sterilizing jars

[Guest guest]

I printed this and I thank you

Donna

Sent via BlackBerry from T-Mobile

 

 

Nay Ham <leanmeanqueennadine

 

Thu, 6 Sep 2007 06:40:34

 

sterilizing jars

 

 

I really believe that " sterilizing " jars can not be properly done unless you

boil the jars for 25 minutes at a constant rolling boil, under pressure is

really the only sure shot way. I add a small bottle of cream of tarter to the

water before to prevent any hard water film on the jars. Jars will remain

crystal clear this way. Jar lifters are my friend for this. I keep them hot and

completely submerged in the boiling water until immediately ready to start the

canning process. They stay hot, which they very well should to avoid a shattered

jar...yes I have had this happen, canning jars makers like Mason and Ball and

others are not made to change temps so ultra rapidly.

 

The home dishwasher will not sterilze...sorry it is just not true. Unless you

have a resturant commercial quality dishwaher that heats the jars to 250 for at

least the required 20 minutes you are only discenfecting. Not sterilizing. I do

not trust some of the oven or dishwaher methods that I have read on here. Using

the oven, I'm sure to burn myself.

 

If you want to get technical actual complete sterilization does not happen

unless under pressure. I know this because I have to conduct spore test in my

medical feild and sterilze surgical instruments.

 

So boil the hell out of your jars...I actually keep mine boiling for hours

while I'm working on the other food prepartions. Better yet if you have two

pressure cookers ...under pressure is best.

 

Don't be scared, once you do it a few times hopefully along side a

knowlegdeable person...you can do it. Canning is so rewarding.

 

The following in something I found on WWW about barometric pressure and boiling

point differences depending on altitude...interesting bitty.

 

Charts giving the boiling point of water vs altitude are based on the standard

atmosphere and can be quite misleading. If the barometric pressure is different

from the standard atmosphere, the actual boiling point of water will vary from

that given in the charts.

 

For example: If you live in Denver and wish to calibrate your thermometer using

boiling water as the standard, the charts will tell you the boiling point of

water in Denver is 202°F. If on that day the barometric pressure in Denver is

30.05 inHg, the correct boiling point for water is 212+°F. If your thermometer

indicates 212° in boiling water, you will believe it to be 10° high. This means

that if you are cooking a chicken to an internal temperature of 170°F in the

breast, you will actually overcook by 10°, scratch your head, and wonder why is

was dry when you did everything right.

A more reliable way to determine the correct boiling point of water, at a

specific time, is to use the calculator below. Just enter the current barometric

pressure, in inches of mercury (inHg), and click on " Do Boiling Point

Calculation " . The correct boiling will be returned in the lower window.

You can visit The Weather Channel and enter your ZIP code to determine you

current barometric pressure.

 

 

_

 

oneSearch: Finally, mobile search that gives answers, not web links.

 

[Guest guest]

I really believe that " sterilizing " jars can not be properly done unless you

boil the jars for 25 minutes at a constant rolling boil, under pressure is

really the only sure shot way. I add a small bottle of cream of tarter to the

water before to prevent any hard water film on the jars. Jars will remain

crystal clear this way. Jar lifters are my friend for this. I keep them hot and

completely submerged in the boiling water until immediately ready to start the

canning process. They stay hot, which they very well should to avoid a shattered

jar...yes I have had this happen, canning jars makers like Mason and Ball and

others are not made to change temps so ultra rapidly.

 

The home dishwasher will not sterilze...sorry it is just not true. Unless you

have a resturant commercial quality dishwaher that heats the jars to 250 for at

least the required 20 minutes you are only discenfecting. Not sterilizing. I do

not trust some of the oven or dishwaher methods that I have read on here. Using

the oven, I'm sure to burn myself.

 

If you want to get technical actual complete sterilization does not happen

unless under pressure. I know this because I have to conduct spore test in my

medical feild and sterilze surgical instruments.

 

So boil the hell out of your jars...I actually keep mine boiling for hours

while I'm working on the other food prepartions. Better yet if you have two

pressure cookers ...under pressure is best.

 

Don't be scared, once you do it a few times hopefully along side a

knowlegdeable person...you can do it. Canning is so rewarding.

 

The following in something I found on WWW about barometric pressure and

boiling point differences depending on altitude...interesting bitty.

 

Charts giving the boiling point of water vs altitude are based on the standard

atmosphere and can be quite misleading. If the barometric pressure is different

from the standard atmosphere, the actual boiling point of water will vary from

that given in the charts.

 

For example: If you live in Denver and wish to calibrate your thermometer

using boiling water as the standard, the charts will tell you the boiling point

of water in Denver is 202°F. If on that day the barometric pressure in Denver is

30.05 inHg, the correct boiling point for water is 212+°F. If your thermometer

indicates 212° in boiling water, you will believe it to be 10° high. This means

that if you are cooking a chicken to an internal temperature of 170°F in the

breast, you will actually overcook by 10°, scratch your head, and wonder why is

was dry when you did everything right.

A more reliable way to determine the correct boiling point of water, at a

specific time, is to use the calculator below. Just enter the current barometric

pressure, in inches of mercury (inHg), and click on " Do Boiling Point

Calculation " . The correct boiling will be returned in the lower window.

You can visit The Weather Channel and enter your ZIP code to determine you

current barometric pressure.

 

 

_

 

 

 

oneSearch: Finally, mobile search that gives answers, not web links.

 

 

[Guest guest]

I agree with your advise for sterilizing jars. Oven and dishwashers

are not safe. Don't use soap of any kind because it leaves a film

which could cause bacteria growth. I live at a high altitude so must

boil longer. I too keep bottles boiling and ready to fill. I do not

can anything that is not boiling hot/ contains canning salt and

vinegar. We do have a pressure cooker for canning but it is not

needed unless we would decide to can something that is not in brine

or acidic. I would also advise against using any jars and lids other

than jars sold for canning. Jar lifters are a must for taking the

boiling jars out of the water. Also make sure your jar rack lifts

easily out of the kettle. We had one that did not work well and would

sometimes collapse. Very important to have all of your equipment,your

self, your kitchen and the veggies and fruit clean,sliced, etc. Get

everything in order before you start because once the process begins

it moves along quickly. I know there are experienced canners out

there who are aware of these things but these hints are for the

people who are going to can for the first time. Also can with friends

and family members. It is so fun and rewarding.

Deanna in Colorado

**********************************************************************

-- In , Nay Ham

<leanmeanqueennadine wrote:

>

> I really believe that " sterilizing " jars can not be properly done

unless you boil the jars for 25 minutes at a constant rolling boil,

under pressure is really the only sure shot way. I add a small bottle

of cream of tarter to the water before to prevent any hard water

film on the jars. Jars will remain crystal clear this way. Jar

lifters are my friend for this. I keep them hot and completely

submerged in the boiling water until immediately ready to start the

canning process. They stay hot, which they very well should to avoid

a shattered jar...yes I have had this happen, canning jars makers

like Mason and Ball and others are not made to change temps so ultra

rapidly.

>

>