Canning & Preserving Basics - Boiling Water Bath Canning

The Boiling Water Bath method of canning is never used for meats or vegetables. It is only used for high acid foods such as fruits, tomatoes, jelly, jams, relishes and preserves. In relishes and pickles vinegar is added making the canning environment high acid even when the ingredients, such s green peppers, are normally low acid.

What you will need when canning with the boiling water bath method:

• Canning jars and lids
• Canning Kettle with rack
• Jar lifter
• Clean towels
• Tea kettle
• Jars

When preparing jars for canning use only jars designed for canning. Never use mayonnaise jars or other recycled jars.

Water Bath Canner & Canning Rack

A water bath canner is a large pot with a rack that sets down in the pot. The rack allows you to lift and raise the jars into and out of the canner easily. It also allows water to flow under the jars. You canner should be deep enough to allow for 1 inch of boiling water to flow over the tops of the jars.

Jar Lifter

A jar lifter is a must have canning supply. It allows you to grip the hot jars without having to touch the jars.

Tea Kettle

Keep your tea kettle filled with boiling water at all times to add to your canner if the water goes below 1 inch above the jars.

Clean Towels

Spread these on the counter to avoid jar breakage by setting hot jars onto a cold counter.

See Canning & Preserving Basics – How to Can before you use any canning method.

Canning with the Boiling Water Bath Method

1. Fill the canner about half way full with water. Preheat water to 180°F for hot-packed foods.
    
2. Place filled jars in canner rack then lower into water. The canner rack hooks onto the sides of the canner for easy lifting and lowering.
    
3. Add boiling water so that it reaches 1" above the lids. Bring to a vigorous boil.
    
4. Start timing when the water starts boiling hard. Place lid on canner. Set your timer.
    
5. Lower than heat slowly so that the canner continues to boil gently. If it stops boiling, bring it back up to boiling and start timing again.
    
6. Add water as needed to keep water level up. When the time is up, remove the canner from heat and remove the lid.
    
7. Using a jar lifter, remove jars and place on towels on counter to cool. Cool jars at room temperature for 12-24 hours. Do not touch lids.

For testing the seals and proper storage read –  Canning & Preserving Basics - Food Preparation to Storage

~Belinda Mooney