It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. This includes any towels used, and especially your hands.Īfter the jars are sterilized, you can preserve the food. All items used in the process of making jams, jellies, and preserves must be clean. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.Īs a rule, hot preserves go into hot jars and cold preserves go into cold jars. Use tongs when handling the hot sterilized jars, to move them from boiling water. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Rinse well and arrange jars and lids open sides up, without touching, on a tray. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Two piece lids are best for canning, as they vacuum seal when processed. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Jars should be made from glass and free of any chips or cracks. Sterilizing jars is the first step of preserving foods. Properly-handled sterilized equipment will keep canned foods in good condition for years. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Wash the okra and trim the stem to 1/2-inch.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |