
- Details
- Published on March 06 2011
- Written by David Blackburn (All Rights Reserved)
This procedure also applies to one part caps and lids and demonstrates how to use the hot pack method for home canning.
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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. |
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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. |
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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. |
