skip to main content

Heating canning jars

10 years ago

I did a quick search of the forums and didn't find anything on this topic, so I apologize if this has already been discussed at length.

I don't like keeping jars in boiling water until they're ready to be filled. I've come close to burning myself tipping the water out of the jar. So, I was thrilled to read about a different prep in Kevin West's "Saving the Season" cookbook that came out this year.

He says to wash the jars in hot soapy water but that it isn't necessary to sterilize them since "the boiling water bath will pasturize the sealed jars along with their contents." Instead of placing the jars in boiling water, he recommends keeping the washed jars in a 200 degree F oven until you're ready to use them.

I love this idea because I don't have to have another pot of boiling water on the stove. However, I haven't seen it recommended in any other cookbook. Is there a consensus on whether this is safe?

Sort by:Oldest

Comments (3)

2ajsmama
10 years ago
I don't like running the oven - but if you want to do that, put the jars in a pan of water, not a dry oven. A crockpot would work too. But if you don't want them to float, you're going to have to put some water in. You don't have to fill/cover them with water unless you're boiling them to sterilize them though.

If you've just run the dishwasher you can keep them warm in that until you're ready to fill.
0
digdirt2
10 years ago
He says to wash the jars in hot soapy water but that it isn't necessary to sterilize them since "the boiling water bath will pasturize the sealed jars along with their contents."

Yes Lisa the guideline for some years has been that if the food will be processed for 10 min or longer then sterilizing them isn't required. The processing will do that. That applies to both BWB processing and pressure canning.

They merely need to be hot when filled and there are a number of ways to accomplish that. Assuming your hot water heater is set at a normal setting then just filling them with hot tap water in the sink is often sufficient.

As already mentioned the jar manufacturers don't recommend putting empty jars in a dry oven and even if filled with water they sure don't need to be kept at 200 assuming your oven has lower settings.

In addition to the dishwasher or a sink full of hot water, a simple tea kettle full of really hot water can be used to fill the jars while they are sitting on the counter. It needn't be anything complicated so make it easy on yourself.

Dave
0
Related Discussions
Is it true that glass canning jars can be frozen?
Q
Comments (11)
I use glass canning jars in the freezer on a regular basis. The straight-sided ones are the best, but I have used the ones that aren't straight and I have used wide mouth quarts, as well. Over several decades, I've had only two jars break but I accidentally bumped them together in the freezer after they were frozen. They do take up more space, and you do need to leave room for expansion, as Dave said. I store some things in plastic, but prefer glass and think they maintain food quality better. Plastic can lose a seal or get torn. I don't have a food saver, so my freezer ziplocks aren't as good as the food saver bags.
...See More
Can you store filled canning jars on an angle?
Q
Comments (8)
Won't work unless you want to risk all those seal failures. Even if you left the rings on - which you aren't supposed to do anyway - you'd still get seal failures. Not sure I understand the problem with using the shelves with your given measurements as is - and a foot stool or small step-ladder. The 4' deep aspect could be a problem I suppose but not a serious one and the shelves don't have to be that deep. If the shelves already exist just screw a small block of wood to the shelf at 2' or 3' of depth so the jars won't go in any deeper. If they aren't built yet then just build them 2' deep with backer boards to prevent jars falling off the back. Dave
...See More
Canning jars sucked in when pressure canning...
Q
Comments (13)
I don't know that the quality of the new stuff isn't as good. I have seen and used a lot of 50-60-70 year-old jars and they have their share of manufacturing flaws. I admit this is a new one. I'm sure you've figured out the issue with shell beans and peas re swelling and water absorption. We've had several previous threads on the tricky issue of canning these starchy products and the liquid to solids ratio. My husband suggested, just to be on the safe side, to place these jars in a bucket before opening, so that if there is any shattering, the glass won't fly anywhere. Carol
...See More
*recipe * Sweet Chow-Chow Relish
Q
Comments (14)
It's not a dumb question. A cup is a cup. The difference is a liquid measure adds extra over the top so a full cup won't splash. (I hope that makes sense.) In a dry measure the edge of the cup is the full measurement. So use a liquid measure for the vinegar and save yourself doing the tightrope act over to the bowl! The easiest way to measure things like cabbage is to take, say a liquid quart measure, and pour in two cups of water. Then add cabbage until it reaches the quart mark. (Push down on the cabbage if necessary to see where the water reaches.) When the water reaches the quart mark, that's 2 cups of shredded cabbage. This is more accurate than other measurement methods when dealing with onions, etc. in canning. It's an old Farm Journal method. And it still works great. I hope this makes sense. Let us know if you have other questions. Thanks for the thanks. You're very welcome. It's a pleasure to help. Carol
...See More
lisaincolumbus
Original Author
10 years ago
Our hot water is SCALDING hot, so I'm thinking jars in the sink is the way to go for me. Thanks!
0

Related Stories

SHOP HOUZZ Shop Houzz: Mason Jars for More Than Canning

From lighting to artwork to kitchen accessories, get your hands on some Mason jar charm

0

PRODUCT PICKS Guest Picks: Canning, Preserving, Steaming, Dehydrating

By Meeta K. Wolff

20 products to help make fall produce last through the season and beyond

KITCHEN STORAGE Artful Organizers: Jars for Pretty Pantry Displays

By Tiffany Carboni

Ditch the disheveled look of mismatched boxes and bags for colorful or clear pantry jars in an appealing arrangement

KITCHEN DESIGN Get Organized: Easy DIY Mason Jar Storage

By Vanessa Brunner

Create a clever under-cabinet pantry system with pretty vintage jars

BATHROOM MAKEOVERS From Canning Porch to Beautiful Vintage Bath in Oregon

By Sarah Greenman

Thrifty finds and DIY labor transform a cramped space into a serene hotel-style bath on a budget

ACCESSORIES Multipurpose Wonders: Mason Jars

By Becky Harris

Sure, they're great for sauce. But mason jars have potential way beyond the pantry, as vases, candleholders, drinking glasses and more

LIGHTING Turn Up the Party Heat — the Sultry Decorating Secret

By Tiffany Carboni

Give your home a warm and romantic vibe with candles at the entry, lined up along a wall, floating in martini glasses and more

PRODUCT PICKS Guest Picks: 20 Berry Good Kitchen Finds

By Clara Artschwager

This batch of baking, canning and berry-inspired kitchen supplies is ripe for the picking

LIFE How to Prepare for and Live With a Power Outage

By Lisa Frederick

When electricity loss puts food, water and heat in jeopardy, don't be in the dark about how to stay as safe and comfortable as possible

CONTAINER GARDENS Cactus and Succulent Containers Are Ideal for Hot, Sunny Spots

By Noelle Johnson Landscape Consulting

Bring on the sun with these heat-loving succulent container gardens

Sponsored

More Discussions

Help with macaroni and cheese.

78

A bit off-topic....about ceramic plates and spots.

7

What have you put up? 2024 version

18

What are you harvesting "now" 2024?

19

How do you dehydrate garlic?

2