How to cook condensed milk in a can of milk in a saucepan at home

Cooking features

As already mentioned, condensed milk in a can should be cooked with caution. In addition, after removing the label, glue remains, which then cannot be washed off the walls of the pan. That's why they choose old dishes.

There is one popular secret: place the jar in a thick transparent bag, tied in a tight knot, cook in the bag, remove it after it has cooled completely. Prolonged cooking can also lead to an explosion if the milk thickens too much. It is not advisable to cook for longer than 3.5 hours.

An unopened tin can is stored for a very long time at room temperature, and an unopened product is stored for about a month in the refrigerator, in a container or under cling film. In an open jar, the product will dry quickly.

Boiled condensed milk makes delicious creams for cakes. It is great for filling pies, waffle rolls, pancakes, and pancakes. It can be mixed with ice cream, cottage cheese, sour cream, fruits and dried fruits.

Nutritional value of boiled condensed milk

The table shows the content of nutrients (calories, proteins, fats, carbohydrates) per 100 grams of edible portion.

Condensed milk according to Dukan for losing weight in just 5 minutes

• 75 grams of milk powder;
• 25 grams of starch;
• 200 ml milk;
• 8 sweetener tablets.

Cooking time – 5 minutes.

Calories – 563.

How to thicken milk:

1. Pour the milk powder into a deep bowl.
2. Add starch and 1/3 milk.
3. Mix well with a whisk or blender.
4. Add two more parts of milk and “sugar”.
5. Microwave the mixture for 30 seconds.
6. Remove and stir. Send for another 30 seconds.
7. Repeat the process six times (in total!).
8. The condensed milk is ready.
9. Pour, cool and eat.

Selection of condensed milk

Condensed milk is concentrated cow's milk from which the moisture has been evaporated. To add sweetness to the product, sugar is often added to it, resulting in a white, viscous, but still liquid mass. Like any sweet consistency, it sticks to your hands. High-quality condensed milk is packaged in cans, which increases its shelf life to 12 months. If you cook this product, it acquires a brown tint, a thicker consistency and a pronounced caramel taste. The resulting dish is called dulce de leche, which means “milk jam” in Spanish. However, in our country such a dish is known as boiled condensed milk.

Today, condensed milk is sold in doypack bags, plastic and glass containers. Since cooking is carried out without removing the composition from the container, only tin containers are suitable. You should carefully study the label before purchasing. Only a product designated as “whole condensed milk with sugar” can be turned into “varenka”. If there is another name on the label, even if it is very close in meaning, it will not make boiled condensed milk.

You can get high-quality and tasty caramel mass from the most natural condensed milk, which contains only sugar and milk. If it contains preservatives and flavorings, as well as components starting with “E,” then during the cooking process the product may curl, separate, and behave in an unexpected way. It is worth paying attention to the appearance of the can - it should not have dents, damage, or traces of rust.

Naturally, only hermetically sealed containers are allowed for cooking, and their shelf life must not expire. If you choose the right raw materials and follow the cooking recommendations, you will get aromatic boiled condensed milk, reminiscent of toffee. It is definitely superior in taste and safety to store-bought analogues sold under the same name.

Suitable condensed milk for cooking in a saucepan

Delicious boiled condensed milk can only be obtained from a natural product that does not contain E-additives, vegetable fats and artificial flavors, which an unscrupulous manufacturer uses to reduce the price of the product.

When choosing the right condensed milk, you need to focus on the following parameters:

1. Fat content – ​​no less than 8.5%.
2. The ingredients contain only whole condensed milk and sugar.
3. The letter “M” is stamped on the bank, and the 3rd and 4th numbers are “76”.
4. The shelf life does not exceed one year.

Attention! You can only cook condensed milk in a saucepan that is packaged in a tin can that is free of chips, dents and traces of rust.

How to cook condensed milk in a pressure cooker

In a pressure cooker, condensed milk cooks much faster. But you must follow the instructions exactly.

• The condensed milk chosen correctly for cooking is placed in a pressure cooker.
• Fill it with water and close the lid.
• Turn on full power and quickly bring to a boil.
• Continue cooking for no more than 15 minutes.
• Turn off the pressure cooker, but leave the lid closed.
• They don't open for 3 hours.
• Then the pan is opened, but the jar is allowed to cool completely in the water.
• They take out a jar of boiled milk, open it and conduct a tasting.

