Take
the jars out of the hot water and place them on a heat proof surface, such as a large cutting board.
Tools recommended: - Large canning pot with a rack - funnel made for canning - ladle, preferably stainless steel - cooling rack - large heavy - bottom stainless steel pot for cooking the jam - jar lifter (made specifically for lifting
jars out of hot water)- magnetic lid lifter for getting those lids out of the boiling water
Not exact matches
I take canning
jars, place them in boiling
water, take them
out, place a funnel over the
jar, ladle the
hot apple butter into funnels until to fill the
jars (leaving 1/4 - 1/2 inch gap), place canning lids on the
jars (making sure the rim
of the
jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.
It took a bit
of muscle, and the texture became more crystallized, but I repeated this 3 - 4 times until I got almost all
of it
out of the
jar (then got the
jar soaking in
hot water).
The
jars last a really long time in the fridge (I've never had to throw one
out before using it up) and when you need some broth, all you have to do is mix the appropriate amount
of base with
hot water.
I soak the pickle
jars overnight in a solution
of 1 / 4C baking soda and a few drops
of dish soap in enough
hot water to fill the
jar to get the pickle smell
out.
If it's kept in the refrigerator and you have difficulty scooping it
out, simply put
jar in a tub
of hot water until softened.
You can thaw it
out last minute by placing the
jar in a pot
of hot water.