Handling Canning Jars And Lids
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Handling Canning Jars And Lids
Last updated 6/12/2012 12:52:47 AM. Recipe ID 14537. Report a problem with this recipe.
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      Title: Handling canning jars and lids
 Categories: Info, Check
      Yield: 1 Servings
MMMMM-----------------------HANDLING JARS----------------------------
  Always start with clean, perfect jars. Be sure to examine them
  carefully for nicks, scratches, or even the slightest imperfections
  and run your finger over the rims as well. If a jar isn't perfect,
  don't use it. Next, wash the jars in hot suds, rinse well, and keep
  them warm in hot water or in your dishwasher on the dry setting.
  Don't warm them in the oven.
  Remember that you are working with glass, and that sudden changes of
  temperature can cause cracking or breakage. That means you must
  always be sure the jar and the food being canned are close to the
  same temperature and that the jar is set on wood, a cloth, or a rack
  as you fill it. Never pour boiling water or hot food into a room
  temperature jar, never put a room temperature jar full of food into
  boiling water, and never put a hot, processed jar on a cold, wet
  surface; it could break.
  Take care to protect your jars from contact with metal. Don't use
  steel wool to clean them and never use a knife or other metal utensil
  to remove air bubbles or loosen food from the jar. This could cause
  nicks or scratches that lead to breakage. Finally, use only jars made
  specifically for canning. No other jars are designed to withstand the
  heat and pressure of processing.
  Lids and caps should always be washed in hot, soapy water and rinsed
  well. You must follow the manufacturer's directions to the letter.
  Generally, you put vacuum lids and screw bands in a pan with water to
  cover and bring them to a simmer (180 degrees F). Having done this,
  remove them from the heat and keep them in the water until ready for
  use to protect them from microorganisms.

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Recipe ID 14537 (Apr 03, 2005)

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