Harvesting and

FreshPreserving™ Guide
Preserve the flavor and wholesomeness of fresh fruits and vegetables by preserving them during their
peak season. This guide will help you plan your harvesting and preserving needs. Refer to the USDA
MyPyramid for more about planning a balanced nutritional diet.
Harvesting information contained in this guide may vary according to growing conditions and location within
a region. Refer to the map to determine your growing region. The pounds of produce needed for a particular
jar size is an approximate amount and depends upon the method used for preparing and packing the produce
into the jars.

Upper
West Upper
Midwest Upper
east
Upper North
Central
Middle
West Middle Middle
Middle east
Midwest Central North

Lower ntra l
West Lower Ce

Lower
Lower Southeast
Midwest
Upper
Middle
Lower

and Ball®, TMs Ball Corporation used under license. Harvesting and FreshPreserving™ Guide 1
EAST
APPROX.
UPPER MIDDLE LOWER
PRODUCE LB PER
NORTHEAST NORTHEAST SOUTHEAST
(32oz) QUART

Fresh Vegetables

Asparagus May-June April-June April-Nov 3 1/2

Beets July-Nov June-Oct April-June 2 – 3 1/2

Carrots July-Nov July-Oct April-Oct 2–3

Green Beans July-Sept June-Sept Jan-Dec 1 1/2 – 2 1/2

Green Peas June-July May-July Jan-Sept 3–6

Lima Beans Aug-Sept July-Sept Jan-Dec 3–5

Okra June-Sept June-Oct May-Oct 1 1/2 – 2

Onions Aug-Nov Aug-Oct Jan-June 1

Peppers, Sweet/Hot July-Sept July-Oct Jan-Dec 1 lb/pint*

Pickling Cucumbers July-Sept June-Oct March-Oct 1 1/2

Potatoes July-Nov July-Dec Feb-Sept 2 1/2 – 3

Sweet Corn, July-Sept June-Oct May-Oct 3–6

Whole Kernel

Sweet Potatoes Aug-Nov Sept-Oct July-Nov 2–3

Summer Squash June-Sept June-Oct Feb-Oct 2–4

Fresh Fruits

Apples Aug-Oct July-Oct June-Nov 2 1/2 – 3

Apricots July-Sept June-Aug May-Aug 2 – 2 1/2
Blueberries July-Oct June-Oct May-Oct 1 1/2 – 3

Cherries June-July June-July June-July 2 – 2 1/2

Citrus Market Availability Market Availability Nov-May 2 – 2 1/2

Grapes Sept-Oct Aug-Oct June-Nov 2

Peaches July-Sept July-Sept April-Sept 2–3

Pears Aug-Oct Aug-Oct July-Nov 2–3

Plums Aug-Oct July-Sept July-Aug 1 1/2 – 2 1/2

Raspberries July-Oct June-Oct May-Oct 1 1/2 – 3

Rhubarb (Acidified) May-July June-Sept June-July 1 1/2 – 2

Strawberries June-July May-July Jan-Oct 1 1/2 – 3

Tomatoes July-Sept July-Oct Jan-Dec 2 1/2 – 3 1/2

*Quarts not recommended
QUICK TIPS
s soft spreads – 1/2 lb produce per (8 oz) half pint
s relishes – 1 lb produce per (16 oz) pint

and Ball®, TMs Ball Corporation used under license. Harvesting and FreshPreserving™ Guide 2
CENTRAL
APPROX.
UPPER MIDDLE LOWER
PRODUCE LB PER
CENTRAL CENTRAL CENTRAL
(32oz) QUART

