Hot Water Bath Basics

Title:
Hot Water Bath Basics

Yield:
1 Servings

Categories:
Canning,
Preserves




Ingredients:





          *****  NONE  *****






 Fill boiling water-bath canner two-thirds full of water.  About 30 minutes


 before filling jars, bring to boil.  Use only new lids and canning jars


 free of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes


 before filling, place jars, funnel and a 1/2 cup metal measure in canner


 rack; boil for 15 minutes. Fill jars, using funnel and metal measure for


 ladling, leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of


 jar; wipe rim if necessary. Centre lids on jars; screw on bands until


 finger tight. Return jars to canner. Cover and return to boil; boil for 10


 minutes.  Let jars cool on rack for 24 hours. Check that lids curve


 downward.  (If any don't, refrigerate to use within 3 weeks.) Label and


 store in cool, dry, dark place for up to 1 year


 


 Posted to MC-Recipe Digest V1 #144


 


 Date: Tue, 9 Jul 1996 06:56:40 -0300


 


 From: Calvin Deiterich