Canning Question
- Thread starter rickismom
- Start date
Gut reaction, yes it would make a difference. I'd think there could be a pretty big temperature difference between the pot bottom and the raised rack. I'm sure the bottom temps could easily scorch the contents of the jars, and I'm not sure the jars can take that much heat.
I've not been doing this as long as Vera, but my jars just sit on the bottom of the pan, and I've not had a problem...yet! Just did it last night making some raspberry and blueberry preserves, and all the lids set and the contents jelled just fine. I'll be doing it again tonight when I can bread & butter pickles. They're brining right now along with onions & green peppers.
I did 8 1/2 pint fig preserves on Tuesday. When I put the lids out, not the disks, I noticed one of the lids had a tiny crimp in the edge. Should have tossed it out. I had a feeling.
Sure enough, it didn't seal properly. That one jar is now in the fridge, being treated like an open jar of preserves.
Sure enough, it didn't seal properly. That one jar is now in the fridge, being treated like an open jar of preserves.
I'm hoping to get some raspberries and blackberries from the farm soon and make some jam. Never done it before but jam is so expensive, I'd like to try and do it myself....
Take note of the yield, Riksmom...you'll come home from the market with what you think is a mountain of berries only to discover you'll only get 4 or 5 jars of jam.
Find a recipe before you shop!! That way you'll know what to expect in the way of yield. Also, be prepared to can pretty much the day or one day after you shop. You want only the absolute freshest ingredients going into your preserves!
Can't wait to see how much you like it!!
Find a recipe before you shop!! That way you'll know what to expect in the way of yield. Also, be prepared to can pretty much the day or one day after you shop. You want only the absolute freshest ingredients going into your preserves!
Can't wait to see how much you like it!!