Preheat the water while you are preparing your food. If raw-packing (140°F) or hot-packing (180°F). Working with one jar at a time, remove a warm jar from the canner and fill it with food, leaving the …Using a paring knife, cut a small, shallow X in the bottom end of each tomato. Derek R. Trimble. Cut an X in the bottom of each tomato. Then place your tomatoes a few at a time into the hot water and leave them there for 30 to 60 seconds. Derek R. Trimble. Leave tomatoes in hot water for 30 to 60 seconds.Tips for canning diced tomatoes: Process in a boiling water bath : Pints: 35 minutes Quarts: 45 minutes; Store unsealed jars in the refrigerator and use up within 7-10 days. Do not add thickeners or milk to tomatoes or tomato products before processing. Add the ingredients to make stewed tomatoes or tomato soup when you are ready to serve …Water Bath Canning. (Toepfer, Reynolds, Gilpin, and Taube, 1947) (Tomatoes Sealing, 1943) Beginning in 1917, water bath canning was the only recommended method suitable for canning high-acid foods. In water bath canning, jars are filled and lids securely, but loosely, affixed before being placed in the canner.To can stewed tomatoes in a water bath, take the skins off firm tomatoes, boil them in water, and fill the canning jars with the stewed tomatoes. Put the filled canning jars with t...Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes. 3. Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation. 4.Water Bath Canning Ingredients: Tomatoes; 1 Tbsp. Lemon Juice or ¼ tsp. Citric Acid (per pint) Canning Salt; Boiling Water; Water bath canning is a safe and easy way to preserve high-acid foods like tomatoes. To begin, start by sterilizing your canning jars, lids, and rims. You can do this by boiling them in a water bath canner for 10 minutes.Set out all equipment and utensils needed. Check jars for any nicks and cracks; use new lids; fill water bath canner ½ full with hot water and put canner on to ...Instructions. Preheat oven to 350 degrees, wash and sanitize all jars, and then take the stems off all the tomatoes and rinse them. Halve all the tomatoes and place them cut-side down on an aluminum foil-lined sheet pan. Drizzle olive oil, balsamic vinegar, garlic powder, and onion powder over all the tomatoes.Canning tomatoes (a.k.a. jarring tomatoes, or some people call it water bath canning tomatoes) can be easy, even for beginners. I will show you the quickest easiest way to can or jar your tomatoes that will take you about an hour or two tops! Step 1: Clean and Dice Tomatoes.Sterilize canning jars in boiling water for 10 minutes, then keep the jars warm until ready to fill. Add water to a boiling water bath canner until it is half-full. Cover it with a lid, place it on a stove, and bring the water to a rolling boil. Ladle roasted tomatoes into hot, sterilized canning jars. Sprinkle 1 teaspoon of bottled lemon juice ...Jul 31, 2020 · Process the Tomatoes in the Water Bath Canning Pot. The boil will take longer than you think. Do not start your timer until you have a genuine, rolling boil. Process for 40 minutes for pints, 45 minutes for quarts. 2 When the timer goes off carefully lift the rack and hang it on the sides of the canning pot. Vegetables were canned by 71%; tomatoes/tomato products by 60%; and fruits by 47%. The boiling water canner was the most frequently used processing method with 58% and 39.5% using it to can fruits (including tomatoes) or vegetables respectively. A pressure-based canner was used by 34% and 49% using it to can fruits or vegetables respectively. Cutting the tomatoes. Have a large bowl handy and a kettle for boiling water. Score the bottoms of the tomatoes with a knife into a cross shape and then in small batches, put the tomatoes into the bowl and pour over boiling water. Allow the tomatoes to sit in the water for 2 minutes, then pour the water away and skin the tomatoes, peeling …Do acidify the tomatoes. To assure a safe acidity level, add bottled lemon juice or citric acid to each jar before processing. Place 2 tablespoons bottled lemon juice or ½ teaspoon citric acid crystals in the bottom of each quart jar before filling with the tomato product. Use half those amounts when canning in pint jars.Mar 6, 2024 · Users can explore scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. The guide contains basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Users can also search for specific