I guess Americans would laugh for me not to know that 180 degrees F in an oven is low. Wouldnt know. I guess it aired on TV so they didnt feel the need to call it out but here it feels like a major troll not to say in which system ur talking.
Brilliant explanation. I have always be afraid that I might poison someone but now I will buy a recipe book and make some jams and chutneys. I am truly grateful for this lesson.
Just wonderful, been searching for "soy candle making troubleshooting" for a while now, and I think this has helped. Have you heard people talk about - Cenadoelyn Candle Contemplation - (do a google search ) ? Ive heard some unbelievable things about it and my partner got amazing success with it.
For people that have trouble executing this (broken jars, non standardized oven etc) just put a big pot, fill it with water and let it boil. Place a folded (X4) white, cotton towel in the bottom of you pot, reduce the temp and add the jars so their bottom touches the towel. Make sure the water is boiling slowly and not too much. Let the jars in for 15 minutes. Remove using tonsils and place upside down on a clean, white, cotton towel that you have just ironed thoroughly. Add your food content while still very hot, screw the sterilized lids and place upside down until they regain room temperature. Works like a charm :)
So do you poor the hot syrup into hot jars and put the lids on when both the jars and syrup is still hot? What about steam? I've made elderflower cordial and blackcurrant cordial but one went mouldy after a week and the other fermented. I poured the cool cordials into washed cooled bottles.
@@katec9893 Yes, if your jar and lid have been sterilised with boiling water and are still around 70-80 degrees Celsius then you pour your sauce, jam, syrup etc while they are still boiling into the jar. Close immediately using heat proof gloves or a towel and turn upside down. This will force the steam out through the lid and seal your jars. Make sure that you: 1. Don't touch the inside of the lid or jar with your hands along with the exterior part of the jar where the lid is screwed. 2. Always use well ironed cotton towels to place your jars, lids and tonsils. No tonsils no problem! you can use a fork to take the lids out of boiling water but make sure you sterilise the tip of the fork or tons into the boiling water along side the lids. 3. Fill the jars leaving only the top 1cm empty (no more or less). 4. Always wear protective clothing since a defective lid can cause your sauce to squirt out when turned around. 5. Always use glass jars designed for sealing and their respective lids. Jars and lids from super market products can also be used as long as they contained jam or sauce and make sure to have them well cleaned and remove all labels and their glue with 90% alcohol. I hope this was helpful and that you nail it next time 😉
@@k-foodcompanykfc3900 thank you so much for this useful information! Can you please explain, how do you the lids become sealed - i.e., the lids ‘pop’ once opened?
I followed your instructions and removed them with my tonsils. I'm now typing from the emergency department. Doctors say I should start talking again in three months
Watching this 3/2023; this beats the wasteful potful of boiling water method. Thank you so much! It allows me to multitask without fear of the pot boiling over.
Thank you so much. I just wanted to sterilize 4 small jars and didn't want to do it with the big pot. Thank you to the person who cleared up the temperature. First thing I was wondering. People making cooking videos should think about it.
180 Celsius, this video is British in origin and thus uses metric measures. Anyway 180 Fahrenheit isn't even boiling temperature. The correct temperature in Fahrenheit is 356 degrees.
Another tip that I would give is to put a facemask when you are near the jars, filling them or sterelizing them. When we talk, we might splatter the jars and hence, contaminating them.
Just use a hazmat suit 🙃 my grandma, mom, and wife have all been making jams & pickles without any masks and everyone in our family eating them have been fine and they store for a long time as well. If you've sterilized the containers and jams are acidic and with sufficient sugar content, it will not spoil.
@@chris-2496 I wont go to that extream haha but just suggesting an extra precaution. I am sure many of us have been sterelizing jars but still, end up with spoiled content after few days. Even leaving the jar open on the table while everyone is around chatting may contaminate it. Just sharing my experience.
@Bill H thanks! I'm sure that does lower chances of spoilage, but I'd guess somewhere at the margins. Many people have read the multitude of advice and may get an impression that making g your own preserves is just too complicated and don't bother.
