How do self sealing canning jars work?!
How do self sealing canning jars work?
i am making a jar cake tomorrow and was just wondering if anyone could explain to me how a self sealing canning jar works and if anyone has any jar cake advice that would be great too!
Answers:
they work on heat and pressure.
There is a sealant on the lid that softens with heat.
you ensure the jar is sanitary (not just clean...)
Fill with whatever is to be canned.
Place in water with the lid on LOOSELY
Heat the water to boiling.
Hold at temperature for time based on what you are canning.
Tighten the ring on the lid. This squishes the softened sealant to seal the lid to the jar.
Allow to cool
As it cools you should see the top of the can be pulled inward. The product and air in the jar "shrink" faster than the glass.
A canning jar is made up of 3 sections: the jar...duh...and a lid that seals then a ring that screws on last. To seal the jar you put some water in a small boiling pot and when it boils put in the "thin lid" and let it sit for 1 minute...until it really gets hot, the lid has a sticky substance around the edge that when it's heated it gets sticky like glue.
With tongs you remove the lid shake off the water and place it on top of the filled jar then take the 3rd part "the ring" and screw it on very tight. This will seal the contents in your glass canning jar.
I'm not familiar with a jar cake can you tell me about them?
Thanks in advance.
Mama Jazzy Geri
The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. The flat lid is crimped around the bottom edge to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket forms an air tight seal as the jar cools.
Jar cakes should be frozen or refrigerated after processing. Otherwise, they are not recommended by the USDA. Any product with flour or diary products cannot be safely home canned. To learn more about home canning, go to the National Center for Home Food Preservation website at http://www.uga.edu/nchfp/