Page
36
of
42
WARNING: If a jar leaks or is not sealed, use the contents promptly or reprocess
within 24 hours with new lids for the full recommended processing time.
24.
Wipe jars with a damp cloth, dry and label with contents and date. Store in a cool dry
place.
CAUTION: Do not permit contents to freeze. The liquid will expand and may break the jar.
Pressure Canning Charts
Canner
size
Amount of
Water In
Canner
Jar Capacity of Canner
Half
Pint
Pint,
Reg.
Pint,
Wide
Mouth
Quarts
8 Qt.
2 Qt.
8
6
5
-
12 Qt.
2 1/2 Qt.
13
10
8
7
22 Qt.
2 1/2 Qt.
36*
20*
16*
7
Add extra pint of water to canner if processing less than
full capacity.
*If jars are stacked and an additional rack is used
between stacks.
Amount of Salt for Canning Vegetables and Meats
Jar Size
Salt
Half Pint (8 oz.)
1/4 tsp
Pint (16 oz.)
1/2 tsp
Quart (32 oz)
1 tsp
*Vegetables and meats can be canned successfully with
or without salt
HOW TO CLOSE JARS: FOLLOW LID MANUFACTURER'S DIRECTIONS CAREFULLY.
Use a flat metal lid with sealing compound and a metal screw band, which fits any
standard mason jar.
1.
Fill jar. Wipe rim clean.
2.
Place lid in hot or boiling water, according to manufacturer's
directions.
3.
Put new lid on jar with sealing compound next to glass.
4.
Screw metal band on tight by hand. Do not use a wrench. Over
tightening will cause lids to buckle.
5.
This jar is self sealing. Do not tighten after jar is removed from canner.
CAUTION: DETECTING SPOILAGE
A leaking jar or a bulging lid may be a sign of spoilage. Look for "off" odor or color. Never taste food you
think has spoiled. Throw it away. Also it is possible for food to contain botulism without showing any signs
of spoilage, so boil non-acid vegetables and meats for ten minutes before tasting and reboil leftovers food
before serving.
