Hot Water Bath Canning

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

Canner with a lid (big enough to fully submerge jars)
12 ounce jelly canning jars with lids and bands
16 ounce canning jars with lids and bands
32 ounce wide mouth canning jars with lids and bands
Jar lifter
Funnel
Ladle
Bubble remover or plastic spatula

Steps for Hot Water Bath Canning

Prepare Equipment

1. Wash jars, lids, and rings in hot, soapy water.
2. Rinse thoroughly.
3. Keep jars warm until use to prevent cracking (you can keep them in hot water or a warm oven).

Prepare Food

1. Make the recipe following tested canning recipes from reliable sources like the USDA or Ball Blue Book.
2. Fill the jars with hot food, leaving appropriate headspace (usually 1/4 to 1/2 inch).

Remove Air Bubbles

1. Use a non-metallic spatula or bubble remover to release trapped air bubbles by gently sliding around the inside of the jar.

Clean Jar Rims

1. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.

Apply Lids and Rings

1. Place the sterilized lids on the jars.
2. Screw on the rings fingertip-tight (not too tight).

Process in Hot Water Bath

1. Fill a large canning pot with water, enough to cover jars by at least 1 to 2 inches.
2. Bring the water to a gentle boil.
3. Use a jar lifter to lower jars into the boiling water, placing them on the rack.
4. Ensure jars are covered with water.

Processing Time

1. Bring water to a gentle boil.
2. Start timing once the water reaches a gentle boil.
3. Process according to your recipe’s recommended time, usually between 5 to 30 minutes depending on the food and jar size.
4. Maintain a steady boil throughout.

Cooling and Sealing

1. After processing, turn off heat and carefully remove jars using the jar lifter.
2. Place jars on a towel or cooling rack, spacing them apart.
3. Let jars sit undisturbed for 12 to 24 hours.

Check Seals

1. After cooling, press down in the center of each lid.
2. If it doesn’t pop back, the jar is sealed.
3. Remove rings, wipe jars, label, and store in a cool, dark place.

Tips

• 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.