Water bath canning is considered the easiest way to home can. It is much less intimidating than pressure canning and requires less equipment. To water bath can, all you need to do is submerge filled jars and boil.
Water bath canning is used to preserve high acid foods, such as tomatoes, pickles, and fruits. The bacteria in these foods can be killed at 212°F, or the boiling point of water. Vegetables and low acid foods require pressure canning and cannot be processed in a water bath canner.
You can elect to purchase a water bath canner or simply use a large stockpot with a lid. A water bath canner retails for $20-$30 and will include a rack that fits inside to keep the jars from touching the edges of the pot. You can also purchase the rack individually to fit inside of a large stockpot.
Select your recipe from a trusted source, such as the Ball Blue Book or your local extension office. Choose a recipe that focuses on seasonal produce. It is much safer to can fresh, blemish free, ripe fruits and vegetables. Older and blemished produce harbors more bacteria, which can be more difficult to kill.
Before beginning, inspect your canner to ensure that there are no pinholes, dents, or rust, as these will prevent the pan from heating evenly. After a careful inspection, wash the canner with warm, soapy water and rinse. Fill the canner halfway full with warm water and bring to a simmer.
Inspect your jars for any chips, nicks, or scratches. If you find any damage, do not can in the jar. Wash your jars, lids, and rings with warm, soapy water. If there is a white or gray residue on them, soak them in a mixture of 1 part vinegar to 10 parts water and wipe with a soft cloth.
Place the jars in the pot of simmering water while you are preparing the recipe. In a separate, small saucepan, bring the lids to a simmer. Do NOT allow the lids to boil. *Note: In 2014, some manufacturers are using a new sealing compound have removed this requirement. Read the instructions included with your lids to determine if you can skip this step.
Prepare your recipe as directed and ladle into hot jars. Use a wide funnel to prevent spills. Wipe the rims with a damp, clean cloth and affix a lid and ring. Carefully tighten the ring and lower the jar into the canner. Repeat until each jar is filled, place the lid on the canner, and bring the water to a boil. Process for the time specified in your recipe.
When the jars are done processing, remove from the canner and let cool on a towel. Let sit for 8-12 hours and check the seal. If the seal has a slight give to it, the jar is not properly sealed. Reprocess or refrigerate for immediate use.
Some water bath recipes need to sit for a few weeks to properly cure. This is especially true with pickles. If you open a jar up quickly to taste it, don’t be surprised if it’s awful! Let them sit in a cool, dry place for a few weeks before tasting.
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