Ophelia wrote:
Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
I just want to be sure I got this right. Because you sterilize the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before using
and then BWB process. That is generally what is called for.
Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html

(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?

Yes, sometimes I sent some to Barb and I think she was speachless

We are of course, only using them on high sugar foods.


Here in the U.S. we have certain food safety laws and rules, which may
or may not apply to home canners that call for certain things. One of
which is the Boiling Water Bath for five or ten minutes for high sugar
content items. While the law may not apply to home canned goods many of
us give away or sell such goods. When you sell them the law applies. In
addition many states have complimentary laws about the same thing.

Our country is so large, with such a diverse population that food safety
laws are a necessity. Even with those laws we still have outbreaks of e.
Coli poisoning, multiple cases of food poisoning from unsanitary food
preparation, etc. Most of us here, particularly the regulars on this
newsgroup, tend to stick with the rules as laid out for us by the U.S.
Department of Agriculture.

That being said, I grew up, as did many others herein, inverting jars,
using paraffin wax seals, etc. I also remember having to throw out many
jars of spoiled food due to seal failure. Once I switched to proper
canning procedures I seldom have had to toss a spoiled jar. I can only
remember once instance in the last thirty years. YMMV

George