Hot Water Bath Method for Processing
You may watch us use a water bath canner in our free Video Podcasts 1, 2
and 3, or using the step-by-step photos and instructions below.

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. Processing jars in a hot water bath is not
difficult.

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 stones
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.
1.  As you fill your canning jars, place them on a
rack in the processor.
 2.  Weight the jars so they don’t move.  This
canner comes with a rack with a thermometer
and clips to keep the jars in place.
3.  Fill the canner with very hot water.  Or have
the water in the processor already simmering and
place the jars in with a jar lifter.

For a hot pack, the jars are hot so the water must
be as hot as possible too.  Any great difference in
temperature will break the jars.
 4.  Bring the water to the desired temperature (a
candy thermometer is desired for accuracy) and
process for the recommended amount of time.

When canning at an altitude above 1,000 feet,
adjust the processing time using Altitude Time
Adjustments.

After processing, follow instructions in Labeling
and Storing.
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.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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Video 3:
Canning Tomatoes; Crushed,
Whole, Tomato Sauce and Salsa
Video 2:
Canning Fruit in Syrup
or as a Pie Filling
Video 1:
Making and Canning Jam
and Infused Fruit
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