NATURALLY SWEET JAMS AND PRESERVES - TIFFANY COOPER
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NATURALLY SWEET JAMS
AND PRESERVES
TIFFANY COOPERPage | 1
General Canning Information
Jars and Lids
Food may be canned in glass jars or metal containers. Metal containers can be used only once.
They require special sealing equipment and are much more costly than jars.
Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are
the best choice. They are available in 1/2 pint, pint, 1-1/2 pint, quart, and 1/2 gallon sizes. The
standard jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings of about
3 inches, making them more easily filled and emptied. Half-gallon jars may be used for canning
very acid juices. Regular-mouth decorator jelly jars are available in 8 and 12 ounce sizes. With
careful use and handling, Mason jars may be reused many times, requiring only new lids each
time. When jars and lids are used properly, jar seals and vacuums are excellent and jar
breakage is rare
Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new
two-piece lids for canning acid foods. However, you should expect more seal failures and jar
breakage. These jars have a narrower sealing surface and are tempered less than Mason jars
and may be weakened by repeated contact with metal spoons or knives used in dispensing
mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and
breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use
with foods to be processed in a pressure canner because of excessive jar breakage. Other
commercial jars with mouths that cannot be sealed with two-piece canning lids are not
recommended for use in canning any food at home.
Jar cleaning and preparation
Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash
in a dishwasher. Unrinsed detergent residues may cause unnatural flavors and colors. Jars
should be kept hot until ready to fill with food. Submerge the clean empty jars in enough water
to cover them in a large stockpot or boiling water canner. Bring the water to a simmer (180°F)
and keep the jars in the simmering water until it is time to fill them with food. A dishwasher
may be used for preheating jars if they are washed and dried on a complete regular cycle. Keep
the jars in the closed dishwasher until needed for filling.
These washing and preheating methods do not sterilize jars. Some used jars may have a white
film on the exterior surface caused by mineral deposits. This scale or hard-water film on jars is
easily removed by soaking jars for several hours in a solution containing 1 cup of vinegar (5
percent acidity) per gallon of water prior to washing and preheating the jars.
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Sterilization of empty jars
All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile
empty jars. To sterilize empty jars after washing in detergent and rinsing thoroughly, submerge
them, right side up, in a boiling-water canner with the rack in the bottom. Fill the canner with
enough warm water so it is 1 inch above the tops of the jars. Bring the water to a boil, and boil
10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for
each additional 1,000 ft elevation. Reduce the heat under the canner, and keep the jars in the
hot water until it is time to fill them. Remove and drain hot sterilized jars one at a time, saving
the hot water in the canner for processing filled jars. Fill the sterilized jars with food, add lids,
and tighten screw bands.
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not
be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or
fermented foods that will be processed 10 minutes or longer in a boiling-water canner.
Lid selection, preparation, and use
The common self-sealing lid consists of a flat metal lid held in place by a metal screw band
during processing. The flat lid is crimped around its bottom edge to form a trough, which is
filled with a colored gasket compound. When jars are processed, the lid gasket softens and
flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket
then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years
from date of manufacture. The gasket compound in older unused lids may fail to seal on jars.
Buy only the quantity of lids you will use in a year. To ensure a good seal, carefully follow the
manufacturer’s directions in preparing lids for use. Examine all metal lids carefully. Do not use
old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket.
When directions say to fill jars and adjust lids, use the following procedures: After filling jars
with food and adding covering liquid, release air bubbles by inserting a flat plastic (not metal)
spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to
allow air bubbles to escape. (It is not necessary to release air bubbles when filling jams, jellies
or all liquid foods such as juices.) Adjust the headspace and then clean the jar rim (sealing
surface) with a dampened paper towel. Place the preheated lid, gasket down, onto the cleaned
jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal failures. Then fit the metal
screw band over the flat lid. Follow the manufacturer’s guidelines enclosed with or on the box
for tightening the jar lids properly.
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Do not retighten lids after processing jars. As jars cool, the contents in the jar contract,
pulling the self-sealing lid firmly against the jar to form a high vacuum.
• If rings are too loose, liquid may escape from jars during processing, and seals may fail.
• If rings are too tight, air cannot vent during processing, and food will discolor during
storage. Over tightening also may cause lids to buckle and jars to break, especially with
raw-packed, pressure-processed food.
Screw bands are not needed on stored jars. They can be removed easily after jars are cooled.
When removed, washed, dried, and stored in a dry area, screw bands may be used many times.
If left on stored jars, they become difficult to remove, often rust, and may not work properly
again.
This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No.
539, USDA (Revised 2015).
Using Boiling Water Canners
Elizabeth L. Andress, Ph.D.
Professor and Extension Food Safety Specialist,
Department of Foods and Nutrition
Most boiling water canners are made of aluminum or porcelain-covered steel; at least one
stainless steel model is also available. Boiling water canners have fitted lids and removable
racks that are either perforated or shaped wire racks. The canner must be deep enough so that
at least one inch of briskly boiling water will be over the tops of jars during processing. Some
boiling water canners do not have completely flat bottoms; these will not work well on smooth
top ranges. The canner bottom should also be fairly flat for use on electric burners. Either a flat
or ridged bottom may be used on a gas burner. To ensure uniform processing of all jars with an
electric range, the canner should be no more than 4 inches wider in diameter than the element
on which it is heated. (When centered on the burner or element, the canner should not extend
over the edge of the burner or element by more than 2 inches on any side.) Before canning on
a smooth top range, check the range manufacturer’s advice on suitability for canning and
recommended maximum canner size for specific burners.
