It heats the entire contents of your jar to a point that kills any harmful bacteria that may still be in it. (If you miss a bruised spot or a little bit of mold spores, or any other contaminant it might have come in contact with, etc...)
It also ensures a good seal for your jar. My daughter and her husband's family would argue your point with you, "Why water bath them if they have already sealed?"
To my point of view, for the safety of my family and because there is usually quite a lot of work involved on my part, I want to do everything possible to make sure that my effort is not wasted and that not only can I serve food that is delicious, but that I can also be confident it is SAFE to eat.
Taking the time at the very end to water bath the jars or pressure can them, is like insurance.
Low-acid foods like (non-pickled) vegetables and meat would need to be processed in a pressure canner, because it can get to the much higher temperature required for those.
High acid foods like tomatoes and pickled vegetables can be processed in a water bath canner.
I wouldn't consider not processing the stuff I can. If I were doing what you are considering, selling my canned goods to the public, I would absolutely make sure to can it.
Your jars are probably alright. Especially if they have sealed well. I would probably take the precaution and water bath them for the proper time. IF you haven't removed the ring around the flat seal. Re-tightening the ring, once it has sealed can sometimes breach the seal and the jar will go bad.
Maybe your idea of not selling these jars, is a good one and you can make a new batch to sell.
Click on one of the posted links to learn about water bath processing, it is incredibly simple. Or google it.
Let us know how it goes.
Any and all expert canners out there, please feel free to correct anything that I have said that might be in error....or offer other advice!
It also ensures a good seal for your jar. My daughter and her husband's family would argue your point with you, "Why water bath them if they have already sealed?"
To my point of view, for the safety of my family and because there is usually quite a lot of work involved on my part, I want to do everything possible to make sure that my effort is not wasted and that not only can I serve food that is delicious, but that I can also be confident it is SAFE to eat.
Taking the time at the very end to water bath the jars or pressure can them, is like insurance.
Low-acid foods like (non-pickled) vegetables and meat would need to be processed in a pressure canner, because it can get to the much higher temperature required for those.
High acid foods like tomatoes and pickled vegetables can be processed in a water bath canner.
I wouldn't consider not processing the stuff I can. If I were doing what you are considering, selling my canned goods to the public, I would absolutely make sure to can it.
Your jars are probably alright. Especially if they have sealed well. I would probably take the precaution and water bath them for the proper time. IF you haven't removed the ring around the flat seal. Re-tightening the ring, once it has sealed can sometimes breach the seal and the jar will go bad.
Maybe your idea of not selling these jars, is a good one and you can make a new batch to sell.
Click on one of the posted links to learn about water bath processing, it is incredibly simple. Or google it.
Let us know how it goes.
Any and all expert canners out there, please feel free to correct anything that I have said that might be in error....or offer other advice!