foods, procedures, and recipes. To ensure the canned tomatoes are safe for long-term storage, you need to adjust for altitude. For water bath canning, the canning time needs to be extended if you live higher than 1,000 feet above sea level. While altitude is often associated with mountainous regions, it can affect those who live in seemingly flat areas.Heat is transferred to the food by boiling water that surrounds the jar in a boiling water bath canner. Maintaining a temperature of 212° F for the time ...Make the pizza sauce: In a 12-quart or larger stockpot cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes. Add tomato puree and all the seasonings (basil through pepper flakes), bring to a boil, reduce heat and cook for about 30 minutes, uncovered.Fill jars with the soup, leaving ½ inch of headspace. (I like to use a canning funnel to reduce spills and messes.) Wipe the rims clean of any spilled soup. Then cover the jars with fresh lids and rings. Process your canned tomato soup in a boiling water bath canner for 40 minutes for pints or quarts.Aug 24, 2011 ... You might notice that several of those jars lost a TON of liquid. I canned that particular batch in my pressure canner and during the cooling ...Aug 12, 2023 · Start by sterilizing your canning jars, lids, and rims as you would for water bath canning. Fill each jar with peeled tomatoes, leaving about 1/2 inch of headspace. Add either 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each pint jar, or 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar. Aug 23, 2023 ... Canning Diced Tomatoes with Fire Roasted Method · 1. Fill a water bath canner and wash jars and lids. · 2. Halve your washed and cored tomatoes ...Ball Regular Mouth Quart 12 Pieces Jars. Our cost to make this recipe. I can not come up with an actual price for this water bath canning recipe because the …Using a paring knife, cut a small, shallow X in the bottom end of each tomato. Derek R. Trimble. Cut an X in the bottom of each tomato. Then place your tomatoes a few at a time into the hot water and leave them there for 30 to 60 seconds. Derek R. Trimble. Leave tomatoes in hot water for 30 to 60 seconds.Tomato Base: start with plain tomatoes they can be fresh, canned, or tomato juice in a bottle! Vinegar: white distilled vinegar is 5% acidic and great for making this sauce. Worcestershire Sauce: is a flavorful fermented condiment loaded with umami flavor. Spices: I seasoned my bbq sauce with, cayenne pepper (don’t worry this is not a …High-acid foods are items such as jams, jellies, most fruits, pickles, relishes, chutneys, salsas, and tomato products with added acid. ... It has been approved as an equivalent to water bath canning, and saves time, energy, water, and money. University of Georgia video. Contents hide. 1 Water bath canning preparation;Add 1 teaspoon salt per quart to jars, if desired. Fill jars immediately with hot tomatoes, leaving 1/2-inch headspace. Close jars and process. Boiling Water ...Preheat your oven to 450°F. Wash the fresh tomatoes under running water. Remove the cores and slice them vertically into halves. Place the sliced tomato halves in a single …Foods with a pH (AKA: acid level) of less than 4.6 are safe for water-bath canning. The high acid level doesn’t allow for the growth of microorganisms like botulism and other bacteria. With a pH of between …Safe Canning Check! Just be aware, not all tomato jam recipes can be safely preserved by water bath canning, remember tomato products need added acid. Any recipe that includes oil is also not a safe candidate for canning – those Clostridium Botulinum pathogens love low acid, moist, low oxygen environments!Sep 12, 2011 ... Boil for one minute, or maybe two maximum. Remove tomatoes and place in the ice water bath. Gently wipe/tug skins off the tomatoes and discard.Aug 24, 2011 ... You might notice that several of those jars lost a TON of liquid. I canned that particular batch in my pressure canner and during the cooling ...Vegetables were canned by 71%; tomatoes/tomato products by 60%; and fruits by 47%. The boiling water canner was the most frequently used processing method with 58% and 39.5% using it to can fruits (including tomatoes) or vegetables respectively. A pressure-based canner was used by 34% and 49% using it to can fruits or vegetables respectively.Recipe Ingredients. Fresh ripe tomatoes. Bottled lemon juice or citric acid. Step-by-Step Guide to