Anybody have suggestions for sealing cans after they’ve cooled? I harvested and processed too many crabapples this year and I’m processing them into Apple butter. Due to the size of my kitchen I’m not able to boil the jars when the apple butter is still hot. Is there a recommended method for sealing it after the jars of goodness have already cooled?
by clingaman
1 Comment
you need to follow a safe tested recipe to ensure your product is safe and doesn’t mold or ferment or have other bad stuff happen.