DARLA SCHOENROCK
Strawberry Jam Making Tools and Techniques
CHECK jars, lids and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash jars, lids and bands in hot, soapy water. Rinse well. Dry bands.
HEAT home canning jars in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer over medium heat. Keep jars hot until ready for use. You may also use a dishwasher to wash and heat jars. Keeping jars hot prevents them from breaking when hot food is added. Leave lids and bands at room temperature for easy handling.
STERILIZATION: You must sterilize your jars and lids by boiling them (though some recipes also suggest sterilizing them in a dishwasher) for 15 minutes before filling them. As long as the glass jars are not cracked, scratched, or compromised in any way, it’s fine to re-use them, however, the tops and lids cannot be used more than once – you must use new ones each time you can. - See more at: civileats.com/2009/07/27/the-art-of-canning-a-how-to/#sth...
PREPARE boiling water bath canner by filling half-full with water and keep water at a simmer while covered with lid until jars are filled and placed in canner. Be sure your rack in resting on the rim of the canner or on the bottom, depending on the type of rack you are using. You don’t necessarily need to purchase a boiling water bath canner if you don’t already have one at home. Most kitchens have pots that can double as boiling water bath canners. A boiling water bath canner is simply a large, deep saucepot equipped with a lid and a rack. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. If you don’t have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot.
Why didn't my jars seal? This happens for a few different reasons.
The sealing compound on the lid wasn't fully softened before you applied it.
Was your product piping hot when it went into the jars? If not, there may not have been enough heat in the jar to create the necessary vacuum effect.
The University of Georgia's National Center for Home Food Preservation has tons of great info:
nchfp.uga.edu/publications/publications_uga.html
TOOLS:
Boiling Water Canner or a big stock pot with a lid: ideally 3" deeper than the height of the jars to be covered at least 1" of water while leaving 1-2" for the water to boil.
Canning jars, or mason jars. They must be authentic canning jars that comply with well-established heat processing methods and times.
Jar lids and Screw bands: the flat metal lid has a channel filled with sealing compound. Flat lids are constructed of tin-plated steel that has been protected with food-safe coatings. The underside of the lid has a channel coated with a unique food-safe sealing compound specifically formulated for preserving food at home.
Canning rack (a rack that holds the jars in the canner) or, fasten rings together to form a raised base.
Funnel (for pouring hot liquids into the jars)
Jar lifter (tool you use to grab the hot jars and lift them out of and into the boiling water in the canner) Jar wrench (tool you use to tighten the lids)
Jars, tops, and lids (size will depend on what you’re canning and how you want to preserve it)
Clean dishtowel or two
"shared wisdom of our community. "
FILENAME: 072814_Strawberry Jam 3e Fill Thalia Lid Susan Ring_HERO
Strawberry Jam Making Tools and Techniques
CHECK jars, lids and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash jars, lids and bands in hot, soapy water. Rinse well. Dry bands.
HEAT home canning jars in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with water. Place jars in water (filling jars with water from the saucepan will prevent flotation). Bring to a simmer over medium heat. Keep jars hot until ready for use. You may also use a dishwasher to wash and heat jars. Keeping jars hot prevents them from breaking when hot food is added. Leave lids and bands at room temperature for easy handling.
STERILIZATION: You must sterilize your jars and lids by boiling them (though some recipes also suggest sterilizing them in a dishwasher) for 15 minutes before filling them. As long as the glass jars are not cracked, scratched, or compromised in any way, it’s fine to re-use them, however, the tops and lids cannot be used more than once – you must use new ones each time you can. - See more at: civileats.com/2009/07/27/the-art-of-canning-a-how-to/#sth...
PREPARE boiling water bath canner by filling half-full with water and keep water at a simmer while covered with lid until jars are filled and placed in canner. Be sure your rack in resting on the rim of the canner or on the bottom, depending on the type of rack you are using. You don’t necessarily need to purchase a boiling water bath canner if you don’t already have one at home. Most kitchens have pots that can double as boiling water bath canners. A boiling water bath canner is simply a large, deep saucepot equipped with a lid and a rack. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. If you don’t have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot.
Why didn't my jars seal? This happens for a few different reasons.
The sealing compound on the lid wasn't fully softened before you applied it.
Was your product piping hot when it went into the jars? If not, there may not have been enough heat in the jar to create the necessary vacuum effect.
The University of Georgia's National Center for Home Food Preservation has tons of great info:
nchfp.uga.edu/publications/publications_uga.html
TOOLS:
Boiling Water Canner or a big stock pot with a lid: ideally 3" deeper than the height of the jars to be covered at least 1" of water while leaving 1-2" for the water to boil.
Canning jars, or mason jars. They must be authentic canning jars that comply with well-established heat processing methods and times.
Jar lids and Screw bands: the flat metal lid has a channel filled with sealing compound. Flat lids are constructed of tin-plated steel that has been protected with food-safe coatings. The underside of the lid has a channel coated with a unique food-safe sealing compound specifically formulated for preserving food at home.
Canning rack (a rack that holds the jars in the canner) or, fasten rings together to form a raised base.
Funnel (for pouring hot liquids into the jars)
Jar lifter (tool you use to grab the hot jars and lift them out of and into the boiling water in the canner) Jar wrench (tool you use to tighten the lids)
Jars, tops, and lids (size will depend on what you’re canning and how you want to preserve it)
Clean dishtowel or two
"shared wisdom of our community. "
FILENAME: 072814_Strawberry Jam 3e Fill Thalia Lid Susan Ring_HERO