Milk Free Recipes – Tomato Sauce & Canning Part 2
First off, if you didn’t read Part One (Step 1-3)… do it now. Okay?
On to part 2….
STEP FOUR – PREPARE JARS AND LIDS:
Time to sterilize… run all your jars through the dishwasher. Use heated water and a hot dry.
Boil your lids and rings for a few minutes.
Boiling some lids up
STEP FIVE – FILL JARS:
Fill your jars with a ladle and a jar funnel.
Make sure the rim of the jars stay sanitized and that you leave about 3/4″ head space (I read on the web 1/4″ and 1.5″ so I just did 3/4″ and was fine)
Don’t make a mess!
STEP SIX – PROCESS JARS:
Pull a lid out of the water. Use a lid puller (see photo below, these are sold at Walmart) and don’t touch the underside of the lid.
Place the lid on top of a jar.
Grab a ring (HOT be careful) and tighten it on the jar. Pretty tight, by hand though.
Put lids on all the jars.
Use a jar lifter and place all the jars that will fit into the large pot you have boiling already. Make sure water is 1″ or more above the tops.
Boil pints for 35 minutes and boil quarts for 40 minutes.
Remove from pot with lifters and place on a towel on your counter. Cover with a towel until they pop to keep out drafts. Do not touch the lids.
You will hear clicking or popping sounds. This is normal and means the jars are sealing.
Cool on counter over night and then store in a cool dark place.
If any tops did not suck down and are still able to be pushed in, they didn’t seal. You can check them after an hour to see. If they didn’t eat or freeze that jar. Don’t try to reseal it.
Use within 8 months or so.
Add them all slowly, or fill the rack and lower slowly
Place them on a towel to cool.
Oh look… a free printable label Click on label for full size. Formatted to fit on 1/2 of an 8×10 sticker sheet.