Testing Jar Seals

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Cooking Time:
Serves: 1 Guide

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Testing Jar Seals

Recipe Submitted by ADMIN on 09/26/2007

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Category: Canning

Ingredients List

After cooling jars for 12 to 24 hours, remove the screw bands and test
seals with one of the following options:
Option 1. Press the middle of the lid with a finger or thumb. If the lid
springs up when you release your finger the lid is unsealed.
Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
sound, the lid is not sealed. If food is in contact with the underside of
the lid, it will also cause a dull sound. If the jar is sealed correctly,
it will make a ringing, high-pitched sound.
Option 3. Hold the jar at eye level and look across the lid. The lid should
be concave (curved down slightly in the center). If center of the lid is
either flat or bulging, it may not be sealed.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Directions

Recipe via Meal-Master (tm) v8.05

Title: Testy Tempura
Categories: Seafood
Yield: 6 Servings

1 sm Eggplant; in 1/2" cubes
-or 1/2" thick fingers -or-
1 md Zucchini; 1/4" slices
6 Green onions; 'butterflied'
-(leave whole; green tops
-shredded lengthwise for 2/3
-of their length with knife)
2 sl Red onion; 1/4-inch thick,
-separated into rings
6 sm Fresh asparagus spears
1 md Sweet potato; scrubbed,
-unpeeled; cut in 6 diagonal
-slices; each slice halved
1 lb Medium shrimp; shelled,
-deveined; butterflied
Hot Tempura Sauce (see
-index)
2 qt Vegetable or peanut oil
1 c All-purpose flour
1 c Cornstarch
1/2 ts Baking powder
1 Egg yolk
1 c Cold water
1/2 c Crushed ice

Prepare vegetables and shrimp as noted in list of ingredients. (Peel
eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for
this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan,
heat about 4 inches od oil to 375 degrees. When oil is hot and all
ingredients are ready, prepare batter: place flour, cornstarch and baking
powder in a bowl. Whisk egg yolk and water until just blended; add to dry
ingredients and mix only until blended. Stir in crushed ice. To fry, dip
pieces of food into batter 1 at a time then lower into hot oil; cook only a
few at a time, to keep batter lacy and to avoid overcrowding pan. Cook
foods until golden, then keep warm in a 250 degree oven on a papertowel
lined baking sheet until all done. Serve warm with sauce for dipping. Makes
6 servings.

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Testing Jar Seals

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