Tag: canning

Image show a woman standing at a countertop with a bowl of lemons in front of her. The text reads, "Canning Lemonade Concentrate" and has an image of a glass of lemonade and an image of a lemon and lemon round behind the text.

Canning Lemonade Concentrate

Lemonade concentrate is one of my favorite things to can! It comes together quickly and is convenient to have on your shelf when the heat of summer hits!

How Can I Use Lemonade Concentrate?

Simply add 1 part lemonade concentrate to 2-3 parts water, adjusting to your personal taste, for a delicious lemonade! For a sangria mocktail, add the concentrate to fruit juice and fruit.

You can also use it in cocktails, like margaritas, to make water kefir drinks, or even as the acid in a homemade dressing or marinade!

As an Amazon Affiliate, I earn from qualifying purchases at no additional cost to you.

What Do I Need To Make Lemonade Concentrate?

To make this lemonade concentrate you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

Recipe Video

Recipe

Recipe adapted from the University of California Margarita Mix.

Ingredients

Instructions

  1. Measure lemon juice to determine how much sugar or honey to add.
  2. You can add one part sugar to one part lemon juice or two parts honey to one part lemonade. You can safely reduce the amount of sweetener if preferred. I prefer .5-part sugar to 1 part lemon juice.
  3. Add lemon juice and sweetener to a pan.
  4. Heat to a rolling boil, stirring until sugar dissolves.

    5. Canning Instructions

  5. Fill clean, warm half-pint-sized jars with lemonade concentrate, making sure to leave 1/4-inch headspace.
  6. Clean jar rim off to ensure no lemonade concentrate is on it.
  7. Put a clean lid on and screw on band until fingertip tight.
  8. Put in water bath canner.
  9. Fill remaining jars until mixture is gone.
  10. Process in a water bath canner for 10 minutes, adjusting for altitude.
  11. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  12. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  13. Wash jars and store without bands on.

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This image contains two pictures. The first picture is of green pears. The second picture is of mason jars with a chunky pear filling. The text says, "Canning Pear-Roasted Garlic Preserves!"

Canning Pear-Roasted Garlic Preserves

This is a delicious and unique preserve to make with pears! It “pears” (pun intended) perfectly with pork and chicken as a savory marinade or sauce!

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What Do I Need To Make Pear-Roasted Garlic Preserves?

To make this pear butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I modified the original recipe, but, if you’re following the original, then you will also need pectin.

Recipe Video

Recipe

Recipe adapted from The All New Ball Book Of Canning And Preserving.

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wrap garlic in foil and place on baking sheet.
  3. Add pears to baking sheet in a single layer.
  4. Bake in preheated oven for 25 minutes.
  5. Remove baking tray from oven and flip pears over. Sprinkle pears with 1/4 cup sugar.
  6. Place baking tray back in oven and bake for another 15 minutes.
  7. Place the foil pack with the garlic directly on your oven rack and remove the pears from the oven.
  8. Bake garlic for an additional 15 minutes.
  9. While garlic is baking, add pears and 1/4 cup water to a large, heavy-bottomed stock pot.
  10. Simmer until garlic is finished baking and cloves can be squeezed out.
  11. Add garlic and remaining ingredients to the stockpot with the pears.
  12. Use a potato masher to coarsely mash the garlic and pears.
  13. Heat over medium high heat until the gelling point is reached.
  14. Store the pear-roasted garlic preserves in the refrigerator or continue with canning instructions.

    15. Canning Instructions

  15. Fill clean, warm half-pint-sized jars with pear mixture, making sure to leave 1/4-inch headspace.
  16. Clean jar rim off to ensure no pear mixture is on it.
  17. Put a clean lid on and screw on band until fingertip tight.
  18. Put in water bath canner.
  19. Fill remaining jars until mixture is gone.
  20. Process in a water bath canner for 10 minutes, adjusting for altitude.
  21. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  22. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  23. Wash jars and store without bands on.

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Image contains two smaller images: one image has multiple pears together and the other image is of jars filled with a golden-colored liquid.

Canning Pear Honey Marmalade

This pear honey marmalade is sweet, delicious, and great in yogurt, on toast, or right off the spoon! You only need 3 ingredients to make this wonderful preserve–pears, crushed pineapple, and sugar!

When we were planning what to preserve with fresh pears this season, my grandpa, who is 94 years old, requested “pear honey,” like his grandma used to make. After asking him a series of questions–what color was it, did it have pieces of fruit in it, what consistency did it have–I finally found a safe canning recipe that fit the description!

This is my variation on the original recipe, which requires less prep for the same delicious product!

What Do I Need To Make Pear Honey Marmalade?

To make this pear butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

Recipe Video

Recipe

Recipe adapted from the So Easy to Preserve Cookbook.

Make 4-5 half-pint jars.

