Water-Bath Canning High-Acid Foods

Water-Bath Canning High-Acid Foods

Water bath canning, sometimes referred to as the boiling water canning method, is the simplest and easiest way to preserve highly acidic foods. Water bath canning destroys any active bacteria and microorganisms in your food, making it safe for later consumption.
1. Processing equipment and utensils.
Inspect the jars for cracks or splinters, screw straps for proper fit and wear, and new lids for defects and scratches. Wash everything in warm, soapy water, rinse clothes well, and remove any soapy residue.

2. Fill the canning kettle half to two-thirds full with water and start heating the water.
Heat the additional water in a saucepan as a backup.
3. Immerse clean jars and lids in hot, not boiling, water.
Use a kettle for canning in jars and a saucepan for lids.
4. Transfer the prepared food to the hot jars and release any air bubbles with a non-metallic spoon.
Add more prepared food or liquid to the jar after releasing the air bubbles to maintain the recommended headspace.
5. Wipe the edges of the jar with a clean, damp cloth.
You need clean rims to properly place the lids.
6. Put a hot lid on each rim of the jar and screw the tape by hand.
Make sure the side of the sealant is touching the edge of the jar.
7. Hang the jar rack over the inner edge of the canning kettle, put the filled jars into the jar rack, and lower the jar rack into the hot water.

Make sure the jars are standing upright and not touching each other. If the jars are not covered with at least an inch of water, add boiling water from the preserve.
8. Cover the kettle and heat the water to a boil, reducing the heat and keeping it simmering gently.
Start the curing time after the water has boiled. Keep boiling throughout the processing period.
9. At the end of the processing time, remove the jars from the kettle using the jar lifter and allow to cool.
Lay it out on a clean towel or tissue paper. Cool the jars completely (12 to 24 hours).
10. Test the seals on the refrigerated jars by pressing the center of the lid.
If the cap is solid and has no indentation, you have a successful vacuum seal.
11. Remove screw straps from airtight jars, then wash airtight jars and screw straps in hot, soapy water.
This removes any residue from the jars and screw bars.
Label the filled jars, including the date processed, and store (without the screw caps) in a cool, dark, dry place.