The process described in the reference is for water bath canning, which is a method to create a vacuum seal, not a waterproof seal. Here’s how to do it based on the provided reference:
To effectively create a vacuum seal on a jar using the water bath canning method, follow these steps:
Water Bath Canning Process
- Wash the Jars: Ensure your jars are clean by washing them thoroughly.
- Simmer the Jars: Keep the jars hot by simmering them in hot (but not boiling) water until they are ready to be filled. This prevents them from breaking when they come in contact with hot ingredients.
- Simmer the Lids: Simmer the lids in hot water. This helps soften the sealing compound and ensures a proper seal.
- Fill the Jars: Fill the hot jars with your prepared food, leaving the appropriate headspace as specified by your recipe.
- Release Any Air Bubbles: Use a non-metallic utensil, such as a spatula or bubble remover, to remove any trapped air bubbles.
- Wipe the Rims: Carefully wipe the jar rims to ensure there is no food residue, as this can prevent a good seal.
- Place the Lids and Bands on the Jars: Place the lids on the jars and screw on the bands fingertip-tight—not too tight.
- Boil the Jars: Place the filled jars in a pot of boiling water and boil them for the processing time specified in your recipe.
Important Considerations
- Headspace: The space between the food and the lid should be maintained as directed by the recipe. This is important to create the proper vacuum.
- Lid Seal: Once the jars are properly processed and cooled, the lids should be concave, indicating a proper seal.
By following these steps, you'll achieve an airtight, vacuum-sealed jar using the water bath canning method.