Ingredients

Instructions

  1. Put all ingredients into a large stockpot.
  2. Stir well.
  3. Bring to a boil over medium high heat.
  4. Once boiling, reduce to a simmer and simmer until the gelling stage is reached. Then, remove from heat.
  5. Use an immersion blender to blend the pears into smaller pieces, if desired.
  6. Store the pear honey marmalade in the refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm half-pint-sized jars with pear mixture, making sure to leave 1/4-inch headspace.
  8. Clean jar rim off to ensure no pear mixture is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner.
  11. Fill remaining jars until mixture is gone.
  12. Process in a water bath canner for 10 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.

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Photo contains two images. One image is of a sealed mason jars with a brown filling. The other is of green and yellows pears bunched together. The text says, "Canning Pear Butter with a hint of orange!"

Canning Pear Butter

Pear season is upon us, and this pear butter is a delicious treat! It’s cinnamon-y with a hint of orange and oh-so-delicious! If you have a steam juicer, this is a great way to use up the leftover pear pulp.

Another reason I love using the leftover pear pulp from the steam juicer is because most of the juice has been extracted. That means you don’t have to wait for hours for the pear butter to reduce!

Using Pulp From the Steam Juicer

If you have ever used a steam juicer, then you know that, after the juice is extracted from the fruit, you’re left with a ton of pulp! Most people recommend throwing it out, but, if you’re like me, then throwing out that pulp isn’t an option. That’s why I decided to make pear butter with it!

The concern with using leftover pulp from steam juicing is that there won’t be much flavor left. So, instead of letting my steam juicer run until there was absolutely no juice left in my pears, I took it off of the heat once the juice production started slowing down.

For another way to use leftover fruit pulp, check out my fruit leather recipe here!

Can I Change the Spices?

You may add up to 3 teaspoons of cinnamon, nutmeg, or cloves, or you can leave the spices out altogether!

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What Do I Need to Can Pear Butter?

To make this pear butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

You will also need a food mill (I use one that attaches to my KitchenAid Mixer) and a steam juicer!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

Recipe adapted from the So Easy to Preserve Cookbook.

Ingredients

Instructions

  1. Put 2 quarts of milled pear pulp into a large stockpot.
  2. Heat over medium heat until warmed through.
  3. Add sugar, spices, and lemon and orange juice, stirring until sugar has dissolved.
  4. Lower heat to low to medium heat and stir continuously.
  5. Once pear butter has thickened and mounds on spoon, you are ready to store the butter in the refrigerator or continue with canning instructions.

    6. Canning Instructions

  6. Fill clean, warm jars with pear butter, making sure to leave 1/4-inch headspace.
  7. Clean jar rim off to ensure no butter is on it.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until butter is gone.
  11. Process in a water bath canner for 10 minutes, adjusting for altitude.
  12. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  13. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  14. Wash jars and store without bands on.
Image containing three smaller images. One is of jars with a brown, honey-like filling. One of a pot with the same honey-like filling. And a final picture with green pears. The text reads, "Canning Pear Honey."

How To Can Pear Honey

This pear honey tastes just like traditional honey! You can extract the juice needed for this recipe from pear peels, so no part of the pears will go to waste! You need only three ingredients and a water bath canner or steam canner for this recipe.

You can use pear honey just as you would regular honey! In tea, in recipes, on toast or biscuits, or as a sugar replacement.

As an Amazon Affiliate, I earn from qualifying purchases at no extra cost to you.

Supplies to Make Pear Honey

For this particular recipe, I recommend using a steam juicer! I extracted pear juice from the peels and used the fruit for other recipes (like my pear pie filling).

If you haven’t read my post about my favorite canning supplies, I recommend taking a look for items that make canning projects easier!

Can I Double or Triple This Recipe?

Yes, this recipe can be doubled or tripled, just make sure to double to triple all ingredients.

Important Note

If you cook or can for anyone who is vegan, then I have great news. This “honey” is vegan! I have a family member who is vegan, and I love having this fruit-based “honey” to use in recipes I know that person will be eating.

Recipe Video

Recipe

Adapted from the So Easy to Preserve cookbook, which can be purchased here.

Ingredients

Instructions

  1. Bring the pear juice to a rolling boil in a large stockpot.
  2. Add the lemon juice and sugar.
  3. Stir until the sugar is dissolved.
  4. Continue boiling until the mixture has reduced to a honey-like consistency. It should be thick and sticky.
  5. Remove stockpot from heat.
  6. Store in refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm jars with pear honey, making sure to leave 1-inch headspace.
  8. Clean jar rim off to ensure no pear honey is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner or steam canner.
  11. Fill remaining jars until pear honey is gone.
  12. Process in a water bath canner for 5 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.

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Image of pears in jars and fresh-picked green pears. Text says, "Canning Pear Pie Filling."

