- Yield: mason jars
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Sterilizing and Canning Procedures
Sterilizing and Canning Procedures
Hi and Welcome to my website!
If you are looking to learn a little about sterilizing and canning procedures you are in the right place.
I have everything you need to know about canning from start to finish, if you are looking for some recipe ideas to put inside those freshly sterilized bottles I will share with you some recipes for them. What you need to know and why its important to follow those steps if you are unsure about what to do. I have a 10 minute video tutorial of how to sterilize your mason jars and the final step to sealing them properly.
I have been bottling food for over 30 years and in that time I haven't tossed out any of my food because it was spoiled because of improper bottling. Sometimes you may get a cap that don't want to seal but you can catch that right at the beginning before you store your food. After you seal all the bottles you need then to go to room temperature then you can do the check test. Please read on I will provide that for you at the end of this webpage, plus a list of most asked questions and of course a 10 minute video you can seat and watch.
I'm going to share with you a link to my cookbook available on amazon and through me just send me a message on this site. Enjoy and please continue on to more information about canning.
Ingredients
- Sterilizing and Canning Procedures
- Mason Jars and lids - as needed
- Boiler - deep boiler and canner
- Water - quarter the way up the boiler
- Towel - for sterilized bottles and caps, lids
- Jar lifter - removing bottles from hot water
- Paper towel - for cleaning food off top of jar
Instructions
Sterilization and Canning Procedures
Method for Sterilization:
1. Start by getting a large boiler and filling in about a quarter full of water.
2. Then bring the water to a boil and place your Mason jars inside then cover.
3. After letting the water boil for about 15 to 20 minutes, then remove your jars and place them on paper towels or a cloth on the counter top.
Method for Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid or food and put inside your mason jars.
2. Continue doing this until all jars are complete and leave 1/2 inch from the top.
3. Clean around the top of your jars removing any food from rims.
4. Then place caps and lids on your jars finger tight.
5. Then place your jars back in the hot water bath and start boiling the water for another 5 to 10 minutes with the cover on the boiler.
6. When done, remove from the water bath and leave at room temperature.
7. You can check your lids, 3 ways.
1. Remove the screw cap and lightly run your finger upwards on the lid if it doesn't remove its seal. Put the screw cap back on tight then date and label each jar. Then store in a cool panty or room.
2. If the lid is not popped up when you touch the middle it means it’s sealed.
3. If you heard all your jars pop by counting the pops it is sealed.
Sterilizing your mason jars are one of the most important things to do when getting ready to bottle food. After taking for ever to make and bottle your food, jams and pickles the last thing you want to happen is for it to go bad in the jars when you go to enjoy it. Having this simple video tutorial to follow anytime you feel you forgot a step is helpful.
This procedure is across the board for anything you are looking to bottle, having your bottles, lids and caps ready to go when you need them is very important.
Mostly asked questions?
- What type of mason jar? (A) Any type or size.
- How long do I boil the bottles before and after? (A) 15/20 minutes before and 10 minutes after.
- Do I need new lids every time? (A) No! but if the lids or caps are soiled or rusted TOSS.
- How long can I keep the food in the jar? (A) Until eaten or 6 months to a year if stored properly.
- How do I know if its sealed? (A) Three ways. 1. the caps will pop. 2. you can do the finger test by removing lid and touching the side with your finger after its at room temperature and if it stays on its sealed. If it pops off you will need to refrigerate that bottle and eat first. 3. If you touch the top of the cap and it don’t click its sealed down.
I will share with you a few video links and their recipes to jam, pickles, soups if you wish to check them out.
Traditional Newfoundland Partridgeberry Jam
Traditional Newfoundland Blueberry Jam
Traditional Newfoundland Rhubarb and Strawberry Jam
Traditional Newfoundland Rhubarb Relish
This is how easy it is to make and bottle your own food, jam and relish and more.
Thank you for taking the time to visited our website, we have over 180 recipes and videos available to upload or read to date. From our kitchen to yours thank you for stopping by and have a wonderful day.
Excellent video on canning, but I was wondering when storing is there a certain temperature that I would have to maintain . Where do people store their bottles of preservatives.
Hi Wayne, Thank you for your message and for enjoying our video, I have a cool laundry room pantry. Thats where I store mine, so where ever you got the coolest room or cupboard that would be the coolest. If not you can keep in your fridge in the bottom shelve until they are eaten. Enjoy 🙂 Bonita
I love your videos. Each one is so helpful. I make beef barley soup & was wondering after the sterilization of the bottles for 20 minutes do you still put in a water bath for 10 minutes or is it longer? I have seen on some sites they put in for 3 to 4 hours? Wouldn’t 3-4 hours make the vegetable go soft and mushie?
Thanks;
Cathy
Do you have a recipe for bottling turrs
No I don’t Jerry, I’m sorry about that. The only game recipes I have is for moose. Bonita