Water bath canning is the method of putting your jars in a large pot of boiling water with a wire rack on the bottom to keep the jars from touching the pot. If your canning is limited to jellies, jams or other high acid foods, you do not need to invest in a pressure canner. A water bath canner is all you need. There are many other types of foods you can preserve with this method.
Water bath canning processes foods at a lower temperature than pressure canning and is ideal for high acid foods. Time and temperature combine to destroy mold yeast and enzymes that cause spoilage while at the same time creating a vacuum seal by forcing air out of the jars.
Following is a list of some of the food types that this canning method is recommended for with the proper high acid recipes.
Bonus Tip: Make sure the water level is at least an inch above the tops of the jars and cover the pot with a lid to limit evaporation.
Water bath canning processes foods at a lower temperature than pressure canning and is ideal for high acid foods. Time and temperature combine to destroy mold yeast and enzymes that cause spoilage while at the same time creating a vacuum seal by forcing air out of the jars.
Following is a list of some of the food types that this canning method is recommended for with the proper high acid recipes.
- Chutneys, sauces, pie fillings
- Condiments
- Fruits and fruit juices
- Jams and jellies
- Salsa
- Tomatoes
- Pickles and relishes
- Flavored Vinegars
Bonus Tip: Make sure the water level is at least an inch above the tops of the jars and cover the pot with a lid to limit evaporation.
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