Thank you … wasn’t sure if I heard 108 or 180 …. Thanks

Yes, my question exactly....centigrade to Fahrenheit.....thank you!!!!

Thanks Spice!

when cold jars go into that temp they may crack

I guess Americans would laugh for me not to know that 180 degrees F in an oven is low. Wouldnt know. I guess it aired on TV so they didnt feel the need to call it out but here it feels like a major troll not to say in which system ur talking.

Thank you

So do you poor the hot syrup into hot jars and put the lids on when both the jars and syrup is still hot? What about steam? I've made elderflower cordial and blackcurrant cordial but one went mouldy after a week and the other fermented. I poured the cool cordials into washed cooled bottles.

@@katec9893 Yes, if your jar and lid have been sterilised with boiling water and are still around 70-80 degrees Celsius then you pour your sauce, jam, syrup etc while they are still boiling into the jar. Close immediately using heat proof gloves or a towel and turn upside down. This will force the steam out through the lid and seal your jars. Make sure that you: 1. Don't touch the inside of the lid or jar with your hands along with the exterior part of the jar where the lid is screwed. 2. Always use well ironed cotton towels to place your jars, lids and tonsils. No tonsils no problem! you can use a fork to take the lids out of boiling water but make sure you sterilise the tip of the fork or tons into the boiling water along side the lids. 3. Fill the jars leaving only the top 1cm empty (no more or less). 4. Always wear protective clothing since a defective lid can cause your sauce to squirt out when turned around. 5. Always use glass jars designed for sealing and their respective lids. Jars and lids from super market products can also be used as long as they contained jam or sauce and make sure to have them well cleaned and remove all labels and their glue with 90% alcohol. I hope this was helpful and that you nail it next time 😉

@@k-foodcompanykfc3900 thank you so much for this useful information! Can you please explain, how do you the lids become sealed - i.e., the lids ‘pop’ once opened?

I followed your instructions and removed them with my tonsils. I'm now typing from the emergency department. Doctors say I should start talking again in three months

Just wonderful, been searching for "soy candle making troubleshooting" for a while now, and I think this has helped. Have you heard people talk about - Cenadoelyn Candle Contemplation - (do a google search ) ? Ive heard some unbelievable things about it and my partner got amazing success with it.

😂

Mine were super crunchy after 10 minutes

You need to take them out after 8 minutes put them in an ice bath then let them bake for 20 minutes and they will be crispy

The glass jars were a bit crunchy but still Enjoyable.

Very good to know thank you.

Why you have to be this way America?

Everyone is using metric measurements except for Americans. Why on earth would imperial measurements be standard if *only* Americans use it?

thank you :)

I'm sorry for the American ass, he doesn't represent us all.

Just use a hazmat suit 🙃 my grandma, mom, and wife have all been making jams & pickles without any masks and everyone in our family eating them have been fine and they store for a long time as well. If you've sterilized the containers and jams are acidic and with sufficient sugar content, it will not spoil.

@@chris-2496 I wont go to that extream haha but just suggesting an extra precaution. I am sure many of us have been sterelizing jars but still, end up with spoiled content after few days. Even leaving the jar open on the table while everyone is around chatting may contaminate it. Just sharing my experience.

@Bill H thanks! I'm sure that does lower chances of spoilage, but I'd guess somewhere at the margins. Many people have read the multitude of advice and may get an impression that making g your own preserves is just too complicated and don't bother.

Safer than in the oven.

@@moonskyrocket why ?

@@andreap3065 glass can explode

Not at 350 degrees.

throw it out... it's just a jar for chrissake lol

Technically, it’s probably safe to use now, but I am so scared of, and grossed out by roaches that I wouldn’t even have bothered trying to clean it. 🗑 😩😅

Priyanka Gupta Parikh Namaskar, you will make someone sick if you don't do it right. Find a better video to use.

If the tongs are visually clean, pretty sure the hot water will sterilise is all the same.

But if the water drips into the preserved food isn't it gonna go off

@@thairinkhudr4259 Medical student here: In order to sterilize the tongs, it needs to sit in the boiling water for a while, dipping it in and out like he does won't sterilize it.

Why would you think the towel's not clean..?

“I’m so ocd” shut the hell up karen 🙄 I get this comment was made 5 years ago when the general public wasn’t as “woke” when it comes to mental illness but like, yikes. Let’s not appropriate and spread false information about serious illnesses please!

@@bri3449 as someone who has battled with clinical OCD since childhood, I thank you for this. I cringe every time I hear a person say things like "I'm so OCD about cleaning my house" as if OCD is an adjective rather than a serious mental illness.

