I always wash my jars in the dishwasher and then water bath after food goes on if needed. I put my lids in a metal bowl and pour boiling water over top. You ladies give great advice and are always spot on. Great channel!

@WisdomPreserved

3 жыл бұрын

Thanks Kelley, we really appreciate your heartfelt comments.

Thank you Ladies, very much. About to make my first Blackberry jam small batch & was concerned about the jars. Much Appreciated.

Love the quick tips and facts, thank you!!

@WisdomPreserved

Жыл бұрын

Glad it was helpful!

Your sanitizing your jars when they're in the oven at 350 degrees Fahrenheit is 180 degrees Celsius for 10 to 15 minutes no need to boil. A rolling boil is only 212 degrees Fahrenheit

The water should NEVER be hot before you put the jars in. I know first hand that they will sometimes break.

Y’all saved me!! Thank you so much

@WisdomPreserved

3 жыл бұрын

Our pleasure!

I still don't see why its needed? If water bath canning reaches boiling and whatever sea level you are at then boiling jars by themselves would only add another step right? I promise I'm not trying to be difficult I just wanna do it right without adding a whole lot of work thats not needed. Thank you so much for your videos!!

@WisdomPreserved

2 жыл бұрын

I completely agree with you. You only need to sterilize jars if you are processing foods for less than 10 minutes at sea level. (Don’t forget your elevation adjustment.) The majority of canning recipes call for a longer processing time so sterilization is not needed. Most of the time you just need hot jars, they will sterilize while they are processing. Thanks for your comment other people may have had the same question.

@marysmith4811

Жыл бұрын

Also, if the jars need to be sterilized, then why not the tongs, and de-bubbler? But you never see anyone doing that. For me, I also can't understand how some people say that lids do not need sterilizing. Then what's the point of sterilizing the jars if you are putting a "dirty" lid on it? A lot of canning is frustrating, yet my mom made it look so easy.

i sterilize my re used jars by pressure cooking them at 15 psi for 10 minutes , nothing can survive that

Thank you!

@WisdomPreserved

3 жыл бұрын

Anytime!

Twist-off lids probably could be boiled because they are difficult to wash under the lip. I don't recall 1 instance where glass had cracked from being heated instead of cooled. I pour melted oil that was 120°C, which is about 95° of gradient. Sugar could be 105°. You mix coffee daily, or rinse out a food jar to extract all leftover material. Most cheap french presses are not borosilicate. Canners who demonstrate this leave the glass sitting on the table long enough that they have cooled down by the time of filling. If the contents is 100°-120°, it will sterilize the jar by itself. But possibly not the lid. We used to have old polyethylene lids that had to be briefly heated to become elastic. But they have all but disappeared.

Thank you so much for such helpful videos! I'm watching because I need a refresher. Since Ball now says there is no need to heat the tops do you still do it? It feels odd to not do it after all these years.

@WisdomPreserved

Жыл бұрын

We heated them for years. Even after we knew it was unnecessary. The only time you actually need to heat the lids is if they need to be sanitized if the processing time is less than 10min at sea level. We have now stopped heating them when we can but it won’t hurt anything if you decide to continue. It can be hard to change your workflow.

@lizbnson

3 ай бұрын

What does it mean processing time is less than 10 minutes.

What if you dont have a dishwasher or oven to heat jars?

@angelaraum1545

Жыл бұрын

Canner that you have to boil water. If stove wont hold that weight then a Ball Electric Canner.

@bradlane3662

Жыл бұрын

Build a fire

Well, you’re better than I am. I’ve made jam several times in the past and didn’t sterilize the jars, just washed them in hot soapy water and rinsed them well in hot water. I processed these for 10 minutes. Last year I was attempting to make some bread and butter pickles and decided to sterilize them in the canner. I scalded my hand trying to get them out while they were full of water. I’d like to know if there’s some kind of trick to taking them out?

@WisdomPreserved

Жыл бұрын

I use a pair of tongs or I use the dishwasher. If you are processing long enough (10+ minutes at sea level) the sterilization isn't even necessary. Just have them heated enough that they won't crack with the heat.

Isn't the boiling food gonna sterilize the jar and the lid anyway? It's hot, there is a lot of food since if have a big jar and it will be exposed to the high heat for longer then 10 min.

@WisdomPreserved

2 жыл бұрын

Exactly. Sterilizing is an optional step unless you are canning for less than 10 minutes at sea level. (Remember to adjust for altitude.)

Hi I only have a two ring electric cooker and last night I put my chutney in a water bath at a gentle simmer for 15 minutes do you think this will have been enough? The Seals feel nice and tight I am worried as I couldn't get the water to boil you so much❤❤

@WisdomPreserved

10 ай бұрын

Hmmm. A simmer can be as low as 185 degrees which is a lot lower than the recommended 212 degrees. It isn't just about sealing the jars. It is also about heating the food inside the jars to a microbe killing temperature for the recommended amount of time. I think I would keep the jars in the refrigerator and use them within the next little bit. Sorry!

