Hot Water Bath Method for Processing in Home Canning. CanningUSA.COM

Hot Water Bath Method for Home Canning

Home Canning using a hot water bath is relatively easy and safe.
Please note that the Hot Water Bath Method is only for use with
high acid foods with a pH of 4.6 or lower. Use proven recipes or test
your food for acidity using litmus paper. If necessary you may add
lemon juice to increase acidity.

If you plan to make canning part of your life style, then we
recommend making a one-time investment in some simple pieces of
equipment: a canning processor which includes a rack, thermometer
and clips, plus a jar lifter for picking up hot jars. Links can be found
on this page.

If you don’t have a canning processor, process a few jars at a time in
your largest Dutch oven ensuring you cover the jars with an inch of
water. Place a rack at the bottom to permit the water to circulate.
(This can be improvised with something as simple as clean flat stone
or pebbles.) For a hot pack, it is important to remember that the jars
and contents are already hot so take care that cold water does not
splash onto them causing breakage.

Place the processor on a canning burner set on a concrete or tile
surface. If you don’t have a canning burner this may be done on the
stove top as shown below. Bring to the recommended canning
temperature: 212 degrees F and 100 degrees C (just below a
simmer). Maintain the temperature for the recommended time then
turn off the heating element. Let the jars cool and carefully remove
them from processor.

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Click here to find out more about our Technical Guide, If I Can, You Can!™ It will
provide you with simple, step-by-step instructions for home canning, illustrated using
photographs.

Follow manufacturers' recommendations and instructions and visit their
websites for updates on a regular basis.

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© 2004 David G. Blackburn