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.
To can tomatoes you need one pint mason jars. You may also use pressure cooker or a pot to sanitize. The canning of tomatoes takes very little equipment.
I only get mine at the local hardware store, although I got great little fancy jars on-line to put the salsa in for Amanda's wedding. Readinglady sent me the link and they were actually cheaper than the regular canning jars.
Canning in the early 1940's is not so different from home canning today. Glass canning jars are used along with a two piece lid. One part of the lid fits the mouth of the jar and is designed to seal under high heat. The second part to the lid is a ring that screws onto the jar to hold the seal in place until it has sealed. Jars and lids are sterilized before use. In the 1940's they would have been put into a pot of boiling water for several minutes. You can do the same now or use the dishwasher. The food is prepared to be canned. Most vegetables are cleaned and blanched, which means immersing them briefly in boiling water, then an ice bath. Fruits, meat and fish can go in as is. The jars are packed tightly so as not to waste space and then water is added to fill the jar. You can also add sugar to fruit. The lids are put on and the jars are immersed in a pot of boiling water. The length of time they remain is dependent on what you are canning. You can also use a pressure cooker for this step. Once the jars are done, they are removed with tongs and placed on a kitchen towel to rest undisturbed. Within the next several hours, you should hear the cans pop, which means they have sealed. Any jars that have not sealed within several hours can be re-done using a new seal or put into the refrigerator to be consumed within the next few days.
Put it in a bag and freeze it until you need it
you simply rinse them with water then put them onto a tray and place in the oven at the lowest possible temperature. leave them in the oven until you actually need to use them =]
There are whole books written on canning practices. Basically, you put the vegetables in sterilized canning jars, cover them with boiling water, loosely seal the jars and them boil them covered completely in water long enough to kill and bacteria they may contain. The times vary by type of vegetable. It would be best for you to get a book on canning and read up on the types of vegetables you want to can.
Yes, if you are canning and you have some jars that do not seal, return jam to pan bring to boil wash and reheat jars rings and lids, process as usual. Keep in mind that reheating may reduce the amount of jam you originally had.
Jars can be the basis of an excellent storage system because they can store all kinds of things. Crafters, for example, can put buttons, needles, ribbon and glue sticks in jars.
Any jar that is air tight. Jam jars are perfect.xxx
you can put them in jars with lids only if you put holes on the top which you can drill in i hope i was a good help
Put 2 pot directly under 1 pipes on Rhs. Put 6 pot on lhs under 3 pipes. Put 4 pot above pink boxes on bottom in middle. Put remaining 6 box on Rhs under pink box. Put down and right joining pipe under 6 pipe. Then 2 horizontal pipes.