Canning Basics

Photo: flickr user tapperboy

Preparation

Boiling-water canning, also called water-bath canning, is the simplest. You can use it for sealing jars of jams, jellies, pickles and tomatoes with acid added.

To do it, wash jars, screw bands and lids with hot, soapy water. Dry the bands and put the lids in a small pan of hot water. Fill a deep pot with water and a rack (you can buy a canner and rack, or use a deep stock pot). Bring to a boil, add the empty jars, turn off the heat and leave the jars in hot water.

When you're ready ...

Remove one jar at a time, using tongs.

Fill the hot jar with the hot food.

Run a rubber spatula around the inside of the jar to remove air bubbles.

Wipe the lip of the jar with a wet paper towel and place the hot lid on top.

Put the screw band on, but don't over-tighten.

Place the filled jars back into the pot.

Cover the pot and bring to a full, rolling boil.

Start timing when the water boils. Your recipe for the particular food you are canning will tell you how much time it needs to boil. That is partly dependentupon the altitude where you live.

After the time is up, turn off the heat and remove the lid.

Using tongs, remove the jars and place on the counter on a dish towel, with space between each jar. Let stand until cool, 12 to 24 hours.

Check the seals to make sure they're tight. Wipe any food off the jars. Label and store in a cool, dry place.

Low-acid mixtures, like most vegetables and meat mixtures, must be canned under pressure. Pressure-gauge canning is more complicated.