A better way to do you canning???
Maybe most of you know this already, but it is new to me and whoa! this a time saver. Who knew it could make my summer job canning, so much easier. So a friend of ours from my favorite garden center tells me that all of her 9 family members and her parents have never water bathed any jars to seal them. In all of her years of childhood and adulthood their family has been canning by using the method I will tell you about now. If you already know this , then good for you and you have been saving time doing the canning this way probably for years. By the way this friend also said the Amish also can in this manner too. So what you do is make your product say tomato sauce, cooking it till it is the consistency you would like it. Mean while when the sauce is 30 minutes away from being done,turn your oven to about 220 degrees. After you have washed your jars and checked for any mars or cracks on the jars place them in the oven for 30 minutes to heat up and be disinfected from the heat. Mean while heat the tea kettle or a pot with water to boiling to submerge your lids and rings in. When the water boils and the 30 minutes is up put your lids and rings into the boiling water. Take a pair of rubber coated tongs and remove one jar at a time from the oven . Fill the jar to the desired level leaving the head space you need and then top with the jar lid and ring. Cover jars with a towel . The jars will start to pop in about 20 minutes. Any that don’t seal which there are not any in her world can be frozen . You can see on the lid whether or not the jar has sealed. We tried this today, and what a time saver and also a heat saver . Not all that boiling water for 30 minutes for 7 jars and then do it all over again. You know what ? they all sealed and our process was done in half if not less even in time compared to what it use to take us. We are blessed to have this information. If you have other ideas or helpful hints , let me know I am anxious to learn more Karen