12 ct pkg
Half Pint Jars Wide Mouth.
Ball® Pint Jars. The brand you trust. Bpa free. Regular mouth pint jars with lids & bands for preserving food. 12 (16 oz) Mason jars. Choose the jar that Fits your needs. Jar size - Choose from over 6 sizes.Same jars have shoulders while others have stright sides that work best for freezing. Your recipe will give you on the recommended jar sizes. Here are some suggestions to get you started, see chart. Mouth size – The diameter of the jar opening determines the muth size. Choose from either regular or wide mouth sizes. All jelly jars have a regular mouth. • Regular mouth works best with pourable foods such as jams and jellies, salsas, sauces and pie filings or chopped fruits and vegetables. • Wide mouth works best with whole fruits and vegetables or when you need a large mouth for filling. Regular mouth. Ideal for. Jelly Jars (4 oz) Jams, jellies, mustards, ketchups, clipping sauces, flavored vinegars and small portion sizes. Jelly Jars (8 oz) Jams, jellies, conserves and preseve. Jelly Jars (12 oz) Jams, jellies and marmalades. Half Pint (8 oz) Fruit sytups, chutneys and pizza sauce. Pint (16 oz) Salsas, sauces, relishes and pie, fillings. Quart (32 oz) Sliced fruits and vegetables, pickles, tomato-based juices and sauces. Wide mouth. Ideal for. Pint (16 oz) Salsas, sauces, relishes and fruit butters. Half gallon (64 oz) Apple and grape juices. Note. When filling freeze safe jars. Leave ½ inch headspace to allow for food oxpansion during freezing. New & improved Sure tight ™ lids. Helps keeps now up to18 months canned food sealed. Canning in 3 easy steps. 1 Prepare your gear wash & heat your jars and lids. 2 Create your recipe use a tested recipe for home canning, see the ball blue book® guide to preserving or Freshpreserving.com 3 Preserve your foods fill your clean jars boil in waterbath or pressure canner for time specified in recipe. Enjoy your preserved foods within one year! See bottom panel for complete instructions. Ball® complete home canning instructions. What you need. • Canning recipe - See Ball Blue Book® guide to preserving or FreshPreserving.com for recipes. • Fresh ingredients. • Jars and two-piece lids (lids and bands). Waterbath canning. Tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc.) and other high-acid foods. You also need. Ball® 21-Quart Waterbath Canner or equally large stockpot with a Ball® Canning Rack, or for small batches, a Ball® Canning Discovery Kit™. Prepare jars. • Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer (180°F). • Fill each hot jar with prepared food. Follow canning recipe for correct fill-level. Each jar needs space between the food and the rim (headspace) to allow for food expansion. TIP: Air bubbles inside jar can impact cooking effectiveness. Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. • Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until "fingertip tight." Ensure bands are NOT over-tight — air inside jar must be able to escape during canning. Process jars. • Place filled jars onto rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid, and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). • Turn off heat and let jars stand in water for 5 minutes. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. TIP: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Pressure canning. To can Green beans, carrots, beets, meats, fish or other low-acid foods. You also need pressure canner. Prepare jars. • Heat 3 inches of water to simmer (180°F) and follow manufacturer instructions. Process jars. • Place filled jars onto rack. Canner should contain 2 to 3 inches of simmering water. • Lock canner lid into place. Turn heat to medium-high and open vent. Bring to boil and vent a steady stream of steam for 10 minutes. • Put weight on vent and adjust heat to achieve 10 pounds pressure, adjusting for altitude (see chart). Process for time listed in recipe, keeping pressure steady. • Follow manufacturer's guidelines for cooling and removing pressure canner lid. • Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Check the seal. • Press on center of cooled lid. If jar is fully sealed, the lid will NOT flex up or down. • If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use.Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book® guide to preserving for detailed instructions. • Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean underside of bands to ensure no moisture is trapped during storage. • Enjoy your homemade food or give as a gift. Altitude chart. For waterbath canning. Altitude feet Increase processing time. 1001 - 3000 5 minutes. 3001 - 6000 10 minutes. 6001 - 8000 15 minutes. 8001 - 10000 20 minutes. For pressure canning. Altitude feet Weighted gauge Dial gaiuge. 0 – 1000 10 11 1001 – 2000 15 11 2001 – 4000 15 12 4001 – 6000 15 13 6001 – 8000 15 14 8001 – 10000 15 15 If you are preserving at an altitude higher than 1,000 feet above sea level, adjust waterbath processing time as indicated for Waterbath Canning. For Pressure Canning adjust pounds pressure as indicated. Over 130 years of research, testing and advancing the art of fresh preservation go into every product we sell. For recipes, tips or Questions. Hearthmark, LLC is a subsidiary of Jarden Corporation (NYSE: JAH). Ball® and Ball Blue Book®, TMs Ball Corporation, used 800.240.3340. M – f 8:30am to 4:30pm (EST). FreshPreserving.com ©2015 Hearthmark, LLC dba Jarden Home Brands. All Rights Reserved.
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