|
| I canned spice apples tonight. I cleaned my new lids in the dishwasher, then let them simmer on the stove until I was ready to place them on the jars. When I took them out of the pot I accidently dropped a couple of them. I placed them back in the water and let them simmer for several more minutes. Did I do enough to make sure that I killed any possible germs picked up from dropping the lids? Thank you in advance for your responses! |
Follow-Up Postings:
|
| Thought I should add a little more info to my original post. I actually dropped the lids on the floor......I can be so clumsy! After simmering the lids the second time, I went on to process as usual and they did seal. Should I be concerned? |
|
| Blondiesc, I bet you will be just fine. Make sure to remove the rings for storage and keep an eye on them every once in awhile just to be safe. Then, enjoy the fruits of you labor throughout the winter. |
|
| They are fine. Anything that will be processed in a BWB or pressure canner for 10 min or longer doesn't not require sterile jars or lids as the processing takes care of any problem. Dave |
|
| Thank you so much for taking the time to respond. You have eased my mind! |
|
| On my package of lids ( Walmartt brand, Mainstay) says wash them by hand (preferably) not in dishwasher nor in boiling water. But you can put the rings in dishwasher. The reason for this is that perhaps the seal material or the glue that is used might lose its effectiveness. So as log as they are clean that should be enough. I should remember not to putt them in dishwasher again. |
|
| The rings will rust more quickly if you put them in the DW. I always handwash lids and rings. You don't have to simmer the lids at all, but after dropping them on the floor I'd rinse them off, if not give them a quick wipe with a wet (preferably soapy) cloth just in case. As Dave said, they don't need to be sterile if BWBing for 10+ min, but you don't want any specks of dirt, hair, etc. on them to get into the food or interfere with the seal. |
|
- Posted by bookjunky4life 5 Central IL (My Page) on Sat, Nov 15, 14 at 22:53
| Interesting! My grandmother always boiled everything--jars, lids, rings. I've never really done so, not wanting to use the extra electricity and space on the stove. I did boiled everything this year as much as possible, since I was trying to be more "perfect" with my canning. But I see that it's not necessary. Is this stated somewhere of authority so I can tell my grandmother with authority, rather than "they say..." |
|
- Posted by theforgottenone1013 5b/6a MI (My Page) on Sun, Nov 16, 14 at 12:42
| bookjunky- From the link below: "Sterilization of Empty Jars All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands. Empty 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." Rodney |
Here is a link that might be useful: NCHFP- General Canning Information
|
| Ditto what Rodney has said. If pressure canned, or BWB for 10 minutes or more, pre-sterilizing isn't necessary. Anything processed less than 10 minutes, sterilize in boiling water whether convenient or not ;) |
|
| My grandmother always boiled everything--jars, lids, rings. While rings never had to be boiled, lids did for decades. But that too ended several years back when they quit using the rubber compound on them and switched to silicone. The box instructions then read to "simmer the lids" only, not boil as it could lead to failure of the sealing compound. Now the lid compound has changed again so box instructions on the new products don't even require simmering UNLESS processing will be less than 10 mins. Remind grandma that things change and NCHFP is considered the definitive source of home canning info. :) Dave |
|
| I just looked this up the other day - apparently they changed the compound in 1969!! so the lids haven't needed boiling since then. I haven't bought new Ball lids (bought GH this summer and they say simmer) lately so haven't seen the new instructions. |
Here is a link that might be useful: Ball Lids 101
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
