Many of us are preserving summer’s bounty to enjoy during colder months.
Here are tips on how to preserve using the hot water bath method. It’s really not difficult if you follow these easy steps.
High acid foods like tomatoes, pickles, salsa, jelly, pie filling, jam, fruit, and chutney are great for canning using the hot water bath method.
Preheat Jars
Fill water bath canner (or large pot) to cover empty jars by at least 1 inch of water. Heat jars to simmer (180 degrees F) to prevent jar breakage.
Fill Jars
Following a canning recipe, fill a hot jar with prepared food leaving enough space between the food and the rim (headspace) as indicated in the recipe.
Tighten Lids And Bands
Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight.
Process Jars
Place filled jars onto rack in simmering water. If you don’t have a rack designed for home preserving, use a cake cooking rack. Filled jars should be covered by 1 inch of water. Place lid on canner and heat to a steady boil. Boil jars for the time specified in recipe. Adjust for high altitudes.
Altitude Adjustment
1,001 to 3,000 ft increase processing time 5 minutes; 3,001 to 6,000 ft increase 10 minutes; 6,001 to 8,000 ft increase 15 minutes; 8,001 to 10,000 ft increase 20 minutes.
Cool Down
Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Remove from water and cool jars upright on cutting board, wire rack or towels on countertop for 12 to 24 hours.
Check The Seal
After cool down, press on center of lid. If jar is fully sealed, the lid will NOT flex up or down. Remove the bands and gently attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. Wipe canning jars, lids, and bands clean. Store sealed jars in pantry for up to 18 months. Jars may be stored with or without bands. If a lid fails to seal within 24 hours, immediately refrigerate the food product.
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