Cauliflower with Carrots and Red Bell Pepper - see recipe
you’re using our recipes or one of your own favorites, follow this basic
hot-water canning method
the jars, lids, and bands following the manufacturer's instructions.
must be hot when you pack them; otherwise, the hot brine may cause them to
2. Pack the
jars tightly, and then (for pickles) pour in the hot brine to cover the
vegetables, allowing the appropriate amount of headspace (the space between the
rim of the jar and its contents) specified in the recipe.
air bubbles by slowly raising and lowering a chopstick or a plastic blade
around the inside of the jars.
crucial: A trapped air bubble may shatter a jar as it heats.
brine to cover the vegetables, if necessary.
4. Wipe the
jars’ rims with a damp cloth before putting on the lids.
lids with screw bands tightened by hand into place.
5. Set the
jars on a rack in a canner or pot that’s half-filled with very hot water (but
not boiling, which may cause the jars to break).
hot water, if necessary, to cover the jars with 2 inches of water.
pot, turn the heat on high, and bring the water to a boil.
starts to boil (you’ll have to peek), begin timing - see your recipe for
the jars immediately when the time is up.
cool undisturbed for at least 12 hours.
tighten the bands after the jars have been processed, as this could break the
7. Test the seals.
jars have cooled, gently remove the screw bands and test the seals by lifting
the jar by its lid.
over a towel to catch the jar if it hasn’t sealed properly.)
sealed jars in a cool, dry place.
jars should be stored in the refrigerator and used quickly.