Canning & Pickling in General

(from cokerlj’s recipe box)

Helpful tips and hints!

Source: Linda Coker

Ingredients

Directions

In canning always use canning salt and vinegar with 10% acidity or 90-100 grain. This is difficult to find. Use unless recipe specifies otherwise.
Be sure your jars, rings and lids are hot and sterilized.
Make sure the rims of the jars are clean before placing lid on.
A step I usually forget…Make sure all air bubbles/spaces are filled with liquid. You can insert a spoon handle down into the jar to get the air spaces/bubbles out.
Be sure your lids have sealed once they cool off from the hot water bath. If the lid is sort of caved in it is a good seal. If the lid is rounded on top and you can pop in with the pressure of your finger, it is not a good seal. The food will be good for a limited amount of time and must be refrigerated.

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