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| Go back and re-read my post and that of KentuckyScott.
We are describing the hot water bath method. A couple key points.
1) The water in the canner should be at or near a slight boil.
2) The lids should be sterilized and kept in simmering water until they are placed on the jar.
3) The jars should be hot, otherwise the temperature shock may cause them to crack. (I use the dishwasher, others place in oven or another pot of boiling water.
4) The water in the canner should cover the top of the jars with at least one inch of water.
5) Consult your instructions, or local extension office, for the proper amount of time in the boiling water. We generally use 15 minutes for pints and 20 for quarts, but some things must be longer.
The other gal is using a "Hot Pack" method that Keith objected to, or heating the food you are canning to a boil, then placing in jars. That method does not use a water bath. That method has generally fell out of favor with most food safety experts. Done correctly, it's still good, but lots of chances for contamination.
Hope this helps, otherwise ask more questions!
Dave | |
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Processing canned fruit
