Ball Regular Mouth Lids With Bands – 12 CT

Frequently
asked questions about home canning.
Question: can I reuse my lids and
bands?
Answer: lids are for one-time use only. Bands can be
reused.
Question: how tightly should the bands be applied?
Answer:
fingertip tight – using just your fingers, the band should be screwed
down evenly and firmly.
Question: what should I do if bands loosen
during processing?
Answer: do not retighten bands after processing as it
may interfere with the vacuum seal that is forming.
Question: where is
the best place to store my home canned foods?
Answer: in an area that is
cool, dry and dark. A temperature range of 50 degrees F to 70 degrees F
is ideal.
Question: how long can my home-canned food be stored?
Answer:
for the highest quality, use within one year.
Fiesta salsa:
For every 2
pints of salsa, you will need:
2 lbs fresh tomatoes (about 6 medium) to
yield 4 1/2 cups finely diced.
3 tbsp vinegar (5% acidity).
1/4 cup
Ball fiesta salsa mix (mix well before measuring).
2 Ball regular
mouth pint (16 oz) Jars with lids and bands.
Prepare fiesta salsa:
1.
Prepare canner, jars, lids and bands according to manufacturer’s
instructions.
2. Combine tomatoes, vinegar and Ball fiesta salsa mix in
a large saucepan.
3. Heat to a boil. Reduce heat and simmer 5
minutes.
4. Ladle hot salsa into jars leaving 1/2 inch headspace. Remove
air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to
fingertip tight.
5. Process in boiling water canner for 35 minutes,
adjusting for altitude*.
Quick tips: for a more robust flavor, add an
extra 1 tbsp of mix. To make hotter, add hot pepper flakes or hot sauce
to taste.
Don’t have fresh tomatoes? Use 3 cans (14.5 oz each) petite
diced tomatoes.
*Increase processing time:
5 minutes for 1,001 to 3,000
ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft;
20 minutes for 8,001 to 10,000 ft.