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Ball  Mason Jars, Regular Mouth, for Preserving, Quart, 12 - 32 oz (1 qt) jars

Kmart  Item#  011W117179110001 | Model#  11717911
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Reg Price: $10.99
Savings: $1.10
$9.89
Reg Price: $10.99
Savings: $1.10
$9.89
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Superior quality trusted since 1884. Easy serving. With lids and bands for home canning. Creative decor. From jams and jellies to pickles and salsas. Made in USA.

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Item Type: Jars, caps & lids

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  • Bonus members earn 5% back in points when they use their Sears Card on items Sold by Kmart! Offer ends   31-Jan-2015 See details.
  • Online Only! 10% off Canning. Sold by Kmart. Offer ends   02-Aug-2014 See details.
  • Free shipping! Orders $59 or more Offer ends   31-Aug-2014 See details.
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Product Overview:
Item Type: Jars, caps & lids

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Product Description

Superior quality trusted since 1884. Easy serving. With lids and bands for home canning. Creative decor. From jams and jellies to pickles and salsas. Made in USA.

Directions: Glass, handle with care. Home Canning: 1. Select quality ingredients at their peak of ripeness. Prepare ingredients according to a tested home canning recipe. Assemble jars, lids, bands and canning equipment. Check all items to ensure they are in proper working condition. 2. Process acid foods in a boiling-water canner (At elevations higher than 1,000 feet above sea level, processing adjustments are required; refer to an altitude chart.). Acid foods include jellies, jams, preserves, and other soft spreads, fruits, fruit juices, tomatoes (with added acid), pickles, relishes and chutneys. 3. Process low-acid foods in a steam-pressure canner (At elevations higher than 1,000 feet above sea level, processing adjustments are required; refer to an altitude chart.). Low-acid foods include vegetables, meats, poultry, seafood and combination recipes (with acid and low-acid ingredients). 4. Wash jars, lids and bands in hot, soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in hot water (180 degrees F), keeping them hot until used. Do not boil lids. 5. Fill hot jar with prepared recipe. Leave recommended headspace: 1/4 inch for fruit juices, pickles and soft spreads; 1/2 inch for fruits and tomatoes; 1 inch for vegetables, meats, poultry and seafood. 6. Remove air bubbles by sliding a nonmetallic spatula between the jar and food to release trapped air. Repeat procedure 2 to 3 times around jar. 7. Clean rim and threads of jar with a damp cloth. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met - fingertip tight. 8. Place jar in canner. Repeat procedure for filling jars until the canner is full or recipe is used. Process filled jars following the method and processing time indicated by a tested home canning recipe. 9. When processing time is complete, cool canner according to manufacturer's instructions. Remove jars from canner; set jars upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. 10. To ensure lids are sealed, remove bands and try to lift lids off with your fingertips. Clean jars and lids with a damp cloth. Label and store jars in a cool, dry, dark place.

Added on October 21, 2010

 

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