4 ct pkg
4 - 16 oz (473 ml). New. Regular mouth. Collector's Edition (1910-1923): Near the turn of the 20th century, the famous Ball Blue color was created when the minerals in the sand used to make the jars resulted in an unexpected aqua color. These aqua jars were beautiful and became popular for preserving and storing jams, jellies and other recipes. Today, with the New Ball Collector's Edition jars, you can re-live history with a vintage design, color, and logo from a bygone era. Over 130 years of research testing and advancing the art of fresh preservation go into every product we sell. SureTight Lids seals up to 18 months (when used according to Manufacturer's Instructions for food preservation). Collector's edition. Connect with us: Facebook; Twitter; Pinterest. (at)ballcanning. For recipes, tips or questions freshpreserving.com, 800.240.3340. BPA free. Please recycle.
Complete Home Canning Instructions: What You Need: Canning recipe - See Ball Blue Book guide or freshpreserving.com for recipes. Fresh ingredients. Jars and two-piece lids (lids and bands). Prepare your gear & create your recipe: Wash jars, lids and bands in hot, soapy water. Rinse well. Jars must be kept warm until ready to use, in order to minimize risk of breakage when filling with hot food. You can heat them in a pot of simmering water, or in a heated dishwasher. Prepare food using fresh ingredients and a tested recipe for home canning. Waterbath Canning: To can: Tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc.) and other high-acid foods. You also need: Ball 21-Quart Waterbath Canner or equality large stockpot with a Ball Canning Rack. Prepare Jars: Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer (180 degrees F). Fill each jar with prepared food. Follow canning recipe for correct fill level. Each jar needs space between the food and the rim (headspace) to allow for food expansion. Tip: Air bubbles inside jar can impact cooking effectiveness. Remove bubbles by sliding a small, non-metallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from rims of jars. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not over-tight - air inside jar must be able to escape during canning. Process Jars: Place filled jars into rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid, and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude. Turn off heat and let jars stand in water for 5 minutes. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Tip: After removing jars from the canner, do not re-tighten or over tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Check the seal: Press on center of cooled lid. If jar is fully sealed, the lid will not flex up or down. If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely re-process the jar, see freshpreserving.com or the Ball Blue Book guide for detailed instructions. Store sealed jars in pantry for up to 18 months with Ball SureTight Lids. Jars may be stored without bands, or you may clean underside of bands to ensure no moisture is trapped during storage. Enjoy your homemade food or give as a gift. For Pressure Canning Instructions please see freshpreserving.com or the Ball Blue Book guide.