PACKING

Raw pack:

Unheated, freshly-prepared food is packed into hot jars and boiling liquid is poured over food.

Hot pack:

Fresly-prepared food and liquid are boiled together and then packed into hot jars.

1 - Jars must be perfect - lids must have a complete ring of sealing compound - do not reuse lids.

2 - Wash jars and lids well; pour boiling water over lids and leave in hot water for at least 3 minutes, until used - do not boil lids.

3 - Pack all foods loosely, leaving required headspace according to recipe.

As a general guideline:

a - Jam and jellies: fill jars 1/4 inch [1 mm] from top.

b - Fruits: raw and hot pack - fill jars 1/2 inch [1.3 cm] from top with fruit and syrup, fruit juice or water.

c - Vegetables: raw or hot pack - fill jars 1 inch [2.5 cm] from top with vegetables and boiling liquid.

d - Meats and fish: raw pack - fill jars 1 1/4 inch [3 cm] from top with food - add no liquid.

4 - Carefully tun a nonmetallic utensil down the inside of jars to remove trapped air bubbles.

5 - Wipe top of jar before placing on lid; screw band on, do not overtight; do not use bent or rusted bands.

6 - Follow recommandations for processing method and time.

7 - After jar is cool, check for proper seal by pressing center of lid:

If it does not move, lid is sealed - if desired, remove srcewband before storing.

If lids did not seal, reprocess within 24 hours of original processing time.

Paraffin is no longer recommanded as a method for sealing jams and jellies; all jams and jellies should be processed in a boiling water canner for 5 minutes for altitudes below 1,000 feet.

It is recommanded that all pickled products be processed in a boiling water canner; times are generally 10 minutes for pints [2 cups / 500 mL] and 15 minutes for quarts [4 cups / 1 L], for altitudes below 1,000 feet.

Processing caution: Fruit, acidified tomatoes, pickles and jellies must be processed in a boiling water canner; vegetables and meats must be processed in a pressure cooker.

Note: Timetables are for pint [2 cups / 500 mL] and quart [4 cups / 1 L] jars; for half pint [1 cup / 250 mL] jars, use the same processing times recommanded for pint [2 cups / 500 mL] jars.

For half gallon [7 1/2 cups / 1.875 L] jars, use only for canning fruits juices, process 10 minutes in a boiling water canner.

ALL vegetables, all meats, poultry and fish canned at home must be opened, poured into a pan an boiled 10 to 15 minutes before tasting, eating or using.