tag:blogger.com,1999:blog-3279009730292308366.post2138376984203718897..comments2009-09-28T10:01:36.033-07:00nina corbetthttp://www.blogger.com/profile/04918218646855754008noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3279009730292308366.post-38496173322123606952009-09-28T10:01:36.033-07:002009-09-28T10:01:36.033-07:00Dear Anonymous,<br /><br />Don&#39;t be afraid of a hot a hot water bath. It is an extra step of precaution to insure that you kill any nasty little spoilers that might linger in your jars and it provides a secure seal ensuring the shelf life of your goods. It sounds complicated but it’s really pretty simple.<br />Find your largest stockpot and fit the bottom with something the jars can sit on an inch or so away from the bottom of the pan. I have used on various occasions, a vegetable steamer, a round cake rack, jar lids right side up etc. You do not need to buy a canning pot, but if you really want one check out http://www.freshpreserving.com/pages/home/258.php?pid=258&amp;product=286, the Ball web site.<br />Fill the pot about 2/3rds up with water and turn on low heat. Meanwhile your lids should be in hot water on the stove and your clean jars should be waiting (I like mine warm out of the dishwasher).<br />When your jars are filled according to instructions, your lids are on and sealed, carefully lower them into the pot. The one tool I do recommend getting is a jar lifter, also available at BALL. I have made do with tongs many a time, but be careful, we don&#39;t want any burns. Fill the pot with more hot water to cover your jars by an inch. Cover and bring to a boil. Start timing at the boil. After required amount of time turn heat off. Let jars rest in pot for 5 minutes. Carefully remove jars to a heat safe surface (wood, folded towels etc. not a cold counter top).<br />Consult the National Center For Food Preservation for more detailed instructions. http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html<br /><br />I hope this helps, sorry it’s so long winded.<br />Please let me know if you have any other questions.<br />Good luck!<br />ninanina corbetthttp://www.blogger.com/profile/04918218646855754008noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-23083443533775500332009-09-27T11:25:33.364-07:002009-09-27T11:25:33.364-07:00HI - this will be my first time making jam. Is it necessary to process in a hot water bath ????Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-52639579020544942872009-09-21T19:13:01.842-07:002009-09-21T19:13:01.842-07:00That&#39;s a very smart idea, to preheat the sugar in the oven to avoid excess damage to the fruit! I&#39;ll have to give that a try.Culinary Penhttp://www.blogger.com/profile/17930775495782940609noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-50595175222981257862009-09-20T20:36:12.971-07:002009-09-20T20:36:12.971-07:00Mary B,<br /><br />Your question has inspired me to do a post on jars. The jar in question is a Weck jar. In my post I will list resources and my fave jars. Coming soon...nina corbetthttp://www.blogger.com/profile/04918218646855754008noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-89963797771875761332009-09-19T17:53:55.441-07:002009-09-19T17:53:55.441-07:00Please tell me what kind of jar you used for that jam... it all looks so yummy... the jam color and the jar shape... Wow!mary b.noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-60232464838341060832009-09-17T19:48:58.997-07:002009-09-17T19:48:58.997-07:00I just canned (strawberry jam) for the first time this evening and I&#39;m now inspired to make this raspberry jam. I&#39;m hooked.Peggy Bourjailyhttp://www.blogger.com/profile/08597706915998108040noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-60683472888720576422009-09-15T17:00:12.184-07:002009-09-15T17:00:12.184-07:00nice call Izzy! i am so ready for fall and toast n jam. nina, keep up the great and inspiring stuff you put up... d.David in MAnoreply@blogger.com