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freezing sauce, continued...

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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'

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