Water-bath Canning 


Hot water bath canning is a popular method of preserving high-acid foods such as jams, jellies, pickles and tomatoes.

TOOLS NEEDED Large canning pot with a lid that is tall enough to immerse your jars in water fully Canning rack or a towel Jar lifter Canning funnel Canning bubble remover Saucepan for heating lids Magnetic lid wand Clean kitchen towels Paper towels Jars


Prepare your equipment: Wash everything in hot soapy water and let drip dry on clean dish towels-or you can use a dishwasher to wash and dry everything.


Clean and sterilize your jars: Wash your jars and lids in hot, soapy water and rinse them well. Then, place them in a large pot of boiling water and let them simmer for at least 10 minutes to sterilize them.


After sterilization: Keep jars warm. You can keep them full of hot water until you fill with jelly, or put them in the oven on low heat in a roasting pan to stay as warm as possible.


Boil water: Fill the large pot with water, cover and bring to a boil. Once boiling, reduce the heat to a simmer. Keep hot.


Prepare your food: Follow the recipe to prepare your food. Fill hot jars using the canning funnel. Leave headspace as indicated in your recipe. The proper headspace is crucial for proper canning and storage of canned goods.


Remove air bubbles: Use the bubble remover tool or knife to remove any air bubbles from the jar. This helps prevent spoilage and ensures a proper seal.


Wipe the rim and place the lid: Use a clean, damp paper towel to wipe the rim of the jar to ensure a clean seal. Place a warm flat lid on top of the jar, and screw on the band until it is snug but not too tight. Do not over-tighten the jar lids.


Place jars in the canning pot: Place the filled and closed jars into to the canning rack or onto the towel in the pot of hot water. The jars should be fully submerged in water, and there should be at least 2 inches of water above the jars.


Return the water to a boil: Cover the pot with the lid and bring the water to back up to a rolling boil. Once boiling start the timer according to your recipe.


Remove jars from the pot: When the timer has gone off, turn off the heat and use the jar lifter to remove the jars from the pot carefully. Set the jars on a folded clean towel in an out of the way place where they won’t be disturbed.


Let the jars cool: Do not touch the jars as they cool this can create a “false seal” on the jars giving a space for spoilage to get started.


Listen for the pop: As the jars cool the flat lids will be sucked down and make a large pop sound. It’s what they should do. It's music to a home canner’s ears.


Check the seals: After 24 hours, you can check the seal. Press down on the center of the lid. If the lid moves the seal is not tight and the food is not properly preserved. If the lid is pulled down snugly onto the jar, the seal is good. Store any unsealed jars in the fridge and consume within a few weeks.


Storing your canned goods: You can store any properly canned goods in a cool dark place. Simply remove the ring and put the jar away.

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