Why do you boil lids before canning when they will be boiled during the process anyway?

You're right, the lids will be boiled during the canning process. However, boiling the lids before canning serves a crucial purpose: ensuring a good seal.

Here's why:

* Removing air: Boiling the lids before canning removes any trapped air inside the lid's sealing compound (the rubber ring). This is crucial because air can prevent a proper vacuum seal.

* Softening the seal: The heat of the boiling water softens the sealing compound, making it more pliable and allowing it to conform to the jar rim better. This again helps create a strong seal.

* Sanitizing: Boiling the lids ensures that they are completely sterilized, killing any bacteria that could contaminate the food and potentially cause spoilage.

While the lids will be boiled again during the canning process, it's the initial boiling that's essential for a successful seal. It's like preheating your oven before baking - it ensures the ingredients cook evenly and effectively.

So, while it might seem redundant to boil the lids twice, it's a vital step in the canning process that guarantees safe and delicious preserved foods.