Canning: A Step by Step Guide

Adapted from Localkitchenblog

Canning in a Boiling Water Bath

Recommended Foods:

  • Highly acidic foods (safe to can in boiling water bath):
  • fruits, pickles, tomatoes
  • Low acidity foods (not safe to can with this method):
  • carrots, spinach, green beans, peas, corn, meats, chili, chicken soup

Equipment:

  • Large pot or canner (with or without canning rack)
  • glass canning jars, lids (Ball or Mason are easy to find and work great)
  • funnel, tongs, ladle (you may want jar lifters if canning in large jars)

Method:

  1. make sure jars are intact and clean and rims are even
  2. place jars (plus 1 or 2 extra) in bottom of pot or canner
  3. fill with water to at least 1 inch over the tops of jars
  4. bring to boiling and continue for 15 minutes to sterilize jars
  5. put jar lids in small sauce pan with water and bring to low simmer to sterilize
  6. prepare recipe
  7. while cooking, set up space for canning with utensils needed
  8. working one jar at a time, remove jar from pot and pour water back in, place jar in canning area and ladle prepared recipe into jar using a funnel (carefully, it’s hot!)
  9. leave space specified in recipe at top of jar
  10. tap bottom of jar on work surface a few times to pack food into jar and get rid of any air pockets that might cause seal failure, add more to jar if needed
  11. be sure to keep rim of jar clean and wipe with clean towel before placing lid on jar
  12. place the screwband on and tighten until just fingertip tight (not too tight as to allow pressure to release)
  13. using tongs, return jar to pot of boiling water and repeat process until food is gone
  14. once all the jars are back in the pot, bring to full boil and process for time specified by the recipe
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