Canning Instructions

Step-by-step

1. Place mason jars upside down in a large kettle with about 2 inches of water. Keep a pot of water on low heat to keep the jars hot.
2. In a smaller saucepan with about 1 inch of water, heat the mason jar lids. Add 4 lids at a time so they don’t stick together.
3. Ensure the sauce is hot. Set the kettle of sauce on the counter.
4. Take a hot jar out and place it on a plate to catch spills.
5. Use a cup to scoop sauce into the jar until it’s full to the rim.
6. Use a tablespoon to push through the sauce and release all bubbles. Skim off the bubbles and discard them. Add more hot sauce if needed to refill to the rim.
7. Remove a lid from the hot water and quickly place it on the jar, pushing down firmly. Juice will overflow — have a wet dishcloth ready.
8. Wipe around the rim and screw on the jar ring tightly.
9. Pick up the jar by the lid using an old dish towel (it’s hot). Wipe the entire jar clean with the dishcloth.
10. Set the jar on the counter and use the towel to tighten the ring even more.
11. Leave jars on the counter overnight to cool and seal.
12. Check in the morning: if the lid has popped down, it’s sealed properly. If the lid is pushed up, it’s not sealed well — redo that jar or refrigerate it to use first.
13. Keep plenty of dishtowels available for quick use.
14. Rinse and wring out the dishcloth well after filling each jar.
15. Rinse the plate between jars if it has juice on it.
16. Reheat the pot of sauce if it starts cooling during the canning process.