Preserving With Homemade Jars

Caution Instructions

Preparation

Please check that ther is no chip on the rims. Wash Jars and lids washing in hot water with detergent and rinse will before use. To sterilize jars and lids, preferably boil them in a pot full of water.

Filling the Jars

Always use fresh fruits and Vegetables, do not use the bad parts. Never fill the jars right till the top. Leave a gap of 1.5-2cm from the rim. Any particles on the rim may prevent the jar from closing properly, so ensure it is clean and wiped. Apply the lid and close it a medium strength do not overtighten.

Preserving by using the pasteurization process

Place the jars in a pot and cover with water the water should be about 5cm above the top of the jars. Start the boiling process and add water in order to reach the initial water legel during pasteurization.

After the pasteurization process

Leave the jars in the water and allow to cool.Vacuuming has occurred if the vacuum buton in the middle of the lid is drawn inwards which will pop up with the jar is opened.

Consumption

Before consumption, always ensure that the jar is still sealed and the vacuum button is curved down.

Preserving using the inversion Method

For preparation and filling the jars please follow the same process as above.

Fill the canning jars with the hot food and put the metal lid on.

Turn the Jars upside down on your counter on a towel or cloth, and leave them for a least 15 Minutes.

Turn the jars back upright and allow them to cool down and seal. This could take a couple of hours. Once cooled down, press down on the middle of the vacuum lid to make sure that it is sealed. The heat from the food causes the air inside the jar to expand and then creates a vacuum while cooling down.

Happy Preserving.