Cool, Dry, and Label Jars

all done everything's wrapped up here and we'll go ahead and we'll take our carefully remove our weight and this is our safety latch and tells us when it's time we can open it up you guys are going to love this open this Critter up Oh Daddy got some steam there we go awesome wait till you see what these look like as I get them out they're still boiling you can see the next step in this procedure and again this is very procedural take this out carefully like I said we're still boiling over right there okay we want to take a towel we want to dry off the top right here just like so and then we're going to Snug down our Lids this requires two towels one towel to hold one tile to Snug be careful they can boil over on your fingers so go slow and easy and then we go from Grandma tight to He-Man tight so we just get them nice and snug just like so very good we'll set that to the side to let it cool grab the next one so you'll notice they're still boiling dab that little bit of water off the top tank your towel hold it on here snug it down nice and careful you're gonna hear them start sealing pretty soon guys understand you're handling something dangerous here okay if you can let it sit in the pot let it sit in the pot because this stuff will burn you snug it down you're going to hear them seal in just a second foreign popping man that is so beautiful check it out look at that so it's normal they'll continue to boil like that and I just heard two of them pop you can see this one's already popped down when you're canning meat like this it will seal really quickly now you see the Rings and Lids I didn't use rings and Lids next thing you want to do is take a sharpie and right on your lid what you did 123 boiled chicken plus red pepper and that's breast so we'll label each one of these with the date just like so one 23. it's sealed and it's breast chicken ckn and our seasoning was Richard's that's it we'll do all those guys that's