Water Bath Canning

Step 1

Fill your canner about half full of water. Start heating it up. The goal is for the canner to be hot but not boiling as you are filling your jars. You want enough water to cover your jars when they are filled and in the canner. Have a teapot of hot water available in case you need to top it off.

Step 2

Wash and rinse your jars and lids. (they do not need to be sterilized) Keep your jars hot until use. The best way is to place them in the canner rack raised above the water while it heats up.

Step 3

Prepare and fill jars according to the canning directions for that food. Remember proper headspace, removing bubbles if needed, wipe down the rims of your jars and put on the lids and rings.

Step 4

Place the filled jars in the canner. Continue until all jars are filled.

Step 5

Lower the jars into the water, if needed add hot water so the jars are covered by about 2 inches. Put your lid on the canner and raise your heat and bring to a boil.

Step 6

When your water is at a rolling boil start your processing time at that point. The proper processing time for your altitude will be given in your recipe. Different altitudes will have different times. The higher you live the longer you process. Make sure the water remains above the level of the jars. Add hot water as needed.

Step 7

When the processing time is completed turn off the heat. Open the lid to allow steam to escape. (carefully don't let it hit your face or arms!) wait 5 minutes. Raise the rack and jars above the water. Allow them to rest another 5 minutes. Now remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Step 8

Put the jars on a counter wtih a thick towel beneath them to protect the hot jar from the cool counter. Allow them to cool to room temperature undisturbed. 12 hours is suggested. Do not try to speed up the cooling process.

Step 9

When they are cool remove the metal bands, check the seals, and store the jars in a cool dark place.