Page 8 - 050620-Market-Bulletin

PAGE 8 FARMERS AND CONSUMERS MARKET BULLETIN – 404-656-3722 – agr.georgia.gov WEDNESDAY, MAY 6, 2020

1. Wash canning jars, lids and bands

in hot soapy water. Rinse well.

2. Place jars in waterbath canner or

large pot with rack in the bottom

and fill with enough water to cover

the jars. Bring to a simmer (180°F)

and simmer for at least 10 minutes.

Keep the jars in simmering water until

ready to fill.

3. Remove hot jars one-at-a-time

with a jar lifter and fill with preserves to

within 1/2 inch of the top of the rim.

4. Run a rubber spatula around the

inside of the jar to release any air

bubbles.

5. Wipe the rim well with a clean, The GDA Food Safety Division and UGA Extension service provided guidance in the creation of these 10 steps. Please note that these steps apply only to waterbath canning items like preserves, jams, and jellies. For more information on canning things like beans and pickles, please visit nchfp.uga.edu.

dampened paper towel to ensure a

good seal.

6. Place the lids and bands on the

jars. Tighten bands just until you feel

resistance.

Infographic by Erin White/GDA