Boiling Water Canning - Equipment Needed to Get Started

Boiling water canning is a method of home preserving that can be used for any type of food. This canning method brings water to boiling temperature, while pressure canning brings water to above the boiling point. Equipment for boiling water canning is minimal, basically a big pot with a rack in the bottom.

Water Bath Canner

Pots designed specifically for boiling water canning go by different names, depending on the region you live in, but they all look the same - large pot with a lid and a removable rack in the bottom. Most are bluish-black enamel and can also be used for cooking large pots of soups and stews. While it's not essential to have a special pot for canning, the pot will have to be taller the canning jars, and have a lid and a rack that will keep the glass jars from touching the bottom of the pot. In a pinch, a small roasting rack or thick kitchen towel can be placed in the bottom of a pot and used as water bath canner.

Canning Jars and Lids

Use glass jars that are specifically designed for canning food. Don't use look-alikes in which you have purchased other foods and don't use jars with chips edges.

Use the size jar specified in whatever recipe you use, as the jar size and timing will effect the internal temperature of the food being canned.

Use the two piece lids made for home canning. Rings can be re-used for several season, but lids are one-time-use only as they contain the seal. Do not screw lids on too tightly after filling the canning jars or the vacuum seal will not work properly. Place lids in hot water to soak before placing them on the filled jars to ensure a proper vacuum seal.

Food Safety

All foods can be safely preserved with boiling water canning. Processing time will vary with each food, so for food safety and successful canning, always follow the recipe.

Keep everything scrupulously clean before, during and after the caning process. Pack hot food into hot jars and wipe jars rims with a clean paper towel before placing on the hot lids. Discard any jars of food that become unsealed, give off an odor or contents discolors.