| Show on of utah county farms with extension Ex agents 1 examine jars to see that they are free fromnic from nicks hs are cracks and that the top of the jar is smooth 2 wash jars and lids in hot soapy water in hot dean clean waterland wat erand sterilize rieck down from 10 to 15 minutes in boiling water wa t e r souad firm products wash thoroughly and get ready for processing as quickly as possible 4 precook pre cook by covering coveri cover irp rg with water which lias has bean boiled boded and boil without WiLli oUt a lid iid for foi 5 to 10 minutes U t apack hot into sterilized jara jar using liquid in which pre cooking was done make alake a loose wet pack with water comiti within one half inch from f tup top of jar 6 use one teaspoon salt for vegetables 7 wipe top of jar and adjust ai ring and add cap if vege ulyles have been packed boiling hot into jars ahe i he lids mety be completely beat ed it packed ut at temper tu cure rethey they should be seive donly fairly tight light 8 a 1 I jars tighten lid anti and set tile bliem tj ta coul cool aw awty ty front draft 9 keep jars at room temper ture forone week to watch atch fr fir spoilage spoil ape then in a didik cool place 10 always boi for 20 minutes all nonacid non acid vegetable i before tasting or serving this includes all vegetables tomatoes ea alm home canned meat should also boiven tile the equivalent of this ghisi much h eat befaro bafit orp sieving |
