Thanks for a quick, succinct video. I grew up canning with my parents, but appreciate the tip about the lids now. I would've boilded them like I did 40 years ago.
Preach it. Things lasted longer and where cheaper back in the day. I mean the 40's and 50's. Before and after that up until the 80's to 90's. Those things last. America wants you buying more stuff. I call it consumerism. Shame.
I'm making blueberry preserves tomorrow (my first time). Is it possible to sterilize the jars in the dishwasher on "Sanitize" mode, or should I boil them in a pot?
If your dishwasher has a separate water heater built in, that will be fine. Most dishwashers do not actually heat high enough to sanitize. Boiling them for 10 minutes is recommended when making a recipe with a processing time that is under 10 minutes.
I just got into making candles, body butter and homemade jams. I am considering purchasing this canning boiler to sanitize my jars before using them for my jams. I've been boiling the jars before use, but now I'm a little worried. Since they're all identical in appearance, should I separate a number of jars to be used for "food use only" or is it fine to continue boiling them when I reuse them for either canning, cosmetics or candles?
I would separate for food use only. I also make body butters. There is a better option of plastic jars out there for that. Michaels has some plastic ones that look like mason jars. At least the small one. Cheaper than buying the glass jars. Plus Amazon has the bigger 16 oz plastic ones that are cheaper than glass mason jars.
Thats what I do. 15 minutes at 275 and then I either let them cool in the oven or if I'm canning at the same time. I lower the temp to 200 and basically keep them hot until needed.
Do I need to steralize these jars if I want to infuse oils for skin and hair? I don't plan to heat the oil. I was going to mix the herbs and oils in a Mason jar and sit in a cool dark place for 2-4 weeks.
Oh no! I have a pair of tongs with silicone at the end so they will grab the jars. I put the jars on a clean kitchen towel until dry and I only sterilize the jars right before I know I am going to fill them to make sour cream and yogurt.
for any jar being re used i pressure cook for 10 minutes at 15 psi , 850 feet elevation , that's 247 ish degrees for 10 minutes , can't imagine any pathogen surviving that
Now you did this right the video I watched before this the lady does not do it right at all she's going to probably end up cousin somebody to end up in the hospital if they go by her video she didn't put water in the jar she more or less just kind of steam them
The purpose of heating the jars is not to sterilize them. It's to temper them so hot liquids and foods do not crack them. It used to be you had to heat (not boil) lids to soften the seals. You no longer have to do that.
so, if my recipe calls for a 10" or more water bath in boiling water, I don't have to sterilize the jars ahead of time?....would use clean jars of course.
Yes, that is correct. Sterilizing is only necessary for foods that are processed under 10 minutes or not processed at all (such as freezer jam). This helps eliminate anything that could be on the jars which may cause spoilage.
Got a spoiled batch following a similar 10 min filled recipe last month. Better to just sterilize vs take a chance. Wasted 75 tangerines, 3cups of sugar etc. and time. Ten extra minutes would have given me 5 amazing jars. We sampled each. Had a slight garbage taste, no sign of mold yet though. Very disappointed.
I think it’s because the rubber on the lids can get damaged if you boil them. I just wash the lids and the rings well, put them in a clean pan, and then pour enough boiling water over them to cover them. I don’t remove them from the water until I’m ready to use them. SureJel and Certo recipes for jam say to do it this way.
I didn't know that about the lids. I was about to toss them in with the jars. Thanks a ton!!!
Thanks for a quick, succinct video. I grew up canning with my parents, but appreciate the tip about the lids now. I would've boilded them like I did 40 years ago.
Simple and to the point. Thank you!!
This was perfect!!! And so concise!!! Thank you so much. It really helped!
Thank you! I am making home made sour cream and yogurt and forgot how long to boil the jars to sterilize them! 10 minutes!
Ty for a simple and complete lesson in subscribing to your channel
Sad the cost is more and the quality is less. I won't put lids in boiling water
Preach it. Things lasted longer and where cheaper back in the day. I mean the 40's and 50's. Before and after that up until the 80's to 90's. Those things last. America wants you buying more stuff. I call it consumerism. Shame.
What about the water left in the jar? Won’t that mess up the canning process?
Making homemade infused alcohol with some fruit. This will be great to make sure mold doesnt grow!
How do the lids not contaminate the product though given they can't be boiled?
I'm making blueberry preserves tomorrow (my first time). Is it possible to sterilize the jars in the dishwasher on "Sanitize" mode, or should I boil them in a pot?
