Recipe:
https://www.youtube.com/watch?v=jqSXKxArbv0
Canning Method:
1. Sanitize your canning jars and rings in boiling water for 5 minutes. Then remove to a work surface covered with a tea towel.
2. While the lecsó is still hot, spoon it into the jars. Leave ½ inch of head space to allow for air to escape.
3. Wipe rims of the jars to ensure there is no debris or juices on them.
4. Place lids into boiling water for 30 seconds. Carefully remove and place on top of the jars. Secure with the rings finger tight. Do not over tighten!
5. Place the jars into pressure canner. Process pints for 10 minutes at 10 psi. (Quarts 15 minutes at 10 psi)
6. When processing is complete, remove pressure from canner. Once pressure is gone, remove jars to a safe area lined with a towel. Cover jars with tea towels to allow slow cooling.
7. As the jars cool the air will release and the lids will pop. If a lid doesn’t pop (sit in the down position) press down on it. If it pops, that jar is safe for shelf storage. If not, treat the jar as though it were an open container or leftover. Store in refrigerator and use within 1 week.
Notes:
*** If you are using a water bath in lieu of a pressure canner process pints for 30 minutes and quarts for 40 minutes.
*** Do not cool too fast. Extreme temperature changes can damage the jars.
*** The cook times are NOT to be shortened. The process is critical for safe preservation.
*** If a lid does not seal, DO NOT try to reseal it.
*** For additional information see link below https://www.freshpreserving.com/recipes-0
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