Water Bath Canning

Water bath canning is a canning method that is best used for foods that are high in acidity such as fruits, pickled vegetables, tomatoes, and sugar preserves. The food is put into the jar, sealed loosely with the lid, and fully submerged into the boiling water. The canning jar is kept in for differing amount's of time, depending on the specific recipe.

Equipment Needed

Water Bath Canner or large sauce pot that is deep enough to fit a rack at the bottom, submerge the jars with 2 inches of water above them, and an extra 2 to 4 inches on top for boiling

Country Classics Jars, lids, and bands. Be sure to check for defects such as chips, cracks, dents, rust and other abnormalities that may inhibit air tight seals. Make sure that you are using new lids that have not been perviously used.

Ingredients for high-acidic recipe of your choosing. Ensure that the recipe you are following has been pretested in a water bath canning process.

Funnel to help with filling your canning jars with your completed recipe.

Jar lifter or tongs to help you safely transfer the canning jars to and from the water bath.

Common kitchen utensils that will be used to help you follow the high-acidic recipe of your choosing.

Water Bath Canning Process

Step 1 Fill water bath with water, at least half way. Heat water to 180°F and let simmer. Preheat your Country Classics canning jars by placing in water (Do not heat lids & bands).Prepare your high acidity preserving recipe.

Step 2 After your recipe is prepared, remove the Country Classics canning jars from the water bath. Fill jars with prepared recipe, leaving half an inch of space at the top. Ensure there are no air bubbles under the surface (Remove air bubbles if any persist). Apply lids and rings until they are finger snug, not too tight.

Step 3 Bring your water to a rolling boil and place Country Classics canning jars into the water. Ensure they are covered by at least 2 inches on top. Place lid on water bath and keep jars in the water for the amount of time indicated on the recipe. Turn off the heat and remove lid from water bath.

Step 4 Let jars rest in the water bath for 5 minutes, to acclimate to outside temperature. Using a jar lifter, remove the Country Classics canning jars from the water bath. Place jars on a towel and let stand for two minutes.

Step 5 Fully tighten the lids in order to complete the seals (Silicone oven mitt is a good tool for this). Remove bands and try to pry off the lids with your fingertip. If the lid is properly sealed, it will stay on. If a lid is not sealed properly after 24, refrigerate. The properly sealed Country Classics canning jars may be stored up to 18 months. Keep out of direct light in a dry and cool place for best results.

Water Bath Canning