Guest guest Posted February 16, 2006 Report Share Posted February 16, 2006 In digest#509, Deanna ask me: " Pt, why do you not *cap* your jars immediatly after filling? I pour my boiling food into the canning jars and cap, but do not put the screw lid on until it cools. " ~ i was just relaying to Jenny how i do it, that's all. i don't cap my hot sauce right away because i do not like the way the condensation makes ice crystals on top of the sauce when i freeze it. Allowing the steam to escape before capping the sauce cuts down on this. When i have room in the refrigerator i will put the uncapped jars in there, but i have never had any trouble with my sauce that i have allowed to cool on the counter before capping. *shrugs* i do use canning jars, too. ~ pt ~ Celtic mysteries occured in twi-states between night and day, in dew that was neither rain nor river, in mistletoe that was not a plant or a tree, in a trance state that was neither sleep nor waking. ~ Elizabeth Sutherland, 'Ravens and Black Rain' Quote Link to comment Share on other sites More sharing options...
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