Hot Water Bath Canning
A useful skill for food preservation.
Equipment
- Hot Canning Pot - A large, deep pot usually made of aluminum with a fitted lid. Should be deep enough so that you can completely submerge the jars, leaving at least 1 inch above their tops. Flat bottoms are best (to work on all cooktops). You don’t have to have a Hot Canning Pot, but any stockpot needs to work similarly.
- Canning Rack - A rack that fits inside the Hot Canning Pot to keep jars elevated above the direct heat at the bottom of the pot. Do not allow jars to sit directly on the bottom of your pot, as they will crack from the heat.
- Canning Jars - Clean & sterilized
- Canning Jar Bands & Lids - Clean, sterilized, & rust-free
Instructions
Packing the Jars for Hot Water Canning
- Boil the water in a hot water canning pot
- Pack ingredients into jars
- Add liquid as recipe directs - add more or less liquid as needed, but ONLY GO TO THE BOTTOM RING, leaving space in jar
- With a bread knife/chop stick or bubble popper go around the inside of the jar, moving the devise up and down. This is to remove any air bubbles out of the jar.
- Clean top of lid with a cloth
- Add the lid and screw on top
Canning the Jars
- Place jars onto metal rack and drop into water
- Water must be 1″ above lids of cans
- Start the timer when boiling starts
- Boil for proper minutes, no less than 20 minutes
- Pull out and sit on counter until lid pops. This ensures a seal.
- Let sit for 12- 24 hours cooling
Notes
Make sure you take into account the altitude we live at for boiling times
Read other fact based sites about canning like CSU Extension
If you use vinegar or a high acidic food like tomatoes you can water hot water bath to can
If you don’t have a high acid you will need to pressure can with a pressure cooker
More information on canning from Ball