GB
Chief Eating Officer
I am going to can for the first time, hopefully tonight. I have read my Ball Blue Book and think I understand the process. Here is my question:
The book says to heat the jars and lids for 10 minutes at 180 degrees. How important is it to have the temp at 180 and not get to boiling? Do I need to stick a thermometer in the water to make sure it does not go above 180? Will boiling water not work or damage anything?
The book says to heat the jars and lids for 10 minutes at 180 degrees. How important is it to have the temp at 180 and not get to boiling? Do I need to stick a thermometer in the water to make sure it does not go above 180? Will boiling water not work or damage anything?