Fill jar with hot food, add lid and ring, and place each jar in the canner one at a time to reduce the risk of jar breakage from thermal shock. The canner, the food, and the jar should all be near the same temperature of 180°, which is hot but not yet boiling. According to Ball, mason jars are not tempered for dry oven heat, even on low, so warming them in the oven isn't recommended. Some recipes call for raw packing room temp food, but the jars and canner should still be hot. Happy canning! #ca
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