Best Canning Procedures for a SAFE and DELICIOUS Meal!

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Today, we’re showing you the Sterilizing and Canning Procedures for safely preserving cooked foods. This method works for most canned foods, allowing you to store them in your pantry when properly sealed. Please follow these steps carefully, especially if you’re new to canning. For canning raw meats, please refer to additional guidelines.

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Sterilization and Canning Procedures
Sterilization:

Fill a large pot about a quarter full of water and bring it to a boil.
Place your Mason jars in the boiling water and cover the pot.
Boil jars for 15-20 minutes, then remove them and place them on paper towels or a clean cloth.
Canning:

Once your cooked food is ready, ladle it into sterilized jars, leaving ½ inch from the top.
Clean the jar rims, then secure the lids and caps finger-tight.
Place jars in the hot water bath and boil for an additional 10 minutes with the lid on (longer if not sealed).
Remove from the water bath and let the jars cool at room temperature.
Check the seals by:
Removing the screw cap and testing the lid’s seal with a light finger run.
Pressing the lid’s center—if it doesn’t pop up, it’s sealed.
Listening for the “pop” sound, indicating a secure seal.
When sealed, label and store jars in a cool, dry pantry.

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