How/What You Can Waterbath Can

Water bath canning is a popular and accessible method for preserving high-acid foods. This technique involves submerging jars of food in boiling water to kill microorganisms and create a vacuum seal, extending the shelf life of your canned goods. Here’s a detailed guide on how to water bath can and what foods you can safely preserve using this method.

What You Can Water Bath Can

1. Fruits and Fruit Products High-acid fruits and their products are ideal for water bath canning. Examples include apples, apricots, berries, cherries, peaches, pears, and plums. You can also can fruit products such as applesauce, fruit juices, fruit pie fillings, and fruit preserves.

2. Jams, Jellies, and Preserves Jams, jellies, and preserves made from high-acid fruits are perfect for water bath canning. These include strawberry jam, raspberry jelly, blueberry preserves, marmalades, and fruit butters.

3. Pickles and Relishes Pickles and relishes are made with vinegar, which increases their acidity, making them suitable for water bath canning. Examples include dill pickles, bread and butter pickles, pickled beets, pickled peppers, and cucumber relish.

4. Tomatoes and Tomato Products Tomatoes can be water bath canned if they are acidified with lemon juice or citric acid. Products include whole tomatoes, crushed tomatoes, tomato sauce, salsa, and tomato juice.

5. Fermented Foods Fermented foods like sauerkraut and kimchi can be water bath canned. The fermentation process increases the acidity of these foods, making them safe for this method.

6. Vinegars and Chutneys Vinegar-based products such as flavored vinegars and chutneys can be water bath canned. Chutneys typically contain a combination of fruits, vegetables, vinegar, and spices.

How to Water Bath Can

1. Equipment Needed

• Water Bath Canner: A large pot with a lid and a rack to hold jars off the bottom.

• Canning Jars: Mason jars specifically designed for canning.

• Lids and Bands: New, self-sealing lids and metal screw bands.

• Jar Lifter: To safely remove hot jars from the canner.

• Bubble Remover/Headspace Tool: To remove air bubbles and measure headspace.

• Ladle and Funnel: For filling jars.

• Clean Towels: For wiping jar rims.

2. Preparation

• Select and Prepare Food: Wash and prepare the food according to the recipe. For fruits, this might involve peeling, coring, and slicing.

• Sterilize Jars: Wash jars in hot, soapy water and rinse thoroughly. Keep them warm until ready to use.

• Heat Lids: Heat lids in simmering water to soften the sealing compound.

3. Filling the Jars

• Fill Jars: Use a funnel to fill jars with prepared food, leaving the appropriate headspace (usually 1/4 to 1/2 inch, depending on the recipe).

• Remove Air Bubbles: Slide a bubble remover or a non-metallic spatula around the inside edge of the jar to release trapped air bubbles.

• Wipe Rims: Wipe the jar rims with a clean, damp cloth to ensure a good seal.

• Apply Lids: Place the lids on the jars and screw on the bands fingertip tight.

4. Processing in the Water Bath Canner

• Fill Canner with Water: Fill the canner half full with water and preheat to 140°F for raw-packed foods or 180°F for hot-packed foods.

• Load Jars: Place the filled jars on the rack in the canner. Ensure jars do not touch each other or the sides of the canner.

• Add More Water: Add hot water to cover jars by at least 1 inch.

• Boil: Place the lid on the canner and bring to a vigorous boil. Start timing the process once the water reaches a rolling boil.

• Process: Maintain a steady boil throughout the processing time. Adjust heat as necessary to keep the water boiling.

5. Cooling and Storing

• Remove Jars: After the processing time is complete, turn off the heat and carefully remove the lid. Let jars sit for 5 minutes before removing them.

• Cool Jars: Use a jar lifter to remove the jars from the canner and place them on a towel-lined surface. Let them cool for 12-24 hours.

• Check Seals: After cooling, check the seals. The lids should be concave and not flex when pressed. Remove the bands and store jars in a cool, dark place.

Safety Tips

• Always follow tested and approved recipes from reliable sources such as the USDA or your local extension office.

• Do not alter the proportions of ingredients in canning recipes.

• Ensure jars, lids, and bands are in good condition and free of cracks or rust.

• Process jars for the full recommended time to ensure safety.

By following these steps and guidelines, you can safely water bath can a variety of high-acid foods, ensuring a supply of delicious, home-preserved goods for your pantry.