If I’m using mason jars to hold dry rice and dry beans should I dry heat the lids in the oven to kill germs?

@WisdomPreserved

2 жыл бұрын

You could. You would have to leave them in the oven at 250 for 30 minutes.

@NcScbeach1

2 жыл бұрын

@@WisdomPreserved Thank you❤️

Thank you. I have a question. Is it necessary to boil the jars IF you are storing Dehydrated foods (eggs, vegetables, etc) ???

@WisdomPreserved

Ай бұрын

Jars would just need to be clean not sterilized for dehydrated food storage.

Won’t putting the lids in boiling water ruin the seal?

@WisdomPreserved

2 жыл бұрын

No. It is the same temperature as a boiling water bath. It seems to make it seal better with it being warmed.

I just to use these jars for like overnight oats and smoothies and maybe soups. Is sterilization nessesary in that case?

@WisdomPreserved

8 ай бұрын

No. Just a clean jar will suffice.

Do jars need to be sterilized if vacuum sealing dry beans or rice in them?

@WisdomPreserved

3 жыл бұрын

It is a good idea to sterilize jars before using them for dry canning.

@jewele

2 жыл бұрын

@@WisdomPreserved if I’m vacuum sealing dried goods, should I use the oven on a low temperature to sterilize them?

@WisdomPreserved

2 жыл бұрын

@@jewele You could do that. Just heat the oven to 250 and allow the jars to sit in it for 20 minutes.

@lunabeta3516

Жыл бұрын

@@WisdomPreserved Do the jars need to be completely back to room temp or cooler for dry goods to be vac sealed in?

@WisdomPreserved

Жыл бұрын

@@lunabeta3516 I would have them at room temperature before I used them for dry goods.

I have four half gallons Mason jars that I'm planning on using to store some fresh distilled filter water and nothing more. Do I still need to go thru all this process of heating the jars up and the lids before storing away distilled water from my filter?

@WisdomPreserved

Жыл бұрын

According to The Distilled Water Company, it needs to be stored in clean (not sterilized) glass jars in a dark location.

@openheartedwarrior2971

Жыл бұрын

@@WisdomPreserved So just soap and water is good enough?

@WisdomPreserved

Жыл бұрын

That is what it sounds like. They said it is important to have a good lid as well.

@openheartedwarrior2971

Жыл бұрын

With that being said what kind of brand for quality stainless steel jar lids can you recommend me for proper storage? I just can't seem to find decent jars lids out there.

@WisdomPreserved

Жыл бұрын

If it was me I would actually use a plastic leak proof lid. It sounds like the important thing is that air doesn't get in with the distilled water. Plus, you don't have to worry about rusting.

You didn’t say how long to simmer lids for sterilizing

i was told just to wash the lids because the boiling water messes up the rubber and they wont seal correctly

@WisdomPreserved

Жыл бұрын

I haven't experienced that myself but as long as you process it long enough it isn't necessary anyway.

What do you mean by "as long as you are processing you food for 10 minutes" mean? 00:14 I don't understand that sentence. Thank you

@WisdomPreserved

Жыл бұрын

When we talk about processing your food we are referring to canning it in a boiling water bath. When you can, you bring the water to a boil and then start your timer for a specified amount of time. (Different for each recipe.) If it is more than 10 minutes (at sea level) then this step is not needed as the processing itself will sterilize the jars and lids.

@denissemedina2574

Жыл бұрын

@@WisdomPreserved ohhhh ok. English is my 2nd language so I don't understand some phrases. Thank you very much for the explanation. ❤️

@WisdomPreserved

Жыл бұрын

You're welcome.

Wish you addressed dry canning. Sterilize then wait how long to dry....

@WisdomPreserved

3 жыл бұрын

We'll have to consider that for a future video. How long it takes to dry depends on your area, but with the hot water, it is usually pretty fast. I would estimate 15 minutes or so if you drained it well.

@iridescentsea3730

2 жыл бұрын

@@WisdomPreserved I have an electric dehydrator and sometimes stick jars in there to get them real dry real fast.

I always sterilize glass jars before I put them in the recycling bin.

@WisdomPreserved

Жыл бұрын

That's an interesting idea.

Thank you Ladies! Subscribe ✔

@WisdomPreserved

2 жыл бұрын

Welcome!!

Interesting if below 1,000 feet don't need to sterilize.

@WisdomPreserved

Жыл бұрын

As long as you are processing for more than 10 minutes, no.

If somebody doesn't know what a rolling boil is they probably shouldn't be canning. 🚫

@WisdomPreserved

Жыл бұрын

While I understand what you are saying, they have to start somewhere. Besides sometimes it is just a matter of vocabulary. We canners have our own "language" at times.

This is wrong on so many levels. Sanitizing should not be confused with sterilizing. The lack of logic is also bewildering: if there is no need for sanitizing (or sterilizing), what purpose other than exactly that is exposure to hot temperatures intended for?

@WisdomPreserved

Жыл бұрын

The heating of jars prior to canning is so that cool jars do not break when hot food is put in them (or when they are placed in the hot water bath) due to the temperature differences.