Canning Tomatoes in a Water Bath. Fill a large pot with water …Gently wipe/tug skins off the tomatoes and discard. Start your stock pot boiling with clean water. Place tomatoes in warm jars up to 1 inch below the rim. Squish with a spoon to compact, then add more tomatoes up to 1/2″ below the rim. Add lemon juice. For pints add 1 tablespoon, for quarts add two tablespoons.Core and halve the tomatoes, using your fingers and a small teaspoon to remove the seeds and pulp. Dice the peeled, cored and seeded tomatoes into 1/2-inch to 1-inch strips or squares. Prepare a hot water bath canner, jars, and 2-part lids for canning. If using a pressure canner, see below for processing times and PSI. Fill jars with raw tomatoes, leaving ½ inch headspace. Press tomatoes in the jars until spaces between them fill with juice. Leave ½ inch headspace. Adjust lids and process. Processing times by method. Boiling-water bath: pints or quarts – 90 minutes. Dial-gauge pressure canner: pints or quarts – 25 minutes at 11 PSI or 40 minutes at 6 PSI. It describes basic canning ingredients and procedures and helps you decide whether or not and how much to can. Detailed directions are included for making sugar syrups and for canning fruits, tomatoes, vegetables, red meats, poultry, seafoods, and pickles and relishes.” [8] Canning is coming back in style.To sterilize jars for water bath canning, follow these steps: 1. Wash them in hot soapy water and rinse well. (Running the through the dishwasher is fine.) 2. Put them into your water bath canner on the rack, and cover them completely with water. 3. Place the lid on the pot, and bring the water to a boil. 4.Elaina shares the basics of using a water bath canning set-up for canning tomatoes. She explains how to blanch tomatoes to remove the skin, how to prep the jars, and how to properly...Most zucchini canning recipes are for water bath canning, since they use other sources of acidity to bring the pH to a safe level (lemon juice, vinegar, or pineapple juice). If you do happen to have a pressure canner, there’s even a tested way to can zucchini in tomato sauce/juice for savory recipes (just not plain zucchini canned in water).With so many yummy varieties available, tomatoes are the most popular vegetable in the gardening world. Here's what you need to know to grow great tasting tomatoes. Expert Advice O...Bring to a full boil over medium heat for 30 minutes, stirring often. In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil. Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.Canned Tomato Sauce Recipe (+ Water-bath & Pressure Canning) · 1. Place jars on a rack inside your water bath canner. · 2. Make sure at least 1 inch of water is&n...Hot Pack only. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot. Simmer until veggies are soft. Add the rest of the tomatoes to the cooked tomato mixture. Run all of the tomato mix through a food mill, removing skins/seeds. Return to pot and bring to boil.Boiling Water Bath Canning: Including Jams, Jellies, and Pickled Products. Virginia Cooperative Extension. Publication 348-594. 2013. Page 5. Accessed March 2015. Angela Fraser at Clemson University says, …pack acid foods including tomatoes and acidified figs to within ½-inch (1 cm) of the top of the jar.Water bath canning allows you to capture the essence of high-acid foods like ripe fruits, store delectable Jams and Jellies recipes, and preserve the bold flavors of tomato or Pickling recipes. Then pressure canning opens up a world of savory possibilities so you can preserve foods like low-acid meats, vegetables, and …Instructions. Preheat oven to 350 degrees, wash and sanitize all jars, and then take the stems off all the tomatoes and rinse them. Halve all the tomatoes and place them cut-side down on an aluminum foil-lined sheet pan. Drizzle olive oil, balsamic vinegar, garlic powder, and onion powder over all the tomatoes.Aug 23, 2023 ... Canning Diced Tomatoes with Fire Roasted Method · 1. Fill a water bath canner and wash jars and lids. · 2. Halve your washed and cored tomatoes ...It's that time of year, tomatoes are plentiful let's make salsa..Serving advice, cut up fresh onion, tomatoes and add to your salsa to add fresh and make it ...Many tomatoes and tomato products are safely and acceptably processed using either the boiling water method or the pressure canning method. The exceptions are ... 