Instruction: Given a question and the related document, and generate the answer to the question based on the information provided in the document.

Input:
Question: Do you sterilize the jars as well in this machine?
Document: I bought this canner mainly to make pickles of various types. Using the Ball instructions, proper machine settings, and even Ball ingredients, this machine turned both cucumbers and peppers to mush. I assume it would work just fine for sauces, preserves, soups, etc., but for things that need to stay crisp it's a total washout.
if you like smaller batches ' making more batches is not a problem' with limited recipes this is a great little machine to splurge on. I enjoy it very much and I'm looking forward to more recipes that are coming in since I've splurged on this canner. Perfect for keeping my husband and me in homemade jams. I'm looking forward to spring to try some other recipes. The pasta sauce was pretty good but I still have another one I want to try.
Granted. If you are a full-fledged canner, this won't be for you. It is more for the 'hobby canner,' novices like me who want to dabble in canning on occasion w/o the fear of doing it unsafely. Customer service confirmed that one must ONLY use Ball brand jars and their recipes. I believe this is bc they simply want to assure success with their own tested recipes.
I have found other recipes from other sources can up well in this electric canner. I buy pure bottled juices, most recently, blood orange juice, and made my own jelly with it using this canner. Just made watermelon jelly too with it. Just set it for the JAM setting on the digital pad, and off it goes. The BALL canner is a breeze.
I will do more with it as time and the seasons allow. I now have have preserves to give as gifts w/o the usual added disclaimer of telling them they MUST refrigerate it ;).It comes with a bottom rack to set the jars on, and a quality jar lifter which worked great, and a vent cleaner. I must admit, I thought the vent cleaner was missing and was ready to call Cust.
I was able to go on my computer while the preserving process was automatically happening. It shows you the countdown and all the info you need to keep in the loop, and even buzzes when when it's ready. You don't even have to wait the usual 5 mins to remove them. When it signals, you remove the jars. You can hear the 'ping' almost immediately with that sound we canners love to hear assuring the jar has made a seal.
When a recipe I see from another source mirrors their own, when compared side by side, I feel ok with using those recipes in it too and have had success. I will use a waterbath on stovetop for those recipes I find too far removed from BALL'S, but boy, it makes you really appreciate the canner in comparison...it is so easy to use this canner, the jars are preheated for you, too; you don't even have to presoak the lids.
They clearly did not share the canners limitations. Basically it can only  can just the very few recipes in the tiny book they send with the unit.
They are microscopic size and easy to miss...so look for that accessory attached on the back of the recipe booklet...Now for the downside:  I called the BALL helpline about some issues in the beginning, they are not great about calling back, and when they do, by then, you forgot the question you asked. I get the strong feeling that they are learning the ropes along with me. Maybe by now, springtime 2014, they are more knowledgeable themselves.
The Ball Test Kitchen will respond to more recipes and ways to use this device. It has been a very big seller in our area and every store that has sold them sold out pretty quickly this spring. Thank you &#34;Ball&#34; for giving me something worth having in my kitchen and so easy, anyone can use it.P.S. I also was able to use a coupon at my local kitchen store around Mother's Day, bring my price to $250.
Answer: There is a 12-minute PREHEAT function where you must put the empty jars in first, that is the sterilization step, you do NOT put in lids or rims by the way, just the open jars.  So easy.  I just used the canner today making cranberry syrup.  I used the JAM setting #1.  I love this appliance. No heavy, dangerous pots of hot water to deal with, especially in 90 degree temps like today.