• JARS
  The most popular being the "domed lid" Mason Jar. This jar consists of the glass jar, the two piece lid and the threded top. The lid itself consists of the flat round cover that is rimmed with a sealing compound. This should never be used for processing more than one time. The threaded top or screw band is, however reusable. Once the lid is tightened, which is before processing, it should not be retightened after cooling as this will probably break the seal.
• LIDS
  Hinged jars with flip back lids and removeable rubber gaskets may also be used if they have not previously been used for processing. Follow the same sterilization process previously mentioned.
• HANDLING AND USE OF LIDS
  I recommend that you always sterilize the jars and lids before filling even if you plan to seal the tops by processing them afterwards. Lids and bands should be rinsed well and then be subjected to a boiling water rinse. Once rinsed keep them in very hot water until ready to use. When ready to apply the lid make sure the rim of the jar is absolutely clean and dry, then place the flat lid over the opening of the jar and then put on the screw band, do not combine the lid and band before applying to the jar.

PROCESSING

• For a water bath canner any deep pot is fine. You will need a canning rack or a cake rack to place inside the "canner" to prevent jars from touching the bottom or each other. The canning rack will help to eliminate the jars from cracking during "hard boiling" or processing. The processing is done at either done in a boiling water bath at 212°F or a hot water bath at 190°F. The material to be processed is put into sterilized jars, the lids put on and the jars immersed in the water to a depth of 1-2 inches above the top of the lids and according to the recipe directions the jars are then simmered or boiled (processed) for the indicated recipe time.

SEALING
WITH PARAFFIN WAX

• is good for smooth textured items like jelly
• liquefy new paraffin wax in a double boiler over simmering water.
    - never heat wax directly
    - remelt/use old wax for sealing food
• pour a thin layer of melted wax directly on top of the food item in the jar. Make sure that it covers all the way to edges of the jar to form a complete seal.
• Let cool completely and repeat with another very thin layer of melted wax, being sure to tilt the jar to insure sealing all the way around the jars' inner edges.
• After this second layer has cooled and set you can cover the jar with lids or covering of your choice.

COOLING

• Since all of the glass jars or glasses are going to be very hot we must protect them from coming in contact with a cold surface until they have cooled. This is best done with a simple cake rack, lacking that a good thick towel will do. Make sure that there is sufficient space to allow air to pass between the various cooling jars.
• NOTE: Permit jars to cool completely and slowly before applying a wax seal, testing the seal on two piece lids or putting into storage.

TESTING THE SEAL

• Since the objective is to create a vacuum, the dome part of the lid should be slightly depressed downward after the jar has cooled. If you find some jars with the dome arched upwards and press on the center of the lid, it should go down and stay down, if sealed properly. Tapping with a metal object should produce a clear ringing like sound and if a dull sound is produced you should consider the jar unsealed.

STORING

• Light and heat degrade both the shelf life and color of pickles, preserves and relishes. The ideal way to store these items is in a dry, cool, dark and quiet room. Under these conditions you can expect sucessful long term storage of multiple years. if these conditions are not available to you do not expect the stored items to maintain their peak appearance.

A FEW TERMS

• JAM
  A product made by cooking crushed fruit and sugar until a good thick mixture is produced.

• JELLY
  A product made by rapidly boiling fruit juice and sugar until the jellying stage is produced.

• CONSERVE
  This is a product produced very much like a jam but will also include in the recipe different mixtures of nuts, raisins, oranges, other fruits or dried fruits.

• PRESERVE
  Small whole fruits cooked in a syrup.

• FRUIT BUTTER
  An old fashioned "spread" product produced by using very ripe fruit, little sugar and slow cooking. Apple butter is one of the most well known.

• MARMALADE
  Jelly which has fruit peel and pulp suspended throughout.