How To Can Pear Pie Filling

It’s pear season here in the southern United States, and that means it’s time to figure out how to preserve pears! In this post, I’ll teach you how to make pear pie filling for canning!

If you look in your safe, approved canning books, you’re not likely to find a pear pie filling recipe. However, according to North Dakota State University, you may safely:

“Substitute peaches for nectarines, or apples for pears, and vice versa with the same tasty result.”

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What Do I Need to Can Pear Pie Filling?

To make this peach butter you need jars, clean, new lids, and bands. You must also use ClearJel, which is a modified food starch. You can purchase it in a 1.5 pound container, but, if you plan on making more than one or two batches of pie filling, I recommend purchasing the 3 pound bag.

A fruit peeler will also come in handy for the recipe! I use a KitchenAid attachment to make the job faster!

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use the steam canner or the Ball Water Bath Canner exclusively for anything I that doesn’t need to be pressure canned.

The best feature of the Ball Water Bath Canner is that it can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

This recipe has been safely modified from the Apple Pie Filling Recipe in the So Easy to Preserve Book.

Ingredients

Instructions

  1. First, blanch your pear slices by placing about 1 quart at a time in boiling water, boiling for 1 minute, then removing from the boiling water and placing into a covered bowl to keep warm.
  2. While blanching pears, combine remaining ingredients, except lemon juice, in a large stockpot.
  3. Bring to a boil, stirring constantly.
  4. Once mixture begins bubbling, add lemon juice and continue cooking/boiling for 1 minute.
  5. Remove stockpot from heat and fold in hot, blanched pears.
  6. Store in refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm jars with pie filling, making sure to leave 1-inch headspace.
  8. Clean jar rim off to ensure no pie filling is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner or steam canner.
  11. Fill remaining jars until pie filling is gone.
  12. Process in a water bath canner for 25 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.

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Image of two small jars filled with a jalapeno mixture. Text says, "Canning Small Batch Cowboy Candy."

How To Can Small Batch Cowboy Candy

Did you know you can make a small batch of cowboy candy, or “candied jalapeños,” even with just a few jalapeños? In this post, I’ll show you how to use this safe, tested recipe to make something delicious with those jalapeños!

How Can I Use Cowboy Candy?

The possibilities are truly endless when it comes to how to eat cowboy candy! Here are some ideas:

  • Mixed into deviled eggs or a cheese ball
  • In potato, egg, or pasta salad
  • With cream cheese and crackers
  • On a sandwich
  • In corn bread, tacos, or burritos
  • As a baked potato, chili, or pizza topper
  • In jalapeno popper dip or cheese dip

If you have leftover brine, you can also can it and use it to make homemade barbeque sauce and pickle eggs or to baste meat with!

Recipe Video

Recipe

Recipe adapted from the Ball Candied Jalapenos recipe.

Ingredients

Instructions

  1. Add all ingredients, except jalapeños, up to a boil.
  2. Add jalapeños and reduce heat to medium.
  3. Simmer for 15 minutes.
  4. Remove from heat and store in refrigerator or continue with canning instructions.

    5. Canning Instructions

  5. Fill clean, warm jars with cowboy candy, making sure to leave 1/4-inch headspace.
  6. Clean jar rim off to ensure no cowboy candy is on it.
  7. Put a clean lid on and screw on band until fingertip tight.
  8. Put in water bath canner.
  9. Fill remaining jars until cowboy candy is gone.
  10. Process in a water bath canner for 10 minutes, adjusting for altitude.
  11. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  12. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  13. Wash jars and store without bands on.
Image of pickled peppers in mason jars. Text says, "How to make and can pickled peppers!"

How To Can Pickled Banana Peppers

Pickled peppers are one of my favorite things to can! They’re fast, easy, and a delicious, shelf-stable topping for pizza and burritos! Canning pickled peppers doesn’t take a lot of prep work, and, because they’re acidic, they can be canned in a water bath canner.

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What Kind of Peppers Do I Need?

The good news is that pretty much any small pepper can be pickled and canned this way! Anything from jalapenos to banana peppers and Thai chilis to dragon roll peppers are perfectly suited for pickling.

How Many Peppers Do I Need?

This recipe makes enough brine to cover about 2.5 pounds of peppers, but you can double or even triple this recipe if you have enough peppers!

How Do I Keep My Peppers From Getting Mushy?

Pickled peppers are notorious for getting mushy once they’re canned because they have to be processed in a boiling water bath canner. To combat the mushiness, I recommend adding calcium chloride (also called Pickle Fresh by Hoosier Farms or Pickle Crisp by Ball) to your jars after adding the peppers and before adding the brine.

Just add 1/8 teaspoon to each pint-sized jar or 1/16 teaspoon to each half-pint-sized jar!

Recipe Video

Recipe

This recipe has been safely modified from the National Center for Home Food Preservation’s Pickled Yellow Pepper Rings recipe.

