im trying to can my own sauce. I bought the mason jars, how do you make them seal so I can keep it longer?

Answer 1

Buy a book on home canning before you kill yourself with botulism. The best book is by the Ball Co. They make canning jars. It is called the Ball Blue Book. They are probably on the net too. The book is full of recipes. I have tried quite a few and have had good success.

Answer 2

you must boil the caps and lids first. Then you cook the sauce in the jars with the lids on for 3 1/2 hrs. set the jars out to cool. after they have cooled off. they are seals if the lid gets sucked down

Answer 3

you need to get the jars hot in water and after you pour the sauce in them, heat the seals in hot water, put on top and screw on lid. Make sure your sauce is hot when you put it in the jars and then put in a pot of hot water for about 5 minutes with the water covering the lids, don't let the jars tap together for they will break. remove and let cool and you will hear the seals start popping(sealing) as they cool!

Answer 4

You have to go through a boiling and cooling method to make it become vacuum sealed. It should tell you how to do it on the mason jars box or instructions

Answer 5

You will need to put them in a water bath and bring them almost to a boil... with the tin lids sitting on top (not the rings)... I forget how long you need to do this for...

then you take them out of the water bath and let them cool... the lids should seal up as it cools...

test the lids after it has cooled... if they are still loose (meaning you can just pick them right off with no trouble) then they did not seal...

If the lids dent in on top... then they have a vacuum and you can put the rings on and tighten them up...

You really should check out some canning websites or books for better information... otherwise your sauce may spoil if not treated well enough.

there are special pots sold for canning... i'm not sure if they are pressure cookers or not.

Answer 6

make sure you sterilize the jars in hot water for 5 minutes,,, take the lip and the ring, put in hot water to sterilize, but don't boil these,,, when u fill the jars,, take a cloth and clean the top of jar, take a stainless steel butter knife and go inside sides of jars to get air bubbles out, then take the lip from the water, put on the jar then the ring and tighten, when you are finished put in a water bath(a canner with water that covers the jars at least 1 inch) boil for 5 minutes for pints,,,, 10 for quarts,,,, good luck

Answer 7

the very simplest way to sterilize your jars is to 1st wash them in hot soapy water and rinse in hot water, then set them on an oven rack and bake them at 350 for about 10 min take them out (with mitts of course), fill them with the hot liquid, place the clean seals on them and then the metal rings and tighten only by hand, not extremely tight. As they cool they will pop. I have never had a batch spoil using this method. but do it HOT.

Answer 8

You will need to heat them in a pressure cooker. You can test the seals by pressing on the lid when the jar cools. If it doesn't press in it is sealed.

Answer 9

you have to buy a pressure cooker, clean the jars fill with sauce put on lids and follow directions of pressure cooker cook for like 30 min to a hour take out careful place on towel listen for them to seal they will pop

Answer 10

Get a book on home pressure canning from the library and also get yourself a pressure cooker/canner. They are fast, safe and effective and pressure canning will help assure you that your food is sterilized in the canning process so you don't get a case of Botulism.