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How to can pickles using open kettle (inversion) canning method

Mason jars preparation and pickles processing using open kettle (inversion) canning method
Prep Time5 minutes
Cook Time20 minutes
Keyword: Canning, Canning Preparation, how to prepare jars and lids for canning, inversion canning, Mason Jar, old fashioned canning recipes, old fashioned canning techniques, open kettle canning, prepare jars for preserves

Equipment

  • Mason jars with matching tight lids
  • large pot
  • steamer basket Alternatively, a metal or silicone colander or strainer can be used. (!) Make sure it fits securely atop the pot.
  • pot holders, oven mitts, trivets for hot dishes clean, non-slippery
  • stainless steel tongs
  • thick kitchen towel or a thick beach towel.

Instructions

  • Wash Mason jars along with their lids and screw bands in hot soapy water, rinse, and let them dry.
  • Fill a quarter of a pot with water and bring it to a boil.
  • Place a steamer basket securely over the pot, ensuring the basket doesn’t touch the water. If a steamer basket isn’t available, a metal or silicone colander or strainer can be used.
  • Position the jars, mouth side down, onto the steamer basket. Wait until hot steam condenses inside the jars and forms water droplet. Steam jars for 20 minutes. This step is similar to sterilizing jars in water bath canner. After 20 minutes carefully remove the jars and place them in an upright position, ensuring not to touch the inner surfaces of the jars. Take great care not to burn yourself as jars will be very hot. Use kitchen towel or pot mittens to handle the jars.
  • Turn off the heat and remove the steamer basket. Use the remaining hot water to sterilize the tongs and lids.
  • Fill the jars as per recipe almost to the top, leaving about 1/2 inch headspace. This is to help minimize the air in the jars.
  • Submerge the Mason jar lids and the jaws of the tongs into the boiled water. After 1 minute, use tongs to retrieve the lids and seal the jars tightly. Make sure not to touch the inside of the lids with your fingers. This is to ensure that you do not introduce contaminants from your hands into the jars.
  • Use non-slip pot holders to immediately flip the jars upside down and then cover them snugly with a warm towel. Let them remain in this position for at least 24 hours. You might hear a “pop” sound as the lids cool and seal – this is normal.
  • Before storing the preserve, check that the lids are properly sealed. Press the center of each lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed and the preserve will not be shelf stable.
  • Store the preserve jars upright, with the lids facing upward. Always make sure the lid seal integrity is intact before opening jar and enjoying the content.

Notes

Always Follow these Safety Guidelines:

  • Only preserve fresh, clean products. Wash them thoroughly and discard any that are spoiled or damaged.
  • Use undamaged Mason jars with proper matching lids that seal tightly.
  • To ensure the safety of canned food and to prevent illness, follow the preservation recipe and sterilize your jars.
  • Handle sterilized jars and lids carefully to prevent contamination. Use clean, non-slip oven mitts when handling hot jars and utensils.
  • Fill each sterilized jar promptly with hot preserves and immediately place a sterilized lid on top.
  • Always make sure the lid seal integrity is intact before opening the jar and enjoying its content.