Water bath canning

Requirements

*A tested preserving recipe

*Boiling water bath canner. You can also use a large saucepot with a rack and a lid.

*Canning jars with bands and brand new lids

*Common kitchen utensils like a ladle, funnel and wooden spoon

*Fresh produce/quality ingredients

Others

*Jar lifter

*Sure tight band tool

*Secure grip hot jar handler

Directions

Read through your sample recipe and directions, then assemble the ingredients and equipment. Prepare the recipe from the given guidelines.

Check whether the jars, lids and bands are fully functional. Avoid using jars with uneven rims, cracks, nicks or sharp edges as these may cause breakage or prevent proper sealing. On the other hand, the bands should fit perfectly on the jars, and the lids’ undersides should not have incomplete/uneven sealing compound or scratches on the inside as this may prevent proper sealing.

Heat and keep the jars in hot water until ready for use. Keeping the canning jars in hot water will prevent them from breaking due to temperature differences once you add hot food. Let the lids and bands cool at room temperature for easier handling.

Fill your water bath canner halfway with water, and bring to a simmer while covered. Make sure the rim is set at the bottom of the canner. There is no need to buy a boiling water bath canner in case you don’t have one in your kitchen. You are more likely to own a pot in your kitchen that can double up as a water bath canner. However, the selected pot must be large enough for the jars to immerse fully into the water and allow some room for the water to boil with the lid still on. If a specifically designed home preservation rack is not available, a cake cooling rack can be used in its place.

Prepare the sample preserving recipe from your fresh produce or any other quality ingredients. Using a jar lifter, lift out the jars from the hot water, and empty the water inside. Add the prepared food into the jars using a funnel, and leave the recommended headspace from the recipe. Remove any air bubbles with a rubber spatula or bubble remover, while adjusting the headspace if necessary.

Wipe off any food residue from the rims and threads using a clean, damp cloth, then center the lids and secure with bands until fingertip tight. Pack the jars into the rack in the canner until it is full or your cans are used up. Lower the rack until the jars are covered by 1-2 inches of water, then cover the water bath canner with a lid. Bring water to a full boil before you set the processing time.

Process the jars for the indicated time in your recipe, then turn off the heat and uncover the canner. Leave the jars to stand in the water bath canner for five minutes before you remove them. Set them upright on a towel to avoid breakage as a result of temperature differences. Allow the jars to stand undisturbed for at least 12 hours, then check the lids for seals.

Remove the bands and, if a lid is not secure enough, refrigerate or reprocess the product immediately. Be sure to label the mason jars before storing in a cool, dry, and dark place.

Sample Recipe

Raspberry jam

Ingredients

4 cups of sugar

4 cups of mashed raspberries

Directions

Using a very large pot, bring the mashed berries to a full rolling boil, then boil for 2 minutes. Stir in sugar and bring back to a boil as you stir frequently. Continue boiling for 2 minutes, then remove from heat and beat the berries with a rotary beater for about 4 minutes. Pour the jam into sterilized jars and secure with lids and bands.

Yields: 6 pints