Fagor Cookbook Cookbook - Home Canning Overview
11
1.
Jar selection, Preparation and Use:
Examine jars and discard those with nicks, cracks and rough edges. These defects will not permit an airtight
seal on the jar, and food spoilage will result. All canning jars should be washed in soapy water, rinsed well and
then kept hot before use. This could be done in the dishwasher or by placing the jars in the water that is heating
in your canner. The jars need to be kept hot to prevent breakage when they’re filled with a hot product and
placed in the canner for processing.
Use sterile jars for all boiling water bath recipes. To sterilize empty jars, put them right side up on the rack in
a large pot. Fill the pot and jars with hot water to 1 inch above the tops of the jars. Boil 10 minutes. Remove
with jar lifter. Drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with
food, add lids, and tighten screw bands.
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be sterilized
beforehand. It is also unnecessary to sterilize jars for fruits, tomatoes, and pickled or fermented foods that
will be processed 10 minutes or longer in a boiling-water canner.