If your dishwasher has a separate water heater built in, that will be fine. Most dishwashers do not actually heat high enough to sanitize. Boiling them for 10 minutes is recommended when making a recipe with a processing time that is under 10 minutes.
I can't put kidney beans into a hot jar. Will it still be sterile if I wait for them to cool down?
Thank you! What kind of pot is that and where did you get it along with the insert and tongs.
Exactly.. She left us wondering.. Lol
I just got into making candles, body butter and homemade jams. I am considering purchasing this canning boiler to sanitize my jars before using them for my jams. I've been boiling the jars before use, but now I'm a little worried. Since they're all identical in appearance, should I separate a number of jars to be used for "food use only" or is it fine to continue boiling them when I reuse them for either canning, cosmetics or candles?
I would separate for food use only. I also make body butters. There is a better option of plastic jars out there for that. Michaels has some plastic ones that look like mason jars. At least the small one. Cheaper than buying the glass jars. Plus Amazon has the bigger 16 oz plastic ones that are cheaper than glass mason jars.
Thank you 🙏
Even simpler you can put the jars in the oven at 250° for 15-20 minutes
Thats what I do. 15 minutes at 275 and then I either let them cool in the oven or if I'm canning at the same time. I lower the temp to 200 and basically keep them hot until needed.
@@coldpawnI do 275 for 10 minutes. Maybe I should up it to 15.
I've heard both 10 and 15 minutes. I just do the 15 because I'm usually busy with other things in the kitchen.
Ummmmmmmmmm ......how long do you let them cool down before filling them?????
Thanks
New lids failed five out of seven re cannned the five this two fail second time put lids in hot water.been canning for fifty years
Do I need to steralize these jars if I want to infuse oils for skin and hair? I don't plan to heat the oil. I was going to mix the herbs and oils in a Mason jar and sit in a cool dark place for 2-4 weeks.
9 months late but please sterilize your jars to prevent foreign bacteria from gunkin up ur mixture
Why not “sanitize” in washer machine?
That's what I've done ✔
bc not everyone has one
What about the lids
The jars are so hard to get out when they’re full of boiling water! I burnt myself pretty badly one time when doing this.
Oh no! I have a pair of tongs with silicone at the end so they will grab the jars. I put the jars on a clean kitchen towel until dry and I only sterilize the jars right before I know I am going to fill them to make sour cream and yogurt.
thanks!
for any jar being re used i pressure cook for 10 minutes at 15 psi , 850 feet elevation , that's 247 ish degrees for 10 minutes , can't imagine any pathogen surviving that
Now you did this right the video I watched before this the lady does not do it right at all she's going to probably end up cousin somebody to end up in the hospital if they go by her video she didn't put water in the jar she more or less just kind of steam them
Short
Thank you
The purpose of heating the jars is not to sterilize them. It's to temper them so hot liquids and foods do not crack them. It used to be you had to heat (not boil) lids to soften the seals. You no longer have to do that.
Why not? How do you sterilise jars and lids that way you don't damage the rubber seal?!
so, if my recipe calls for a 10" or more water bath in boiling water, I don't have to sterilize the jars ahead of time?....would use clean jars of course.
Yes, that is correct. Sterilizing is only necessary for foods that are processed under 10 minutes or not processed at all (such as freezer jam). This helps eliminate anything that could be on the jars which may cause spoilage.
Got a spoiled batch following a similar 10 min filled recipe last month. Better to just sterilize vs take a chance. Wasted 75 tangerines, 3cups of sugar etc. and time. Ten extra minutes would have given me 5 amazing jars. We sampled each. Had a slight garbage taste, no sign of mold yet though. Very disappointed.
So why bother sterilizing jars if the lids aren't going to be? Both of them exposed to the food.
why on youtube is everybody boiling their lids ? is that old science ?
I think it’s because the rubber on the lids can get damaged if you boil them. I just wash the lids and the rings well, put them in a clean pan, and then pour enough boiling water over them to cover them. I don’t remove them from the water until I’m ready to use them. SureJel and Certo recipes for jam say to do it this way.
@@jill7111 thanks that makes sense to keep them clean from cross contamination!
Ummm why individualy fill the jars with water if your going to fill up the pot?😂😂😂
The jars will begin to float because they have buoyancy.
🤦🏽♀️
@@keithdalton5228
🤦🏻♂️
Not if you fill the jars first! 🤗
Really??😏
Shhhh… this is an educational vid, made by a qualified educator!🤗
😂😂😂😂😂