How long does it take to cook condensed milk in a jar until it turns brown? Condensed milk, or condensed milk, is concentrated cow's milk from which the water has been removed, usually with added sugar. This is a sweet, thick product with a caramel flavor; The most common type of packaging is a tin can, which allows condensed milk to be stored without refrigeration for a year before opening.

If you fill a can of condensed milk with water and cook it over low heat, you will get boiled condensed milk. A lesser known name is dulce de leche; literally translates from Spanish as “milk jam.” Today we will talk about how long it takes to cook condensed milk in a jar.

It’s not for nothing that boiled condensed milk is considered a universal product: it is spread on toast, creams for cakes with butter, sour cream or cream are made from it, used for decoration, stuffed, coated with it on cookies, added to tea or coffee, or eaten just like that.

DoughVed advises. Even the most novice cook can figure out how to cook condensed milk in an iron can at home, but even in such a simple recipe it is necessary to adhere to some key recommendations so that the can of condensed milk does not explode during cooking.

So, there are two basic rules that you must remember every time before you cook condensed milk in a tin can at home.

Rule No. 1: Water must completely cover cans of condensed milk.

There are two reasons to strictly adhere to this recommendation during cooking.

Firstly, water does not physically heat up to more than 100 o C. Accordingly, cans containing condensed milk and completely immersed in water will also not heat up above this temperature. Even if the jars heat up a little more from contact with the bottom of the pan in which they are boiled, the surrounding water will “take” the additional heat onto itself.

However, allowing some of the water to evaporate exposes the jars to open air, causing them to overheat. Due to significant heating, caramelized milk expands and begins to put pressure on the walls of the jar, which may not withstand the pressure and burst.

Secondly, the water in this cooking method actually acts as a water bath. When the jars are completely immersed in water, the caramelization process of the milk is more uniform.

That is why throughout the cooking you need to constantly ensure that there is always enough water in the pan.

Rule #2: Cans must be completely cool before opening them.

In fact, the second rule directly follows from the first: the caramel formed during cooking increases in volume due to heating, so if you open the can immediately, without waiting for it to cool, you can get a whole fountain of scalding hot condensed milk.

To avoid burns, always cool jars to room temperature before opening them.

Basic rules for preparing the product

Before you cook condensed milk at home, you need to consider a number of points. This is especially true for those housewives who do not risk using approaches to preparing the mass in a slow cooker, pressure cooker or microwave.

1. It takes no more than an hour to obtain a soft brown and still fairly fluid composition. A dark, thick and rich product is obtained after 3.5 hours of cooking. Depending on how long you cook condensed milk, not only its color and consistency change, but also its taste. The aged composition is rarely used directly for food; it is usually used for making creams.
2. If the liquid evaporates during the cooking process, it must be replenished. Moreover, only hot water is used for this, otherwise an explosion is possible.
3. After the required time has been maintained, there is no need to rush to open the boiled condensed milk. It is better to leave it in the same water until it cools completely. Then the jar will not slam when opened, and the milk itself will turn out more tasty.
4. Before you cook condensed milk in a jar using any of the possible methods, you should read its composition. The optimal consistency of the product is possible if the milk fat content is 8%.

After the condensed milk has been selected and all the secrets of the process have been studied, you need to proceed directly to boiling it. You can do this at home in one of several ways.

How and how much to cook condensed milk so as not to explode

When preparing a sweet, aromatic dish with caramel flavor, a negative event such as a jar exploding may occur. Because of it, the walls, ceiling and floor covering can be stained with a candied consistency. At the same time, only repairs will completely get rid of contamination. Therefore, first study the question of how to cook condensed milk in a jar so that it does not explode.

The first and basic rule is compliance with the temporary regime. This interval depends on what shade the product should be. An hour after cooking, it will turn yellowish; after 3.5-4 hours, the condensed milk will become a rich brown color and thicken noticeably. If you cook it for more than 4 hours or if there is not enough liquid, then the probability of the tin can exploding is high.

If condensed milk is cooked after boiling the liquid for 1 to 1.5 hours, its color will become darker, but the taste will remain the same.

How long does it take to cook condensed milk in a jar?

Boiled condensed milk at home - how and how long to cook in a tin until brown.

Although the process is quite simple, if you follow all the rules, it takes a lot of time to cook condensed milk in a can until it turns brown, so it is better to cook at least 3-5 cans at once and store them ready.