This was very helpful. A roach died in one of my glass drinking cups and I was scared to use it again. I poured straight bleach into it, but it's not enough for me. I need to make sure that there are no roachy germs on it . 🤢
Technically, it’s probably safe to use now, but I am so scared of, and grossed out by roaches that I wouldn’t even have bothered trying to clean it. 🗑 😩😅
@@thairinkhudr4259 Medical student here: In order to sterilize the tongs, it needs to sit in the boiling water for a while, dipping it in and out like he does won't sterilize it.
With whisky bottles I've heated the oven up from cold to 130 Celsius and given it a good 15 minutes then allowed them to cool with the oven door open. No thermal shock so far 🤞
This is a good point for future reference. I put nearly boiling water in my jars and screwed the lids on and left while oven was heating up then put them into the oven after emptying them, but I very nearly didn't as I was confused.
helpful except for not stating celius or farenhiet. and about putting hot/cold things into hot/cold jars...to keep the jar in the oven till about to fill and try to have the preserve near the same temperature so as not to break the jar..of leave the jars in the oven to cool off and hte preserve to cool and then put them together.
Maybe it's just me, but I would not leave the sterilized lids on the towel to dry as I doubt the towel is as clean. I think this method is fine, but I'm so OCD about homemade preserved foods that I would put a rack in the pan of boiling water, place the lids on the rack to sterilize and lift the rack WITH lids out to air-dry completely.
“I’m so ocd” shut the hell up karen 🙄 I get this comment was made 5 years ago when the general public wasn’t as “woke” when it comes to mental illness but like, yikes. Let’s not appropriate and spread false information about serious illnesses please!
@@bri3449 as someone who has battled with clinical OCD since childhood, I thank you for this. I cringe every time I hear a person say things like "I'm so OCD about cleaning my house" as if OCD is an adjective rather than a serious mental illness.
I live in an area with very hard water so there is a white residue left on the jars after sterilising, can I use distilled water for boiling or washing?
@@Spreadingwingsmine The sugar concentration in syrup is so high that nothing can live in it, for osmotic reasons. You can keep store-bought syrup and honey in your kitchen cupboard, at room temperature, for months and years without it going bad. If syrup is made at home to the same concentration (not runny; oozes slowly), you should not have to worry about using unsterilized jars.
so after sterilizing, when you have to add the content inside... do you have to wear gloves or something to be able to pick them up? The fact that bare hands touch the outside doesn't affect the inside?
Glass cracks due to thermal shock. That's when you quickly change the temperature; or when one part of the glass is considerably hotter/colder than another part. So, don't put hot glass on a cold surface.
180C - this man is British (I think) and they use Celsius. For the US, I've read 250 deg F. But 180C is 350F so I don't know. I'm going to go with the higher temp myself because I'm afraid of killing people with my tomatoes, LOL
I can't put my glass's jars in the oven so I cleaned them in dishwasher with the lids. I couldn't dry the cometely there were a few drops of water left is it gonna go off
Any chance someone would know how to condition the metal lids on Ball brand glass jars? I've had issues with rust in the past but I'm unsure if there's a specific oil like coconut or olive oil people use ?
Can I use jars that already had jelly and sauce in them from the store , once finished can I sterilize them and use them over again or should I buy brand new ones
+Susan Kang You can absolutely re-use jars! As long as they are thoroughly cleaned and sterilized, they're just as good as new ones. (Even better since you're saving money AND the environment. :))
If I'm making something to jar or bottle up does the food have to go in as soon as the jars and jar lids are out? I'm thinking the sooner the better. but also what about my food I've made, should it be straight off the stove?
....350 degrees....first I was like what...108 degrees??...then the Brits are like 108=180 the way they talk hahaha....finally Celcius...ahh ghheez....so for those wondering in California hahaha 350 degrees for us...great vid by the way mate
Heat is very bad for plastic, heat will make chemicals leach out of the plastic. The chemicals can be carcinogenic. It's best not to use jars with plastic lids for storing food longer term (like jams and pickles). Wash by hand and don't even put plastic that is used for food in a hot dishwasher cycle. I do use jars with plastic lids to store dry foods and short term foods like leftovers, making sure the food never touches the plastic. And for freezing!
