Whether brand new or re-used many times over, you should always clean jars just prior to filling them when canning. Wash jars in a dishwasher or by hand, using detergent and rinsing well.
Clean jars should then be kept warm prior to filling. You can leave them in the closed dishwasher after the cycle, or use your canner as it is preheating, or create a separate water bath that will keep the jars both clean and warm.
Washing is also a good time to inspect jars for any cracks or chips, discarding or re-purposing those jars for non-canning uses if any imperfections are found. In order to actually sterilize jars, they need to be submerged in covered by boiling water for 10 minutes. When the process time for canning a food is 10 minutes or more at , feet elevation , the jars will be sterilized DURING processing in the canner.
Therefore, when process times are 10 minutes or more at this altitude, pre- sterilization of jars is not needed. Turn the burner to high. When the pot returns to a boil, set a a timer to the prescribed amount of processing time. You do want to maintain an active boil throughout the processing of the jars, but make sure you control your boil. If the pot is madly rolling, the chances that you will burn yourself increase. Turn it down a little, to minimize splashing and injury. When time is up, turn off the heat.
If you have an electric stove that stays hot for a while, slide the pot off the burner. If you find that your product is leaking out of the jars when you pull them out of the canner, put the jars back in the water and let them cool gradually in the pot for five to ten minutes.
One of the reasons that liquid loss occurs is that rapid cooling causes a powerful pressure differential that can forces product out of the jars. By letting your jars cool more slowly, you reduce the force of pressure and more product stays where you want it. Once the jars are out of the canner, leave them alone and let them cool.
This is good, it means that the seals are being formed. Jars sometimes seal slowly and quietly. Once the jars are cool enough to handle, remove the rings and test the seals by holding onto the edges of the lids and lifting up an inch or two. If the lids hold fast, the seals are good. Sealed jars should be stored in a cool, dark place without the rings. Featured Video.
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