For more information on how to store iron cans of boiled condensed milk at home, read the tips at the end of the recipe.

Study the composition

A high-quality product should consist entirely of only two components - whole cow's milk and white sugar. To enhance the taste, merchants can use palm or oil, starch or thickening agents. Even if a product with such a composition can be cooked, it is unlikely that it will have a pleasant taste.

Don't open a hot jar

A normal desire for a housewife is to quickly see what she managed to cook. But don't rush to do this. Do not open a tin can immediately after it has been in a boiling liquid for several hours. If you try to make even a small hole, the hot sweet mass will begin to fly out of the container, which will lead to burns and damage to the finishing coating in the kitchen.

Preparing for cooking condensed milk

So, condensed milk has been chosen. The next stage is choosing the container in which the condensed milk will be cooked.

. For cooking condensed milk, a large, capacious saucepan is suitable, into which you can pour enough water so that it covers a jar placed vertically by at least 10 cm. After all, there is a long cooking ahead, and at the same time, as is known, active boiling of water occurs.

Main point

: while cooking condensed milk, the can should not appear on the surface of the water for a second. This is especially true in cases where the jar is not placed in a pan, but rather placed.

There is a very simple explanation for this: the seams on the can are located in a circle on the bottom and lid; when the top of the can peeks out of the water, a sharp temperature change occurs, which can cause the can to explode.

Therefore, it is best to place the can of condensed milk horizontally in the pan when cooking.

. And even if it happens that the barrel peeks out of the water for a minute, you can always manage to quickly correct the situation.

Therefore, a kettle with boiling water or at least boiling water should always be ready nearby so that the topping process can be completed as quickly as possible.

When water boils, even slightly, the jar will definitely roll along the bottom. Therefore, it is advisable to cover the bottom of the pan with a soft cloth, just as housewives do when they sterilize jars of canned vegetables and fruits. All that’s left is to cook the condensed milk.

• Place a can of condensed milk in the prepared pan, from which the label has been removed, since it will still lag behind the can during the cooking process and will float in the pan, making it difficult to observe the process. The paper must be removed by soaking it in water, and not peeled off with an iron brush, which can not only scratch the jar, but also cause micro-scratches, which during cooking can damage the integrity of the jar.
• The jar of condensed milk is filled with cold water so that there is a large supply in case it boils over, since it is better not to add water again, artificially creating a temperature difference.
• Place the pan on the stove, cover with a lid and bring to a boil. Reduce the heat so that there is an even, gentle boil. Only with this method of cooking does condensed milk eventually acquire a homogeneous consistency without lumps.
• Cooking continues for at least one and a half hours. It all depends on how thick the boiled soup you want to get in the end. After an hour, the milk becomes creamy, but not yet thick. After 2 hours the color darkens a little and the milk becomes a little thicker. After 3 hours, the milk acquires a light brown color, thick consistency and toffee taste. And after 4 hours you can talk about real toffee and a dark brown color of the milk.
• If, despite all precautions, the water still boils away, it must be topped up. To do this, take a kettle and slowly add boiling water to the pan, but not aiming at the jar, but pouring it between it and the wall of the dish.
• Varenka is ready. Under no circumstances should it be removed from the pan, much less rinsed with cold water! It is very dangerous! And not only because of the walls splattered with sweet treats when the jar exploded, but also because of the very real threat of being burned by hot boiled water. Therefore, the jar is left in the pan until it cools completely. And only after that they take it out of the water, open it and enjoy delicious boiled condensed milk - varenka.

Secrets of making delicious condensed milk

The prepared delicacy can be used to decorate pastries or cakes. Some people prefer to eat the sweet product with pancakes or regular bread. Typically, a deep metal pan is used to prepare the dish. If a suitable container is not available, it is advisable to use alternative options. For example, you can boil milk in a slow cooker or in a regular microwave oven. A glass or tin container is suitable as a container. In addition, there are ways to cook condensed milk without packaging.

How to cook condensed milk at home

Can't find a quality product on store shelves? Then try making natural condensed milk yourself. Take:

• 3 liters of cow's milk;
• 800 g sugar;
• 1 teaspoon of table vinegar with a concentration of 9%;
• 1 teaspoon of baking soda.

