Sealing Jars Without Boiling: A Beginner's Guide

Sealing jars without boiling is not a new concept, but it remains a fascinating and useful technique for preserving food. Historically, people have relied on the natural cooling process to seal jars, but modern techniques have expanded the possibilities, especially for those who want to preserve a variety of foods year-round. This guide will explore different methods for sealing jars, from traditional hot packing to more unconventional techniques like vacuum sealing and oven drying.

Understanding the Basics of Jam and Canning

One of the most common applications for sealing jars is in jam making. Traditionally, jam is poured into jars when hot, sealed with a lid, and left to cool. The cooling process creates a vacuum, which naturally seals the jar. This method has been in use for centuries and is still a popular choice among home cooks. However, this method doesn't work for all types of produce. My wife and I learned the art of canning from my mother when I was a child. She taught us how to use a 7-quart pressure cooker to preserve garden produce, including black-eyed peas, tomatoes, corn, and even sweet peas and snap beans. We have been enjoying the fruits of our labor, or rather, the produce from our garden, for over a decade.

For more detailed instructions, watch:

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Vacuum Sealing: A Modern Technique

Another popular method is vacuum sealing. This technique involves using a vacuum sealer to remove air from the jar before sealing it. The vacuum packer, as shown in the picture, works by attaching the fixture to the jar and lid, creating a seal that removes the air inside. This method is ideal for preserving dry goods like macaroni, sugar, salt, and other non-perishables.

However, there are some challenges with this method. For example, powdery foods like flour can get sucked up into the seal, causing messes. It's important to choose the right foods for vacuum sealing.

Can with the Oven: For Those Who Are Really Brave

An unconventional but intriguing method is oven canning. Some individuals have experimented with putting jars with food and lids in the oven to eliminate insect eggs and cooties. The heat kills everything, and as the jars cool, the vacuum seals the lids. However, this method is not recommended for all types of foods. Many suggest using Mylar bags and oxygen absorbers instead, as they are safer and more reliable.

But remember, when it comes to preserving the integrity of foods, it's important to use appropriate methods. Old canning jars, especially those in the United States, can serve as excellent critter-proof food canisters, even without boiling.

Keeping It Natural: Hot Packing and Water Bath Canning

For those who prefer to keep it natural, hot packing and water bath canning are excellent options. When you make jelly, the hot jelly and hot jars encourage the lid and ring to seal themselves as they cool. Water bath canning is a well-established method that has been trusted for many years.

Mother has been canning jelly for 60 years and she’s still here! So, if you want a more traditional approach that doesn’t require boiling, water bath canning is a reliable choice. With just two people, it’s actually quite easy and rewarding.

Watch Michelle's demonstration on how to water bath can jelly:

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Finally, all these methods are covered in YouTube videos ad nauseam, so you’ll find detailed guides for every step of the process.

Conclusion

In conclusion, sealing jars without boiling offers a range of techniques for preserving food. Whether you opt for vacuum sealing, oven canning, or traditional hot packing, the choice depends on your specific needs and the type of food you are preserving. No matter which method you choose, the key is to start small and gradually build your skills. Happy canning!