she put the jars in the pot to heat up before she added the hot tomatoes in to avoid thermal shock. The glass could shatter if you put hot liquid into a cold jar. Then you seal the jars by boiling them in water with the lids on, which forces the gases inside the jar to expand. This hot water also sterilizes the contents, so it doesn't spoil. When the jar is cooled, the gases inside contract, which creates a vacuum seal. The lids have a rubber compound which sticks to the glass and seals the jar after it cools down. This creates a shelf-stable food product that doesn't require refrigeration or freezing, exactly the same as any other canned food. Canned food you buy from the store is made exactly the same way, except the container is different. Low acidity food like meat or fish requires pressure vessels (such as a pressure canner) to raise the heat during processing to ensure the food is safe to eat, and won't grow botulism bacteria which could kill you. Tomatoes are a high acid food, and she added additional acid, so the boiling water bath is sufficient.
Thank you Caitlin!!! Wonderful and easy to follow and learn from. Helped me very much!
Excellent tutorial many thanks 👌
and can i make water bath with the dutch oven?;
Thank you!
What kind of unit do you have your canner sitting on?
Cadco Professional Burner - it can hold the weight of a full pressure canner
amzn.to/3YRcUFB
Thanks for the video
any type of tomatoes work?!
How do you test that the seal is good?
I believe you’ll hear the top pop in when it cools down
Can I use its immediately after making for spanish rice?
Sure! Leave some out instead of canning it. That way you don’t waste a lid
What music, is beautiful
wait did you just cook the mason jars
Not really cooked them, but the heat creates a vacuum within the jars and that’s what helps the seal form
she put the jars in the pot to heat up before she added the hot tomatoes in to avoid thermal shock. The glass could shatter if you put hot liquid into a cold jar. Then you seal the jars by boiling them in water with the lids on, which forces the gases inside the jar to expand. This hot water also sterilizes the contents, so it doesn't spoil. When the jar is cooled, the gases inside contract, which creates a vacuum seal. The lids have a rubber compound which sticks to the glass and seals the jar after it cools down. This creates a shelf-stable food product that doesn't require refrigeration or freezing, exactly the same as any other canned food. Canned food you buy from the store is made exactly the same way, except the container is different. Low acidity food like meat or fish requires pressure vessels (such as a pressure canner) to raise the heat during processing to ensure the food is safe to eat, and won't grow botulism bacteria which could kill you. Tomatoes are a high acid food, and she added additional acid, so the boiling water bath is sufficient.
Well, I’ve given it a whirl today. Three pints.
Honey, use an ice bath. It makes it a lot easier.
Ur voice is brutal
Her voice? I'm Australian, lord knows what you would say regarding mine😅