How to: Water Bath Canning

Last year I decided to try canning for the first time. The experience was absolutely exhilarating! There is just something so exciting about taking extra fruit and vegetables fresh from the garden and putting them up for winter.You need to be very careful when you are canning. If you improperly can something the food can develop Botulism which can make your family very sick. The National Center for Food Preservation has some very good tips and recipes for properly canning food.When you are canning food you need to follow the recipe to the letter to avoid spoilage when it sits on the shelf. I have found the Ball Complete Book of Home Preserving to be an excellent resource for how to properly can various foods.I have only tried the Water Bath Canning method. But I have found it to preserve food excellently. So far I’ve made: Applesauce, Tomato Sauce, Pickles and low sugar Grape Jelly.  Later this week I am going to post directions for canning no-sugar Applesauce and Tomato Sauce. Here are basic directions for water bath canning.You will need:Water Bath CannerEmpty Canning Jars and bandsFresh LidsCanning ToolsSomething to Can!You are able to reuse the glass jars and bands. But each time you can something you need to use a fresh lid. The assures that the jar properly seals after you process it.You first need to sterilize your jars, lids and bands. Prepare your water bath canner by placing the open jars on the metal removal tray and filling with water. Since there is so much water in the pot you will want to start this when you begin making whatever you are going to can.You then want to put all of your lids and bands in another pot with water and boil them.You typically pack each of the jars while the food is hot. So once your food is ready to can and the jars, bands and lids are boiling you can begin.Remove a jar from the water and place on the counter. I put a hot pad beneath to help with heat dispersal and if I need to touch it.Fill your jar, I find it is best to use a funnel to fill my jars. It is not necessary but it certainly makes the job easier.Check your headspace and make sure it matches what is specified in your recipe. Too little headspace can make the jar overflow when you process it and too little can cause spoilage.Wipe the rim of the jar once you have finished filling it. This assures you get a good seal. Put a lid and band onto the jar and tighten until it is fingertip tight.Put the jar back into the water bath canner. Process the cans for the time specified in your recipe.When the time is up remove the water bath canner from heat and wait for 5 minutes. Remove the jars and set them on a towel.At this point they should begin to seal. You will hear a popping sound as they seal. Leave them overnight on the counter. Test the seal by pushing in the center of the lid. If it does not give the jar has sealed. Any jars that haven’t sealed after 24 hours should be put in the refrigerator and used in the next few weeks.Make sure the bands are tight on the jars and store in a cool dark place.Happy Canning!