3. Fill boiling-water canner half-full with hot water. Elevate rack in canner. Put canner lid in place. Heat water just to a simmer (180°F or 82°C). Keep water hot until used for processing. 3. Select fresh tomatoes at their peak of quality and flavor. Use firm tomatoes free of cracks, spots and growths. The guidelines say that you add: 10 min to quart jar times for water bath canned acid foods. 5 min to quart jar times for pressure canned acid foods. 20% more time to quart jar times for non-acid pressure canned foods. On this chart, BW means processed in boiling water bath and 10# means processed under 10 …Rinse well, then put them in a water bath canner or large stockpot filled with warm-to-hot water. The water should be at least one inch above the tops of the jars. Bring the water to a boil, and boil the jars for 10 minutes. Turn off the burner and leave the jars in the hot water until you're ready to fill them.You must use an acid when canning tomatoes. Adding the allocated amount of citric acid or lemon juice effectively lowers the PH of your tomatoes so that they can be safely canned in a water bath canner or pressure canner. The general rule of thumb is 2 tbsp lemon juice/ quart or ½ tsp citric acid per quart jar. …Best Tomatoes for Canning Salsa. Any type of tomato will technically work in a homemade salsa, the results will just bit a bit different. Roma tomatoes, or paste, are meatier and have less juice, which will result in a thicker salsa. ... There is no recommended processing time for quarts in a water bath …Here is the cool down procedure: When the water bath processing / steam canning time is up, turn off the heat, and remove the canner lid; Leave the jars as they are in the canner; Set a timer for 5 minutes; At the end of 5 minutes, remove the jars and place them on a towel or a wire rack somewhere away from …Place the lids and rims on the jars, and tighten. Prepare a large boiling water bath in a stockpot or lobster pot, making sure the water is deep enough to completely cover the jars. Once the water has come to a boil, arrange the jars on a wire jar rack, and lower into water. Allow the jars to process in the water bath for 45 minutes.Water bath canning is a simple way to safely preserve jams, jellies, pickles, and fruits right on the pantry shelf. Water bath canning is an effective way for home cooks to extend the shelf life ... Tomatoes, likewise, seem acidic, but most modern varieties have been bred for sweetness and low acidity, meaning you’ll need to add acid to ...Oct 3, 2023 · Lemon juice, citric acid are two good options. Add salt to jars if desired. Pack tomatoes into jar, pressing down to fill space with juice. Leave 1/2” headspace. This is the space between the food and the lid. Remove air bubbles, wipe the rim clean, and place seal and ring. Place jar in the warm canner. 1 tsp black peppercorns. 1 bay leaf. 4 garlic cloves. tb1234. Start by cutting up the tomatoes into one-half inch to one-inch wedges. Make the brine by combining the vinegar, salt, and water in a large saucepan, then bring to a boil. Remove the brine from the stovetop, and add the spices to clean, hot jars.Jun 27, 2023 ... Share your videos with friends, family, and the world.Wash tomatoes and cut a small 'x' in the bottom of each tomato, on the bottom side. Place tomatoes in the boiling water, not enough to over crowd. Cook for about 1 min. or until the skin just starts to peel off. Place the tomatoes in an ice bath to cool. The skins should just slide right off then.Place your canner on a burner and begin heating until water simmers (180°F) for hot pack foods or to 140°F for raw packed foods. This helps prevent any cracking of the jars when added to the canner. Follow the recipe for food you are canning and place contents into jars leaving the dictated amount of headspace.How to blanch tomatoes for water bath canning. Blanching is the most straightforward and reliable way to remove the peels from tomatoes. Start by coring …Oct 27, 2023 · To hot pack: Put tomatoes in a large saucepan and add enough water to completely cover them. Boil tomatoes for 5 minutes. Fill jars with hot tomatoes and add cooking liquid to the jars to cover the tomatoes, leaving ½-inch headspace. Secure lids and process in a water bath canner for 40 minutes (Altitudes above 1,000 ft require an increase in ... Recipe Ingredients. Fresh ripe tomatoes. Bottled lemon juice or citric acid. Step-by-Step Guide to Canning Tomatoes in a Water Bath. Fill a large pot with water …Aug 11, 2023 · Hot Pack: Wash and sterilize pint jars. Fill a large water bath canner with water and begin heating it over high heat. Meanwhile, wash cherry tomatoes. Then add to a saucepan with water; 1 cup of water per 5 cups of whole cherry tomatoes and bring to a boil over medium heat, reduce heat and simmer for 5 minutes. Cu the top part off where the stem was and the rest of the skin should slip off with ease. From there, cut up the tomatoes into even-sized chunks and remove any bruising or tough parts. 