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  2. Fowler's Vacola - Wikipedia

    en.wikipedia.org/wiki/Fowler's_Vacola

    The Fowler's Vacola system uses glass jars, single use rubber ring seals and pressed metal lids, much like American Mason jars first patented in 1858, except that the jars and lids are not threaded. During the canning process, while still hot (and presumably sterile ), the lids are secured by metal tension clips which are removed once cooled ...

  3. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    Preserved food in Mason jars. Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.

  4. Canning - Wikipedia

    en.wikipedia.org/wiki/Canning

    Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]

  5. Sterilization (microbiology) - Wikipedia

    en.wikipedia.org/wiki/Sterilization_(microbiology)

    Hydrogen peroxide, in both liquid and as vaporized hydrogen peroxide (VHP), is another chemical sterilizing agent. Hydrogen peroxide is a strong oxidant, which allows it to destroy a wide range of pathogens. Hydrogen peroxide is used to sterilize heat- or temperature-sensitive articles, such as rigid endoscopes. In medical sterilization ...

  6. Do Baking Supplies Expire? From Flour to Salt, Here's When ...

    www.aol.com/baking-supplies-expire-flour-salt...

    For best flavor, "always close lids to honey tightly," Bapton says. "If you see crystallization, warm the open jar in a pan of hot water." How to Properly Store Your Baking Ingredients

  7. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...