Cracked jars and under processed food sound like a canner’s nightmare, right? On this week’s episode of Perfectly Preserved, we dive into how to keep jars warm before processing. 

Jenny explains why you must warm your jars before filling them, and why the best warming method depends on your personal circumstances. She’ll walk you through the most time-efficient ways to warm your jars whether you’re steam canning, water bath canning, or pressure canning. You’ll also be surprised to learn why you don’t need to sterilize your jars before starting the canning process. 

No doubt that warm jars matter, but the way you get there is your choice! We hope this episode gives you confidence to go in whatever direction suits your needs best.  

Thanks for listening! Send your food preservation questions to [email protected]

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Canning Supplies We Recommend

Canning lids (wide mouth)

Canning lids (regular mouth)

Water bath canning pot

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