Saturday, August 22, 2009

Successful Boiling Water Canning


1. Fill the canner halfway with water.

2. Preheat water to 140 degrees F. for raw-packed foods and to 180 degrees F. (simmering with steam) for hotpacked foods. Raw- or cold-packed foods are placed directly into hot jars and covered with hot syrup; hotpacked foods are partially cooked or heated through and placed hot into hot jars, and covered with hot syrup. See tested recipes for detailed instructions for various types of produce.

3. Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.

4. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.

5. Cover with the canner lid and turn heat to its highest position until water boils vigorously.

6. Set a timer for the number of minutes required for processing the food. (Check tested recipes for specific instructions for jams/jellies and pickles.)

7. Lower the heat setting to maintain a gentle boil throughout the process schedule.

8. Add more boiling water, if needed, to keep the water level to above one inch of the jar lids.

9. When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.

10. Using a jar lifter, remove the jars and place them on a protected surface, leaving at least 1-inch spaces between the jars during cooling. Keep away from air drafts and let the jars cool at room temperature.

Sources: Adapted from information in the USDA Complete Guide to Home Canning and Ball Blue Book, Guide to Home Canning, Freezing & Dehydration

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