Microwaves and Canning

We do not recommend sterilizing canning jars in the microwave due to the mount of water needed and proper temperature would not be reached.

 

When canning low acid and non acid foods, it is important to be sure all potentially harmful bacteria are killed. In home canning, this is done by cooking these foods at temperatures above boiling (212F). This requires a pressure cooker usually set at 10 pounds pressure for 240F. Microwave cooking and surface unit cooking both go to boiling temperatures and no further as long as water is still in the utensil.

 

Foods high in acid, while acceptable for water bath canning at boiling temperatures, must still be held at boiling temperatures for specified lengths of time. ;For these foods,a conventional water bath canner is best because it allows the jars of food to be submerged in boiling water to assure consistent heat to each jar during the canning process.