First of all, fill the pan with milk and put it on the fire. Immediately after the product boils, add granulated sugar, baking soda and vinegar. Reduce the intensity of the fire. The dish will be ready in 2-2.5 hours. To prevent the condensed milk from burning, be sure to stir it with a spoon. When the delicacy is ready, pour it into sterilized glass jars.

How to cook condensed milk in a can in a saucepan?

To cook delicious sweets in a jar, you need to consider some points. First of all, the cooking time of the product is taken into account. How long does it take to cook condensed milk in a can? If you want to get a delicate, beige shade, the cooking time will be only 1 hour. To obtain a dark brown color, you will have to cook the sweetness for about 3.5-4 hours.

Cooking time also affects the taste characteristics and consistency of condensed milk. The longer it cooks, the thicker it will be. As a rule, such masses are used not for direct consumption, but for making filling or cream for confectionery products. During the cooking process, the water in the pan will evaporate. It definitely needs to be added. But to prevent an explosion and condensed milk from ending up on the kitchen walls, only hot water is added.

Follow these cooking steps:

• Peel the jar off the label;
• Place the jar sideways in the pan;
• Pour cold liquid over the condensed milk;
• Bring condensed milk to a boil over high heat;
• Reduce heat to low;
• Cook the condensed milk for the prescribed time.

If you notice that milk has begun to flow out of the can, you should stop cooking. Otherwise, the jar will definitely explode. Do not immediately open the condensed milk when it is cooked. Wait until the product has cooled completely. So, the condensed milk will be tasty, and the container will not burst. Study the composition of condensed milk before cooking. The required consistency will only be achieved when the milk fat content does not exceed 8%.

How to cook condensed milk in the microwave

Thanks to the use of modern kitchen equipment, the preparation of many products is simplified. For example, you can cook condensed milk using a microwave oven. You will need:

• Pour the milk into a glass container;
• Set the heating power to 750 W and turn on the device for 2 minutes;
• Take out a container to stir the milk;
• Repeat the procedure exactly 3 times. The total cooking time will be 8 minutes.

Taste the condensed milk after each stirring. The exact cooking time is determined by your preferences. Stop when the taste is as expected.

Please note that when cooking, you need to cover the vessel with a glass lid. Otherwise, the inside surface of the microwave oven will become covered with dirt that is difficult to clean.

In a pressure cooker and multicooker

When cooking in a pressure cooker, the same rules are followed - the jars are placed in a container and completely filled with water. Cooking time is a quarter of an hour, after which the jars, covered, are left in the liquid for another 3 hours. After this time, open the pressure cooker, but remove the condensed milk only after it has cooled completely. The dish is prepared in a similar way in a multicooker, but you should select the “Soup” mode.

How to cook condensed milk in a tin can

The delicacy turns out to be the most delicious if you use a tin can for preparation. The main thing is to monitor the fluid level and time. Otherwise the container may explode. To prepare the dish, lower the jar to the bottom of a deep pan, fill with water and turn on the heat. Cover the container with a lid to prevent rapid evaporation of the liquid. Cook for several hours until done. The exact time is determined by the selected recipe.

In a glass jar

If the condensed milk was prepared at home or was not purchased in a tin container, then you can cook it in a glass jar. This process consists of several stages:

1. Place a protective mat on the bottom of the pan.
2. Place a can of condensed milk on top of it, cover it with a lid, but loosely.
3. Fill the container with clean water so that the liquid level is slightly higher than the condensed milk level.
4. Turn the heat to low.
5. Cook the product for 3 to 4 hours.

The advantage of cooking in a glass jar is that you can watch the color and consistency of the food change as it cooks. This will allow you to prepare the type of dessert that suits your taste.

Attention!

You need to cool the cooked dish without removing it from the water. Otherwise, the glass may burst due to temperature changes, which will make the condensed milk unusable. The cooling period is from 1 to 1.5 hours.

No can at all

It is not always possible to cook condensed milk in a can, for example, if it was purchased in a regular package or prepared at home. You can cook it in a regular aluminum pan or cast iron pan. To do this, pour the candied milk into a container, place over medium heat and bring to a boil. At the same time, constantly stir with a wooden spatula so that the contents do not burn to the walls and bottom of the dish. Cook until the condensed milk reaches the desired color and consistency.

