yardfarmer
Leafing Out
My DW and I have been canning for years, and we just got the latest edition of the Ball Canning book. The book says the only way to sterilize jars is to boil them.
Last year we were doing several batches of tomatoes, pears, pickles, etc. and we used to oven to heat the jars over 212 degrees (225) for 10 -15 minutes, then reduce the heat to around 190. This seemed to work, but just curious why the Canning book says boiling it the only way to go.
Anyone know why boiling is the only method of sterilizing? Any comment on the oven method will be appreciated.
Last year we were doing several batches of tomatoes, pears, pickles, etc. and we used to oven to heat the jars over 212 degrees (225) for 10 -15 minutes, then reduce the heat to around 190. This seemed to work, but just curious why the Canning book says boiling it the only way to go.
Anyone know why boiling is the only method of sterilizing? Any comment on the oven method will be appreciated.