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Post by Deleted on May 18, 2016 12:02:06 GMT -7
i've only canned 3 times now.1st time,total failer.beef stew...2nd time i canned 5 1/2 pints of chicken broth.april 20th of this year.complete success so far..3rd time 8 pints of beans n ham yesterday,only 1 failed to seal.ate it a while ago...other 7.not sure yet.but yet.each time,i simply rinsed them off,just to make sure nothing is on them,to keep them from making a good seal..
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Post by geron on May 18, 2016 12:22:12 GMT -7
Yep, here's what I do and rarely have a failure. Wash in hot soapy water and rinse well. Wipe lip of jar with wet paper towel Place lid on jar, center it and screw ring down finger tight. (I set the jar on a wet towel and twist the ring till the jar turns. That's as tight as I tighten them.) Since I do not steralize the lids I do a boiling water bath for 10 minutes for EVERYTHING including preserves and high acid foods.
I do not "steralize" the lids because Water too hot (so they say..never go over 140 if you do steralize them) will damage the rubber seal.
I know, I know, the Boiling water bath takes the lids over 140 F. but I feed this stuff to my children and grandchildren and I ain't takin' no chances.
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