Fresh Vegetables

Asparagus April-June April-June April-May 3 1/2

Beets Aug-Nov June-Nov June-July 2 – 3 1/2

Carrots July-Nov June-Nov June-July 2–3

Green Beans July-Sept June-Oct June-Oct 1 1/2 – 2 1/2

Green Peas June-July May-July April-Oct 3–6

Lima Beans Aug-Sept Aug-Sept July-Oct 3–5

Okra June-Sept July-Sept July-Oct 1 1/2 – 2

Onions Aug-Nov Aug-Oct Aug-Oct 1

Peppers, Sweet/Hot July-Sept July-Oct July-Oct 1 lb/pint*

Pickling Cucumbers July-Sept July-Sept July-Sept 1 1/2

Potatoes Aug-Nov July-Oct July-Oct 2 1/2 – 3

Sweet Corn, July-Sept July-Sept June-Sept 3–6

Whole Kernel

Sweet Potatoes Aug-Nov Sept-Oct Aug-Oct 2–3

Summer Squash July-Sept June-Sept June-Oct 2–4

Fresh Fruits

Apples July-Oct July-Oct June-Nov 2 1/2 – 3

Apricots July June-Aug May-Aug 2 – 2 1/2
Blueberries July-Sept June-Sept June-Oct 1 1/2 – 3

Cherries July-Aug June-July June-July 2 – 2 1/2

Citrus Market Availability Market Availability Nov-May 2 – 2 1/2

Grapes Sept-Oct Aug-Sept July-Sept 2

Peaches Aug-Sept June-Aug June-Sept 2–3

Pears Aug-Oct Aug-Sept April-Sept 2–3

Plums Aug-Sept July-Sept June-Aug 1 1/2 – 2 1/2

Raspberries July-Sept June-Sept June-Oct 1 1/2 – 3

Rhubarb (Acidified) May May-July June-July 1 1/2 – 2

Strawberries June-July May-June May-June 1 1/2 – 3

Tomatoes July-Sept July-Oct June-Oct 2 1/2 – 3 1/2

*Quarts not recommended
QUICK TIPS
s soft spreads – 1/2 lb produce per (8 oz) half pint
s relishes – 1 lb produce per (16 oz) pint

and Ball®, TMs Ball Corporation used under license. Harvesting and FreshPreserving™ Guide 3
MIDWEST
APPROX.
UPPER MIDDLE LOWER
PRODUCE LB PER
CENTRAL CENTRAL CENTRAL
(32oz) QUART

Fresh Vegetables

Asparagus April-June April-Sept April-Nov 3 1/2

Beets July-Nov June-Oct April-May 2 – 3 1/2

Carrots July-Nov June-Oct March-May; Sept-Jan 2–3

Green Beans July-Sept June-Oct April-July; Oct-Nov 1 1/2 – 2 1/2

Green Peas June-July May-July April-July 3–6

Lima Beans Aug-Sept July-Oct May-Oct 3–5

Okra June-Sept July-Sept May-Oct 1 1/2 – 2

Onions Aug-Nov Aug-Oct March-July 1

Peppers, Sweet/Hot July-Sept July-Nov May-Oct 1 lb/pint*

Pickling Cucumbers July-Sept July-Sept May-Nov 1 1/2

Potatoes July-Nov June-Dec May-June; Nov-Jan 2 1/2 – 3

Sweet Corn, July-Sept July-Oct April-Oct 3–6

Whole Kernel

Sweet Potatoes Aug-Nov Sept-Oct Sept-Oct 2–3

Summer Squash July-Sept July-Oct April-Nov 2–4

Fresh Fruits

Apples Aug-Oct June-Nov May-Nov 2 1/2 – 3

Apricots July-Sept June-Aug May-Aug 2 – 2 1/2
Blueberries June-Sept June-Oct May-Oct 1 1/2 – 3

Cherries July June-July June-July 2 – 2 1/2

Citrus Market Availability Market Availability Nov-May 2 – 2 1/2

Grapes Sept-Oct July-Oct July-Aug 2

Peaches Aug-Sept June-Oct May-Aug 2–3

Pears Aug-Oct Aug-Oct May-Nov 2–3

Plums Aug-Sept July-Sept May-July 1 1/2 – 2 1/2

Raspberries June-Sept June-Oct May-Oct 1 1/2 – 3

Rhubarb (Acidified) May-July May-July June-July 1 1/2 – 2

Strawberries June-July May-Sept April-June 1 1/2 – 3

Tomatoes July-Sept May-Oct April-Oct 2 1/2 – 3 1/2

*Quarts not recommended
QUICK TIPS
s soft spreads – 1/2 lb produce per (8 oz) half pint
s relishes – 1 lb produce per (16 oz) pint

and Ball®, TMs Ball Corporation used under license. Harvesting and FreshPreserving™ Guide 4
WEST
APPROX.
UPPER MIDDLE LOWER
PRODUCE LB PER
NORTHEAST NORTHEAST SOUTHEAST
(32oz) QUART

