5
boil dry. Check water level after each batch, add more if necessary.
Do not remove lid during processing time
. Removing the lid will
allow the steam to escape and the jars will no longer be at a boiling
temperature. If lid is removed during processing time you will need to
restart the processing time to ensure the jars are processed correctly.
10. When the processing time is finished, turn off the heat and let stand
for 2 to 3 minutes. Carefully lift lid off of pan, using the lid to cau-
tiously direct hot steam away from you.
11. Use hot pads or a jar lifter to remove jars from the canner. Place the
jars on a dry towel, cloth or cake rack in a draft-free area and let cool
for 24 hours.
12. After cooling time is complete, remove the rings and check the seals
by depressing the center of the canning lid. If it pops back, it is not
sealed. Reprocess or refrigerate and eat the contents within a few days.
Store the sealed jars in a cool, dark place.
What is the difference between steam & water bath canning?
Water bath canning is the process of immersing the jars in boiling water
and using the boiling water to raise the temperature of the jars. Steam can-
ning is the process of boiling the water below the jars and using steam to
heat the jars. The advantage to steam canning is that it needs only 3 quarts
of water to create the steam, thus saving time, energy and water. As a re-
sult, steam canning is a much quicker and more efficient method.
