Any glass jar is safe to use for canning purposes. The jar should be submerged in boiling water to disinfect it prior to use. Use new rubber sealing rings always.
It is not safe to reuse commercial canning jars for home canning. The glass in home canning jars is thicker than in commercial jars and they are created specifically to work with 2-piece lids. It is also not advisable to use very old canning jars.
No, you should not put jars directly on the bottom of a pot when canning, as this can lead to uneven heating and potential breakage. Instead, use a canning rack or a towel in the bottom of the pot to create a barrier between the jars and the pot. This ensures proper water circulation and even heat distribution, which are crucial for safe canning.
No. Use glass jars that have airtight seals and can be sterilized. Plastic won't ensure your home-made mayonnaise will remain safe.
Canning jars are an excellent way to preserve foods. It will keep the foods fresh and safe for at least 3 weeks in good conditions. In poor conditions, or if you fail to can it correctly, it won't last a day.
If its not made with egg it should be safe...raw eggs go into mayo
Miracle whip will not grill well at all with the meat. You could put it on after you're done cooking the meat though if you really wish to.Happy cooking :)
No, a dishwasher is not suitable for sealing jars. While it can clean and sanitize jars, sealing requires a specific process using heat and vacuum, typically achieved through canning methods such as water bath or pressure canning. Dishwashers do not reach the necessary temperatures or create the vacuum seal needed for safe preservation. For effective sealing, it's best to follow proper canning guidelines.
No, it's not recommended to turn canning jars upside down during processing. This method can prevent a proper seal and may allow bacteria to enter the jar, compromising food safety. Instead, jars should be placed upright in the canner to ensure even heat distribution and effective sealing. Always follow safe canning practices according to reliable guidelines.
Freezing such salads would not make them unsafe, if they were safe beforehand. BUT, the emulsion of the Miracle Whip will probably break down and you'd have a watery mess - especially if the salad contains some raw veggie ingredients like onions and celery.
It is probably still safe to eat, but the emulsion might have broken.
You shouldn't use the older canning jars for several reasons. They may "explode" when the cool air hits the jar as you move it out of the hot water or at any time during the cooling down period. They may not seal well and the food could become contaminated or poisonous. The bottom could simply "fall off" in the water during the canning process, releasing the food within the jar out into the water. Also, the older jars were not made for pressure canning and may not withstand the pressure.
Assuming you are referring to canning fruit, you should always sterilize jars before using them to preserve anything. Sterilizing jars is the only way to ensure that they will be safe for consumption and remain edible over a longer period of time. Is it safe? It is a risky practice, because you have no way of knowing where that jar has been or what has had contact with it.