High Acid Foods Step-by-Step
The air and all foods in their natural state contain invisible microorganisms which if uncontrolled cause food spoilage. Proper, safe home canning procedures control the growth of spoilage microorganisms.

Fruits, fruit juices, jams, jellies and other fruit spreads, pickles, relish, salsa, chutney and tomatoes with added acid are all High Acid Foods. All High Acid Foods must be "heat processed" in a boiling water canner.

• include the appropriate heat processing method and time for the food and mason jar size
• designate heat space for the food and jar size
• come from reputable source which unses the jars and lids that you are using today

Step-by-Step Guide - HIGH ACID FOODS
1.	Before your begin, review the recipe and assemble equipment and ingredients.
2.	Visually inspect mason jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Check screw bands for proper fit on your mason jars and be sure SNAP Lids are scratch-free. Wash jars and lids in hot, soapy water. Rinse well.
3.	Place required number of clean mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180°F/82°C). Keep jars hot until ready to use.
4.	Prepare food as recipe directs.
5.	Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep SNAP Lids hot until ready to use.
6.	Ladle prepared food into a hot jar leaving proper 'heat space'. This is the space at the top of the jar between the underside of the SNAP Lid and the top of the food or liquid. Overfilling and underfilling can result in seal failure. Head space is determined by the type of food: Jam, Jelly ¼ inch (0.5 cm) Fruit ½ inch (1 cm) Pickles, tomatoes ½ inch (1 cm) Relish, Salsa, Chutney ½ inch (1 cm)
7.	Remove air bubbles by sliding a nonmetallic untensil such as a Bubble Remover or rubber spatula between jar and food. After removing air bubbles, readjust head space if required.
8.	Wipe jar removing any stickiness. Center SNAP Lid on jar.
9.	Apply screw bands evenly and firmly until resistance is met -- fingertip tight. Overtightening prevents venting--air escaping--during heat processing and can cause seal failure. The "steam" created inside the jar during heat processing must be exhausted to allow the formation of a strong airtight seal.
10.	Place jar on elevated rack in boiling water canner. Repeat jar filling/closing steps #6-9. When all jars are filled or canner is full, lower rack into water. Be sure water covers jars by at least 1 inch (2.5 cm); add boiling water if required. Place lid on canner and turn heat to high.
11.	When water returns to a full rolling boil, begin counting "heat processing" time. When time has elasped, turn off heat and remove canner lid. Allow boil to subside, then lift jars without tilting and place them upright on a towel to cool in a draft-free place. DO NOT RETIGHTEN screw bands. Cool jars undisturbed for 24 hours.
12.	After jars have cooled, check jar seals by pressing on centre of each lid. If the lid center is pulled down and does not move, remove the screw band and lift the jar by the lid. Lids that do not flex and cannot be easily lifted off the jars have good seals. Refrigerate or reprocess any unsealed jars.
13.	Wipe jars with a damp cloth. Remove, wash and dry screw bands; store separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality use home canned foods within one year.

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