Canning 101: Boiling Water Bath Method

I love canning, it is so much fun.  I love to can with friends and family it makes it so much nicer.  It is also a lot easier to do than you may think.

What you need:
Canning Pot with Lid
Mason Jars
Rack or Basket for Canning Pot
Timer
Tongs
Cooling Rack or Towel
Produce to Can

The water bath method of canning is only good for foods that are high is acid (apples, tomatoes, peaches, and pickles).  If you want to can foods that are low in acid (beans, meats, corn) then you will need to use the Pressure Cooker Method.

First of all everything needs to be really clean.  The jars, lids, and produce (or whatever you are canning).  So wash everything.  I really like to put the jars and lids into the dishwasher so they getting super cleaned and up to an hot enough temp to kill anything that may be on them.  And then I give my fruits and veggies and quick wash to remove any dirt or particles.

Next is the fun part.  You get to make whatever it is that your canning (applesauce, peaches, pie filling, jams, etc.)  Coming soon a post of some of my favorite canning recipes.

Once you have prepared you produce then you pack it into your jars.  It is important to leave enough headroom (that is the space at the top of the jar) for the product to expand to.  Usually most canning recipes will tell you how much headroom you need.  You want the produce packed into the jars pretty tight.

 

Wipe the rim of the jars so they are really clean, then put lids on them.

 

While you are prepping your produce you also want to prep the water.  By filling your canner halfway with hot water.

Then load your jars into a wire basket or onto a metal rack.  You don't want the jars touching the bottom of your pan.

Next add boiling water to 2 inches above jars.  You don't want to pour directly on the jars they may crack.

 

Cover the canner with a lid and bring the water to a rolling boil, start the timer.

Reduce the heat, but maintain a rapid boil. Add more boiling water if needed.

When processing time is up, remove jars immediately with tongs or the entire basket.

Tighten lids if needed.  Set jars on a towel or rack leaving space between them.  Do not touch till cooled.

Don't forget to check to ensure the lids have sealed by pressing the center of lids once cooled.  If it pops then it has not sealed and you will have process it again.  If there is no pop then it has sealed.  Hooray, canning success!