Water Bath Canning

4 from 1 vote

This Step-by-Step guide to Water Bath Canning or "hot water canning" is an excellent way to preserve high acid fruits and vegetables. It is a straight forward and easy process.

Prep Time15

Total Time15

Course: How to

Cuisine: American

Servings:

Calories: 16kcal

Author: Jayne Harter

Equipment

Canning kettle or large stockpot with lid
Canning rack
Canning utensils
Canning jars, lids and bands
Kitchen towel

Ingredients

1 teaspoon Fresh Produce Protector, such as Ball brand, if canning acidic fruit

Instructions

Wash all equipment you will be using for canning in hot, soapy water. Dry and set aside.
Fill kettle or stockpot half full of water, add the canning rack and the empty canning jars. Heat water to 180˚F to warm the jars. This will prevent the jars from cracking or breaking when you add finished warm fruit or other food.
In a shallow saucepan place the lids and bands. Cover with water and warm on low heat. Do not heat water to the point that you cannot handle the lids and bands safely and easily.
With the jar lifter or tongs remove the warm jars from heated water in the kettle. Drain any remaining water from jar. Place on a clean towel.
Place the canning funnel on the jar opening. Add in prepared food one ladle full at a time. Leave about one inch of space from the top of the jar to the food. It's important not to overfill because you need leave room for expansion.
Remove any air bubbles by running a spatula around the inside of the jar.
Remove canning funnel. With a warm wet paper towel, clean any food residue from the mouth edges of the jar. This will allow for a tight vacuum seal.
Place warm lid onto jar. Add band and tighten well. Set aside.
Complete this process for all remaining jars.
Use the jar lifter to place each jar into water and onto the rack. Fill the water level to fully cover all jars with water. Bring water to a boil.
Boil jars at a steady, gentle boil for 25 minutes for pints, and 30 minutes for quarts. This is a general rule. Cooking times will vary for different foods. Always refer to the individual foods recipe for canning cook times.
Remove jars from water with the jar lifter and place on towel right side up.
You have three ways to check for a proper seal:
"Hear the Seal, See the Seal, Feel the Seal"
This process will take 12 - 24 hours.
Let jars rest for 12 - 24 hours. When jars are properly sealed you will hear a small popping sound. The lid will very slightly move inward.
After 24 hours press your fingers over the middle of the jar lid. You should feel a solid surface on the lid. There should be no movement in or out, or up and down.
Look at the jars to visually see the indent to the jar lid.
For jars that do not seal properly place them in the refrigerator right away and enjoy the food within the next week to 10 days.
Store jars right side up in a cool, dark space with a sturdy shelf. Avoid areas with sunlight, dampness or drafts.
The best temperature for storing home canned foods is between 50˚ to 70˚F

Nutrition