Good Eats! A Treasury Of Favorite Recipes

) Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing

compound does not melt). Leave all hardware in the pot until you’re ready to can.

0) Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it’s hot in

there) to a clean towel or paper towels.

1) Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel

surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

2) Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.)

3) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3−inch from the

bottom of the jar threads. This “headspace” is necessary for the jars to seal during

processing.

4) Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as

you go.

5) Use the magnetized device of your choice to position lids on each jar. Screw the rings

on finger tight. (Remember, the rings don’t seal the jars they only hold the lids in place.

Heat will drive out the headspace air, which when cooled will create a vacuum, thus

sealing the jars)

6) Return the jars to the pot being certain that they don’t touch the bottom of the pot or

each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket.

Even a folded kitchen towel on the pot bottom will do in a pinch.)

7) Add additional water if necessary to cover the jars by at least an inch, and bring to a

hard boil over high heat according to the table below. (Be sure not to start your timer

until a true boil is reached. The headroom air may bubble out of the jars before a boil is

reached. Don’t be fooled.)

Yield: 6 (8−ounce) jars

SPICED BLUEBERRY JAMMIN'

Good Eats, A Treasury of Favorite Recipes