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Water Bath Canning Method
Hot Water Bath - A process that involves cooking covered jars in a covered bath of boiling water, with the water completely covering the jars.
- Equipment
- Jars
- Self-sealing vacuum lids
- Wide funnel
- Tongs
- Deep kettle, at least 5-inches taller than the jars
- or commercial water-bath canner, with canning rack and lid to fit
- Cooling racks
- Always wash jars and lids thoroughly in hot, soapy water, or in the dishwasher. Keep them hot in your oven.
- Place rack in canner, and fill halfway with hot water.
- Prepared food should still be hot. Use a wide funnel for filling jars. Have clean towels available to wipe off any drips that might be on the rims of the jars, in order to ensure a tight seal. Fill only one jar at a time, and allow at least ¼-inch space between the food and the top of the jar.
- Screw lid onto the jar tightly by hand, but if the lid buckles or bends, it is too tight.
- Place jar onto rack as soon as it is filled and sealed. Fit kettle with only as many jars as will allow water to still circulate between them. Pour hot water around them until measuring 1-2 inches over their tops. Cover kettle and bring to a full boil.
- Start counting processing time according to the individual recipe instructions, then immediately reduce heat until the water boils gently.
- Higher altitudes will require longer processing times.
- When time is up, use tongs to remove jars to a cooling rack. Let jars cool, undisturbed, for 10-12 hours.
- Before storing canned foods, check their seals. After 12 hours, vacuum lids should be concave, and not giving when pressed. If there is any question, remove band and tip jar. If it stays on, it’s sealed. Any jars that do not pass the test can still be refrigerated and used within a week, or reprocessed in clean, hot jars.
- Store in a cool, dry, dark place, for the longest shelf life.
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