Ingredients

Makes about 3 x 250 ml jar

2 -½ cups (625 ml) corn syrup
1 -1/3 cups (325 ml) water
2/3 cups (150 ml) packed brown sugar
1- 1/3 cups (325 ml) pecan pieces
2 tsp (10 ml) vanilla

Instructions

Place 3 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Combine corn syrup, water and sugar in a large stainless steel saucepan. Bring mixture to a boil, stirring constantly; boil hard 1 minute. Stir in pecans Return to a boil; boil hard 6 minutes. Remove from heat; stir in vanilla.

Ladle syrup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining syrup.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands 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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