Konu: Jelly, Jam, Spreads

Prepare products as described in the following pages. All products should be filled hot into sterile half-pint or pint canning jars, leaving 1/4-inch headspace. To sterilize empty jars, put them open side up on a rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above top of jars. Boil jars 10 minutes.

Remove and drain hot sterilized jars one at a time and fill with food. Food residue should be removed from the jar sealing edge with a clean, damp paper towel. New two-piece canning lids prepared according to manufacturer’s directions should be added. After screw bands are tightened, jars should be processed in a boiling water canner.

To process in a boiling water canner, fill canner halfway with water and preheat to 180°F. Load sealed jars into the canner rack and lower with handles; or load one jar at a time with a jar lifter onto rack in canner. Add water if needed to a level of 1 inch above jars and add cover. When water boils vigorously, lower heat to maintain a
gentle boil, and process jars of the product for the time given in Table 1.


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