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Follow these steps for successful boiling-water canning:
(Read through all the instructions before beginning.)
1. Before you start preparing your food, place canner rack in the bottom of a boiling water
canner. Fill the canner half full with clean warm water for a canner load of pint jars. For
other sizes and numbers of jars, you will need to adjust the amount of water so it will be
1 to 2 inches over the top of the filled jars.
2. Center the canner over the burner and preheat the water to 140 degrees F. for raw-
packed foods and to 180 degrees F. for hot-packed foods. You can begin preparing food
for your jars while this water is preheating.
3. Load filled jars, fitted with lids and ring bands, into the canner one at a time, using a jar
lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned
below the neck of the jar (below the ring band of the lid). Keep the jar upright at all
times. Tilting the jar could cause food to spill into the sealing area of the lid.
If you have a shaped wire rack that has handles to hold it on the canner sides, above the
water in the canner, you can load jars onto the rack in the raised position and then use
the handles to lower the rack with jars into the water.
4. Add more boiling water, if needed, so the water level is at least one inch above the jar
tops. Pour the water around the jars and not directly onto them. For process times over
30 minutes, the water level should be 2 inches above the jars.
5. Turn the heat setting to its highest position, cover the canner with its lid and heat until
the water boils vigorously.
6. Set a timer (after the water is boiling) for the total minutes required for processing the
food.
7. Keep the canner covered for the process time. The heat setting may be lowered as long
as a gentle but complete boil is maintained for the entire process time.
8. Add more boiling water during the process, if needed, to keep the water level above the
jar tops. Pour the water around the jars and not directly onto them.
9. If the water stops boiling at any time during the process, turn the heat on its highest
setting, bring the water back to a vigorous boil, and begin the timing of the process
over, from the beginning (using the total original process time).
10. When the jars have been processed in boiling water for the recommended time, turn off
the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the
canner contents to settle. This waiting period is not required for safety of the food when
using USDA or University of Georgia processing times, however.
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11. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars.
Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch
of space between the jars during cooling. Avoid placing the jars on a cold surface or in a
cold draft.
12. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring
bands on the lids or push down on the center of the flat metal lid until the jar is
completely cooled.
13. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use
first.
14. Wash jars and lids to remove all residues.
15. Label jars and store in a cool, dry place out of direct light.
Reprinted with permission from the University of Georgia.
Andress, E. (2011rev.). Preserving Food: Using Boiling Water Canners. Athens, GA: University of Georgia,
Cooperative Extension.
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Raspberry Rose Jam
Makes 4 half-pint jars | Preparation time: 20 to 30 minutes, plus 10 minutes processing time
2 pounds raspberries, rinsed
3/4 cup agave nectar or honey (can add up to 1/4 cup more to taste)
1/2 teaspoon rose water (or more to taste)
1 tablespoon fresh lemon juice
Prepare a boiling water bath and jars.
Add raspberries to a wide skillet and crush with a potato masher. Add agave and rose water and
stir to combine.
Place skillet over high heat. Bring to a boil, stirring often, then lower heat to medium-high. Cook
until jam bubbles and starts to thicken, 10 to 12 minutes.
It's done when you can pull your spatula through the cooking jam and the jam doesn't
immediately rush in to fill the space and it passes the freezer test.
In the last minute of cooking, stir in lemon juice. Remove the skillet from the heat. Funnel the
jam into prepared jars, leaving a 1/4-inch head space. Wipe rims, apply lids and rings, and
process in a boiling water bath for 10 minutes.
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Blueberry Preserves
Makes 4 half-pint jars | Preparation time: 20 to 30 minutes, plus 10 minutes processing time
2 cups blueberries, rinsed
1/3 cup white grape juice, divided
3 teaspoons bottled lemon juice
Grated zest 1 lemon
1 1/2 tablespoon Ball Low or No-Sugar Needed pectin
Optional: 1/2 cup sugar
Prepare a boiling water bath and jars.
Add blueberries to a large saucepan. Using a potato masher, crush the berries. Add fruit juice,
stir. Sprinkle the pectin over, stir until the pectin is dissolved.
Put on burner, add sugar if using, and bring to a boil, stirring constantly. Then, boil hard for 3
minutes.
It's done when you can pull your spatula through the cooking jam and the jam doesn't
immediately rush in to fill the space and it passes the freezer test.
Immediately turn burner off and remove pot from heat.
If necessary, skim off excess foam. Once the jam is the desired thickness, funnel the jam into
prepared jars, leaving a 1/4-inch head space. Wipe rims, apply lids and rings, and process in a
boiling water bath for 10 minutes.
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Apricot Vanilla Bean Jam
Makes 3 half-pint jars | Preparation time: 30 minutes, plus 15 minutes processing time
2 pounds apricots, halved and pitted
2/3 cup honey
1 tablespoon vanilla bean paste
1 to 2 tablespoons lemon Juice
Prepare a boiling water bath and jars.
Wash the apricots. Cut in half, remove pits and roughly chop.
When all apricots are chopped, gather them into a bowl and add the honey. Stir until the honey
is dissolved into the fruit. Scrape fruit into a low wide pan. Place over high heat and cook,
stirring very regularly, until the fruit is bubbling and has thickened a bit. This should take 10 to
30 minutes, depending on the ripeness of the fruit. Add vanilla near the end of the thickening
process.
It's done when you can pull your spatula through the cooking jam and the jam doesn't
immediately rush in to fill the space and it passes the freezer test.
Once the jam is the desired thickness, funnel the jam into prepared jars, leaving a 1/4-inch head
space. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes.
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