Jul

29

Canning: Boiling Water Bath Method

July 29, 2008 |

This method of canning should only be used for high acidic foods, such as fruits, tomatoes, jellies, jams, relishes & preserves.   When canning relishes & pickles, you will need to add vinegar in order to make the canning environment high in acid, even when the ingredients like green peppers, are normally low in acid.  This is the method that the USDA recommends for canning.

       Canning Supplies:

  • Canning Lids & Rings
  • Canning Kettle with rack (water bath canner)
  • Jar Lifter
  • Clean Towels
  • Tea Kettle
  • Canning Jars

Canning Supply Notes:

  • A Water bath canner is a large pot that has a rack that sets down into the pot.  The rack allows you to lift and raise the jars into & out of the canner easily.  It also allows water to flow under the jars.  Your canner should be deep enough to allow for 1 inch of boiling water to flow over the tops of the jars.
  • A jar lifter makes lifting the jars much easier to handle.  It allows you to grip the hot jars without having to touch them.
  • Keep your tea kettle with boiling water at all times.  Add the water to your canning kettle if the water gets below 1 inch above the jars.
  • Spread these towels on the counter to avoid jar breakage because of setting hot jars on cold counters

 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, and 140°F for raw-packed foods (the lower temperature reduces jar breakage).
  2. Place filled jars with lids & rings, with in canner rack and then lower into water.  The canning rack should hook onto the sides of the canning pot for easy lifting and lowering.
  3. Add boiling water so that it reaches 1 inch above the lids, and then bring to a vigorous boil
  4. Start timing when the water starts boiling hard.  Place lid on canner & set your timer.
  5. Lower the heat slowly so that the canner continues to boil gently.  If it stops boiling, then bring it back up to boiling and start timing again.
  6. Add boiling water (from the tea kettle) as needed, in order to keep the water levels up.  When the time is up, remove the canner from the heat, and remove the lid.
  7. Using the jar lifter, remove the jars and place on the towels on the counter to cool.
  8. Cool the jars at room temperature for 12-24 hours.  DO NOT TOUCH THE LIDS!

 Testing the Seal:

Allow the processed food in the canning jars to sit at room temperature for 12-24 hours.  Make sure that all of the jars have sealed properly by testing the seal.  When the jars have cooled for 12-24 hours, remove the ring and press the middle of the lid.  The lid should not pop up, or spring back when you remove your finger. 

 If the lid does spring back, the jar didn’t seal properly.  You can reprocess the jars that didn’t seal properly by using a clean jar, with a new lid.  Make sure that you reprocess within 24 hours.  You may also store the unsealed jar in the refrigerator and use within several days.

 Altitude Adjustment Chart:

Boil jams for 10 minutes and jellies for 5 minutes. Make sure that you adjust processing time according to Altitude Chart. Remove jars and place upright on a towel to cool completely. After jars are cool, test the seals. Let jars stand at room temperature 24 hours (or time indicated on recipe). 

 


Altitude Chart
At altitude above 1,000 feet, increase processing time as indicated.

Altitude (Feet)

Increase Processing Time

1,001 – 3,000

5 minutes

3,001 – 6,000

10 minutes

6,001 – 8,000

15 minutes

8,001 – 10,000

20 minutes

Comments

5 Comments so far

  1. Lars on July 30, 2008 2:11 pm

    if i remember correctly, my mom used to do this, and i am guessing this is what it is called. just pleasant to see the complete procedure and i just realized how super my mom is because this takes some skill…

  2. Jay on August 9, 2008 4:32 pm

    This blog makes me feel mediocre for only being able to make mac and cheese lol

  3. A. Smith on August 12, 2008 1:15 am

    Great post. Jay I feel like you now :). Thanks for this great read now I know something new for today :).

  4. Kristian Liebrand on August 23, 2008 7:17 am

    This method of canning should only be used for high acidic foods, such as fruits, tomatoes, jellies, jams, relishes & preserves. When canning relishes & pickles, you will need to add vinegar in order to make the canning environment high in acid, even when the ingredients like green peppers, are normally low in acid. This is the method that the USDA recommends for canning.

  5. MonaVie on September 25, 2008 5:09 pm

    This might sound stupid, but I actually had no idea that altitudes had an effect on canning. I’ve never seen anyone can things before though. Thanks for the enlightenment.

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