I learned to can at my great aunt’s knee. She had an enormous garden and a dedicated canning setup in the basement.
She always lightly swaddled jars in a clean towel after processing in a boiling water canner. This prevents temperature shock to the jars, I was told.
I still do this – it looks so cute and cozy. Here’s a picture of some quarts of piccalilli I canned today.
I wonder – anyone else do this? It is advisable?
by samizdat5
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https://www.healthycanning.com/flat-sour/
Awww
Someone probably did it bc there was a draft in their home. Then every generation afterwards did it bc so and so always did it.
We do so many things based on tradition rather than understanding the why, or why we shouldn’t continue the practice.
My mom always laid a bath towel over her jars. I USED to do it all the time myself then I read somewhere that it kept the jars warm for “too” long. I have no idea if this is true or even how it would impact the food. Now whether I do it or not depends on how warm my kitchen feels at the time. I only use a flour sack towel though.