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 Fill the canning kettle with the appropriate amount of hot water and
begin heating it on the range. The water bath canner requires 1 to 2
inches of water above the tops of jars. This can be difficult to
determine before the filled jars are in place but after a batch or two
you will learn how much water you you have to add. It is always a good
idea to have an extra small pot of water heating just in case.
Place jars on rack immediately after packing. Lower filled rack into
canner. Jars should be covered by 1 to 2 inches of water. Add additional
boiling water if needed. If you add more water, pour between jars and
not directly on them (this is where the extra pot of heated water comes
in handy). Cover pot with lid. When the water comes to a rolling boil,
start to count the processing time. Reduce heat slightly and boil gently
for the time recommended for the food being processed. When the cooking
time is up, remove jars at once and place on a rack or on towels away
from heat and away from any draft. Keep jars separated to allow for air
space.
After jars have cooled, test for seal. To do this press down on the
center of the lid. The lid should be con-caved and not move when
pressed. Another method is to tap the lid with the bottom of a teaspoon.
If the jar is sealed correctly, it will make a high-pitched sound. If it
makes a dull sound it means the lid is not sealed or possibly that food
is in contact with the underside of the lid.
When completely cool, the screw bands may be removed if desired but not
necessary. Be sure to label canned jars with content and processing
date. Store jars in a cool dark, dry place. If there is a possibility of
freezing temperatures during storage, cover with a blanket or heavy
cloth. Jars may also be placed in a box and stuffed with newspaper. |