In a water bath

Constantly monitoring the preparation and stirring the dish is a tedious task. You can simplify it if you cook it in a water bath. Pour the milk into a bowl and place the bowl on a wire rack or colander. Place a wire rack or colander over a pan of water and place on the fire. When the liquid begins to boil, the condensed milk will begin to cook under the influence of hot steam. The only thing you need to do is add liquid in a timely manner.

Condensed milk in the microwave

If you need to quickly prepare boiled condensed milk, you can use the microwave. You just need to take into account that due to the acceleration of the process, the consistency of the final product will be liquid.

Open the can, transfer the condensed milk into a glass microwave dish and place on medium power for 2 minutes. Mix. Start the process again and stir. Repeat the cycle 4 to 8 times depending on the result you want to achieve. After the 4th attempt, it is better to set the time to 1 minute so as not to spoil the product and not miss the readiness.

Is it possible to boil already opened condensed milk?

It is easy to bring condensed milk to the desired shade and thickness, even if the factory can has been opened. Simply pour the product into a ceramic or glass container and boil it in a water bath. In this case, it is possible to use both a regular stove and a microwave oven. The principle of the water bath is as follows. Place the container with milk in a larger container filled with water. Please note that the liquid should not reach the edges of the smaller bowl, as it will end up in the condensed milk when boiling.

The delicacy is cooked over medium heat (microwave power) until it acquires a thick consistency and a brown-caramel color. Stir the milk periodically so that it heats evenly.

Rules

Despite the fact that cooking condensed milk is a fairly simple process, you must follow several rules, otherwise there is a risk of not only spoiling the “varenka”, but also causing the jar to explode.

• The first rule concerns the amount of water in the pan.
  It must completely cover the jar. The fact is that the boiling point of water cannot exceed 100ºC, which means that the jar will not heat up to the above limit. Even if this happens due to the contact of the tin with the bottom of the pan, the surrounding liquid will “take” the heat onto itself. If it happens that some part of the container is not under water, this will lead to its overheating. As a result, the temperature of the sweet mass will exceed that outside the jar. This will cause the condensed milk to expand and, as a result, the can to explode.

Important! The liquid acts as a water bath. As you know, cooking food in a water bath ensures even heating and eliminates the risk of burning. With a sufficient amount of water, the caramelization process proceeds uniformly, certain parts of the composition (primarily the condensed milk at the bottom) do not burn.

Precautions and other tips

To prevent the jar from exploding and to ensure that the condensed milk cooks evenly, you must adhere to the following precautions:

1. Add water to the pan in a timely manner so that the tin does not become exposed. To do this, keep a kettle of boiling water ready.
2. Pour boiling water not onto the jar, but between it and the walls of the pan. You cannot add cold water - the jar will burst due to the temperature difference.
3. Cook condensed milk over low heat.
4. A jar that has defects cannot be cooked.

Adviсe:

1. Remove the label before cooking, otherwise it will fall off after heating and may burn to the sides of the pan.
2. Open boiled condensed milk only after it has cooled.
3. Store the opened jar in the refrigerator, while the closed one can be left to stand at room temperature.

By adhering to the rules and tips described in the article, everyone will be able to cook condensed milk to the desired consistency and taste. And given its shelf life, you can cook several cans at once and enjoy the delicacy for a long time.

How to prevent a jar from exploding

If you carefully follow the above recommendations, the tin can will remain intact. Glass containers can only break if they are heated unevenly. Monitor the fluid level periodically. Regularly add evaporating water to cover the jar. And immediately before preparing the product, carefully check the integrity of the container.

How to cook a lot of condensed milk at once

Cooking condensed milk is long and tedious, so prepare it in large quantities at the same time so that the sweet dessert lasts for a long time. For cooking, use a wide saucepan; it can accommodate several cans at once. But, first place a silicone mat on the bottom of the container so that they do not roll towards each other.

Why does a jar explode and how to avoid it?

Why does condensed milk explode? This has happened to many housewives. Similar troubles occur when:

• a large number of bacteria enter the jar;
• a person forgets about cooking and overcooks the product;
• the jar is not completely immersed in water;
• Condensed milk is cooked over high flame.

Use these tips to avoid a jar exploding:

• cook over low heat;
• completely immerse the jar in water throughout the cooking process;
• if hot water begins to boil away, slowly add more;
• pour boiling water not onto the jar, but between it and the wall of the pan;
• check the jar for defects. If it is damaged and wrinkled, it is better not to use it.