4. Fill the Jars with Tomatoes. Once peeled and chopped, you can begin to fill the jars to ¾ of the way with tomatoes. 5.Safe Canning Check! Just be aware, not all tomato jam recipes can be safely preserved by water bath canning, remember tomato products need added acid. Any recipe that includes oil is also not a safe candidate for canning – those Clostridium Botulinum pathogens love low acid, moist, low oxygen environments!It describes basic canning ingredients and procedures and helps you decide whether or not and how much to can. Detailed directions are included for making sugar syrups and for canning fruits, tomatoes, vegetables, red meats, poultry, seafoods, and pickles and relishes.” [8] Canning is coming back in style.Water Bath Canning vs. Pressure Canning: Which Method Is Best to Process Your Jams, Pickles, and Preserves? Best Tomatoes for Canning. The best … Leave tomatoes in hot water for 30 to 60 seconds. Use a slotted spoon or a small strainer and immediately transfer the tomatoes to your ice bowl. Derek R. Trimble. Transfer tomatoes to ice bowl. Once the bowl is relatively full, throw some extra ice on top of your tomatoes and let them sit for a few minutes. To remove skins: Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water; skins should slide off easily. Remove cores and leave whole or cut in half. Add additional acid to jars according to the acidification chart above. Add 1 teaspoon salt per quart to the jars, if desired. Fill jars with raw tomatoes, leaving ...Jul 12, 2010 ... 7. Once the smaller pot of water has come a boil, blanch the tomatoes in batches of 3 or 4 (keep the batches small so that you don't drop the ...Pull the hot jars from the water bath canner with tongs and set them on a heat-safe surface. Add 2 tablespoons of bottled lemon juice to each jar, along with 1 teaspoon of salt. Place peeled tomatoes into the hot jar and squish them tightly to release their juices. Fill the jar leaving 1-inch head space.Painting a concrete bird bath requires a concrete sealer, oil-based masonry primer and masonry paint. The primer and paint can be applied with a standard bristle brush. Spray cans ...To ensure the canned tomatoes are safe for long-term storage, you need to adjust for altitude. For water bath canning, the canning time needs to be extended if you live higher than 1,000 feet above sea level. While altitude is often associated with mountainous regions, it can affect those who live in seemingly flat areas.Aug 23, 2023 · Use a spoon to add the chopped tomatoes to the jar, leaving a 1/2-inch of space between the tomatoes and top of jar. Proceed one jar at a time with the following steps, repeating as needed for the amount of tomatoes you have. 5. Top the tomatoes with a bit of the hot water, leaving 1/2-inch of headspace. 6. Leave tomatoes whole or cut them into halves or quarters, if desired. Pack tomatoes into prepared canning jars and fill the jars with hot water or tomato juice, leaving 1/2-inch headspace. Wipe the rims of the jars and top the jars with new canning lids. Add screw bands and tighten until fingertip tight.
Preserve your tomato harvest by canning tomatoes without a pressure cooker and no water bath. My family has canned tomatoes like this for generations. We s.... What is a driver on a computer