@@Haroldm814 I considered the idea that you could've just been being a douche from your initial response, but it was such a childish & piss poor attempt at sarcasm that I was trying to give you the benefit of the doubt that you were a decent human being looking to be helpful to others...but now that your latest response is equally as dickish as the 1st...I know better. & I won't make that mistake again.
So amazing many years ago it all worked out well,now everything is so clinical and we become sicker sooner, guess don't go overboard with too much sterilizing,and let kids play in the dirt and eat worms,I'm still here
Couldn't agree more. Four generations of my family have made jam the same way by simply washing the jars and lids in hot water and leaving them to dry. While they're still quite warm the hot jam is poured into the jars, right up to the top, and a waxed paper pressed onto the surface of the jam. The jam is then allowed to cool before the lids are screwed on. To the best of my knowledge no jam has ever gone mouldy and nobody ever got ill from eating it, certainly not in my family. I do sometimes think we're all a bit obsessed with bacteria and hygiene these days. We have to live with germs all around us on a daily basis, perhaps we need to learn to live with them and develop immunities where we can. But I do appreciate that people who sell their preserves may have to comply with local regulations to do so. Happy jam making everyone!
Kilner said don’t do this because they are existing bacteria in the oven. Somebody else said wash the glasses turn them upside down not up right and let them dry out in the oven. You’ve done this when they’re dry! Who the hell are you supposed to believe?
Is this all? Anyone tried this? I've been reading about 4+ steps involving alcohol, salt, coffee grounds and a vinegar boil! I wanna make tomato jam this weekend
Don't they get infected the moment they cool down? You even placed them in a way so they catch as much floating mold as possible. Also, why didn't you throw the lids in the oven as well?
Movie Watcher normally the lids go directly from the pot of hot water onto the filled jars. I would also sterilize the tongs with the lids so there is no possible risk of contamination. Everything must be hot when filling the jars in order to keep sterilization and to seal the lids to the jars. Good luck!
0:56
Jars go into oven at 180C/350F for 10 minutes
1:11
Pop lids in pan full of hot water for 10 minutes
Thank you … wasn’t sure if I heard 108 or 180 …. Thanks
Yes, my question exactly....centigrade to Fahrenheit.....thank you!!!!
Thanks Spice!
when cold jars go into that temp they may crack
I guess Americans would laugh for me not to know that 180 degrees F in an oven is low. Wouldnt know. I guess it aired on TV so they didnt feel the need to call it out but here it feels like a major troll not to say in which system ur talking.
Brilliant explanation. I have always be afraid that I might poison someone but now I will buy a recipe book and make some jams and chutneys. I am truly grateful for this lesson.
Just wonderful, been searching for "soy candle making troubleshooting" for a while now, and I think this has helped. Have you heard people talk about - Cenadoelyn Candle Contemplation - (do a google search ) ? Ive heard some unbelievable things about it and my partner got amazing success with it.
For people that have trouble executing this (broken jars, non standardized oven etc) just put a big pot, fill it with water and let it boil. Place a folded (X4) white, cotton towel in the bottom of you pot, reduce the temp and add the jars so their bottom touches the towel. Make sure the water is boiling slowly and not too much. Let the jars in for 15 minutes. Remove using tonsils and place upside down on a clean, white, cotton towel that you have just ironed thoroughly. Add your food content while still very hot, screw the sterilized lids and place upside down until they regain room temperature. Works like a charm :)
Thank you
So do you poor the hot syrup into hot jars and put the lids on when both the jars and syrup is still hot? What about steam? I've made elderflower cordial and blackcurrant cordial but one went mouldy after a week and the other fermented. I poured the cool cordials into washed cooled bottles.
@@katec9893 Yes, if your jar and lid have been sterilised with boiling water and are still around 70-80 degrees Celsius then you pour your sauce, jam, syrup etc while they are still boiling into the jar. Close immediately using heat proof gloves or a towel and turn upside down. This will force the steam out through the lid and seal your jars. Make sure that you:
1. Don't touch the inside of the lid or jar with your hands along with the exterior part of the jar where the lid is screwed.