Fresh Vegetables

Asparagus May-July April-Sept April-Nov 3 1/2

Beets July-Oct May-Sept Jan-Sept; Nov-Dec 2 – 3 1/2

Carrots Aug-Nov May-Sept Jan-Dec 2–3

Green Beans July-Sept June-Oct May-Nov 1 1/2 – 2 1/2

Green Peas July-Sept May-Aug Jan-Dec 3–6

Lima Beans Aug-Sept June-Sept May-Nov 3–5

Okra June-Sept July-Aug June-Oct 1 1/2 – 2

Onions Aug-Nov June-Sept April-Dec 1

Peppers, Sweet/Hot July-Sept June-Sept June-Sept 1 lb/pint*

Pickling Cucumbers July-Sept May-Sept March-Sept; Nov-Dec 1 1/2

Potatoes July-Dec July-Oct Jan-Sept 2 1/2 – 3

Sweet Corn, July-Sept July-Oct May-Nov 3–6

Whole Kernel

Sweet Potatoes Aug-Nov Sept-Oct Aug-Nov 2–3

Summer Squash July-Sept July-Sept May-Nov 2–4

Fresh Fruits

Apples Jan-Dec July-Oct May-Sept 2 1/2 – 3

Apricots July-Sept June-Aug June-Aug 2 – 2 1/2
Blueberries June-Sept June-Oct May-Oct 1 1/2 – 3

Cherries June-Aug May-Aug May-Aug 2 – 2 1/2

Citrus Market Availability Market Availability Nov-May 2 – 2 1/2

Grapes Sept-Oct July-Oct July-Aug 2

Peaches July-Sept July-Oct May-Aug 2–3

Pears Aug-Oct Aug-Oct May-Aug 2–3

Plums Aug-Sept July-Sept May-Aug 1 1/2 – 2 1/2

Raspberries June-Sept June-Oct May-Oct 1 1/2 – 3

Rhubarb (Acidified) May-July May-July June-July 1 1/2 – 2

Strawberries June-Aug May-Sept July-Aug 1 1/2 – 3

Tomatoes July-Oct May-Oct March-Sept 2 1/2 – 3 1/2

*Quarts not recommended
QUICK TIPS
s soft spreads – 1/2 lb produce per (8 oz) half pint
s relishes – 1 lb produce per (16 oz) pint

and Ball®, TMs Ball Corporation used under license. Harvesting and FreshPreserving™ Guide 5
 Freezer-Life
Storage Guide
For the best quality frozen foods, follow the recommended freezer storage time for each type of
food listed in the chart below. These approximate storage times are based upon maintaining a
freezer temperature of 0°F or lower. Follow a freezing recipe for proper preparation methods and
use an appropriate packaging material, such as freezer safe glass or plastic jars, plastic freezer bags,
vacuum packages, freezer foil or freezer paper.

Bakery Months
Breads, Quick (Baked) 2
Breads, Yeast (Baked) 4–8
Breads, Yeast (Unbaked) 1/2
Cakes 6
Cakes, Fruit 12
Cookies (Baked) 6
Cookies (Unbaked) 4
Pastry (Unbaked) 2
Pies (Baked) 1
Pies (Unbaked) 3
Dairy Months
Butter 5–6
Cheese, Cottage 1
Cheese, Hard or Semi-Hard 6 – 12
Cheese, Soft 4
Eggs 12
Ice Cream & Sherbet 1–3
Milk 1
Fruits Months
Fruits, Citrus 3–4
Fruits, All Except Citrus 12
Meat, Poultry, Seafood & Game Months
Beef, Lamb, Mutton, Veal, Venison 8 – 12
Fish 2–3
Ground Meat 3–4
Liver 3
Rabbit, Squirrel 6–8
Crab, Fish Roe, Lobster, Oysters 3–4
Pork (Cured) 1–2
Pork (Fresh) 6–8
Sausage 4–6
Shrimp 6
Turkey, Chicken 12

