I thought the O.P.'er wrote " Water Bath Caning ", and that just sounds Hanoi Hilton- level atrocious.
I used to can homemade jam. Strawberry, Blueberry and Spiced Peach. Industrial-sized batches, because who the hell boils an immense pot of water just to sterilize 3 jars of jam? Please. 20…40…whatever.
Tips? I did the whole ritual. Scalded in the dishwasher. Great trick- run the dishwasher with nothing but white vinegar first, to rinse out the soap lines so no dishwashing soap can possible get into the jars. Then time the dishwasher so they are WICKED hot and just finished as you are boiling the water. Works great !! )
So, I never removed the rings. I would boil those filled jars hard and long, and then of course invert for the proper number of minutes so that the top 1/4-1/2" of the jar was very sterilized with the boiling jam. Then flip all jars over so they were upright.
Rarely would a lid not suction down properly. But if you get one that doesn’t truly seal, put it into the fridge when they cool down. Dying of salmonella sounds like it sucks. :eek:
About 90-95% of the lids would be vacuum-sealed. But, for some reason, I always left the rings on. I frequently gave these as gifts to the kids’ teachers in elementary school as holiday gifts, and perhaps I was afraid the lid would pop off on the way home, etc. Anyway, lids and rings can be bought separately in boxes and are dirt cheap.
Be very religious about the units of measure. I always used the Sure-Gel liquid packs, not the powder. No idea why. I had great success with it.
I do believe another trick that worked very well was to put a few pats of real butter into the boiling fruit as it really came to a hard boil- it stopped the fruit from foaming up too much. ( This was after you’ve stirred in the pectin ).
Enjoy !! Prepare to get VERY VERY sticky messy. Be careful of small spills as you are handling the boiling fruit- burns like that suck. Buy a Ball funnel - it fits the jars perfectly and saves a HUGE mess. I wasn’t on with that the first few years. Using just some random big ladle? Disaster.
I’ve not done this since about 2002- funny how it all comes flooding back.
Properly boiled and sealed, I would pull a jam jar off of the shelf from 1994 in 1999 and it’d be flawless and tasty. Examine jars as the years go by. If you see fuzz, mold or discoloration, ditch it.
Have fun !!!