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Limited Edition. 6 vintage colored commemorative embossed quart jars with lids & bands. Last in the series. American Heritage Collection. Improved 100th anniversary. For all your preserving needs. Crafted for quality. Sealed for freshness. The American Heritage Collection: One hundred years ago, this jar was a vessel. What went inside was a product of a season of hard work. What came out was a quality freshness that fed a family or nourished soldiers far away. Between 1913 and 1915 the Ball Brothers introduced the Perfect Mason, the Perfection and the Improved. Even though these jars were discontinued in the years after World War I, they never went out of use. That's why we're bringing them back as a celebration - these jars are a part of American history. This collector's series is meant to honor the spirit of building, craftsmanship and innovation of past generations, which built a foundation of values for the future. These jars represent the hard work, passion and perseverance that made this country great. They are tangible proof that while hard times may fall, a stronger America will always rise again. The American spirit remains preserved with the American heritage collection of jars from the makers of ball brand jars. Because what was once made in America is still made in America. Here's to 100 more years. Over 130 years of research testing and advancing the art of fresh preservation go into every product we sell.
Complete Home Canning: What You Need: Canning recipe - see Ball Blue Book guide to preserving or FreshPreserving.com for recipes; fresh ingredients; jars and two-piece lids (lids and bands). Prepare Your Gear & Create Your Recipe: Wash jars, lids and bands in hot, soapy water. Rinse well. Jars must be kept warm until ready to use, in order to minimize risk of breakage when filling with hot food. You can heat them in the pot of simmering water, or in a heated dishwasher. Prepare food using fresh ingredients and a tested recipe for home canning. Waterbath Canning: To can tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc.) and other high-acid foods. You Also Need: Ball 21-Quart Waterbath Canner or equally large stockpot with a Ball Canning Rack, or for small batches, a Ball Canning Discovery Kit. Prepare Jars: Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer (180 degrees F). Fill each hot jar with prepared food. Follow canning recipe for correct fill-level. Each jar needs space between the food and the rim (headspace) to allow for food expansion. Tip: Air bubbles inside jar can impact cooking effectiveness. Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not over-tight - air inside jar must be able to escape during canning. Process Jars: Place filled jars onto rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid, and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). Turn off heat and let jars stand in water for 5 minutes. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Tip: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Check the Seal: Press on center of cooled lid. If jar is fully sealed, the lid will not flex up or down. If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book guide to preserving for detailed instructions. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean underside of bands to ensure no moisture is trapped during storage. Enjoy your homemade food or give as a gift. For pressure canning instructions please see FreshPreserving.com or the Ball Blue Book guide. Altitude Chart: For Waterbath Canning: 1,001 - 3,000 Feet: Increase processing time 5 minutes; 3,001-6000 Feet: Increase processing time 10 minutes; 6,001-8000 Feet: Increase processing time 15 minutes; 8,001-10,000 Feet: Increase processing time 20 minutes. For Pressure Canning: 0-1,000 Feet: weighted gauge 10, dial gauge 11; 1,001-2,000 Feet: weighted gauge 15, dial gauge 11; 2,001-4,000 Feet: weighted gauge 15, dial gauge 12; 4,001-6,000 Feet: weighted gauge 15, dial gauge 13; 6,001-8,000 Feet: weighted gauge 15, dial gauge 14; 8,001-10,000 Feet: weighted gauge 15, dial gauge 15. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust waterbath processing time as indicated for waterbath canning. For pressure canning adjust pounds pressure as indicated. Altitude Chart: For Waterbath Canning: 1,001 - 3,000 Feet: Increase processing time 5 minutes; 3,001-6000 Feet: Increase processing time 10 minutes; 6,001-8000 Feet: Increase processing time 15 minutes; 8,001-10,000 Feet: Increase processing time 20 minutes. For Pressure Canning: 0-1,000 Feet: weighted gauge 10, dial gauge 11; 1,001-2,000 Feet: weighted gauge 15, dial gauge 11; 2,001-4,000 Feet: weighted gauge 15, dial gauge 12; 4,001-6,000 Feet: weighted g
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