Read these 12 Boiling Water Bath Canning Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Food Preservation tips and hundreds of other topics.
Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath 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 have to add. It is always a good idea to have an extra small pot of water heating just in case.
Raw Pack (Cold Pack)
Pack raw fruit into jars and cover with boiling hot sugar syrup, juice or water. It is necessary to leave a head space between the lid and the top of food or liquid. If the jars are filled too full the contents may overflow during processing. The amount of head space is usually between 1/8 and 1/2 inch.
Pickling lime is used as a 'crisping agent', to prevent the pickles from becoming soft. When called for in a recipe, it is added to the brine before the pickles are soaked, and the soaking time should be 12-24 hours. Then the pickles should be soaked in clean water for 1 hour, and then rinsed at least 3 times to ensure the lime is removed. It is often not recommended, as it is known to lower the acidity of the vinegar, making the pickle unsafe.
If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars. The diameter of the canner should be no more than 4 inches wider than the diameter of your stove's burner to ensure proper heating of all jars.