Tasha Roberts I’m happy to advocate! :)

Agree

Just tried this first jar cracked best to allow to cool down I reckon/I know

when you clean the jars you do so with hot soapy water, which will heat up the glass.

Jar with wire

This is a good point for future reference. I put nearly boiling water in my jars and screwed the lids on and left while oven was heating up then put them into the oven after emptying them, but I very nearly didn't as I was confused.

@@lauren9373 did you fill the jars ALL THE WAY with the nearly boiling water? I'm sorry if this is a dumb question

What would you recommend then?

@@Spreadingwingsmine The sugar concentration in syrup is so high that nothing can live in it, for osmotic reasons. You can keep store-bought syrup and honey in your kitchen cupboard, at room temperature, for months and years without it going bad. If syrup is made at home to the same concentration (not runny; oozes slowly), you should not have to worry about using unsterilized jars.

Kellen Sarien i see now, thanks for the response

Doesn't help my sauerkraut...

Plus you are meant to leave the jars in the oven until you're about to fill them

i tend to use a powered sterilizer and if really fussy boil them in a pot for ten minutes...like the lids

180C - this man is British (I think) and they use Celsius. For the US, I've read 250 deg F. But 180C is 350F so I don't know. I'm going to go with the higher temp myself because I'm afraid of killing people with my tomatoes, LOL

It must be 180C because 180F is only about 82C which is below the boiling point of water-- definitely not hot enough to sterilize the jars.

Such a helpful comment.

He's relaxed - it's nice to watch someone who isn't acting like they're hyped up on coke.

Glass cracks due to thermal shock. That's when you quickly change the temperature; or when one part of the glass is considerably hotter/colder than another part. So, don't put hot glass on a cold surface.

Wouldn't you fill the jars with hot jam as soon as the jars come out of oven, while they're still very hot too, to avoid cracking?

True.

Thank you

yes thank you!

if they are glass then probably yes

+Susan Kang You can absolutely re-use jars! As long as they are thoroughly cleaned and sterilized, they're just as good as new ones. (Even better since you're saving money AND the environment. :))

Yes you can re-use them ?

Yes, it’s C

If you use vinegar in the water when you sterilize that might be the reason

@@saraoum91 i do use vinegar sometimes... guess i need to be more mindful about the details ✌ Thanks

@@oz8533 instead of vinegar try to use a little bit of distilled water ( half a cup)

No, once the lids/jars are cool you can close them so it's not open to new bacteria.

This is just about sterilization for jars and lids. Your question is more about canning. They are different things.

It's called bacteria lol

Couldn't agree more. Four generations of my family have made jam the same way by simply washing the jars and lids in hot water and leaving them to dry. While they're still quite warm the hot jam is poured into the jars, right up to the top, and a waxed paper pressed onto the surface of the jam. The jam is then allowed to cool before the lids are screwed on. To the best of my knowledge no jam has ever gone mouldy and nobody ever got ill from eating it, certainly not in my family. I do sometimes think we're all a bit obsessed with bacteria and hygiene these days. We have to live with germs all around us on a daily basis, perhaps we need to learn to live with them and develop immunities where we can. But I do appreciate that people who sell their preserves may have to comply with local regulations to do so. Happy jam making everyone!

Celsius

Good question, I'd like to know this too.

Mae put them in first then set the open. Boom

No

Poor quality jars.

Yes, not good - bad jars or your house is so cold the chill air makes them crack, but don't trust the jars.

bca you put them on cold surface

yup, dip in boiled water

There are 1 piece canning lids, but they are not reusable. We use them in Japan. These don't look like them however.

Sounds like Aberdeen in Scotland to me

ees from chocolate factory,by gum

Lauren my friend from aberdeen had very very strong accent, I doubt he is from Aberdeen

Heat is very bad for plastic, heat will make chemicals leach out of the plastic. The chemicals can be carcinogenic. It's best not to use jars with plastic lids for storing food longer term (like jams and pickles). Wash by hand and don't even put plastic that is used for food in a hot dishwasher cycle. I do use jars with plastic lids to store dry foods and short term foods like leftovers, making sure the food never touches the plastic. And for freezing!

Any glass jar should be fine at just 350 degrees, so long as its open (without a lid)

Celsius

Movie Watcher normally the lids go directly from the pot of hot water onto the filled jars. I would also sterilize the tongs with the lids so there is no possible risk of contamination. Everything must be hot when filling the jars in order to keep sterilization and to seal the lids to the jars. Good luck!

Yes!

common sense should prevail

Mandy Arthur that’s just bullshit. Using heat to sterilise items was always the norm.