Tough question! Boiling water bath canning requires the water in the canner to be 140F for raw packed jars and 180F for hot packed jars. The reason for having the water hot and then bringing to roiling boil (212F) is because jars can break! You would lose all your hard work! Also, important is that the timing stated in each recipe was determined with hot water in canner and is important to follow the same procedures in order to make a product safe.
Tough question! Boiling water bath canning requires the water in the canner to be 140F for raw packed jars and 180F for hot packed jars. The reason for having the water hot and then bringing to roiling boil (212F) is because jars can break! You would lose all your hard work! Also, important is that the timing stated in each recipe was determined with hot water in canner and is important to follow the same procedures in order to make a product safe.