water bath canning - seed to pantry
TRANSCRIPT
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Water Bath Canning
Step-by-Step Tutorial
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Water Bath Canning Basics
• Water Bath Canning is appropriate for high acid foods only.
• High acid + boiling water + processing time = destruction of harmful bacteria and molds.
• Most berries and fruits, most pickles, jams, jellies and other soft spreads are considered high acid foods.
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Step 1
• Heat water to boiling in a tea kettle or saucepan.
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Step 2
• Fill canner half full of warm water, or enough water to cover jars by at least one inch of boiling water.
• Heat water to 140 – 180 degrees.
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Step 3
• Add ¼ cup of white vinegar to canner.
• The vinegar keeps jars bright and shiny.
• Vinegar also slows canner rack rusting.
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Step 4
• Use clean canning jars, lids, and rings that have been washed in the dishwasher.
• This step can be used if your recipe processing time is at least 10 minutes.
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Step 4 (alternate)
• Alternatively, use jars sterilized for 10 minutes in boiling water.
• Jars MUST be sterilized if your recipe processing time is less than 10 minutes, (e.g. jellies).
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Step 4 (alternate)
• If using sterilized jars, lids and rings must also be sterilized in boiling water. Follow manufacturers directions.
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Step 5
• Fill jars leaving amount of head room called for in recipe.
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Step 6
• Wipe jar lids with a clean damp cloth or paper towel.
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Step 7
• Place lids on filled jars.
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Step 8
• Hand tighten rings on jars.
• Don’t over – tighten!
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Step 9
• Load filled jars into the canner rack.
• Conversely, if your canner rack is already in the canner, load jars into the rack using a jar lifter.
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Step 10
• Place canner rack and jars in canner.
• Make sure water is 1 – 2 inches over top of jars. If not, add the boiling water started in Step 1.
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Step 11
• Bring water to a boil.
• Cover, turn down heat slightly (it must remain boiling) and process for length of time your recipe recommends.
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Step 12
• When processing time is complete; turn off burner, carefully remove cover, and remove jars using a jar lifter.
• DO NOT tip jars to displace water on lids. The water will evaporate.
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Step 13
• Place hot jars on a towel to cool.
• Let sit for 12 to 24 hours.
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Step 14
• When cool, remove rings, label jars and store in a cool, dark place.
• Jars that did not seal must be stored in the refrigerator.
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Water Bath Canning
• Congratulations! You are now a Water Bath Canning Pro. Remember, repetition will make this process easier each time.
• Enjoy your cupboard of safe, delicious, home canned goods.