Hot Water Bath Canning

Preserving food is a tradition that has become popular again. Here are step-by-step directions all about hot water bath canning.

  SUPPLIES NEEDED:   • Canner (large pot)     with a wire insert • Jar lifter • Wide-mouth funnel • Long handled tongs • Newspaper or dishtowel • Canning jars, bands     and lids • Ladle or big spoon

Wash canning jars, bands and lids in hot soapy water and rinse clean. Set empty jars (without the lids) upright onto the wire rack set inside of your canner, cover with water and bring to boil.

Turn the heat off then add  bands and lids into the hot water. Remove using tongs after 5 minute.

Using a jar lifter, carefully remove the hot jars from the hot water, pouring any water inside of it back into your canner.

Using a wide-mouth funnel, spoon the hot food mixture that you want to preserve inside each hot jar.

Leave ¼-inch gap from the top of your food inside the jar to the top of the jar open.

Wipe rims with clean towel. Center lid on jar. Screw the band down until fit is fingertip tight.

Place the sealed jars back in the hot water in the canner and make sure jars are completely covered with water. Process jars in boiling water for 10 minutes.

Try my homemade peach jam recipe!

Try my sour cherry jam recipe (moraba albaloo)!

Try my strawberry rhubarb jam recipe!

Try my homemade grape jam recipe!

Click on the link below for more recipes and details on hot water canning.

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