MnSportsman
Jedi
I will try to answer your question, Mariama.
You can cook the meat separately & transfer to the glass containers, but in the transfer to the jars you can get the juice/fats from the meat on the rim of the glass container much easier than filling them with raw meats(less juice). Thus possibly then compromise the "seal" of the jar & its' lid. Thus ruining the batch you have made, & the time spent.
Another reason to cook & create the vacuum, by doing meat(or whatever you are canning) & jars together, is that you do not create a disparity of temperature between the contents & the glass. ( The jar & contents heat up at relatively the same rate ) In heating them together, you reduce the chance the glass will break/crack due to heat differential of the 2 different materials.( Glass vs contents) If the glass breaks then you should throw away contents also, along with the broken jar, so you not have glass mixed into what contents you may try to salvage. A jar cracking is bad, but a jar bursting can break/crack all others in canner & again, batch is ruined & time/effort/materials wasted.
You can cook the contents first & then transfer to the jars, but would suggest that the contents be cooled before adding to the jars to prevent sudden change in glass temp during adding contents. Cold /cool glass & adding hot contents is not a good thing.( or vice versa). Being careful not to get contents on top edge of jar where lid meets glass. Then can/heat them together in order to create vacuum to "seal" jars, as that is the reason for heating the jars & lids & contents in order to "can".
I hope I wrote that well enough. I am not as good at explainng by typing, as I can be when speaking....
You can cook the meat separately & transfer to the glass containers, but in the transfer to the jars you can get the juice/fats from the meat on the rim of the glass container much easier than filling them with raw meats(less juice). Thus possibly then compromise the "seal" of the jar & its' lid. Thus ruining the batch you have made, & the time spent.
Another reason to cook & create the vacuum, by doing meat(or whatever you are canning) & jars together, is that you do not create a disparity of temperature between the contents & the glass. ( The jar & contents heat up at relatively the same rate ) In heating them together, you reduce the chance the glass will break/crack due to heat differential of the 2 different materials.( Glass vs contents) If the glass breaks then you should throw away contents also, along with the broken jar, so you not have glass mixed into what contents you may try to salvage. A jar cracking is bad, but a jar bursting can break/crack all others in canner & again, batch is ruined & time/effort/materials wasted.
You can cook the contents first & then transfer to the jars, but would suggest that the contents be cooled before adding to the jars to prevent sudden change in glass temp during adding contents. Cold /cool glass & adding hot contents is not a good thing.( or vice versa). Being careful not to get contents on top edge of jar where lid meets glass. Then can/heat them together in order to create vacuum to "seal" jars, as that is the reason for heating the jars & lids & contents in order to "can".
I hope I wrote that well enough. I am not as good at explainng by typing, as I can be when speaking....
I think I will start a new thread discussing this. :)
