Equipment:
1 stove top
1 large pot with tray
12 mason jars
Ingredients:
Instructions:
- Clean the pot and the jars with hot, soapy water
- Heat jars at 140F so that they are hot while canning
- Add product to jar, leaving 1/4 inch head space at top of jars
- Wipe the rims with a clean towel
- Top the jars with lids that have been washed with warm water
- Tighten the ring until meeting slight resistance
- Place jars in canner
- Make sure that there is at least 1 inch of water above jar lids
- Put lid on, bring to a boil for 10 minutes (plus 10 minutes for every 1000 feet above sea level)
- Let jars sit for about 5 minutes
- After they’ve cooled, remove the ring and test the seal
- No rings while storing
- Enjoy within 18 months