3. Debubble and Wipe
Run a plastic spatula down the sides of the jar to release any trapped air. Wipe the rims of the jars with a clean cloth dipped in white vinegar. This is crucial—any trace of fat on the rim will cause the seal to fail.
4. The Pressure Canning Process
Place the lids and rings on “finger-tight.”
- For Pints: Process at 10 lbs of pressure for 75 minutes.
- For Quarts: Process at 10 lbs of pressure for 90 minutes. (Adjust pressure based on your altitude.)
5. Cool and Store
Let the pressure drop naturally. Remove the jars and place them on a towel-lined counter. You’ll hear those satisfying “pops” as they seal. Let them sit undisturbed for 24 hours.
