Canning Jars And Lids

Food canning and food preservation have become very popular now. And when you say preserving foods, it involves different materials such as canning jars and lids. They have to be sterilized to prevent food spoilage. Sanitized containers are the initial steps toward making delectable pickles and jams.

Considering that you have already washed them clean, why do you still need to sterilize canning jars and lids? More than making your own delectable jams, jellies and pickles, this process of safe food handling helps to prevent food poisoning since they containers are germ-free. Regular canning jars and lids contain an even metal lid which has a rubber strip around its bottom edge as well as a metal screw-on band holding the cover on the container while being processed in boiling water.

As soon as your canning jars and lids have been boiled, the vacuum fastener holds the cover on. A lid which is not securely fastened to the container is a sign that food inside the jar is beginning to spoil. These jars come in regular sizes. Economical cooks can also gather used jars and replacement covers and bands can be purchases individually. These bands may be reused although the lid or cover must only be utilized once and disposed of. The traditional method of making use of paraffin wax fastener is not considered safe.

Canning jars and lids should go through hot water bath which is commonly used for high-acid vegetables and fruits. Modern instructions must be used. On the other hand, low-acid vegetable, fruits, meats and fish could not be securely preserved using a plain hot water pot since they need the pressure canner. In sterilizing canning jars and lids, you will need a pot or canner with wire insert intended for sterilizing or sanitizing glass containers. You can find it in various hardware stores. You will also need tongs, jar lifter, jars, bands, lids, basket strainer and dishtowel or newspaper.

To clean canning jars and lids, put empty jars upright on wire frames or rack in the pot. Do not stack them so they will not break. Cover up with water, at least two inches above the tallest container. Make it boil for 30 minutes. To speed up the boiling process, you can add up hot water. Cover the pot while heating. Once the water reaches full boiling point, keep the jars in the pot for ten minutes more.

Finally, your canning jars and lids are sterile and free from germs. Put on adequate bands and lids in the basket strainer or another container which will allow the jar to assemble in hot water. Place the cover back over the pot, then turn off heat and prepare the food which you will can.

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