2. Always use well ironed cotton towels to place your jars, lids and tonsils. No tonsils no problem! you can use a fork to take the lids out of boiling water but make sure you sterilise the tip of the fork or tons into the boiling water along side the lids.
3. Fill the jars leaving only the top 1cm empty (no more or less).
4. Always wear protective clothing since a defective lid can cause your sauce to squirt out when turned around.
5. Always use glass jars designed for sealing and their respective lids. Jars and lids from super market products can also be used as long as they contained jam or sauce and make sure to have them well cleaned and remove all labels and their glue with 90% alcohol.
I hope this was helpful and that you nail it next time 😉
@@k-foodcompanykfc3900 thank you so much for this useful information! Can you please explain, how do you the lids become sealed - i.e., the lids ‘pop’ once opened?
I followed your instructions and removed them with my tonsils. I'm now typing from the emergency department. Doctors say I should start talking again in three months
Watching this 3/2023; this beats the wasteful potful of boiling water method. Thank you so much! It allows me to multitask without fear of the pot boiling over.
Thank you so much. I just wanted to sterilize 4 small jars and didn't want to do it with the big pot. Thank you to the person who cleared up the temperature. First thing I was wondering. People making cooking videos should think about it.
So much more simple than I anticipated! Thank you 💜
Even after 10 mins in boiling water, the lids still seem a bit raw on the inside. I would recommend around 15 minutes
😂
Mine were super crunchy after 10 minutes
You need to take them out after 8 minutes put them in an ice bath then let them bake for 20 minutes and they will be crispy
The glass jars were a bit crunchy but still
Enjoyable.
Very interesting! I never heard about doing this! Thanks for sharing this! I'm gonna try this out..
Finally a video showing the way I prep my jars!!
180 Celsius, this video is British in origin and thus uses metric measures. Anyway 180 Fahrenheit isn't even boiling temperature. The correct temperature in Fahrenheit is 356 degrees.
Very good to know thank you.
Why you have to be this way America?
Everyone is using metric measurements except for Americans. Why on earth would imperial measurements be standard if *only* Americans use it?
thank you :)
I'm sorry for the American ass, he doesn't represent us all.
Another tip that I would give is to put a facemask when you are near the jars, filling them or sterelizing them. When we talk, we might splatter the jars and hence, contaminating them.
Just use a hazmat suit 🙃 my grandma, mom, and wife have all been making jams & pickles without any masks and everyone in our family eating them have been fine and they store for a long time as well. If you've sterilized the containers and jams are acidic and with sufficient sugar content, it will not spoil.
@@chris-2496 I wont go to that extream haha but just suggesting an extra precaution. I am sure many of us have been sterelizing jars but still, end up with spoiled content after few days. Even leaving the jar open on the table while everyone is around chatting may contaminate it. Just sharing my experience.
@Bill H thanks! I'm sure that does lower chances of spoilage, but I'd guess somewhere at the margins. Many people have read the multitude of advice and may get an impression that making g your own preserves is just too complicated and don't bother.
I usually just throw jars and lids together into a large boiling canner for 10-15 minutes.
Safer than in the oven.
@@moonskyrocket why ?
@@andreap3065 glass can explode
Not at 350 degrees.
Great, didn't realise it was so easy. Thanks for sharing 🙏🏼
This was very helpful. A roach died in one of my glass drinking cups and I was scared to use it again. I poured straight bleach into it, but it's not enough for me. I need to make sure that there are no roachy germs on it . 🤢
throw it out... it's just a jar for chrissake lol
Technically, it’s probably safe to use now, but I am so scared of, and grossed out by roaches that I wouldn’t even have bothered trying to clean it. 🗑 😩😅
Ughh
Thank you … so much easier than boiling …
This is awesome! So convenient and hassle free.
Priyanka Gupta Parikh Namaskar, you will make someone sick if you don't do it right. Find a better video to use.
The tongs you use to take the lids out of the boiling water must also be sterile or you have just contaminated the whole bunch of the lids.
