Product Detail

Sure Tight™

Brand Information

Recognized for Quality - Est. 1884

Product Detail

Sure Tight™

Preparation & Usage

Ball® Recipe Card Apple Juice Preserving Method: Water Bath Canning Makes About: 3 Half Gallon Jars (64 oz | 1.8 L) You will need - • 24 lbs. apples, stemmed and chopped (about 72 apples) • 8 cups water • Cheesecloth Directions - 1. Combine apples and water in a large stock pot and bring to a boil over high heat. Reduce heat and simmer until apples are tender, stirring occasionally. 2. Transfer apples and juice to a large strainer lined with layers of cheesecloth. Let drip undisturbed for at least 2 hours. Work in batches if necessary. 3. Heat apple juice to 190° in a clean stock pot. Ladle hot juice into hot jars leaving a 1/4 inch headspace. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Jars must be covered by at least 1 inch of water in canner. 4. Enjoy now, or process 10 minutes using indicated preserving method. Store up to 18 months with Ball® Canning Lids. See bottom of tray or Fresh Preserving.com for full preserving instructions. 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 for High-Acid Foods Tomatoes, Pickles, Salsa, Jelly, Pie Filling, Jam, Fruit, Chutney You will also need Ball® 21-Quart Water Bath Canner and Ball® Utensil Set for Preserving, which includes: jar fitter, bubble remover, 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 unfill fingertip tight. 4. Process Jars - Place filled jar 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 cake cooling rack or extra bands tied together to cover the bottom of the pot. Pressure Canning Method for Low-Acid Foods Green Beans, Carrots, Beets, Meat, Fish, Poultry You will also need a pressure canner with a flat canning rack and a Ball® Utensil Set for Preserving, which includes: jar fitter, bubble remover, 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 of 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 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 for Preserving. Enjoy your homemade food or give as gift.

Features

BPA Free

Wide Mouth

Seals up to 18 Months