The brand you trust. BPA free. Freezer safe. With lids & bands. For preserving food. Enjoy your preserved foods within one year! Over 130 years of research, testing and advancing the art of fresh preservation go into every product we sell. For recipes, tips or questions FreshPreserving.com; 800-240-3340 M-F 8:30 am to 4:30 pm (EST). Please recycle. Made in USA. Directions: Canning in 3 Easy Steps: 1. Prepare your gear. Wash & heat your jars and lids. 2. Create your recipe. Use a tested recipe for home canning, see the Ball Blue Book guide to preserving or FreshPreserving.com. 3. Preserve your foods. Fill your clean jars. Boil in waterbath or pressure canner for time specified in recipe. Choose the jar that fits your needs: Jar Size – Choose from over 6 jar sizes. Some jars have shoulders while others have straight sides that work best for freezing. Your recipe will guide you on the recommended jar sizes. Here are some suggestions to get you started, see chart. Mouth Size – The diameter of the jar opening determines the mouth size. Choose from either regular or wide mouth sizes. All Jelly Jars have a regular mouth. Regular Mouth works best with pourable foods such as jams and jellies, salsas, sauces and the fillings or chopped fruits and vegetables. Wide Mouth works best with whole fruits and vegetables or when you need a large mouth for filling. 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). 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 the 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 equally large stockpot with a Ball Canning Rack, or for small batches, a Ball Canning Discovery Kit. 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 hot 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 the jar. 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 onto rack, then lower into simmering water, ensuring jars are
