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WEDNESDAY, MAY 6, 2020 FARMERS AND CONSUMERS MARKET BULLETIN – 404-656-3722 – agr.georgia.gov PAGE 9

These steps only apply to preserves, jams, and jellies- not beans,

pickles, or other similar produce.

7. Replace jars in canner or pot with

rack and bring to a roiling boil. Water

should cover jars by at least 1 inch.

Cover the pot and boil for the time

specified by your recipe. When

complete, shut off heat and remove

the lid. Allow jars to rest in canner for

5 minutes to be acclimated to the

outside temperature.

8. Remove with jar lifters, keeping

upright at all times. Let jars cool on a

cutting board or towel with 2 inches
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.
of space between each jar for 12 to

24 hours.

9. Inspect lids for seals; there should

be no flex when center is pressed.

Remove the bands and attempt to

lift lids off with your fingertips. Properly

sealed lids will remain attached. If a

lid fails to seal within 24 hours,

immediately refrigerate the product.

10. Label your Georgia Grown

preserves! Find printable labels at

georgiagrown.com/canning