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Canning question

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Canning question

Post  johnp on 8/9/2015, 10:04 am

Starting the first canning of my hot dills today. Have a question on my procedure that I never heard anyone else use. I wash or dishwash my jars and set them out to dry. Then I put all the jars I am going to use right side up on a cookie sheet and stick them in a cold oven then turn the oven on to 225 degrees. Then I just pull one jar out as I fill. This saves a burner and space and I don't think it compromises any safety issues. Any comments please.

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Re: Canning question

Post  camprn on 8/9/2015, 10:19 am

I just heat the jars in the hot water of the canner.

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Re: Canning question

Post  AtlantaMarie on 8/9/2015, 1:40 pm

I've done both.  I found that putting them in the canner water works for me.

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Re: Canning question

Post  johnp on 8/9/2015, 4:34 pm

Thanks for the info. I did it my regular way but now wish I would have used the canner. Made 8 qts. of hot dills. One jar blew a hole in the glass, never had that happen before. They say to always check your jars as there must have a crack or a chip or something. It blew a hole in the lower corner about the size of a nickel. If I would have used the canner maybe it would have become apparent.

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Re: Canning question

Post  floyd1440 on 8/9/2015, 4:54 pm

johnp wrote:Starting the first canning of my hot dills today. Have a question on my procedure that I never heard anyone else use. I wash or dishwash my jars and set them out to dry. Then I put all the jars I am going to use right side up on a cookie sheet and stick them in a cold oven then turn the oven on to 225 degrees. Then I just pull one jar out as I fill. This saves a burner and space and I don't think it compromises any safety issues. Any comments please.

l
How do you make pickles

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Re: Canning question

Post  camprn on 8/9/2015, 7:55 pm

johnp wrote:Thanks for the info. I did it my regular way but now wish I would have used the canner. Made 8 qts. of hot dills. One jar blew a hole in the glass, never had that happen before. They say to always check your jars as there must have a crack or a chip or something. It blew a hole in the lower corner about the size of a nickel. If I would have used the canner maybe it would have become apparent.
OK, I'm confused. Are you processing the canned food in the oven? Or in a water bath canner? Are you doing a cold pack of cucumbers?

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http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-weeks-until-frost

There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: Canning question

Post  plantoid on 8/10/2015, 6:01 am

johnp wrote:Starting the first canning of my hot dills today. Have a question on my procedure that I never heard anyone else use. I wash or dishwash my jars and set them out to dry. Then I put all the jars I am going to use right side up on a cookie sheet and stick them in a cold oven then turn the oven on to 225 degrees. Then I just pull one jar out as I fill. This saves a burner and space and I don't think it compromises any safety issues. Any comments please.

For jars & glass lids I have purchased as new from a wholesaler :-
For pressure canning & hot water bath preserving I use the jars still very hot , as they have been washed upside down they have drained out totally dry after me  after putting them through the dish washer on a very hot wash & rinse  cycle this is because there has never been any food in them .
 So long as you fill all the jars quickly in a short time I don't think there will be any problems of bacterial propagation in the hot water bat preserving of the normal  hot fill foodstuffs .
 I do drop the seal rings in a large pan of water that has just come off the boil and heat back to " beading"  on low for about three min  to soften the seals .
 
Cold filling of jars & using the hot water bath preserving method to preserve the contents will see me do a proper high pressure canner sterilizing session of the jars and lids, then setting them upside down on a clean towel to drain & dry.
This is done no matter where they have come from as after lots of reading up on canning in both forms , I don't think that the dishwasher cleaning temps are sufficient to kill off all the bacteria on the glass that may survive a cold fill hot water bath preserving method .


If I've been fortunate & have been given pre used jars, I boil them & the glass lids  ( I use WECK jars) in the pressure canner for six min under pressure to thoroughly sterilize the jars .

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Re: Canning question

Post  johnp on 8/10/2015, 7:22 am

Sorry about the confusion, I ,process in a water bath for 25 min. Fifteen is called for plus 10 min. for altitude. I just store the cleaned jars in the 225 degree oven to stay sterile.

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Re: Canning question

Post  CitizenKate on 8/11/2015, 12:50 am

johnp wrote:Starting the first canning of my hot dills today. Have a question on my procedure that I never heard anyone else use. I wash or dishwash my jars and set them out to dry. Then I put all the jars I am going to use right side up on a cookie sheet and stick them in a cold oven then turn the oven on to 225 degrees. Then I just pull one jar out as I fill. This saves a burner and space and I don't think it compromises any safety issues. Any comments please.
This is pretty close to what I do, but I just set them on the oven rack sideways.  I used to use the canner to heat the jars, but I got tired of juggling unfilled jars and filled ones that were occupying the same space.  Using the oven to prepare your jars gets them out of the way when you're filling your canner.

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Re: Canning question

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