The Prepper’s Canning & Preserving Bible: [5 in 1] Water Bath & Pressure Canning, Dehydrating and Fermenting to Stockpiling and Storing Food | Fill Your Pantry to Survive After the Society Collapse by Tyler Gordon

Author:Tyler Gordon [Gordon, Tyler]
Language: eng
Format: azw3, epub
Published: 2022-06-11T00:00:00+00:00

Sterilizing

Just like meat you can, the jars and lids may carry bacteria that might thrive and destroy your meat. As a result, all canning tools must be adequately sterilized. According to experts, sterilization is only required for water bath canning less than ten minutes. If your recipe requires a 10-minute or lengthier preparation period, the jars and lids will be disinfected along with your food.

The best technique to sanitize jars and lids for pressure canning is to use the canning method itself. It's necessary, to begin with, to clean jars and lids; however, the extra sterilizing step can be skipped.

If you want to sterilize jars, the National Center for Home Food Preservation recommends doing so as follows:

Set the washed jars right-side-up on a stand in a canner and load the jars and canner with water to one inch over the tops of the jars. Bring the water to a boil and then boil for 10 minutes at altitudes under 1,000 feet elevation. For every 1,000 feet, you gain in elevation, add one minute. Retrieve the jars one by one when you're set to load them, pouring the water back into the canner. This will leave the canner hot enough to process filled jars.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.