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.
You would want to have anything you're canning pretty hot when you put it in the jars, yes. Cold filling, sealing, and heating will cause jars to explode.
Jams and jellies are processed through a sanitary canning process. The jams and jellies are pasteurized (boiled) to where they have killed all possible pathogens. Then they are packed in hot jars , then cooled and sealed.
The jar is boiled so that it makes a tight seal in the jar.
This process is called vaporization.
When water is boiled is transformed in a gas; the reverse process is called condensation.
only if u miss ur mouth!!
Double boiled linseed oil contains extra chemical additives that boiled linseed oil does not have. These chemical are added to help with the drying process.
When canning, it is important that you remove all air bubbles before sealing. You can use a knife, spoon, small spatula or any other workable utensil. What you have leaking out is trapped air bubbles. Chances are the seal did not take, so you should refrigerate these immediately.
evaporation
yes
A bagel is a toroidal bread roll which is boiled before it is baked.
A boiled egg will flex, but will crumble before stretching.