Directions:
- Prepare the Canning Jars:
- Sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Make the Pecan Pie Filling:
- In a large mixing bowl, combine the corn syrup, brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and salt.
- Whisk until smooth and fully combined.
- Fill the Jars:
- Add 1/3 cup of pecan halves to each sterilized pint jar.
- Pour the pie filling mixture over the pecans, leaving 1 inch of headspace at the top of each jar.
- Remove Air Bubbles:
- Gently tap the jars or run a plastic utensil around the inside to remove any trapped air bubbles.
- Seal the Jars:
- Wipe the rims of the jars with a clean cloth to ensure a proper seal.
- Place the lids on the jars and screw on the bands until fingertip-tight.
- Process the Jars:
- Place the jars in a boiling water bath and process for 30 minutes. Adjust the processing time for altitude if necessary.
- Cool and Store:
- Carefully remove the jars from the water bath and let them cool on a towel or cooling rack.
- Once completely cooled, check the seals. The lids should not flex up and down when pressed.
- Store the sealed jars in a cool, dark place for up to 1 year.