Well, there are different reasons for each of those items, and it depends on the recipes and final processing.
If you have run your jars through a dishwashing/sanitizing cycle, then you probably don’t have to sterilize the jars before canning.
Some differences have to do with raw pack vs hot pack methods. I can’t even begin to remember the reasons for the different instructions.
You can’t go wrong if you buy the Ball Blue Book of canning and preserving, and following their directions.
Some recipes on the web are just things that have been passed down from generation to generation, and might not be the safest thing, even though it will usually be an ok way.
Yes, grape leaves can help. Salt helps draw the water out. Calcium Chloride can help crisp your pickles. Ball sells it as pickle crisp, I got mine at Walmart. Chilling in the refrigerator and doing a fast processing is also supposed to help with crispness.
A recipe with adequate vinegar, and processing for 10 minutes in a boiling water bath canner, is probably good enough to insure bacterial agents etc. are killed.
Sterilizing the jars is additional safety measure. Botulism can be an issue in an oxygen free environment such as when home canning. This can be in the soil. It will grow in the vaccum created by processing. The toxin produced is deadly.
Being cleaner than clean is the best way, especially with stuff that will be eaten straight from the jar. Buy the Ball book and rest easy.
I have a recipe for whole canned tomatoes from a British Cookbook. It calls for Calcium chloride, and says the tomatoes will be firm enough to slice when done via that recipe. I always wondered where to buy Calcium Chloride. Now I know..Walmart. Thx for that.
Well, I have got to pack for my trip and try to sleep. Will be out of touch for a while, probably till Wednesday night.
Good night, and God Bless. Stay safe.
Thanks for all the help!
I made some dills last weekend, and tomorrow I plan on doing the bread and butter pickles, as well as some tomato sauce.
The only difference I can see between hot and cold water canning is that cold packed (not cooked) vegetables need to be processed longer. Does that seem right to you experts?