1. PURCHASE new lids for each batch.
  2. PRE-HEAT jars by boiling for 10 minutes in a pot - or use the dishwasher.
  3. PREPARE one of our recipes.
  4. PLACE hot food into hot jars and seal.
  5. PROCESS jars by submerging in water and boiling for a specific period (different times for types of preserves). i.e. 10 minutes for jam, jelly and marmalade.
Cool your processed jars overnight, then label and store in a cool, dark and dry place for up to 12 months. Enjoy!
Note: "lids" refer to one piece lids (ie jam jar lids) and the seal piece of two-piece lids (such as Ball Mason, Mad Millie). The screw on bands from two-piece lids are re-useable - the seal is the part that is for one time use.
What is water bath canning?
Also known as boiling water bath processing or pasteurization. Could also be shortened to HWB in recipes.
High acid foods are placed into hot jars, then processed (boiled) in a water bath canner before storage. Examples include chutney, fruit butter, jams jelly, pickles, relish, salsa and some sauces as well as most fruits (usually in syrup or juice) that can be whole, halved, sliced or stewed.
By boiling the fruit to make jam, you are reducing the water content and the high temperature kills bacteria, moulds and yeasts. The high amount of sugar in jam, combined with natural or added pectin helps it to "gel" (set) and stops the re-growth of harmful bacteria. The tight vacuum seal formed after HWB (caused by the air cooling and shrinking inside the jar) means mould have no air to grow in, and also prevents any bacteria, yeast, or other contaminants from entering the jar. HWB is a great way to preserve fruits during the peak season to enjoy all year long.

Always follow a recommended recipe when water bath canning to ensure it is safe for shelf storage and label then store safely. Foods sealed via hot water bath canning often keep for 12 months or more in a dark, dry, cool place (like your pantry) and are refrigerated once opened.

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