[Mr. K]

It’s not overly technical

you just heat up the jars with the LIDS OFF (or just loose) until boiling

(or proper temp for whatever you are canning)

THEN -while it is still hot or boiling- close and tighten the lid onto the jars

As they cool, the seal will form a vacuum

[DelaWhere]

“It’s not overly technical

you just heat up the jars with the LIDS OFF (or just loose) until boiling

(or proper temp for whatever you are canning)

THEN -while it is still hot or boiling- close and tighten the lid onto the jars

As they cool, the seal will form a vacuum”

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Hope you have a paid up life insurance policy - that’s a sure way to need it.

Need to get the internal temp of the jars to 240F - boiling water just won’t get over 212 without pressure - less as you go higher in altitude.

Never, never, never try to can low acid foods that way!