Home > Low Acid Canning Instructions

Low acid foods can be canned in the water bath canner. Low acid foods

Tools commonly needed are a water bath canner, spoons (either wooden or stainless steel), funnel, ladle, glass preserving Jars with 2 part lids, Jar lifter and magnetic lid lifter.

Choose from many wonderful canning and preserving recipes.

Be prepared before you start. read your recipe, gather the food products you recipe calls for and assemble the tools you need according to the recipe you have chosen.

Inspect your canning jars and lids for damage. Do not use a jar or lid that is not in perfect condition. Wash the jars and lids in hot soapy water, rinse well in hot water and dry with a clean, lint free towel.

Fill a large stock pot with water leaving enough room in the pot so when the jars are inserted into the boiling water the water does not over flow the pot. Bring the water to a boil, turn off the heat and insert the empty jars into the hot water. Leave the jars in the hot water until you are ready to fill the jars.

It is best to fill hot jars because the low acid fruits and vegetables will be hot when they are ready to be added to the jars and adding hot food to a cold jar may crack the jars.

Sterilizing the lids is different than the jars. You do not want to boil the lid discs because of the seal. Boiling the lid disc may destroy the seal and possibly compromising the effectiveness of the seal. Place the lid discs in a small sauce pan, fill with water and then heat the water over medium heat to heat the lids with out boiling them. Once the lids have reached a hot, steaming temperature with out boiling, turn off the burner and let the lid discs stay in the hot water until ready to use.

Since the lid bands do not get in contact with the preserved food you do not need to heat the lid bands. By leaving them at room temperature they will be easy to handle.

Fill the water canner half way with water. Place the canner rack in the water bath canner. The rack will make removing the filled jars from the hot water when the process in the canner is done. Bring the water to a simmer with the lid on. Maintain a simmer until your jars are filled and ready to put in the canner.

Prepare you fruits and or high acid vegetables, such as tomatoes and pickles, according to the recipe you are using.

Using a Jar Lifter remove a hot jar from the stock pot, carefully fill the hot jar with the hot ingredients. The jar should be filled 1/4 inch from the top edge of the jar for jams and jellies and 1/2 inch from the jars top edge for pickles, tomatoes and sauces. You do not want any air bubble to be trapped in the jar. With a bubble remover tool or a stainless steel knife remove trapped bubbles by inserting the tool between the food and the inner side of the jar. Slide the tool all the way around the inner side of the jar a few times or until the bubbles have been burped out.

The rim of the jar must be clean and free of any food particles before placing the lid disc on top. Use a damp, clean cloth to wipe off any thing on the rim that might compromise the lid seal.

Using a magnetic lid Lifter, remove the lid disc from the hot water and place the disc, seal side down on the jar rim of the jar. The seal should be in contact with the jar rim and centered on the jar. Once the lid disc is in place, tighten the lid band on top of the lid disc and jar. Screw the band on with your fingers.

Using the jar lifter, grab the tops of the jars with the lids on and place them in the water bath canner. The water in the water bath canner must be 1 to 2 inches above the jar lids and the jars must be in the canner rack.

Processing time Put the canner lid on and bring the water to a boil. The processing time does not begin until the water has come to a boil. Once the water has reached a rolling boil set your timer according to your recipe.

When the processing time is complete, turn off the burner and remove the water bath canner lid. Leave the jars in the water bath canner for 5 minutes to cool some.

Place a wood cutting board or a couple layers of towels on your kitchen counter top or somewhere where you can leave the jars to cool for 12 to 24 hours with out being touched. Remove the jars with the Jar Lifter and place the hot jars on the wood cutting board or towels. You want to leave the jars alone and not touch them for 12 to 24 hours so the seal will not be compromised while they cool completely.

You will know if the seal is compromised if the lid disc has not sucked down. the lid should not be able to be moved up and down when you press your finger on the center of the lid disc. The lid disc should not be able to be lifted up. If the lid is not sealed on tightly, you may refrigerate that jar and eat it with in a week.

Storage Water bath canned foods can be stored in a cool, dry, dark place for up to one year. Don't forget to label you jars with the name of the food and the date you canned it.

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