Using Boiling Water Bath (2012)

A boiling water bath is suitable for processing fruits, pickles, jams and jellies and acidified tomatoes. Do not use for vegetables or meats.

Here are the basic steps for successful boiling-water bath canning:

1. Fill the canner halfway with water. Preheat water to 140 degrees F for raw-packed foods, and to 180 degrees F for hot-packed foods.

2. Load filled jars, fitted with lids and rings, onto 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. Add more boiling water, if needed, so the level is at least 1 inch above the jar tops.

3. Cover the canner and turn heat to its highest position until the water boils vigorously. Set a timer for the minutes required for processing after the water boils.

4. Lower the heat setting to maintain a gentle boil throughout the processing time. Add more boiling water, if needed, to keep the water level one inch above the jars.

5. When the jars have boiled the recommended time, turn off the heat and remove the canner lid. Use a jar lifter to immediately remove the jars and place them on a towel. Leave at least one inch between jars during cooling. Do not re-tighten the jar lids because you will break the seal. Jars of food left in the boiling water after processing time is done may get overcooked.

6. Check the jar seals 12–24 hours after processing. To store, remove the screw bands and wipe the jars clean. Food in jars that fail to seal can be immediately reprocessed in clean jars with new lids for the recommended amount of time, or may be refrigerated and used within several days. These jars may also be stored in the freezer if the headspace is adjusted to 1½ inches to allow for expansion.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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