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.Boiling Water Bath for Canning

Source of Recipe

Well Preserved
Unless they're to be refrigerated, all preserves must be processed in a boiling wtaer bath. This helps kill any microoragnisms that may be in the food. Any large pot will do for a water bath canner provided that it meets certain requirements. The pot must be deep enough to allow at least 2 inches of water to cover the jars when they are placed inside, as well as permitting sufficient space for boiling. A pot about 10" deep is good for pints; allow about 12 inches for quart jars.

The pot must be large enough to hold several jars at a time so that they are not touching one another, allowing water to circulate freely around them. jars that are packed in too tightly could crack as they expand with the heat. There should be room at the bottom of the pot for a metal rack, such as a cake rack, to elevate the jars slightly. You can improvise a rack for elevating jars by tying several old ring screwbands together and placing them right side up inside the bottom of the pot. The pot should be no more than 4 inches greater in diameter than the burner you will be using. And finally, your canner must have a snug-fitting lid.

The boiling water bath should be ready to go as soon as your jars are filled, so that the hot jars can immediately be placed in the pot and the heat processing can begin. It's recommended to use the same pot to sterilize the jars that you will use for the water bath. After all jars have been filled and extras are removed from the pot, simply turn the heat to high, cover the pot, and bring the water to a boil. Since the water is already hot, this won't take long.

The jars will displace the water as they are put in the pot, causing the water level to rise considerably. It is convenient to have an extra pot of hot wtaer simmering just in case you need to add some. You don't want to have to start boiling cold water at this stage.

If your canner has a basket, fill it with the jars and lower it carefully into the wtaer. If you are using a regular pot, place the jars inside, one by one, onto the rack in the bottom of the pat, standing them upright so that none of them are touching any others. It is very helpful to have a proper jar lifter for this so you won't scald your hands with boiling water. If you don't have a jar lifter, wear rubber gloves to protect your hands. For small jam-sized jars, you can use regular tongs to grasp the tops of the jars and them place them in the canner. Larger jars will have to nbe placed in by hand. May want to start with canner being not completely full, placing your jars, and then toping the water to cover the jars using water heated in a smaller pot.

Once the jars are in the canner, cover it and let the water return to a boil. Start timing from the moment the water starts to boil again. Lower the heat a bit if necessary to keep the water from overflowing, but make sure the water remains at a steady boil. When the time is up, remove the jars and place them on a wire rack. Allow enough space for air to circulate freely around the jars. Never place jars on a cold surface as they could crack.


HOW TO KNOW WHEN JARS ARE SEALED: You can hear it' as they cool, most jar lids will make a popping sound. If you tap the lid with a spoon, a clear ringing sound indicates the seal is complete. You can see it: if you hold the jar at eye level, you can see a slight indentation in the center of the lid; a flat or bulging lid is not sealed. You can feel it: Push down on the center of the lid with your finger. A properly sealed jar will not respond to pressure on its lid. If the lid gives and then pops back up when your finger is removed, the jar is not sealed. Some jars take up to 24 hours to seal. Check jars once they've cooled and once again before using the preserved. Do not reprocess unsealed jars; refrigerate instead and use as soon as possible.


STORAGE: Cool, dry and dark are words to remember for storage. Ideally temperature should be 40-50 degrees. Keep preserves away from extra warm areas. Freezing can cause seals to be damaged or jars could break. Light destroys vitamins and can cause color change, so store away from light. Ideally it's not desired to keep preserves for longer than 1 year... 6 months is even better. Label well and always check jars for signs of spoilage prior to using preserves.


STEPS FOR SUCCESS: Select correct size and type of jars, ensuring they are not chipped or cracked. Wash jars well and then sterilize jars and lids, keeping hot until ready for use. Prepare water bath canner. Place preserves into hot jars; work quickly so everything remains hot. Release air bubbles if needed. Wipe rims of any spilled food. Place lids on jars, rubber side down, and screw on rings firmly but not overly tight. Transfer to boilinb water bath and simmer jars for amount of time indicated in recipe. Start timing once water has returned to a boil. Remove jars and place on heat proof surface to cool; cool for several hours or overnight. Once jars have cooled, test for a seal; refrigerate jars that have not sealed properly. Remove screwbands and wipe jars carefully with damp cloth. Lable jars clearly, indicating contents and date.