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.How To Can In a Boiling Water Bath




Source of Recipe


From "The Ball Blue Book"


List of Ingredients




...

Recipe



� Fill a boiling-water canner (stockpot) half full with water. Heat water to a simmer (180� F). Sterilize jars by heating in the water for 10 minutes. Wash lids with hot soapy water. Place in a saucepan with water to cover; heat to a simmer. Turn off heat. Leave in water 10 minutes. Do not boil. Remove one at a time.

� Fill single jars at a time, leaving head space according to your recipe; wipe rims clean. Top with lid; tighten band loosely.

� Position the canner rack above hot water in the canner. Using a jar-lifter, place filled jars onto rack immediately after each jar is filled. Carefully lower rack into the water. The water level must cover the jars and two-piece caps by 1 to 2 inches. Add boiling water, if needed. Put the canner lid in place.

� Adjust heat to medium-high, and heat the water to a hard-rolling boil. Reduce heat to maintain a gentle, rolling boil. Set a timer for the number of minutes required for processing the product, about 10 minutes for pints or half-pints, and about 30 minutes for quarts. Turn off heat and remove canner lid.

� Using a jar lifter, remove the jars from the canner and set them on a towel to cool. Leave 1 to 2 inches of space between jars. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands. Remove bands for long-term storage.