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To pre-sterilize jars, place the cleaned jars right-side-up on a rack in a canner and fill the jars and canner with water to 1-inch above the tops of the jars. Bring the water to a boil and then boil for 10 minutes at altitudes less than 1,000 feet elevation.
Jul 22, 2024 · All low-acidic foods, such as vegetables, meats, and fish, should be sterilized at temperatures of 240℉ to 250℉, which is attainable with pressure canners operated at 10 to 15 PSIG. At temperatures of 240℉ to 250℉, the time needed to destroy bacteria ranges from 20 minutes to 100 minutes, depending on the kind of food being canned.
Jan 24, 2024 · Follow these steps to sterilize empty canning jars: Place the empty jars right-side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water, ensuring it reaches 1 inch above the tops of the jars. Boil for minimum of 10 minutes if you’re at an altitude of less than 1,000 feet.
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- 1. Place empty jars right-side up on the rack in a boiling water canner.
- 2. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars.
- 3. Bring to a boil and boil 10 minutes for elevations less than 1,000 feet; for higher elevations, boil 1 minute for each additional 1,000 feet.
- 4. Allow the boil to stop, and then carefully remove hot, sterilized jars one at a time and drain the water into your canner. They will be hot! Do...
- 5. Fill this hot jar according to your product's directions and place the filled jar back into the canner.
- 6. Remove the next jar and repeat.
- 7. Did I say...they will be hot? (Don't want you to miss this point!)
- 8. Continue with your canning recipe. (Be sure to add water to your canner if needed.)
Jan 22, 2021 · A pressure canner uses pressure to create temperatures well above boiling to effectively heat process low acid foods like meat, vegetables, beans and soups. A boiling water bath canner is sufficient for canning jams, pickles and other high acid foods (pH under 4.6), but low acid foods can harbor more potent bacteria.
Here’s how to do it: 1. Wash the jars in hot, soapy water. Rinse well and let them air dry. 2. Place the clean jars on a microwavable plate or tray. 3. Microwave on high for 2 minutes, or until steam begins to come out of the jars. 4. Let the jars cool before using them.
Rule 2. Vinegar is your best friend. Use it to clean the jar rims and screw threads, and add 2 tablespoons to the canner water prior to processing to keep the jars clean and free of mineral deposits. Rule 3. Always let your canner vent for 10 minutes before placing the weighted gauge or counter-weight on the vent pipe. Rule 4.
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Dec 8, 2023 · Turn the heat on high and wait until steam starts to sputter out of the vent pipe. Once it does, set your timer for 10 minutes. After 10 minutes, place the pressure regulator weight on top of the vent pipe (wear an oven mitt – the steam is hot!). Make sure to arrange the pressure regulator weight correctly.
