OSU Extension does not recommend using a dishwasher for processing jam. The heat penetration will be uneven and insufficient. These jars need to be brought up to boiling water temperature, 212º F at sea level. Most dishwashers don't get above 165º F. Jars processed in dry heat can also explode and cause the glass to break, which is a safety hazard.Link: Safe Canning Practices for Jam.
With canning season coming up soon, this idea is for making jams and jellies. When you make jams or jellies, the last process is a hot water bath. I even got a Master Canner to agree with this method.
When you have put on the two lids and need to do the hot water bath to fully seal the jar, place it in the dishwasher, during the rinse cycle. It is a sealed container and the temperature of the dishwasher is sufficient to seal the jars. Save money and time.
By Lois from Colton, CA
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The proper way to seal jars when you can is a hot water boiling bath in a canner specifically designed for canning. The BAll BLUE BOOK FOR CANNING IS available at Walmart describes the proper methods of canning as approved by the FDA. Each type of jam, jellies, pickles, etc. has a different time for the Hot water boiling bath and times differ according to your altitude.
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