I guess Americans would laugh for me not to know that 180 degrees F in an oven is low. Wouldnt know. I guess it aired on TV so they didnt feel the need to call it out but here it feels like a major troll not to say in which system ur talking.
Brilliant explanation. I have always be afraid that I might poison someone but now I will buy a recipe book and make some jams and chutneys. I am truly grateful for this lesson.
Just wonderful, been searching for "soy candle making troubleshooting" for a while now, and I think this has helped. Have you heard people talk about - Cenadoelyn Candle Contemplation - (do a google search ) ? Ive heard some unbelievable things about it and my partner got amazing success with it.
Watching this 3/2023; this beats the wasteful potful of boiling water method. Thank you so much! It allows me to multitask without fear of the pot boiling over.
For people that have trouble executing this (broken jars, non standardized oven etc) just put a big pot, fill it with water and let it boil. Place a folded (X4) white, cotton towel in the bottom of you pot, reduce the temp and add the jars so their bottom touches the towel. Make sure the water is boiling slowly and not too much. Let the jars in for 15 minutes. Remove using tonsils and place upside down on a clean, white, cotton towel that you have just ironed thoroughly. Add your food content while still very hot, screw the sterilized lids and place upside down until they regain room temperature. Works like a charm :)
So do you poor the hot syrup into hot jars and put the lids on when both the jars and syrup is still hot? What about steam? I've made elderflower cordial and blackcurrant cordial but one went mouldy after a week and the other fermented. I poured the cool cordials into washed cooled bottles.
@@katec9893 Yes, if your jar and lid have been sterilised with boiling water and are still around 70-80 degrees Celsius then you pour your sauce, jam, syrup etc while they are still boiling into the jar. Close immediately using heat proof gloves or a towel and turn upside down. This will force the steam out through the lid and seal your jars. Make sure that you: 1. Don't touch the inside of the lid or jar with your hands along with the exterior part of the jar where the lid is screwed. 2. Always use well ironed cotton towels to place your jars, lids and tonsils. No tonsils no problem! you can use a fork to take the lids out of boiling water but make sure you sterilise the tip of the fork or tons into the boiling water along side the lids. 3. Fill the jars leaving only the top 1cm empty (no more or less). 4. Always wear protective clothing since a defective lid can cause your sauce to squirt out when turned around. 5. Always use glass jars designed for sealing and their respective lids. Jars and lids from super market products can also be used as long as they contained jam or sauce and make sure to have them well cleaned and remove all labels and their glue with 90% alcohol. I hope this was helpful and that you nail it next time 😉
@@k-foodcompanykfc3900 thank you so much for this useful information! Can you please explain, how do you the lids become sealed - i.e., the lids ‘pop’ once opened?
I followed your instructions and removed them with my tonsils. I'm now typing from the emergency department. Doctors say I should start talking again in three months
Thank you so much. I just wanted to sterilize 4 small jars and didn't want to do it with the big pot. Thank you to the person who cleared up the temperature. First thing I was wondering. People making cooking videos should think about it.
Another tip that I would give is to put a facemask when you are near the jars, filling them or sterelizing them. When we talk, we might splatter the jars and hence, contaminating them.
Just use a hazmat suit 🙃 my grandma, mom, and wife have all been making jams & pickles without any masks and everyone in our family eating them have been fine and they store for a long time as well. If you've sterilized the containers and jams are acidic and with sufficient sugar content, it will not spoil.
@@chris-2496 I wont go to that extream haha but just suggesting an extra precaution. I am sure many of us have been sterelizing jars but still, end up with spoiled content after few days. Even leaving the jar open on the table while everyone is around chatting may contaminate it. Just sharing my experience.
@Bill H thanks! I'm sure that does lower chances of spoilage, but I'd guess somewhere at the margins. Many people have read the multitude of advice and may get an impression that making g your own preserves is just too complicated and don't bother.
180 Celsius, this video is British in origin and thus uses metric measures. Anyway 180 Fahrenheit isn't even boiling temperature. The correct temperature in Fahrenheit is 356 degrees.
