Boiling water bath canning has been around for years and is a safe method of preserving high acid foods. You just need to make sure you understand the procedures in order for your canning to be safe.

CANNERS

Water bath canners are aluminum or porcelain covered steel that include the pot, a metal rack and lid. A new canner can be found during the canning season in most hardware stores or food storage places. If you shop around you may find one at a garage sale for pennies or you might have a neighbor or family member that has one that is not being used anymore. Any rate, they are fairly easy to come by. To ensure safe canning, the canner must be deep enough that at least one inch of briskly boiling water will be over the tops of the jars during processing.  At the start of each canning season, check over your canner. If your rack has become corroded you may want to submerge it in distilled vinegar to remove all of the hard water deposits or if it is too corroded you may consider replacing your rack.

How does it work?
The boiling water bath method works by submerging your filled jars of food in hot water. The heat is transferred to the product by the boiling water which surrounds the jars. The food is then processed for a certain period of time. Following the recommended processing times ensures that molds, bacteria, or yeast have been destroyed. 

What types of food do you process in a boiling water bath?
Only high acid foods such as fruits, jams, jellies or foods that have a pH of 4.6 or lower (pickles, sauerkraut, or relishes) can be processed in a boiling water bath canner. Most tomatoes and tomato products also fit into this category if acid is added to the food (lemon juice, citric acid, or vinegar).

How do you pack the food in the jar?
Foods can be either packed in jars using the raw or hot pack methods. Refer to Canning Basics for more details.
In order ensure the safety of the food processed you must use proper canning procedures.

Follow these steps for successful boiling water canning:
• Fill the canner halfway with water.
• Preheat water to 140 degrees F. for raw-packed foods and to 180 degrees F. (simmering with steam) for hot packed foods.
• Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.
• Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.
• Cover with the canner lid and turn heat to its highest position until water boils vigorously.
• Set a timer for the number of minutes required for processing the food. (Check tested recipes for specific times) Lower the heat setting to maintain a gentle boil throughout the processing time.
• Add more boiling water, if needed to keep the water level to above one inch of the jar lids.
• When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.
• Using a jar lifter, remove the jars and place them on a protected surface, leaving a 1-inch space between the jars during cooling. Keep away from air drafts and let the jars cool at room temperature for 12 to 24 hours before checking for a seal.

Altitude Chart for the Boiling –Water Method
Altitude in Feet Increase Processing Time
1,001 to 3,000 5 minutes
3,001 to 6,000 10 minutes
6,001 to 8,000 15 minutes
8,001 to 10,000 20 minutes

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