Tips & Tricks For At-Home Food Preservation

Using a jar lifter or a set of kitchen tongs, remove jars from the canner when the processing time has elapsed. (Remember, processing times begin once the canning-pot water is brought back up to a boil.) Set jars aside on a folded towel to cool. Make sure you do not press on the tops, which can create an artificial seal.

You’ll know when the jars are sealed when you hear the sound of can tops popping. This should happen just after removing them from the water bath.

Once the jars are cool, check the seal by removing the outer ring and lifting the jar by holding only the lid. If it stays intact, you have successfully canned your food.

If the seal is loose or broken, you may reprocess in the water bath within 24 hours. (Be sure to replace the lid and check the jar rim for cracks or nicks and replace if necessary.) Conversely, you can refrigerate the jar immediately and eat it within three weeks.