If the tongs are visually clean, pretty sure the hot water will sterilise is all the same.
But if the water drips into the preserved food isn't it gonna go off
@@thairinkhudr4259
Medical student here: In order to sterilize the tongs, it needs to sit in the boiling water for a while, dipping it in and out like he does won't sterilize it.
With whisky bottles I've heated the oven up from cold to 130 Celsius and given it a good 15 minutes then allowed them to cool with the oven door open.
No thermal shock so far 🤞
Cold jars in a hot oven? Would the glass not crack? I thought you suppose to preheat the oven with the cold jars inside?
Just tried this first jar cracked best to allow to cool down I reckon/I know
when you clean the jars you do so with hot soapy water, which will heat up the glass.
Jar with wire
This is a good point for future reference. I put nearly boiling water in my jars and screwed the lids on and left while oven was heating up then put them into the oven after emptying them, but I very nearly didn't as I was confused.
@@lauren9373 did you fill the jars ALL THE WAY with the nearly boiling water? I'm sorry if this is a dumb question
Is filling the jar with food and putting on lids considered the same as canning the food for use in a few months time or is that totally different?
Thank you so much, brilliant and simple
Ease, short and nice. Thanks
Do the jars need to be warm or cold when they go into the oven?
helpful except for not stating celius or farenhiet. and about putting hot/cold things into hot/cold jars...to keep the jar in the oven till about to fill and try to have the preserve near the same temperature so as not to break the jar..of leave the jars in the oven to cool off and hte preserve to cool and then put them together.
Agree
Maybe it's just me, but I would not leave the sterilized lids on the towel to dry as I doubt the towel is as clean. I think this method is fine, but I'm so OCD about homemade preserved foods that I would put a rack in the pan of boiling water, place the lids on the rack to sterilize and lift the rack WITH lids out to air-dry completely.
Why would you think the towel's not clean..?
“I’m so ocd” shut the hell up karen 🙄
I get this comment was made 5 years ago when the general public wasn’t as “woke” when it comes to mental illness but like, yikes. Let’s not appropriate and spread false information about serious illnesses please!
@@bri3449 as someone who has battled with clinical OCD since childhood, I thank you for this. I cringe every time I hear a person say things like "I'm so OCD about cleaning my house" as if OCD is an adjective rather than a serious mental illness.
Tasha Roberts
I’m happy to advocate! :)
Great video, thanks. Will this procedure work with bottles for kombucha, beer etc. brewing?
i tend to use a powered sterilizer and if really fussy boil them in a pot for ten minutes...like the lids
I live in an area with very hard water so there is a white residue left on the jars after sterilising, can I use distilled water for boiling or washing?
GREAT Thank you
Easy directions in clear speech.
As soon as those open jars cool down, small bits of airborne dust and other particles will start settling in them, and they ain't sterile no more.
What would you recommend then?
@@Spreadingwingsmine The sugar concentration in syrup is so high that nothing can live in it, for osmotic reasons. You can keep store-bought syrup and honey in your kitchen cupboard, at room temperature, for months and years without it going bad. If syrup is made at home to the same concentration (not runny; oozes slowly), you should not have to worry about using unsterilized jars.
Kellen Sarien i see now, thanks for the response
Doesn't help my sauerkraut...
Plus you are meant to leave the jars in the oven until you're about to fill them
All I can say is Thank You!
so after sterilizing, when you have to add the content inside... do you have to wear gloves or something to be able to pick them up? The fact that bare hands touch the outside doesn't affect the inside?
Is there a danger of the jars cracking/exploding?
And do you have to use specific jars?
Glass cracks due to thermal shock. That's when you quickly change the temperature; or when one part of the glass is considerably hotter/colder than another part.
So, don't put hot glass on a cold surface.
Can these methods be used for sterilising the brown medicinal bottles when I make and store my magnesium liquid ?
if they are glass then probably yes
Fantastic and so easy...thanks heaps.
If filling with hot jam, how long should I let them cool? I have the issue of rapidly boiling the jam when I fill the jars?
Wouldn't you fill the jars with hot jam as soon as the jars come out of oven, while they're still very hot too, to avoid cracking?
