20
Preserving
Instructions
GETTING STARTED
(while jam or jelly is being made in your Automatic Jam & Jelly Maker)
FILL preserver or stockpot half full with water. Place lid on preserver. Heat to a
simmer. Put preserving rack or Ball
®
Home Preserving Starter Kit rack with lifter
aside until ready to use.
WASH
jars, lids and bands in hot, soapy water. Rinse well.
KEEP
jars warm until ready to use, in order to minimise risk of breakage when filling
with hot jam or jelly. You can heat them in your preserver, stock pot of simmering
water, or in a heated dishwasher. Set lids and bands aside.
FILL YOUR JARS
LADLE hot jam into hot jars, one at a time, leaving 0.65 cm (1/4 in) headspace.
Wipe any jam or jelly from the rims of the jars. Centre lids on jars. Twist on
the bands until fingertip tight.
BOIL JARS TO PRESERVE
PLACE filled jars in the preserving rack inside the preserver, ensuring jars
are covered by 2.5-5 cm (1-2 in) of water. Place lid on preserver. Bring water
to gentle, steady boil.
PROCESS jars in boiling water for 10 minutes, adjusting for altitude*. Turn off
heat, remove lid and let jars stand for 5 minutes.
REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours.
Store Up to 1 Year!
PRESS on centre of cooled lid. If jar is sealed, the lid will not flex up or down.
If it is not sealed, refrigerate immediately or re-process.
STORE sealed jars in pantry for up to 1 year. Jars may be stored without
bands. If storing the jars with bands on, dry the inside of bands to remove
moisture.
*Increase processing time: 5 minutes for 1,001 to 3,000 ft (305 to 914 m); 10 minutes for 3,001 to 6,000 ft
(915 to 1,828 m); 15 minutes for 6,001 to 8,000 ft (1,829 to 2,428 m); 20 minutes for 8,001 to 10,000 ft (2,429
to 3,048 m).
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