On Sun, 05 Aug 2012 14:06:21 -0600, gloria p >
wrote:

>
>
>I just finished a double batch of bread and butter pickles and, while
>leafing through the Ball canning book, noted that mot recipes say:
>
>"Process in boiling water bath xx minutes, remove from heat, and
>after 5 minutes remove jars from kettle."
>
>
>Why the extra 5 minutes? In that short time, the temperature of the
>kettle water doesn't cool down enough to remove the threat of burns
>and the temperature of the jars means you still have to use some kind of
>tongs or lifter to remove them from the kettle. Those things are HOT!
>
>I always BWB process for an extra 10 minutes or so because we are at
>almost 5800 ft. in altitude and water boils here at ~202 deg. F.
>
>gloria p


I'm not sure what the reason for it is but I know that when I turn off
the burner and remove the lid (an alternate method) and let it sit for
5 or so minutes, many of my jams and pickles have sealed and that I
get a much better record of my tomatoes and beans sealing than when I
just take them out at the prescribed time.

I just took 7 quarts of tomatoes out of the boiling water bath and
they all sealed by the time I had them all out of the water. Next
batch just went into the water. That takes care of the tomatoes that
we have picked except for a few that I picked this morning and a
basket full of cherry tomatoes. The cherries will be made into juice
tomorrow. I'm out of steam now.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)