Is it 180 C or 180F ? Thankyou for replying! Thanks!
180C - this man is British (I think) and they use Celsius. For the US, I've read 250 deg F. But 180C is 350F so I don't know. I'm going to go with the higher temp myself because I'm afraid of killing people with my tomatoes, LOL
It must be 180C because 180F is only about 82C which is below the boiling point of water-- definitely not hot enough to sterilize the jars.
I can't put my glass's jars in the oven so I cleaned them in dishwasher with the lids. I couldn't dry the cometely there were a few drops of water left is it gonna go off
Any chance someone would know how to condition the metal lids on Ball brand glass jars? I've had issues with rust in the past but I'm unsure if there's a specific oil like coconut or olive oil people use ?
If you use vinegar in the water when you sterilize that might be the reason
@@saraoum91 i do use vinegar sometimes... guess i need to be more mindful about the details ✌ Thanks
@@oz8533 instead of vinegar try to use a little bit of distilled water ( half a cup)
Where to get these canning jars and how can we get them in the US?
How long do I leave the jars for if I’m filling it with something cold?
Last time I tried, the jars cracked!
Can I use jars that already had jelly and sauce in them from the store , once finished can I sterilize them and use them over again or should I buy brand new ones
+Susan Kang You can absolutely re-use jars! As long as they are thoroughly cleaned and sterilized, they're just as good as new ones. (Even better since you're saving money AND the environment. :))
Yes you can re-use them ?
Thank you !
Can i do exact same in boiling water n make holes afterwards?
What do you do with the rubber neck thing?
180 degree Celsius?
Thanks for sharing
I love this video. It's the best!
If I'm making something to jar or bottle up does the food have to go in as soon as the jars and jar lids are out? I'm thinking the sooner the better. but also what about my food I've made, should it be straight off the stove?
No, once the lids/jars are cool you can close them so it's not open to new bacteria.
This is just about sterilization for jars and lids. Your question is more about canning. They are different things.
....350 degrees....first I was like what...108 degrees??...then the Brits are like 108=180 the way they talk hahaha....finally Celcius...ahh ghheez....so for those wondering in California hahaha 350 degrees for us...great vid by the way mate
what about the water inside the lids? dont they have to be dry to start filling?
Thanks for the video.
180 C or F ?
Will they still be sterile if left to cool to room temp?
Good question, I'd like to know this too.
Mae put them in first then set the open. Boom
No
But what if I want to put cold stuff into them after sterilization like kidney beans, I dont want them hot
additionally, if I add the content, it has to be about 1 cm below the line, right? and it can't touch the mouth of the jar?
Are the tea towels and tongues also sterilized?
Is that in Celsius or Fahrenheit?
180° C?
celsius
Thank you
yes thank you!
180 degrees....Fahrenheit or Celsius?
What if the lids are attached with metal?
Thank you!!
Should probably clarify 180 Celsius but otherwise great video. Thanks!
True.
What if you have glass jars (Coffee bottles) with plastic lids. Do you have to sterilize the plastic lids in boiling or what?
Heat is very bad for plastic, heat will make chemicals leach out of the plastic. The chemicals can be carcinogenic. It's best not to use jars with plastic lids for storing food longer term (like jams and pickles). Wash by hand and don't even put plastic that is used for food in a hot dishwasher cycle. I do use jars with plastic lids to store dry foods and short term foods like leftovers, making sure the food never touches the plastic. And for freezing!
Tank you for simple info.Good luck in job!
Can i use any kind of jars? Like the one that i buy from a grocery store filled with peanut butter or whatever?
Any glass jar should be fine at just 350 degrees, so long as its open (without a lid)
he is like... falling into sleep... in the next couple minutes...everytime i see him :D
Such a helpful comment.
He's relaxed - it's nice to watch someone who isn't acting like they're hyped up on coke.
Will this work if I put the jars in an airfryer?
180⁰C or F? I'm guessing C
Yes, it’s C
Nicely Done...
fabulous thank you x
GOOD tips - thanks!
why didn't you throw the lids in with the jars in the oven?
