Quote:
Originally Posted by Silly Moustache
Excuse me for asking, but how do you guys "can" your produce?
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I use a "water bath". After sterilizing jars, lids, caps, depending on the produce will depend on what you add to the jar. For berry jam after all the above is done and berries are cooked down I add the jam to the sterilized jar, wipe the rim, add the cap and screw down the lid finger tight but loose so air can escape then I lower them in to a water bath (start countdown after water starts to boil) for 5-10 minutes. Remove and you can hear the "popping" of the lids sealing. If there is one that doesn't seal you need to use it within 2-3 weeks.