Brand Information

Recognized for quality - Est. 1884 Newell brands

Preparation & Usage

Ball® Complete Home Preserving What You Need Canning recipe See FreshPreserving.com, Ball Blue Book® guide to preserving, or any of our other Ball® canning cookbooks. Fresh ingredients Jars and two-piece lids (lids and bands) Water Bath Canning Method for High-Acid Foods You will also need a Ball® 21-Quart Water Bath Canner and a Ball® Utensil Set for preserving, which includes: jar lifter, bubble remover and funnel 1. Preheat Jars Fill water bath canner to cover empty jars by at least 1 inch of water. Heat jars to simmer (180°F) to prevent jar breakage. 2. Fill the Jars Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Process Jars Place filled jars onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Filled jars should be covered by 1 inch of water. Place lid on canner and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). 5. Cool Down Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. Tips & Tricks If you don't have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot. Pressure Canning Method for Low-Acid Foods You will also need a pressure canner with a flat canning rack and a Ball® Utensil Set for preserving, which includes: jar lifter, bubble remover and funnel 1. Preheat Jars Fill pressure canner with 2 to 3 inches of water. Heat jars to simmer (180°F) to prevent jar breakage. 2. Fill the Jars Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Fill Canner with Jars Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Pressure canner should contain 2 to 3 inches of simmering water. Lock canner lid into place. 5. Process Jars Turn heat to medium-high and open vent. Bring to boil and vent a stream of steam for 10 minutes. Close vent per manufacturer's instructions. Achieve and maintain recommended pressure for the time indicated in tested recipe, adjusting for altitude. (see chart). 6. Cool Down After processing is complete, follow manufacturer's guidelines for cooling and removing pressure canner lid. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated for water bath canning. For pressure canning, adjust pounds of pressure as indicated. Altitude Water Bath Canning Altitude Feet: 1,001-3,000; Increase Processing Time: 5 minutes Altitude Feet: 3,001-6,000; Increase Processing Time: 10 minutes Altitude Feet: 6,001-8,000; Increase Processing Time: 15 minutes Altitude Feet: 8,001-10,000; Increase Processing Time: 20 minutes Altitude Pressure Canning Altitude Feet: 0-1,000; Weighted Gauge: 10; Dial Gauge: 11 Altitude Feet: 1,001-2,000; Weighted Gauge: 15; Dial Gauge: 11 Altitude Feet: 2,001-4,000; Weighted Gauge: 15; Dial Gauge: 12 Altitude Feet: 4,001-6,000; Weighted Gauge: 15; Dial Gauge: 13 Altitude Feet: 6,001-8,000; Weighted Gauge: 15; Dial Gauge: 14 Altitude Feet: 8,001-10,000; Weighted Gauge: 15; Dial Gauge: 15 Check The Seal • After cool down, press on center of lid. If jar is fully sealed, the lid will not flex up or down. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. • Wipe canning jars, lids and bands clean. Store sealed jars in pantry for up to 18 months. Jars may be stored with or without bands. • If a lid fails to seal within 24 hours, immediately refrigerate the product. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book® Guide to preserving. Enjoy your homemade food or give as gift. Ball® Recipe Card Bing Cherry Jam Preserving method: Water Bath Canning Makes about: 12 Quarter Pint Jars (4 oz | 118 ml) You will need - • 1 quart pitted, chopped Bing cherries • 6 tbsp. Ball® RealFruit® Classic Pectin • 1/2 tsp. cinnamon • 1/2 tsp. cloves • 1/4 cup lemon juice • 1/4 cup almond liquor • 4-1/2 cups sugar Directions 1. Combine all ingredients except sugar and bring mixture to a full rolling boil over medium-high heat, stirring to dissolve pectin. 2. Stir in sugar all at once. Bring mixture to a full rolling boil that cannot be stirred down; boil hard for 1 minute, stirring constantly. Remove from heat, skim foam if desired. 3. Ladle hot jam into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. 4. Enjoy now, or process for 10 minutes using indicated preserving method. Store up to 18 months with Ball® canning lids. See bottom of tray or FreshPreserving.com for full preserving instructions.

Features

BPA Free

Seals up to 18 Months