What is useful to know for those who want to learn how to cook condensed milk

It's time to take stock. Secrets, subtleties, nuances, alternatives!

Choose quality condensed milk

Not every condensed milk is recommended to be boiled; some will not work at all. If it contains ingredients such as milk powder, flavoring additives, vegetable fats, etc., then it is not a fact that you will be able to prepare condensed milk; it simply will not thicken. Only experimentally can such milk be tested for suitability for preparing a boiled product.

Density is determined by the composition, fat content, jar volume and cooking time.

After I cooked several cans of condensed milk, I accidentally made a discovery for myself! The density of the resulting product depends directly on several factors: composition, fat content of condensed milk, volume of the can, boiling intensity and cooking time. So, the longer the milk is boiled, the thicker it turns out (of course, we are not talking about 5-6 hours, because cooking too long can also in rare cases lead to an unwanted explosion, and to check whether we are included in this number, oh, no matter how you want it).

The condensed milk in the jar should be completely covered with water

Let me remind you again! It is important! Water should be poured in advance a few centimeters above the can of condensed milk. Otherwise, if it boils away, this is a direct path to the Great Explosion in your apartment, but I’m afraid that you won’t be able to create a new way to create life, but it will help you get to know the Emergency Doctor and the person on duty at the emergency room. I don't think that's our goal right now. So let's be careful!

Cook over low heat

Do not think that the process of simmering condensed milk over low heat can be replaced by quick cooking if the fire is made larger. It's better not to get down to business if you don't have these 3-4 hours. Or put it away from the fire if urgent matters arise. Yes, this time you won’t get the desired result, but there won’t be an explosion either.

It’s interesting that many people are afraid to buy condensed milk for cooking in cans that open with a ring. But I can confidently recommend them for use. In any case, for me they behaved the same way as those that were completely sealed.

Cool the jar of condensed milk slowly

When cooling the condensed milk, take your time. Don't open the jar right away; I don't recommend adding cold water to cool it down. I definitely understood that cooling is part of the cooking process, and should happen gradually.

How to make boiled condensed milk?

Condensed milk is a fairly common product that can be used to make cakes, pies and other baked goods, as well as flavor cottage cheese or pancakes with it. But even more often than ordinary condensed milk, boiled condensed milk is used for all these purposes, which has a more expressive taste and bright color.

Of course, you can buy boiled condensed milk ready-made, but if you want to prepare it yourself, we will tell you several ways to cook condensed milk at home.

How to cook boiled condensed milk?

One of the most common methods is to cook condensed milk in the oven. To do this, you need to take regular condensed milk, pour it into a heat-resistant container, place the container on a baking sheet with high sides or in another (larger) form. It is necessary to pour such an amount of water into the second bowl so that it reaches half the level of the condensed milk from the first bowl.

The condensed mass should be covered with foil, the oven should be preheated to 200 degrees and our baking sheet (or other dishes) should be placed in it. The cooking time will be from 1.5 to 3 hours, it all depends on how dark the delicacy you want to get. In addition, do not forget to periodically add water to the second dish. When your condensed milk is ready, remove it from the oven, remove the foil and stir, then use as you wish.

How long should milk be boiled for the condensed milk to turn brown?

Many people, when they eat condensed milk, receive not so much culinary pleasure as aesthetic pleasure. It's all about its beautiful bright brown color. But in order to “paint” the sweetness this color, you need to try hard. So, the time costs are as follows:

• 1 hour of cooking - the condensed milk will acquire a beige tint.
• 2 hours of cooking - its color will be slightly brown, and the mass will become much thicker.
• 3 hours of cooking - the condensed milk will become very thick and bright brown.
• 4 hours of cooking - the condensed milk will thicken to a semi-solid state and become almost black.

In an iron can in a saucepan

Many people remember the delicate sweet taste of boiled dark brown condensed milk from their distant childhood. This delicacy can be easily prepared at home.

Cooking condensed milk in a container:

1. Remove the paper label and wash the jar thoroughly. Use a stiff wire brush if necessary.
2. Place the container in a saucepan and add cold water to cover the surface of the container.
3. Place the dishes over high heat.
4. After boiling, reduce the gas. To prevent the volume of water from decreasing, constantly add boiling water to the pan.
5. After the recommended cooking time has passed, remove the pan from the stove.
6. Leave the jar in the water until it cools completely.