I can't put my glass's jars in the oven so I cleaned them in dishwasher with the lids. I couldn't dry the cometely there were a few drops of water left is it gonna go off
With whisky bottles I've heated the oven up from cold to 130 Celsius and given it a good 15 minutes then allowed them to cool with the oven door open. No thermal shock so far 🤞
@@thairinkhudr4259 Medical student here: In order to sterilize the tongs, it needs to sit in the boiling water for a while, dipping it in and out like he does won't sterilize it.
Any chance someone would know how to condition the metal lids on Ball brand glass jars? I've had issues with rust in the past but I'm unsure if there's a specific oil like coconut or olive oil people use ?
Maybe it's just me, but I would not leave the sterilized lids on the towel to dry as I doubt the towel is as clean. I think this method is fine, but I'm so OCD about homemade preserved foods that I would put a rack in the pan of boiling water, place the lids on the rack to sterilize and lift the rack WITH lids out to air-dry completely.
“I’m so ocd” shut the hell up karen 🙄 I get this comment was made 5 years ago when the general public wasn’t as “woke” when it comes to mental illness but like, yikes. Let’s not appropriate and spread false information about serious illnesses please!
@@bri3449 as someone who has battled with clinical OCD since childhood, I thank you for this. I cringe every time I hear a person say things like "I'm so OCD about cleaning my house" as if OCD is an adjective rather than a serious mental illness.
If I'm making something to jar or bottle up does the food have to go in as soon as the jars and jar lids are out? I'm thinking the sooner the better. but also what about my food I've made, should it be straight off the stove?
This was very helpful. A roach died in one of my glass drinking cups and I was scared to use it again. I poured straight bleach into it, but it's not enough for me. I need to make sure that there are no roachy germs on it . 🤢
Technically, it’s probably safe to use now, but I am so scared of, and grossed out by roaches that I wouldn’t even have bothered trying to clean it. 🗑 😩😅
This is a good point for future reference. I put nearly boiling water in my jars and screwed the lids on and left while oven was heating up then put them into the oven after emptying them, but I very nearly didn't as I was confused.
@@Spreadingwingsmine The sugar concentration in syrup is so high that nothing can live in it, for osmotic reasons. You can keep store-bought syrup and honey in your kitchen cupboard, at room temperature, for months and years without it going bad. If syrup is made at home to the same concentration (not runny; oozes slowly), you should not have to worry about using unsterilized jars.
Heat is very bad for plastic, heat will make chemicals leach out of the plastic. The chemicals can be carcinogenic. It's best not to use jars with plastic lids for storing food longer term (like jams and pickles). Wash by hand and don't even put plastic that is used for food in a hot dishwasher cycle. I do use jars with plastic lids to store dry foods and short term foods like leftovers, making sure the food never touches the plastic. And for freezing!
helpful except for not stating celius or farenhiet. and about putting hot/cold things into hot/cold jars...to keep the jar in the oven till about to fill and try to have the preserve near the same temperature so as not to break the jar..of leave the jars in the oven to cool off and hte preserve to cool and then put them together.
Can I use jars that already had jelly and sauce in them from the store , once finished can I sterilize them and use them over again or should I buy brand new ones
+Susan Kang You can absolutely re-use jars! As long as they are thoroughly cleaned and sterilized, they're just as good as new ones. (Even better since you're saving money AND the environment. :))
180C - this man is British (I think) and they use Celsius. For the US, I've read 250 deg F. But 180C is 350F so I don't know. I'm going to go with the higher temp myself because I'm afraid of killing people with my tomatoes, LOL
Is this all? Anyone tried this? I've been reading about 4+ steps involving alcohol, salt, coffee grounds and a vinegar boil! I wanna make tomato jam this weekend
@@Haroldm814 I considered the idea that you could've just been being a douche from your initial response, but it was such a childish & piss poor attempt at sarcasm that I was trying to give you the benefit of the doubt that you were a decent human being looking to be helpful to others...but now that your latest response is equally as dickish as the 1st...I know better. & I won't make that mistake again.
