Successful canning requires lids that will produce a vacuum seal. It's important that you protect your canned fruits, vegetables and meats properly, or your food may spoil and your family could become ill. Proper canning can allow your family to enjoy homemade foods for six months to a year. Sterilizing canning lids at the same time you sterilize the jars can save time.
Things You'll Need
- Cooking pot
- Dish soap
- Large mixing bowl
- Kitchen tongs
Fill the pot with cold water. Turn the stove to "Medium" heat. Place the pot on the burner to warm the water.
Fill the sink with hot water. You must be able to touch the water with your hands. Add four drops of dish soap and mix with the sponge or your finger.
Place the canning lids and the kitchen tongs in the sink. Wash the lids and tongs thoroughly with the sponge. Rinse well and set the canning lids in the large mixing bowl.
Test the water on the stove. Insert a cooking thermometer into the water. Do not boil but warm until near boiling around 180-degrees Fahrenheit. If you do not have a thermometer, bring to a boil and take off the stove for roughly six minutes.
Pour the water from the cooking pot into the bowl. Stir the lids with the clean tongs. Sterilize the canning lids for about 10 minutes. Take the lids out right away with the tongs.
Tips & Warnings
- Use the canning lids right away after sterilization. The lids seal tighter when hot. Purchase new lids once a year to protect the canned food.
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