and Ball®, TMs Ball Corporation used under license. Freezer-Life Storage Guide 1
 Prepared Foods Months
Candies 12
Gravy 2
Pizza 1
Prepared Main Dishes 3–6
Salads 2
Sandwiches 1
Soups, Stews 6
Soft Spreads Months
Freezer Jams & Jellies 12
Vegetables Months
Onions 3–6
Vegetables (Cooked) 1
Vegetables (Raw, Except Onions) 12

and Ball®, TMs Ball Corporation used under license. Freezer-Life Storage Guide 2
 HOW TO CHOOSE THE RIGHT JAR FOR THE JOB

Whether you’re making your famous blueberry jam or trying out a new pickle recipe, there’s a jar for
the job. Cucumbers fit more easily into wide mouth Ball® glass preserving jars for pickling, while
“straight shoulders” (with no curve under the neck of the jar) are safe for freezer storage. Here’s a
quick guide to help choose the right jar, whatever you want to fresh preserve or freeze.

Ball® Glass Preserving Jars Ideal For Creating Your Own Famous…

Wide Mouth (16 oz) Pints Salsas, Sauces, Relishes and Fruit Butters
Freezer safe
Wide Mouth (32 oz) Quarts Pickles, Tomatoes, Juices, and Whole Fruits
and Vegetables

Wide Mouth (64 oz) Half Gallon Apple and Grape Juices

Regular Mouth (4 oz) Crystal Cut Mustards, Ketchups, Chili Sauces and
Freezer safe Flavored Vinegars

Regular Mouth (8 oz) Crystal Cut Jams, Jellies, Conserves and Chutneys
Freezer safe

Regular Mouth (12 oz) Crystal Cut Jams, Jellies and Marmalades
Freezer safe

Regular Mouth (8 oz) Half Pints Fruit Syrups, Chutneys and Pizza Sauce
Freezer safe

Regular Mouth (16 oz) Pints Salsas, Sauces, Syrups, Relishes and Pie
Fillings

Regular Mouth (32 oz) Quarts Sliced Fruits, Vegetables, Pickles,

Quartered Tomatoes and Soups
Call us toll-free at 1-800-240-3340 or visit us online at www.freshpreserving.com
Ball® is a TM of Ball Corporation, used under license.
© 2007 Hearthmark LLC d/b/a Jarden Home Brands • Muncie, IN 47305-2398 • A Jarden Corporation Company (NYSE: JAH)
 Step-by-Step Freezing

Introduction
Freezing is a method for preserving fresh foods. During the freezing process, the extreme cold
retards growth of microorganisms and slows down enzyme activity, preventing food spoilage and
undesirable texture, flavor and color changes.

Freezing keeps the natural color, fresh flavor and nutritive qualities of most foods better than
other methods such as fresh preserving (home canning) or dehydrating. Because the end result is
more similar to fresh foods than those canned or dried, freezing is becoming a popular method of
food preservation. Plus, it is simple to do and takes little time!

Low-acid foods include vegetables, soups, stews, stocks, meats, poultry and seafood. Recipes that
combine high-acid foods, such as tomatoes, with low-acid foods, such as vegetables or meats, are
considered low-acid foods.

You Will Need

Freezing recipe such as one found in the Ball Blue Book® Guide to Preserving or
www.freshpreserving.com
Common kitchen utensils and meal preparation equipment
Freezer containers or packaging, such as freezer safe glass or plastic jars, plastic
freezer bags, vacuum packages, freezer foil or freezer paper
Fresh produce and other quality ingredients

1
 Step-by-Step Freezing

Step 1
READ through recipe and instructions. Assemble equipment and ingredients. Follow guidelines
for recipe preparation, type and size of packaging and freezing method.

Step 2
SELECT appropriate freezer containers or packaging for the type of food being frozen. Use rigid
containers for foods which are liquid or semi-liquid at room temperature and flexible wrap for
foods which are solid at room temperature. Wash freezer containers in hot soapy water. Rinse well
and dry.

Step 3
PREPARE fresh produce and other quality ingredients according to the freezing recipe
instructions. Vegetables require blanching, a critical step to cleanse off surface dirt, brighten the
color, help retain vitamins and reduce the action of enzymes which can destroy the fresh flavor.

Step 4
PACK prepared food in appropriate freezer containers or wrap with freezer packaging according
to the recipe instructions. For rigid containers, leave 1/2 inch headspace to allow for expansion of
liquid during freezing.

Step 5
LABEL containers or packaging with the date and name of the product.

Step 6
FREEZE in a single layer near the coldest spot in the freezer. After food is frozen solid, the
containers can be stacked.

Step 7
STORE at 0°F in the freezer for the recommended length of time.

2
 Step-by-Step FreshPreserving™
of Low-Acid Foods

Introduction
Vegetables, meats, poultry and seafood are such a natural part of family meal planning that
preserving these low-acid foods ensures an economical and well-balanced diet throughout the
year. Low-acid foods are easy to preserve, yet require special handling to eliminate the risk of
spoilage caused by the bacteria Clostridium botulium and its toxin-producing spores. In order
to prevent this type of spoilage, low-acid foods MUST be heat processed at a temperature of 240°F
for the established processing time in a tested fresh preserving recipe.
The only way for a fresh preserver to achieve a 240°F temperature is
in a pressure canner. (Boiling water canners heat to only 212°F
which is the temperature of boiling water.) Because Clostridium
botulinum spores do not grow in the presence of acid, high-acid
foods can be safely processed in a boiling-water canner.

Low-acid foods include vegetables, soups, stews, stocks, meats, poultry and seafood. Recipes that
combine high-acid foods, such as tomatoes, with low-acid foods, such as vegetables or meats, are
considered low-acid foods.

You Will Need

Tested preserving recipe such as one found in the Ball Blue Book® Guide to Preserving, Ball®
Complete Book of Home Preserving or www.freshpreserving.com
Pressure canner (when preserving low-acid foods such as vegetables, meats, poultry and (food)
Glass preserving jars, lids and bands (always start with new lids)
Common kitchen utensils, such as wooden spoon, ladle and funnel
Fresh vegetables, meat, poultry or seafood and other quality ingredients

Preserving is easy with these helpful Ball® FreshPreserving™ utensils!

• Jar Lifter
• Magnetic Lid Lifter
• Bubble Remover & Headspace Measuring Tool

1
 Step-by-Step FreshPreserving™
of Low-Acid Foods

Step 1
READ through recipe and instructions. Assemble equipment and ingredients.
Follow guidelines for recipe preparation, jar size, preserving method and processing time.

Step 2
CHECK jars, lids and bands for proper functioning. Jars with nicks, cracks, uneven
rims or sharp edges may prevent sealing or cause jar breakage. The underside of
lids should not have scratches or uneven or incomplete sealing compound as this
may prevent sealing. Bands should fit on jars. Wash jars, lids and bands in hot,
soapy water. Rinse well. Dry bands..

Step 3
HEAT jars and lids in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with
water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer
over medium heat. Keep jars hot until ready for use. You may also use a dishwasher to
wash and heat jars. Place lids in a small saucepan. Cover lids with water and bring to
a simmer over medium heat. Keep lids hot until ready to use. Do not boil lids. Keeping
jars hot prevents them from breaking when hot food is added. To prevent seal
failure, do not boil lids. Leave bands at room temperature for easy handling.

Step 4
PREPARE pressure canner. Fill canner with 2 to 3 inches of water. Place over
medium-high heat. Bring to a simmer. Keep water at a simmer until jars are filled
and placed in canner. Follow manufacturer’s instructions for usage instructions.

2
 Step-by-Step FreshPreserving™
of Low-Acid Foods

Step 5
PREPARE tested preserving recipe using fresh vegetables,
meat, poultry or seafood and other quality ingredients.

Step 6
REMOVE hot jar from hot water, using a Jar Lifter, emptying water inside jar. Fill jar one at a
time with prepared food using a Jar Funnel leaving headspace recommended in recipe
(1/4 inch for soft spreads such as jams and jellies and fruit juices; 1/2 inch for fruits, pickles,
salsa, sauces, and tomatoes).

Remove air bubbles, if stated in recipe, by sliding the Bubble Remover

& Headspace Tool or rubber spatula between the jar and food to release trapped
air and ensure proper headspace during processing. Repeat around jar 2 to 3 times.

Step 7
CLEAN rim and threads of jar using a clean, damp cloth to remove
any food residue. Remove lid from hot water using a Magnetic Lid Lifter

Center hot lid on jar allowing sealing compound to

come in contact with the jar rim. Apply band and
adjust until fit is fingertip tight.

Place filled jars in canner until recipe is used

or canner is full. Check that water level is about
2 to 3 inches high or that recommended in
manufacturer’s manual.

3
 Step-by-Step FreshPreserving™
of Low-Acid Foods

Step 8
LOCK canner lid in place, leaving vent pipe open. Adjust heat to medium-high. Allow steam to escape
through vent pipe. Once there is a steady stream of steam escaping, vent for 10 minutes
to ensure there is no air (only steam) left in canner. Close vent using weight or
method described for your canner. Gradually adjust heat to achieve and maintain
recommended pounds of pressure.

Step 9
PROCESS jars at the recommended pounds pressure for the processing time indicated in tested
preserving recipe, adjusting for altitude (see altitude chart). When processing time is complete,
cool canner by removing from heat. Do not remove the weighted gauge. Let canner
stand undisturbed until pressure returns to zero naturally. Follow manufacturer’s
instructions. Wait 2 minutes. Remove weight and unlock lid, tilting away from yourself.

Step 10
REMOVE jars from canner and set upright on a towel to prevent jar breakage that
can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours.
Bands should not be retightened as this may interfere with the sealing process.

Step 11
CHECK lids for seals. Lids should not flex up and down when center is p.essed.
Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted
off, the lid has a good seal. If a lid does not seal within 24
hours, the product can be immediately reprocessed or
refrigerated. Clean jars and lids. Label and store in a cool,
dry, dark place up to 1 year.

4
 Step-by-Step FreshPreserving™
of Low-Acid Foods

dial gauge
1-piece pressure regulator

lid safety valve

safety valve
weighted gauge
gasket

base

rack

and Ball®, TMs Ball Corporation used under license. 5

 Step-by-Step FreshPreserving™
of High-Acid Foods

Introduction
Because they are relatively easy to preserve, foods containing high amounts of acid are a popular
choice for fresh preservers. These foods provide you with the opportunity to
prepare and enjoy a wide array of creative recipes, from excellent side
dishes to delectable desserts. High-acid foods include fruits, fruit
juices, jams, jellies and other fruit spreads, salsas, tomatoes with
added acid, pickles, relishes, chutneys, sauces, vinegars and condiments.

You Will Need

Tested preserving recipe such as one found in the Ball Blue Book® Guide to Preserving,
Ball® Complete Book of Home Preserving or www.freshpreserving.com
Boiling water canner or a large, deep saucepot with a lid, and a rack (when preserving high-acid
foods such as soft spreads like jams and jellies, fruit juice, fruits, pickles and salsas)
Glass preserving jars with lids and bands (always start with new lids)
Common kitchen utensils, such as a wooden spoon, ladle and funnel
Fresh produce and other quality ingredients

Preserving is easy with these helpful Ball® FreshPreserving™ utensils!

• Jar Lifter
• Magnetic Lid Lifter
• Bubble Remover & Headspace Measuring Tool

Step 1
READ through recipe and instructions. Assemble equipment and ingredients.
Follow guidelines for recipe preparation, jar size, preserving method and processing time.

Step 2
CHECK jars, lids and bands for proper functioning. Jars with nicks, cracks, uneven rims
or sharp edges may prevent sealing or cause jar breakage. The underside of lids should
not have scratches or uneven or incomplete sealing compound as this may prevent
sealing. Bands should fit on jars. Wash jars, lids and bands in hot, soapy water.
1
Rinse well. Dry bands.
 Step-by-Step FreshPreserving™
of High-Acid Foods
Step 3
Step 3 HEAT jars and lids in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way

HEAT jars and lids in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with with water. Place jars in water. Jars can be placed in a large saucepan or stockpot. Cover with water and

water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer over bring to a simmer over medium heat. Keep jars hot until ready for use. You may

medium heat. Keep jars hot until ready for use. You may also use a dishwasher to wash also use a dishwasher to wash and heat jars. Place lids in a small saucepan. Cover

and heat jars. Place lids in a small saucepan. Cover lids with water and bring to a simmer lids with water and bring to a simmer over medium heat. Keep lids hot until ready

over medium heat. Keep lids hot until ready to use. Do not boil lids. Keeping jars hot to use. Do not boil lids. Keeping jars hot prevents them from breaking when hot

prevents them from breaking when hot food is added. To prevent seal failure, do not food is added. To prevent seal failure, do not boil lids. Leave bands at room

boil lids. Leave bands at room temperature for easy handling. temperature for easy handling.

Step 4 Step 4
PREPARE boiling water canner by filling half-full with water and keep water at a PREPARE pressure canner. Fill canner with 2 to 3 inches of water. Place over

simmer while covered with lid until jars are filled and placed in canner. Be sure your medium-high heat. Bring to a simmer. Keep water at a simmer until jars are filled

rack in resting on the rim of the canner or on the bottom, depending on the type and placed in canner. Follow manufacturer’s instructions for usage instructions.

of rack you are using. You don’t necessarily need to purchase a boiling water canner
if you don’t already have one at home. Most kitchens have pots that can
double as boiling water canners. A boiling water canner is simply a large, deep
saucepot equipped with a lid and a rack. The pot must be large enough to fully
surround and immerse the jars in water by 1 to 2 inches and allow for the water
to boil rapidly with the lid on. If you don’t have a rack designed for home
preserving, use a cake cooling rack or extra bands tied together to cover the
bottom of the pot.

Step 5
PREPARE tested preserving recipe using fresh
produce and other quality ingredients.

2
 Step-by-Step FreshPreserving™
of High-Acid Foods

Step 6
REMOVE hot jar from hot water, using a Jar Lifter, emptying water inside jar. Fill jar one at a
time with prepared food using a Jar Funnel leaving headspace recommended in recipe (1/4
inch for soft spreads such as jams and jellies and fruit juices; 1/2 inch for fruits, pickles, salsa,
sauces, and tomatoes).

Remove air bubbles, if stated in recipe, by sliding the Bubble Remover

& Headspace Tool or rubber spatula between the jar and food to release
trapped air and ensure proper headspace during processing. Repeat
around jar 2 to 3 times.

Step 7
CLEAN rim and threads of jar using a clean, damp cloth to remove
any food residue. Remove lid from hot water using a Magnetic Lid Lifter.

Center hot lid on jar allowing sealing compound

to come in contact with the jar rim. Apply band
and adjust until fit is fingertip tight.

Place filled jars in canner until recipe is used or canner is full. Lower
rack with jars into water. Make sure water covers jars by 1 to 2 inches.

3
 Step-by-Step FreshPreserving™
of High-Acid Foods

Step 8
PLACE lid on canner. Bring water to a full rolling boil. Begin processing time.

Step 9
PROCESS jars in the boiling water for the processing time indicated in tested preserving recipe,
adjusting for altitude (see altitude chart). When processing time is complete, turn off the heat
and remove the canner lid. Allow jars to stand in canner for 5 minutes to get acclimated to the
outside temperature.

Step 10
REMOVE jars from canner and set upright on a towel to prevent jar breakage that
can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours.
Bands should not be retightened as this may interfere with the sealing process.

Step 11
CHECK lids for seals. Lids should not flex up and down when center is pressed.
Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted
off, the lid has a good seal. If a lid does not seal within 24
hours, the product can be immediately reprocessed or
refrigerated. Clean jars and lids. Label and store in a cool,
dry, dark place up to 1 year.

4
 Step-by-Step FreshPreserving™
of High-Acid Foods

1“ to 2” water
covering capped jars

base
lid

rack

and Ball®, TMs Ball Corporation used under license. 5