Was that 180c or 180F?
I have oil bottle with lid.
Do I need sterlize
the silicone inside the lid
In boling water too?
yup, dip in boiled water
So i assume 180 degree in Celsius ?
Where's he from? That accent is like melted chocolate
Sounds like Aberdeen in Scotland to me
ees from chocolate factory,by gum
Lauren my friend from aberdeen had very very strong accent, I doubt he is from Aberdeen
Thank you.
Why cant the lids go into the oven with the jars?
He doesn't have canning lids?
There are 1 piece canning lids, but they are not reusable. We use them in Japan. These don't look like them however.
Hi again. Do you dry the lids off with a paper towel or anything.
180 degrees Celsius or Fahrenheit?
Celsius
180 f or c?
Why do the Kilner screw top jars come in 2 pieces? Surely all you need is a single screw lid like in the video?
do you have to sterilize jars you buy
Yes!
I wish he wouldve clarified on what degree type, You can't just say 180 degrees not clarify if its in Celsius or Fahrenheit
Celsius
Thanks Pete…
Would this method work for wine bottles ?
No. Despite every single jar he used being different, this would in no way, ever, ever, work for a wine bottle made of glass....
@@Haroldm814 so what do you suggest?
@@erikablack6761 Guess the sarcasm went over your head?
@@Haroldm814 I considered the idea that you could've just been being a douche from your initial response, but it was such a childish & piss poor attempt at sarcasm that I was trying to give you the benefit of the doubt that you were a decent human being looking to be helpful to others...but now that your latest response is equally as dickish as the 1st...I know better. & I won't make that mistake again.
@@erikablack6761 Sounds like it went over your head.
So amazing many years ago it all worked out well,now everything is so clinical and we become sicker sooner, guess don't go overboard with too much sterilizing,and let kids play in the dirt and eat worms,I'm still here
It's called bacteria lol
Couldn't agree more. Four generations of my family have made jam the same way by simply washing the jars and lids in hot water and leaving them to dry. While they're still quite warm the hot jam is poured into the jars, right up to the top, and a waxed paper pressed onto the surface of the jam. The jam is then allowed to cool before the lids are screwed on. To the best of my knowledge no jam has ever gone mouldy and nobody ever got ill from eating it, certainly not in my family. I do sometimes think we're all a bit obsessed with bacteria and hygiene these days. We have to live with germs all around us on a daily basis, perhaps we need to learn to live with them and develop immunities where we can. But I do appreciate that people who sell their preserves may have to comply with local regulations to do so. Happy jam making everyone!
this is making me panic, 180 degrees Fahrenheit or Celsius?
Yes!
common sense should prevail
Kilner said don’t do this because they are existing bacteria in the oven. Somebody else said wash the glasses turn them upside down not up right and let them dry out in the oven. You’ve done this when they’re dry! Who the hell are you supposed to believe?
My jars seem to crack after taken out of the oven
Poor quality jars.
Yes, not good - bad jars or your house is so cold the chill air makes them crack, but don't trust the jars.
bca you put them on cold surface
Thank you
Can you use cheese whiz,tomatoes sauce and other glass jars for canning?
As long as the lid has a rubber ring on the inside, yes. I used an old Pace salsa jar and it resealed :)
It has to be tempered glass jars, otherwise they will crack.
Failed to mention pouring the contents (whilst still hot...) into the 'hot' jars. (sigh...)
Is this all? Anyone tried this? I've been reading about 4+ steps involving alcohol, salt, coffee grounds and a vinegar boil! I wanna make tomato jam this weekend
Mandy Arthur that’s just bullshit. Using heat to sterilise items was always the norm.
Don't they get infected the moment they cool down? You even placed them in a way so they catch as much floating mold as possible. Also, why didn't you throw the lids in the oven as well?
Movie Watcher normally the lids go directly from the pot of hot water onto the filled jars. I would also sterilize the tongs with the lids so there is no possible risk of contamination. Everything must be hot when filling the jars in order to keep sterilization and to seal the lids to the jars. Good luck!
the best one
J A R
is that 180 you stated in celsius or fahrenheit?