Jams, Jellies, Sauces, and Salsas
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Find the perfect glass jars and plastic tubs for your preserves, jams, jellies, sauces, salsas, and dressings. Find the container that stores and displays your product best. We have plastic tubs for salsas and spreads, browse through our glass for tall pourables, hex-shaped and round jars. Also look for matcing lids and other closures to fit your container.
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Canning 101: the hot-pack method Fill jars with preheated, hot food prior to heat processing. Preheating food expels excess air, permits a tighter pack in the jar and reduces floating. This method is preferred over the cold-pack (raw-pack) method, especially for firm foods. Canning 102: the cold-pack method You can fill these jars with raw, unheated food prior to heat processing. Once filled you should heat the filled jars of food to a specified temperature for a specified time to inactivate enzymes and destroy harmful molds, yeasts and bacteria. |
Heat processing foods Heat processing is essential for the food safety of all home-preserved foods. Processing destroys microorganisms that are naturally present in food and/or enter the jar upon filling. It also allows gases or air to be vented from the jar to create an airtight vacuum seal as the product cools, thus preventing recontamination of the food. Jams and jellies trivia Do you know the difference between a jam and a jelly? Jams are crushed or chopped fruits with sugar and cooking to form a gel. Jellies are made by combining fruit juice with sugar and cooking to form a gel. |
