Four Basic Steps of Boiling Water Canning

A large pot of water, glass jars, lids and some fresh food is all that's needed for home canning. And it all comes together with these four basic steps of boiling water canning.

Sterilize the Canning Jars and Lids

The jars and lids must be sterilized before filling with food. Just a trace amount of bacteria or debris can cause the food to ruin and all you hard work and money will go down the drain. Simmer water in a larger pot, then place jars in the simmering water for 10 minutes to sterilize. Remove jars with sterilized tongs (dip them in simmering water to sterilize) pour of any water and place hot jars upright on a towel to protect counter top.

Sterilize jar lids by placing them in separate pan of hot, not simmering or boiling water.

Fill the Jars

While the jars are still hot, fill them with hot food. Pack the food tightly as you are filling the jars and top off with any hot liquid the canning recipe might require. Poke a thin, non-metal spatula down along the inside of the jar to remove any air bubbles. Measure headspace (the amount of space from the top of the food to the top of the jar rim) and add more food if needed.

Wipe off the top of each jar with a clean paper towel, place hot lids and bands on the jars. Secure the bands in place, but do not screw them on too tightly or it will hamper the seal.

Process in Boiling Water

Place filled, lidded jars in large pot of boiling water. Make sure the jars are setting about one inch off the bottom of the pot and are covered with one inch of water. Allow space between each jar so the water can circulate around the jars. Process (boil) according to the recipe and keep the water at a low rolling boil throughout the processing time.

Cool the Jars and Test the Seal

At the end of the processing time, use tongs to remove jars from the boiling water canner and place hot jars on towels or a rack to cool. