A threaded metal band used in combination with a flat metal vacuum sealing lid to form a two-piece cap.

Microorganisms which are found in the soil, water and air around us. In certain low-acid conditions, some bacteria can produce harmful toxins. Proper heat processing of low-acid foods in the steam-pressure canner destroys harmful toxins.

Everything you need to begin canning. Buy all your canning basics in one kit!

Kit Includes: * A 21 quart waterbath canning pot * Canning jar rack * Six pint jars * “Collection Elite” lids and rims * 1 Ball “Blue canning instruction book” * 1 jar lifter * 1 lid wand * 1 canning funnel * 1 bubble Freer spatula * $10.00 in valuable Ball home canning coupons

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Amazon Product Reviews:
Great for home grown produce, March 23, 2004
By Tamy R. McDonald (australia) -

This is the only canning system I would ever use. Its easy and less dangerous then the pressure canners. I’ve canned everthing from homemade spaghetti sauce to jams and vegetables. They keep very well and taste great even months later. Just follow the simple instructions in the manuel and your favourite recipes and you have a great thing going. Your produce in the jars looks great makes for wonderful gifts at Christmas time too!
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Is an affect agent that inhibits the oxidation of cut fruits and vegetables as well as controls discoloration. Lemon juice, ascorbic acid or a blend of ascorbic and citric acid are all antioxidants.

How to can tomatoes

Have all the needed utensils handy

Wash jars, rings, and lids in hot sudsy water. Rinse.

Place the jars in hot water and leave them there until needed.

Place the lids in a pan and let them simmer for a few minutes, then remove them from the heat and let them stand in the hot water until needed.

Pick ripe but firm, unblemished tomatoes, enough for one canner load. Wash the tomatoes. Read the rest of this entry »

Yields 7 1/2 pints.

6 cups peeled and diced Granny Smith or Gala apples
1/2 cup water
1/2 teaspoon butter
1 package powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Mix apples, water and butter. Cook over low heat, stirring, until apples are soft (but not mushy). Stir in pectin. Bring to a full boil, stirring constantly. Add sugars, cinnamon and nutmeg. Return to rolling boil and continue to boil, stirring constantly for 1 minute. Remove from heat; skim foam. Pour into hot jars leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes.

From “The Tropical Gardener’s Gourmet Guide” from Darwin, Australia.

1 Day for set up - 1 day to Prep and seal.

2 kg winter melon
2 lemons, juice and rind of melon
4 kg sugar
60 g green ginger

1. Cut melon and lemon, sprinkle with sugar (about 2 cups) and let stand overnight.
2. Next day, boil the mixture until clear.
3. Add remaining sugar and boil until it gels. Bottle and seal.