Bernardin Standard Mason Jar 500 ml 12 Pack

Bernardin

Care instructions - Always inspect and wash jars and lids before using. - Place mason jars on a rack in canner; fill jars and canner with water and heat to a simmer (180°F/82°C). - Do not heat jars in an oven (dry heat can lead to thermal shock and jar breakage). - Fill hot jars with hot prepared food, leaving recommended headspace. - Placing hot food into cold jars can cause jar breakage. - Remove air bubbles by sliding a nonmetallic utensil between food and glass and pressing gently on food to release trapped air. - Wipe jar rims and threads with a clean, damp cloth removing any food residue. - Center lids on clean jar rim. - Screw band down until resistance is met, then increase to fingertip tight. - Return filled jar to rack in canner ensuring jars are covered by one inch of water. - When boiling water processing time is complete, turn heat off, remove canner lid and wait until all bubbles cease to rise to surface, about 5 minutes. - Then remove jars from canner and set upright on a towel in a draft-free place. - Do NOT retighten screw bands or check for seal while jars are hot. - Cool processed jars upright, undisturbed for 24 hours. - After 2 hours, check seals. - Sealed Snap Lids® curve downward and do not move when pressed. (Reprocess or refrigerate any unsealed jars.) - For all sealed jars, remove screw bands; wipe and dry bands and jars. - Store screw bands separately or replace loosely on jars, as desired. Wash jars & lids before using Handle glass with care Snap Lip® closures seal when used with Bernardin® home canning techniques

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