Processed foods such as jams and sauces need to be stored for gradual use. Each time you need to use, new processing will take time and effort. So you should store them in glass jars for canning, which will help the cooking process more convenient as well as help preserve the nutrients of the dish. This article will guide you how to prepare jars for canning in the best way to ensure they can be ready to serve whenever you need it. And of course you can find criteria for choosing safe airtight containers in general, safe jar in specific in here.
Prepare the jars
Make sure the jar you are preparing to store food must be clean and sterile. It is bacteria that cause the rancid food to spoil, so a completely clean jar is the first requirement for long-lasting food to remain original. The method is simple: wash and boil. The temperature is about 80 degrees Celsius and the time is about a few minutes.
If the lid is tin or other metal, apply this method to them, and we highly recommend preparing a glass jar and a metal lid for best results.
Rinse the jar and the lid, soak them in hot water. The jar and lid should be soaked in warm temperature until ready to use.
Put food into the jar
When the food is processed, put it in the prepared jar. It should be noted here that using a funnel which will make it easier for you to put food in and especially not to dirty the vial.
Use a stick, a wooden or plastic spatula (not metal) to gently poke the jar to make sure the food is completely filled with the jar, leaving no room for air.
Be careful not to fill the vial with food, leave a certain distance from the food to the vial. Depending on the type of food, the distance is different, for example: 0.5cm for jam, 1cm for fruit, tomato, pickle, fish meats and chili sauce. Use a measuring device to check if the distance from the top of the food to the vial is reasonable.
Note: you need to leave a space between the food and the vial so that the air can hatch safely in the next step.
Use a clean cloth to wipe around the vial of the jar to remove any impurities that may affect the closure of the vial.
After that, place the lid in the right joint of the vial and tighten it but not too tight.
Boiled food container
Put the prepared jars through the previous steps into the pot, add more hot water so that the container is submerged at least 2.5 cm from the lid and boil within a few minutes. Cover the pot and boil, boil time and keep warm depending on the recipe of each food.
This step will help to sterilize the jar, while heating the air inside the space we have left in the previous step, causing them to expand and compact the lid into the jar.
After boiling enough time, turn off the stove and open the pot. When the water is no longer boiling, lift the jar out vertically. Leave it cool down for 24 hours, do not retighten the jar lid.
After cooling time, gently press the tip of the lid with your fingertips. If the lid does not move and kneel, the jar is “sealed” properly. Dry and do not place them too close together, store the jar in a cool and dark place.