You should always sterilize canning jars before using.
Peel the apples ?????
While the traditional teaching is no, all canning with perhaps the canning of meat products can be done in a water bath canner. It is important that you maintain the highest possible temperature for fifteen to twenty minutes. It may be necessary to keep extra water boiling to keep the canner water level high enough though. Since zucchini is a low acid food the National Center for Home Food Preservation (NCHFP) does not recommend canning zucchini in either a hot water bath or a pressure bath. Not only is zucchini a low acid food but when prepared for canning (cooked) it compresses down quite a bit and becomes dense. There is not adequate approved research that documents the amount of time necessary to process zucchini in either the hot water bath or pressure bath method. Personally, I would freeze it. The NCHFP has a terrific website for all methods of canning and preserving (including freezing and drying) fruits, vegetables, and meats.
You can reuse the canning jars but you would need to buy replacement seals. Most grocery stores carry them.
It depends on the amount of heat, the salinity of the water, the surface area of the container, and the altitude. For canning purposes, using a non-glass top range, 6-8 cups of water can take 5 to 10 minutes (for steam canning), while 4 gallons takes about 30 minutes (for water bath canning).
Sometimes you boil the lids and sometimes you don't. If you are canning with either a hot water bath or in a pressure cooker, you do not need to boil the lids. If you are canning something that is put into the jar hot and is not going to be processed in the the bath or pressure cooker, you boil the lid to soften the rubber in the lid that forms the seal.
A water bath is used for canning. A water bath canner is a very large pot and holds at least seven quart jars. The jars should be submerged in one to two inches of water. There is usually a rack with handles so it is easy to take the jars out when finished.
Following are the items needed to begin canning at home: water bath canner, pressure canner and cooker, canning rack, jars, jar lifter, magnetic lid lifter, wide neck canning funnel. In addition, there are canning kits available that make obtaining materials easier.
The heat from the pressure canner or boiling water bath will cause a vacuum seal as it cools once you've removed the jar from the hot water.
Does not matter one way or the other. They will get just as hot and seal the same way regardless.
The most common reason for jar breakage is thermal shock. Either you are putting cold food into hot jars, or hot food into cold jars, or cold jars into boiling water.To prevent jars breaking when putting them into a water bath, begin by washing your jars in hot water. If the water in your sink is not too hot for your hands, it will not shock the jars. After rinsing, put them immediately into the water bath and fill it over the top of the jars with hot tap water. Bring the jars to a boil and let them remain there for 15 to 20 minutes. Afterward, turn off the heat, and let the jars remain in the water bath until you are ready to fill them. Fill hot jars with hot food. lid and ring the jars and return them immediately tot he water bath (if you are hot bath canning--if you are pressure canning, put the jars into the pressure canner rack and fill the canner with hot water after the jars are all in place. (DO NOT PUT COLD WATER OVER HOT FILLED JARS).
A water bath canner is amongst the more popular canning devices for beginners as it is easier to use. If you are a beginner you can look here on tips for canning and why canning is better as opposed to other methods such as freezing. http://www.backwoodshome.com/articles/clay53.html.
Yes. Keeping mashed potatoes on low and covered in a crock pot is an excellent way to keep them warm. Another idea (if the crock is busy with other things) is to use a hot water bath. Just place the bowl of mashed potatoes inside another bowl of warm to hot water. Use kettle water to replenish the heat of the water bath when necessary.
A cold pack method is canning uncooked food, by placing it in hot jars and then sterilizing in a bath of of boiling water. The hot pack method is canning food by cooking it, packing it whilst hot in jars and then sterilizing in boiling water
A water bath is a bath of vigouriously boiling water
A hot water bath is a bath with hot water. You use it to take a bath.
water bath is a bath that has water...
The USDA Complete Guide to Home Canning states that green beans and wax beans can be processed in a hot water bath or hot pack method using a pressure canner. Refer to Guide 4 of this USDA canning guide, it is titled "Guide 4 Selecting, Preparing, and Canning Vegetables and Vegetable Products". The guide (all parts) are available as download in a PDF file format.
the energy that a bath of hot water is thermal energy because the bath water ransfers to you to make you warmer and the bath water colder.
Get missed in what process? Are you referring to filling the jars, sterilizing the jars, processing the jars in a hot water bath or pressure canner? You need to be more specific.
Crown canning jars that are vintage are probably not a good choice for canning. If there are nicks, scratches, or uneven glass at the rim of the jar they may not seal properly. They could also break during processing in a hot water bath. All in all it would be advisable to use modern jars and 2-piece lids.
Ripe tomatoes are peeled and placed in canning containers. Then they are covered with boiling water. The containers are sealed and placed in a water bath where they are processed. That means they are cooked in their containers until any bacterial has been killed. Then they are cooled.
Make sure that the butter is melted and the milk warm before adding them to the potatoes. Add the butter to the potatoes first. The butter coats the starch and makes it less likely to gum up. Heating the milk helps keep the potatoes warm for longer. The best wat to keep the mashed potatoes warm and moist is to place the bowl or pot of mashed potatoes in another pot with a warm/hot water - in essense a water bath, and cover with lid or tin foil. It'll keep the potatoes evenly warm and moist.
it depends how hot the bath water is.