What cooking can teach us beyond the kitchen

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What cooking can teach us beyond the kitchen
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We can learn about other people by cooking their recipes.

Do you think putting the glass jars in the microwave would sterilize them? Can then just run boiling H2O over the lids. Seems easier than a water bath, which has always been the primary disincentive for me to try canning and preserving., which don’t require water baths. Instead, you simply hand-wash jars and their lids with dish soap and the hottest-possible water from your sink and rinse well. You also can run the jars through the dishwasher, but the lids should still be hand-washed.

Spoon just-simmered preserves into the jars, screw on the lids fingertip-tight, then let sit at room temperature until cool enough to grab. Put them in the fridge and keep them there for up to 3 weeks. You also can store them in airtight containers in the freezer for up to a year.The only reason you would need to do a water bath — sterilizing empty jars and lids in boiling water, then boiling the jam-filled jars again — is if you want to make your preserves shelf-stable at room temperature.

Sheltering at home during quarantine gave me the time to make water-bath-canning feel like a worthwhile project. If you decide to pursue it and want to learn more, the USDA has a thorough

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