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Thu, Jul 24, 14 at 10:11
| I have steralized jars in my dishwasher for several years. I have read that it is safe if canning items that require 10 minutes or longer in the waterbath. I have also recently read that you should only steralize in hot water at 185 degrees. I am wondering if I should go back to sterlizing in hot water. Does anyone have an answer to what is the latest trend? Helen |
Follow-Up Postings:
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| I don't know that I would call it a trend, but the NCHFP (Nat'l Center for Home Food Preservation) determined several years ago that dishwasher clean and sanitized jars (they are not sterilized in dishwashers) are acceptable for products to be pressure canned or processed 10 minutes or more in BWB. For those kitchens not having a dishwasher, hand washing in hot soapy water and rinsing thoroughly is fine too. "Jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner." |
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- Posted by happyhelper (My Page) on Thu, Jul 24, 14 at 11:00
| Thanks, That was what I was thinking, I just needed reassurance! I am about to start canning pickles. Helen |
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| It's a nice time saver over boiling jars :) Many of us choose to process jams and jellies for 10 minutes BWB too so we can eliminate that sterilizing step... |
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| You don't need to sterilize jars before canning, unless the processing is under 10 minutes - and, as far as I know, there are no modern canning recipes that process anything for under 10 minutes. So the goal is just to keep the jars hot before filling them. Some dishwashers can do this just fine. |
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