Hot Water Bath Canning

Piccalilli

Canning with a hot water bath is an effective method for preserving high-acid foods such as fruits, jams, jellies, pickles, and certain tomatoes. Here’s a step-by-step guide to help you safely can using the hot water bath method:

Materials Needed

  • Canning jars with new lids and rings
  • Large canning pot or stockpot with a rack
  • Jar lifter
  • Bubble remover or a non-metallic spatula
  • Clean cloth or paper towels
  • Funnel (preferably wide-mouth)
  • Ladle
  • Timer
  • Tongs

Steps

  1. Prepare Your Equipment
    • Wash jars, lids, and rings in hot, soapy water.
    • Rinse thoroughly.
    • Keep jars warm until use to prevent cracking (you can keep them in hot water or a warm oven).
  2. Prepare Your Food
    • Make your recipes following tested canning recipes from reliable sources like the USDA or Ball Blue Book.
    • Fill the jars with hot food, leaving appropriate headspace (usually ¼ to ½ inch).
  3. Remove Air Bubbles
    • Use a non-metallic spatula or bubble remover to release trapped air bubbles by gently sliding around the inside of the jar.
  4. Clean Jar Rims
    • Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
  5. Apply Lids and Rings
    • Place the sterilized lids on the jars.
    • Screw on the rings fingertip-tight (not too tight).
  6. Process in Hot Water Bath
    • Fill your large canning pot with water, enough to cover jars by at least 1 to 2 inches.
    • Bring the water to a gentle boil.
    • Use a jar lifter to lower jars into the boiling water, placing them on the rack.
    • Ensure jars are covered with water.
  7. Processing Time
    • Bring water to a gentle boil.
    • Start timing once the water reaches a gentle boil.
    • Process according to your recipe’s recommended time, usually between 5 to 30 minutes depending on the food and jar size.
    • Maintain a steady boil throughout.
  8. Cooling and Sealing
    • After processing, turn off heat and carefully remove jars using the jar lifter.
    • Place jars on a towel or cooling rack, spacing them apart.
    • Let jars sit undisturbed for 12-24 hours.
  9. Check Seals
    • After cooling, press down in the center of each lid.
    • If it doesn’t pop back, the jar is sealed.
    • Remove rings, wipe jars, label, and store in a cool, dark place.

Tips for Success

  • Use tested recipes to ensure safety.
  • Adjust processing times based on altitude if necessary.
  • Always check seals before storing.
  • Never reuse lids; use new lids each time.

Safety Note

Hot water bath canning is suitable for high-acid foods. For low-acid foods, pressure canning is required to ensure safety.