Guess what, Cathy.
Although there are lot of newer rules put out by USDA, most of which I don't agree with, one that you should find interesting is that they no longer require that jars be presterilized.
So long as the jars have been washed, you're ok, because even a boiling water bath automatically sterilizes as you process the jars. Makes sense when you think about it.
Just one less step, is all. Your main point, about following safe-canning procedures, is correct, though, and can't be stressed enough.
I would suggest, too, that there are a few more tools a new canner should consider, as they make the job much easier. All of them are available, btw, in a kit. But everyone should have:
1. Tongs. Putting those jars in and out of the canner can be a real chore, and dangerous to boot, without them.
2. Wide-mouthed funnel. Makes filling jars neater and exponentially easier. The ones made for canning have gradients for determining headspace.
3. Magnetic lid lifter. Not essential. But after burning yourself once trying to get the lids out of the hot water, you'll thank all the gods for this simple tool.
4. Bubble remover. Although a butter knife can work just as well, there is no danger of chipping the jar, or weakening the bottom, with this special plastic rod.
5. Ball Blue Book. I consider this an essential tool in every canner's equipment. Be sure and get the latest edition, when starting out, and update it periodically.
Although there are lot of newer rules put out by USDA, most of which I don't agree with, one that you should find interesting is that they no longer require that jars be presterilized.
So long as the jars have been washed, you're ok, because even a boiling water bath automatically sterilizes as you process the jars. Makes sense when you think about it.
Just one less step, is all. Your main point, about following safe-canning procedures, is correct, though, and can't be stressed enough.
I would suggest, too, that there are a few more tools a new canner should consider, as they make the job much easier. All of them are available, btw, in a kit. But everyone should have:
1. Tongs. Putting those jars in and out of the canner can be a real chore, and dangerous to boot, without them.
2. Wide-mouthed funnel. Makes filling jars neater and exponentially easier. The ones made for canning have gradients for determining headspace.
3. Magnetic lid lifter. Not essential. But after burning yourself once trying to get the lids out of the hot water, you'll thank all the gods for this simple tool.
4. Bubble remover. Although a butter knife can work just as well, there is no danger of chipping the jar, or weakening the bottom, with this special plastic rod.
5. Ball Blue Book. I consider this an essential tool in every canner's equipment. Be sure and get the latest edition, when starting out, and update it periodically.
