Notes on Hot Water Canning
- 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
Directions for Packing the Jars for Hot Water Canning
- Boil the water in a hot water canning pot
- Used sterilized jars and lids (new ones are already sterilized)
- Pack ingredients into jars add more liquid if needed *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
Directions for 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
