Canning & Pickling in General
(from cokerlj’s recipe box)
Helpful tips and hints!
Source: Linda Coker
Categories: Canning & Pickling, Tips & Hints
Ingredients
- See directions...
Directions
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In canning always use canning salt and vinegar with 10% acidity or 90-100 grain. This is difficult to find. Use unless recipe specifies otherwise.
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Be sure your jars, rings and lids are hot and sterilized.
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Make sure the rims of the jars are clean before placing lid on.
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A step I usually forget…Make sure all air bubbles/spaces are filled with liquid. You can insert a spoon handle down into the jar to get the air spaces/bubbles out.
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Be sure your lids have sealed once they cool off from the hot water bath. If the lid is sort of caved in it is a good seal. If the lid is rounded on top and you can pop in with the pressure of your finger, it is not a good seal. The food will be good for a limited amount of time and must be refrigerated.