Pressure can tomatoes if you’d like, but it’s not necessary with this easy water bath canning recipe for whole tomatoes. I’ll walk you through all the options, both water …Water Bath Canning. (Toepfer, Reynolds, Gilpin, and Taube, 1947) (Tomatoes Sealing, 1943) Beginning in 1917, water bath canning was the only recommended method suitable for canning high-acid foods. In water bath canning, jars are filled and lids securely, but loosely, affixed before being placed in the canner.Using the canning tongs, gently place the jar back into the water bath canner. Repeat this process until all the tomatoes are used up. Step Four: Processing in the Water Bath. Once all the jars are in the water bath canner, put on the lid and turn up the heat until you bring the water to a boil. Once it’s at a boil, set the timer for 85 minutes.Small Batch Canning 101. Sep 13, 2017 170. Whether you are new to canning or are already a canning expert, this detailed look at small batch canning (with tons of general …Start counting processing time once the water has returning to a boil. When processing time is done, turn off the heat and remove the lid venting the steam away from yourself. Remove each jar with the jar lifter and place upright and 1 to 2 inches apart on a cloth towel to cool. Let jars cool 12 to 24 hours.If using tomato juice place it in separate pot to heat up. 3 pounds tomatoes. Dip tomatoes in boiling water for 30-60 seconds, until skins crack. Immediately place tomatoes in an ice bath, with slotted spoon. Slip skins off of tomatoes. Add lemon juice or 1/2 tsp of citric acid to jar.Growing and canning your own tomatoes can be a fun and economical way to have nutritious locally grown food year-round. Ohio State University Extension Stat...Jul 10, 2011 ... PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal ...Wash jars, lids and rings and fill water bath canner with water. In the bottom of each pint jar place 1 tablespoon of bottled lemon juice or 1/4 tsp of Citric Acid and 1/2 teaspoon of salt (if using salt). Pack the diced tomatoes tightly into jars, pressing to fill in air gaps with tomato juice, leaving 1/2 inch of headspace.Heat water in a tea kettle to a boil. Add lemon juice to each sterile mason jar (1 tbsp. to each pint or 2 tbsp. for quarts). Then add salt to each mason jar (½tsp. to each pint or 1 tsp for quarts). Pack prepared tomatoes either whole, halved, or diced into hot mason jars leaving ½ inch headspace.Plain Pickled Cauliflower – Water Bath Canning. Piccalilli (English Style Cauliflower, Onions, and Gherkins) – Water Bath Canning. Pickled Cauliflower with Red Carrots and Bell Pepper – Water Bath Canning. Giardiniera (Italian Pickled Vegetables) – Water Bath Canning.Water Bath Canning vs. Pressure Canning: Which Method Is Best to Process Your Jams, Pickles, and Preserves? Best Tomatoes for Canning. The best …The guidelines say that you add: 10 min to quart jar times for water bath canned acid foods. 5 min to quart jar times for pressure canned acid foods. 20% more time to quart jar times for non-acid pressure canned foods. On this chart, BW means processed in boiling water bath and 10# means processed under 10 …Jun 1, 2023 · Here's a quick overview of the process for canning tomatoes! Prepare: Select, wash, score, blanch, cool, and peel tomatoes (if desired). Sterilize: Clean and sterilize canning jars using boiling water or a hot dishwasher cycle. Cook: Add the peeled tomatoes to a food processor and blend until smooth. Then heat the tomatoes up to boiling before ... Simmer the Vegetables: Add the prepared tomatoes, celery, onions, peppers, and salt to a large stainless steel saucepot, and stir to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer (180˚F) for 10 minutes. Stir occasionally to prevent sticking.Lemon juice adds enough acidity to can tomatoes in water bath or pressure canning pots. To be canned safely in a water bath, the acidity needs to have a 4.6 pH, or below. Bottled lemon juice has a pH …Pressure Canner or water bath canner. Large saucepan (I use my enameled dutch oven) Canning funnel. Pint or quart canning jars (thrift stores are my favorite sources for these!) Jar lifter. Ball Blue Book …Whether you’re hosting a fiesta or simply looking to add some zest to your meals, salsa is a versatile and flavorful condiment that can elevate any dish. One of the key ingredients... Add 1 teaspoon salt per quart (1/2 teaspoon per pint) to jars, if desired. Hot Pack — Place tomatoes in large saucepan; add enough tomato juice to cover. Boil gently 5 minutes. Fill jars with hot tomatoes to 1/2 inch of jar tops. Cover tomatoes with hot tomato juice, leaving 1/2-inch headspace. Put the lid on, raise the heat, and bring it to a boil. Once the water reaches a rolling boil, start the processing time specified in your recipe, adjusting for your altitude. Keep the water boiling during the entire processing time. After completing the processing time, turn off the heat. Wait for 5 minutes..
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