canning question

[secuphobe]

when canning with a hot water bath method i know i boil the jars to sterilize them but do i also boil the metal rings and metal plate with the seal?

 

[DaQatz]

Yes, it's more important to boil that plate then ring. Since it's exposed to the inside of the jar.

 

[secuphobe]

thank you, that is what I thought it makes sense I just was not sure if boiling the lid would make the seal not work properly or something

 

[salsalady]

Here's a link to the Ball canning website. In their tutorial, they say to "bring the lids to a simmer and keep hot. To prevent seal failure, do not boil lids."

http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php

Other directions I've seen say to pour boiling water over the lids.

They have a couple really good tutorials for hot water bath canning and for pressure canning.

And, Welcome!

 

[secuphobe]

Here's a link to the Ball canning website. In their tutorial, they say to "bring the lids to a simmer and keep hot. To prevent seal failure, do not boil lids."

http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php

Other directions I've seen say to pour boiling water over the lids.

They have a couple really good tutorials for hot water bath canning and for pressure canning.

And, Welcome!

Thanks! I will be posting pics of my sauce adventure in the next few days hopefully all goes well. This is my first attempt and I am pretty excited about how it will turn out I have quite a few random peppers to work with hopefully I can make something delicious.

 

[DaQatz]

Here's a link to the Ball canning website. In their tutorial, they say to "bring the lids to a simmer and keep hot. To prevent seal failure, do not boil lids."

http://www.freshpres...canning_/33.php

Other directions I've seen say to pour boiling water over the lids.

They have a couple really good tutorials for hot water bath canning and for pressure canning.

And, Welcome!

Never had a problem with boiled lids myself. Then again I never let them touch the bottom of the pot.

 

[salsalady]

There's tons of good recipes around here and other places. I'd strongly urge you to follow a tested/approved recipe if you do not have a pH tester. Boiling water bath processing only works for high acid foods that have the proper pH. Low acid foods, like vegetables, need to be pressure canned if you do not know the pH.

here's a couple places to get tested recipes.

http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/
http://extension.usu.edu/utah/files/uploads/Recipes-Cooking-Canning/Salsa%20Recipes%20for%20Canning.pdf
http://aces.nmsu.edu/pubs/_e/e-323.pdf

Have Fun!

 

[secuphobe]

There's tons of good recipes around here and other places. I'd strongly urge you to follow a tested/approved recipe if you do not have a pH tester. Boiling water bath processing only works for high acid foods that have the proper pH. Low acid foods, like vegetables, need to be pressure canned if you do not know the pH.

here's a couple places to get tested recipes.

http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/
http://extension.usu.edu/utah/files/uploads/Recipes-Cooking-Canning/Salsa%20Recipes%20for%20Canning.pdf
http://aces.nmsu.edu/pubs/_e/e-323.pdf

Have Fun!

will ph testing stips for like wine making work or do i need a more high tech one?

 

[salsalady]

Several folks around here use them. One person mentioned their sauce colored the test strip and made it difficult to read the color, but others use them just fine. It should at least give you a ballpark reading and if the pH is marginal, you can make adjustments if necessary. Definitely better than nothing and they are readily available and inexpensive.