Recipe - Hot Water Bath Basics

***** NONE *****

Fill boiling waterbath canner twothirds full of water. About 30 minutes
before filling jars, bring to boil. Use only new lids and canning jars
free of nicks and cracks. Wash, rinse and airdry jars. Fifteen minutes
before filling, place jars, funnel and a One half cup metal measure in canner
rack; boil for 15 minutes. Fill jars, using funnel and metal measure for
ladling, leaving a 1/2inch headspace. Avoid splashing chutney onto rim of
jar; wipe rim if necessary. Centre lids on jars; screw on bands until
finger tight. Return jars to canner. Cover and return to boil; boil for 10
minutes. Let jars cool on rack for 24 hours. Check that lids curve
downward. (If any don't, refrigerate to use within 3 weeks.) Label and
store in cool, dry, dark place for up to 1 year

Posted to MCRecipe Digest V1 #144

Date: Tue, 9 Jul 1996 06:56:40 0300

From: Calvin Deiterich cedeiter@epix.net