f/256 wrote:

> "f/256" > wrote in message
> . cable.rogers.com...
> >
> > Is boiling and/or pressure cooking of the filled jar really needed? How
> do
> > people in this NG do it?
>
> I am the originator of this thread. After reading all of the replies to my
> question and because I couldn't find a pressure canner capable of more than
> doing 6 liter jars at once, I ended up doing the boiling water bath process.
> Now we can still share tomato sauce with our amigos, not just with enemies
> :-)
>
> If I may change the topic a little bit: After filling the jars with the hot
> sauce, placing the lids and rings, how tight should the rings be? I read
> that they should be "finger tight", but I really quite don't get what that
> really means. If I translate that to my own language, it means: "as tight
> as you can get it using your finger", the problem is that I can get it
> really tight, so tight that my petit wife can not un-screw the ring. Is the
> intention, perhaps, just to tight it as tight I as I can get it using just
> the very tip of the fingers.
>
> I know this is a silly question, but if I am going to go to the trouble of
> BWB, I must as well do every single step of the process as per the
> instructions.
>
> Guillermo
> (got 2 more bushels to process)

Some menfolks like my husband would say "jus' barely snug is down." The idear
here is to barely hold the lid on underwater until it seals when you take it
out. I put the rings on as if you were putting a lid on a jar of mayo, only
less.
Does that help?
Edrena