In This ArticleView AllIn This ArticleEquipment Needed for Water-Bath CanningSteps to Water-Bath Canning

In This ArticleView All

View All

In This Article

Equipment Needed for Water-Bath Canning

Steps to Water-Bath Canning

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canning beets in a water bath

Healthy Jam & Jelly Recipes

canning set

Step 1 - Wash the Jars

Wash canning jars, lids and bands in hot soapy water. Rinse well.

Step 2 - Simmer the Jars

sterilizing jars for canning

Place sterilized jars in a large pot and fill the pot with enough water to cover the jars. Bring to a simmer (180°F) and simmer for at least 10 minutes. This will prevent the jars from breaking when filled with hot food (called “hot packing”) or when transferred to the boiling water bath. Keep the jars in simmering water until ready to fill. You can also wash and dry jars in the dishwasher; keep jars in the dishwasher with the door closed (to keep them warm) and remove them as needed.

Step 3 - Simmer the Lids

Dry the bands. Place new lids (you must use new lids each time you do canning; bands can be reused if in good condition) in a small saucepan, cover with water and bring to a simmer (180°F). Lids must be simmered for 10 minutes to “activate” the sealing compound that helps achieve a vacuum seal. Keep lids in simmering water until ready to use. Do not boil: Simmering the lids in water that’s hotter than 180°F may interfere with proper sealing.

Step 4 - Fill the Jars

filling jars with jam

Fill hot jars with preserves to within 1/2 inch of the top of the jar’s rim.

Step 5 - Release Any Air Bubbles

run a spatula around the jar to remove air bubbles

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

Step 6 - Wipe the Rims

Wipe the rims well to ensure a good seal.

Step 7 - Place the Lids and Bands on the Jars

Place the lids and bands on the jars. Tighten bands just until you feel resistance (you don’t want to overtighten the bands).

Step 8 - Boil the Jars

adding jam jars to a pot of simmering water

Step 9 - Let the Jars Cool

Let jars cool on a cutting board or towel with 2 inches of space between each jar for 12 to 24 hours.

Step 10 - Check the Seals

testing the top of a jam jar lid

To check the seals, press down on the center of the lid. If the center of the lid doesn’t pop up, it’s sealed. To double-check the seal, remove the band and very gently try to remove the lid. If you can’t remove the lid, you have a good seal. The jar isn’t sealed if the lid pops up when you press down on the center of the lid or if you can remove the lid easily. Refrigerate any jars that didn’t seal for up to three weeks or freeze for up to one year.

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