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The Watercooler
Pickling, preserving questions
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<blockquote data-quote="InsaneCdn" data-source="post: 605118" data-attributes="member: 11791"><p>A couple of additions to mm's list...</p><p>1) the lids need to be in water that is actively boiling, for at least 5 minutes; then turn the heat down, and take them out as needed. You can get a little "magnet on a stick" in the canning section of your grocery store, designed to pull one lid at a time out of boiling water.</p><p> </p><p>2) you need something on the bottom of your kettle, to keep the jar from touching the bottom. If you're using a formal "canner", it has a wire rack for that purpose. Otherwise, at least put a dishcloth or a metal trivet or something. Otherwise, the direct heat can break the jar.</p><p> </p><p>A formal canner... I have the "big one" and it can take 7 jars (either quarts or pints) at a time... but it's not designed for "one at a time" as it takes a long time to get that much water up to a boil.</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 605118, member: 11791"] A couple of additions to mm's list... 1) the lids need to be in water that is actively boiling, for at least 5 minutes; then turn the heat down, and take them out as needed. You can get a little "magnet on a stick" in the canning section of your grocery store, designed to pull one lid at a time out of boiling water. 2) you need something on the bottom of your kettle, to keep the jar from touching the bottom. If you're using a formal "canner", it has a wire rack for that purpose. Otherwise, at least put a dishcloth or a metal trivet or something. Otherwise, the direct heat can break the jar. A formal canner... I have the "big one" and it can take 7 jars (either quarts or pints) at a time... but it's not designed for "one at a time" as it takes a long time to get that much water up to a boil. [/QUOTE]
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