Add some editorial columns to your product pages
jtvunivmgmtllc.org
Ball 16Oz Wide Mouth Canning Mason Jar Lids, Bands Clear Glass Quart Jars 12,Box
- Regular Price
- $16.99
- Sale Price
- $16.99
- Regular Price
- $23.25
Sold Out
- Unit Price
- per
Sku:
177779670
These Ball Smooth Glass Mason Jars with Lid & Band are a classic storage solution. They're useful in the kitchen for canning and storing foods, but they're also suitable in all kinds of other situations. Organize buttons, beads, embellishments and ribbons in the craft room. Store screws, nails, washers and other small items in the garage. This package contains a total of 12 Ball jars. Each regular mouth mason jar holds a pint, or 16 oz and has a regular sized mouth. They each come with a two-piece metal lid. The 16 oz mason jars are made of crystal clear glass and have the Ball logo embossed on the outside. This adds an attractive touch and allows you to see what's inside. The smooth sides make it simple to label and organize large quantities of preserved foods, and give the glass jar a sleek, modern look.
- Smooth sides make it easier to label glass jars for core canners
- Regular mouth design is ideal for jams, jellies, and pourable liquids
- Refrigerator safe for long-term food storage
- 12-pack set is ideal for bulk canning or giving individually as gifts
- Lids and bands are included
Specifications
Features: Spill-Proof
Brand: Ball
Assembled Product Weight: 7.5 lb
Manufacturer Part Number: 1440061501
Assembled Product Dimensions (L x W x H): 13.12 x 9.75 x 5.50 Inches
Directions
Instructions: Ball Complete Home Canning Instructions: What You Need: Canning recipe - See Ball Blue Book guide to preserving or FreshPreserving.com for recipes. Fresh ingredients. Jar and two-piece lids (lids and bands). You Will Need: Boiling water canner or a large, deep saucepot with a lid, and a rack (when preserving high-acid foods such as soft spreads like jams and jellies, fruit juice, fruits, pickles and salsas) or pressure canner (when preserving low-acid foods such as vegetables, meats, poultry and seafood). Tested preserving recipe. Clean glass mason jars with lids and bands (always start with new lids). Common kitchen utensils, such as a wooden spoon, ladle and funnel. Fresh produce and other quality ingredients. 1.) Wash jars, lids and bands in hot, soapy water. Rinse well. Dry lids and bands, set aside. 2.) Heat jars in hot water (180 degrees F) until ready for use. Do not boil lids. 3.) Prepare boiling water canner when preserving high-acid foods by filing canner with enough water to cover jars with at least 1 inch of water and heat to simmer (180 degrees F) while covered with lid. Prepare pressure canner according to manufacturer's instructions when preserving low-acid foods. 4.) Prepare tested preserving recipe using fresh produce and quality ingredients. 5.) Remove hot jar from hot water emptying out water. Fill jar with prepared food leaving amount of headspace (General guideline for headspace: Leave 1/4 inch for soft spreads such as jams and jellies and fruit juices; 1/2 inch for fruits, pickles, salsa, sauces, and tomatoes; 1 inch for vegetables, meats, poultry and seafood) specified in recipe. Remove air bubbles, if started in recipe. 6.) Clean rim and threads of jar using a clean, damp cloth. Center lid on jar allowing sealing compound to come in contact with the jar rim. Apply band and adjust until fit is fingertip tight. Place filled jars in canner until recipe is used or canner is full. 7.) Process jars using the method and processing time indicated in tested preserving recipe, adjusting for altitude (see chart). When processing time is complete, cool canner. For boiling water canner, turn off heat and remove lid. Let jars stand for 5 minutes. For pressure canner, cool according to manufacturer's instructions. 8.) Remove jars from canner and set upright on a towel. Leave jars undisturbed for 12 to 24 hours. Bands should not be retightened. 9.) Check lids for seals. Lids should not flex up and down when center is pressed. Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 24 hours, the product can be immediately reprocessed with clean jars and new lids. Wipe clean jars and lids. Label and store in a cool, dry, dark place up to 1 year. Altitude Chart: If you are preserving at an altitude higher than 1,000 feet above sea level, adjust boiling water processing time as indicated for boiling water canning. For pressure canning, adjust pounds pressure as indicated. For Boiling Water Canning: 1,001-3,000 Feet: increase processing time 5 minutes. 3,001-6000 Feet: increase processing time 10 minutes. 6,001-8,000 Feet: increase processing time 15 minutes. 8,001-10,000 Feet: increase processing time 20 minutes. For Pressure Canning: 0-1,000 Feet: 10 weighted gauge; 11 dial gauge. 1,001-2,000 Feet: 15 weighted gauge; 11 dial gauge. 2,001-4,000 Feet: 15 weighted gauge; 12 dial gauge. 4,001-6,000 Feet: 15 weighted gauge; 13 dial gauge. 6,001-8,000 Feet: 15 weighted gauge; 14 dial gauge. 8,001-10,000 Feet: 15 weighted gauge; 15 dial gauge.