How to Close Canned Jar Lid?

How to Close a Can Jar Lid

Glass canning jars are the best way to ensure you keep dry, wet or non-perishable products clean in a cool, dry place.

Correctly closing and preserving the canning jars we use to store and protect our stock food is very important in terms of keeping the food healthy. For a healthy and correct canning, the sealing process must be done in the healthiest and most accurate way. For this correct storage process, the canned jar and jar lid duo must be prepared as a whole.

We mentioned the practical methods used to open jar lids in our previous article. ( https://www.mcap.com.tr/blog/icerik/konserve-kavanoz-kapagi-nasil-acilir )

In this article, we will list the steps for you on how to close a good can.

Step-by-step jar lid closing processes:

The water-bath closure method is the healthiest and most well-known method for closure and preservation of canned jars.

Prepare the jars before beginning the jar sealing process with the water bath. Inspect jars and lids for nicks, cracks, or sharp and uneven edges. Check both the inner and outer layer of the jar lid. Make sure the twists fit all the jars. You must discard the defective jars. Hand wash your jars and lids in warm soapy water after making sure all jars are safe for use. After washing them thoroughly, let them dry on a drying rack or on a clean dish towel.

Sterilize your jars. Put your jars in a large pot filled with water. The water should be hot, but not boiling to begin with. The pot should be large enough to completely cover the water jars. Bring the water to boiling point. Keep the jars there until ready to use.

Make sure your food is acidic or added acid to your food when using the water bath shutdown method. This is the only way to ensure bacteria do not grow in your canned goods. High-acid foods include fruits, juices, jams, jellies, acidified tomatoes, pickles, seasonings, sauces, vinegar, and seasonings.

First, turn off the heat on the pot and remove the sterilized jars from the pot with tongs. Place the jars on a drying rack or on a clean dishcloth to dry. Then bring the large pot to a boil over low heat.

Set aside the boiling water and fill your jars with food. Make sure to leave some air space. Leave 1/4 inch for soft spreads like jam and jelly. Leave 1/2 inch for solid foods like fruit and pickles. Place the lid on the jar and close it.

Tap the rim of the jar with a wooden spoon to remove bubbles. If you close it too tightly, not much air can come out.

Lower the jars into the boiling water. Processing time, the pot will start to boil again.

Make sure the jars have about an inch or two of water on their lids. Add more water before boiling if needed.

Remove the jars and set them on the counter to cool overnight. After cooling, store in a cool and dry place. If the cap is not pressed, it is not sealed. Instead of storing it, you should eat it right away or close the jar with a new lid. Before doing this, check the jar for cracks.