Why do they call it canning when its really jarring? Anyway, I did some canning. I made up a large batch of pasta sauce. I just reused the pasta jars that I used to get at the store. I also made up some mixed berry butter, spiced apple butter and blueberry topping. Did you know that you can make apple butter out of canned apple sauce? Yep. I had two cans sitting in my pantry forever. I kept intending to make an applesauce cake or something with it, but decided I needed some apple butter instead. I turned to my trusty Google and found out its super easy and basically, its the same way I make the filling for my cobblers. Its the same for the mixed berry butter, too. I just put it in the blender and pureed it and did the same with the apple butter and yummy was the outcome. This way, I don't have to use a sieve. I'm all about cutting out unnecessary steps. Oh, and butters don't need pectin or tons of sugar added to it. Two bonuses!
So, I decided I could can it while I was at it. I did sterilize all the jars and everything, but I just don't see the point of boiling them again after you fill them up. I consulted a few expert canners on this point and as far as I can tell its just to make extra sure the lids seal and you have the side point of more sterilization. My objection is that if your stuff is already piping hot and you get your lids decently tight and just turn the jars upside down, you will get the seal and the super-magma heat from inside the jar will kill whatever has decided to try and inhabit the jar. Anyway, I cheat can, apparently and am just fine with that!
Like my '70's-licious shelf paper?