never knew about this method of sterilizing, i was always taught to boil the jars for 10-20 minutes (New York). But i just recently learned that you actually don’t have to sterilize jars when you use them for tomato’s, meats and fruits. only for jams and jellies. apparently the USDA says that botulism can’t grow in acidic foods (tomato’s) so sterilizing is no longer viewed as necessary. As long as they are properly bathed. I’m learning a lot from this channel, glad i found you guys. Thank you!
+Francesco Massarotto Hey! :) I have heard that new recommendation as well but I’m still going to sterilize them because it’s SO EASY this way and doesn’t waste any time:) Then I always know everything is sterile:)
Great video but what about the lids? Do you just wash them with soap and water? I'm new at jarring and am going to make calendula salve fir the first time..
KISS theory 👍👍👍👍thanks Like to make everything at home if I can, so I am subscribing and thank you the older I get I prefer people that just keep things simple and straightforward. Cut to the chase that actually is the old-school way. Well done keep it up.
I haven't tried this method. I like to wash my jars in hella hot water, let it sit to maintain the hot temps on the glass, then pour hot (before boiling) product into the jars for several minutes. Thank you for sharing your method. 😮😮
I do the same thing, I'm not dead yet. Besides that, boiling water can not exceed 212⁰F at sealevel, not enough to kill botulism. That is why you have people who steam them. Too much work. The oven method is perfect for me.
Sterilizing was never about killing botulism. It was about killing anything else’s that might also be on the jar prior to canning. Botulism bacteria is very common and is dirt loving. It’s an anaerobic bacteria which means it needs a low oxygen environment to reproduce. Facts: both the bacteria and the endotoxin it produces are very heat labile and will die when exposed to a temp of 185 or higher for more than 5 mins. Fact: it’s the endotoxin that kills you which means you can ingest the spores and/or the bacteria and it will never harm you. Your stomach acid will kill it or prevent it from multiplying because the bacteria will not reproduce in a high acid environment. Fact: spores which are envelopes that some bacteria produce to protect themselves from harsh conditions are not heat labile. This is especially true for the botulism spore. How ever, it will die at temps of 245 degrees. The time it takes for that happen varies. This is what is meant by a tested recipe. Did we process the food at the prescribed quantities to prevent spores from living to produce the toxin in the low oxygen environment that the process of canning food produces. Or did we have enough acid to low acid food to prevent botulism toxin from being produced when water bath canning which also produces a low oxygen environment. This is just science. Pre sterilization of jars isn’t necessary because as long as you are heating the jar with the product for 10 mins or longer you are sterilizing the jar and food during the processing and it will kill anything that dies at temps of 212 degrees.
+Amber Lane Put them in a pot of water and bring the water to a boil with the lids in the water. Once it come to a boil then shut it off, it’s ready to go. Use as soon as possible. The lids start to rust after sitting in the hot water for a few hours. I know that from experience haha
+KEVIN SURIEL Most people believe the dishwasher does not get hot enough so it doesn’t actually sterilize the jars, it only cleans them… That’s just the thought process though:) My mother in law did it in the dishwasher though and never had any issues:)
+CastMeAway I have not had any issues. I know people that have sterilized this way for decades:) I am by no means a scientist and understand the strength of glass, but this works for me and my family
+idespisegriftingyoutubers I do know there are lot of modern day canners that do not sterilize their jars anymore. I still sterilize mine because it doesn’t waste any time, it’s easy, and then I know for sure all spores are killed:)
Unless you can scientifically prove that the surface of jars actually reached a sustained temp of 250 for 5 mins or greater you aren’t achieving what you think you are. It isn’t about the air temp it’s about the actual temp of what if any spores are attached to. Not to mention it’s unlikely that there are spore there to begin with. I mean if the jar had spores in it from your last canning session you’d likely be dead from ingesting the contents because those spores would have definitely produced the toxin in a sealed jar. I’m just saying.
@@Iluvchknz Why question a safety issue? If you don't feel you need to sterilize then don't. I worked in a sterile lab and we still had issues with spores that were supposedly not suppose to be there because we sterilized everything, now imagine that in a non-sterile environment, there's always the possibility of contamination that you don't know where it's coming from.