Ingredients

Instructions

  1. In a large pot, combine apple cider vinegar, white vinegar, water, and salt.
  2. Heat over medium heat.
  3. While waiting for your brine to come up to a boil, cut your peppers into 1/4-inch-wide rounds.
  4. Once the brine has come up to a boil, fill a hot jar with peppers, leaving 1/2-inch headspace.
  5. If using seasonings or spices, add them now. You can add up to 1/2 Tbsp celery seed, 1 Tbsp mustard seed, 1/4 tsp red pepper flakes, and/or 1/8 tsp calcium chloride to each pint-sized jar.
  6. Pour brine over peppers, leaving 1/2-inch headspace.
  7. Clean jar rim off.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until peppers are gone.
  11. Process in a water bath canner for 10 minutes, adjusting for altitude.
  12. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  13. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  14. Wash jars and store without bands on.
Image of jars filled with peach butter and an image of peaches. The text says, "How to Can Peach Butter Using Peach Pulp from Steam Juicer."

How To Can Peach Butter

Peach butter is my absolute favorite way to preserve peaches! It’s peach-y, cinnamon-y, and oh-so-delicious! If you have a steam juicer, this is a great way to use up the leftover peach pulp.

Another reason I love using the leftover peach pulp from the steam juicer is because most of the juice has been extracted. That means you don’t have to wait for hours for the peach butter to reduce!

Using Pulp From the Steam Juicer

If you have ever used a steam juicer, then you know that, after the juice is extracted from the fruit, you’re left with a ton of pulp! Most people recommend throwing it out, but, if you’re like me, then throwing out that pulp isn’t an option. That’s why I decided to make peach butter with it!

The concern with using leftover pulp from steam juicing is that there won’t be much flavor left. So, instead of letting my steam juicer run until there was absolutely no juice left in my peaches, I took it off of the heat once the juice production started slowing down.

For another way to use leftover fruit pulp, check out my fruit leather recipe here!

Can I Change the Spices?

You may add up to 3 teaspoons of cinnamon, nutmeg, or cloves, or you can leave the spices out altogether!

As an Amazon Affiliate, I earn from qualifying purchases.

What Do I Need to Can Peach Butter?

To make this peach butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

You will also need a food mill (I use one that attaches to my KitchenAid Mixer) and a steam juicer!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars! For this particular recipe, I was able to make 11 half-pint jars and 7 quarter-pint jars of plum jelly by stacking my jars!

Recipe Video

Recipe

Recipe adapted from the Ball Complete Book of Home Preserving.

Ingredients

Instructions

  1. Put 8 cups of milled peach pulp into a large stockpot.
  2. Heat over medium heat until warmed through.
  3. Add sugar and spices, stirring until sugar has dissolved.
  4. Lower heat to low to medium heat and stir continuously.
  5. Once peach butter mounds on spoon (only took about 10-12 minutes for me), you are ready to store the butter in the refrigerator or continue with canning instructions.

    6. Canning Instructions

  6. Fill clean, warm jars with peach butter, making sure to leave 1/4-inch headspace.
  7. Clean jar rim off to ensure no butter is on it.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until butter is gone.
  11. Process in a water bath canner for 10 minutes, adjusting for altitude.
  12. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  13. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  14. Wash jars and store without bands on.

How To Can Peach Habanero Jelly

This peach habanero jelly is delicious, with the perfect amount of sweet and heat! You can modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!

One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 50 grams of sugar in one half-pint jar!

How to Use Peach Habanero Jelly

A popular way to use habanero jelly is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use peach habanero jelly:

  • Over baked salmon
  • A baste for ribs or any kind of BBQ
  • A sauce for wings
  • A glaze for pork chops
  • On cornbread
  • A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
  • A mix in for a piña colada

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Peach Habanero Jelly

For this particular recipe, I recommend using a steam juicer! If you haven’t read my post about my favorite canning supplies, I recommend taking a look for items that make canning projects easier!

You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find the bulk version here.

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Reducing the Spice

If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1-cups-worth of peppers total in the recipe.

Recipe Video

Recipe

Recipe adapted from Pomona’s Pectin Peach-Jalapeno Jelly recipe.

Ingredients

Instructions

  1. Pit peaches and add to steam juicer. Steam juice until juice stops dripping.
  2. Bring peppers and vinegar to a boil in a large stockpot. Cover and simmer for 5 minutes. 4 cups of peach juice and put in large stockpot.
  3. After 5 minutes, add peach juice and calcium water to the stockpot.
  4. Bring mixture to a boil.
  5. While waiting for mixture to come to a boil, combine sugar and Pomona’s Pectin powder in separate bowl.
  6. Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
  7. Store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jelly mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more mixture, if needed.
  10. Clean jar rim off to ensure no jelly is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.

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