Sterilizing your work area for canning is probably the single most important surface you need to ensure before you even start thinking about Canning.
Any germs, micro-germs and bacteria can creep into you food/jars and you and your loved ones will regret it sooner or later, more than likely when you LEAST want to be sick and/or confined to sick bay.
The first thing you want to clean are the surfaces where you will be preparing the food. Make sure that your countertops, cutting boards, sink and all the pans/utensils you will be using for canning are clean and sterile. Cutting boards and counter tops contain numerous germs that are just waiting to cling to something :
Below is an image illustrating some highly respected kitchen-cleaning products :
Disinfectant swipes are also important since you are ensuring you start canning in a clean and sterilized zone.
Boil your pots and jars before using them to make sure there are no germs hiding out. Boiling them will ensure a clean, well-prepared item.
These are steps that you cannot skip if you want to ensure your well-being and survival. Can you imagine opening a can, serving the food only to find out that it was tainted because of not taking the time to boil everything before using it ?
Put your empty jars in a large pot. Boil them and let them cool before removing. The pot you boil the jars in will probably be the same pot you use to boil the jars once they are filled with your food item (vegetables, fruit, etc.).
Let the jars boil for about 15 minutes. Turn off the heat. Do not leave the jars in the water for longer than an hour. If you do happen to run over an hour you will need to boil them again.
NB: Don’t boil the canning lids. The canning lids have an adhesive ring and the last thing you want to do is to harm this lid.
Instead of putting the lids in the pot when the jars are boiling, place them in the water about the time you are turning off the heat for the jars that are boiling.
You can’t take too much time and effort in preparing you work area and/or your items you will be using for canning. Ignore this step and you are not going to like the consequences !
CANNING FOOD FOR SURVIVAL : Part 6 of 6 = Where To Store Your Survival Food
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