Water Bath Canning
A complete guide to safely processing and sealing preserves for shelf stable storage.
Cost: $100-200 to get set up
Equipment
- 1 Canning pot with jar rack I prefer a 21 qt+ sized pot
- 4* 8 ounce mason jars with seals and screw bands*
- 1 ladle
- 1 headspace tool optional
- 1 fine mesh sieve optional
- 1 jar wrench
- 1 Canning kit A great option for new canners! All in one kit
Ingredients
- 1+ gallon water**
Instructions
- Assemble materials so easily accessible.
- Before processing your preserve mixture, clean your jars, screw bands and seals by washing with warm soapy water, or by running through a clean, empty dishwasher.
- Bring your canning pot, full of water to a boil. You will need at least 1 inch of water above the top of your jars when submerged to properly seal them. It's a good idea to check if you're unsure by lowering a jar in before boiling.
- Cook your recipe.
- Your jars need to be warm before spooning in hot food so they don't shatter or crack during canning. You can keep them in the dishwasher after running to retain heat (run the cycle just before you want to fill the jars), by heating VERY gently in a low temperature oven, or by dipping the jars into the boiling water for a few moments before filling.
- When ready, place your funnel into the mouth of one jar and carefully ladle your recipe into the jar. Typically you will want to use your headspace tool to verify you have left 1/4 inch of space from the rim to the top of the preserve. Fill all the jars.
- Use a damp paper towel to wipe any drips from the top of rim and then dry the rims. Place on the seals.
- Using a towel, thick rubber gloves, or a canning glove to protect your hand from the hot jars, carefully place the screw bands around the rim and tighten hand tight. You can also use a lid grip tool to tighten, but always protect the hand touching the glass jar.
- Using a jar clamps carefully lower the jars into the boiling water until submerged and leave for the processing time called for in your recipe.
- Remove from the water, place on a towel and verify seal has taken before storing. The seal can take several hours to take, so don't panic!
- The jar is sealed when you press down on the middle of the lid and it does not move or click. There should be a small indent in the middle of the lid. If after a few hours the lid clicks or there is no indent, store it in the fridge. If after 24 hours, it still clicks, the seal has failed, and it needs to remain in the fridge.
- Store sealed jars in cupboard for up to 1 year.
Notes
*The number and size of the jars needed depends on the recipe. Please refer to your specific recipe for that information.
* Seals used to require a bath in simmering water before being applied to jars of preserves, for at least Ball and Kerr brand seals this is no longer necessary. Check your packaging and if it suggests doing so, follow their recommendations.
**Enough water to fill your canning pot and cover submerged jars by 1 inch.