<h1>Heat Processing - Bernardin</h1> <p><a href="http://www.canadiantire.ca/search/search_results.jsp?ENQ%3C%3EN=4294934254%2B4294940147&amp;ENQ%3C%3ENe=38%2B4294965097%2B4294967294%2B26">See all Bernardin products:</a> http://www.canadiantire.ca/search/search_results.jsp?ENQ%3C%3EN=4294934254%2B4294940147&amp;ENQ%3C%3ENe=38%2B4294965097%2B4294967294%2B26</p> <p>I just want todemonstrate the importance of heat processing in a hot waterbath. I want to bring this pot back up to a full rolling boil andboil for ten minutes. Once the ten minutes has beenestablished, you want to turn the heat off, let stand for fiveminutes.</p> <p>Now that my jars have been have been sitting on the stove for five minutes, you want to remove them one at a time, placing it on a tea towel, and letting them stand there for twenty-four hours. A hot water bath does two things: it eliminates all bacteria and potential mould that could be in your jar, and secondly it creates a good vacuum seal, thus ensuring that your jam is shelf stable for a year.&nbsp;</p> <p>Now that my jars have been sitting on the counter for twenty-four hours, you would just want to check the centre of the seal and just make sure that it doesn't bounce back. If it doesn't, it means it's sealed and good for one year on your shelf.</p> <div><br /></div>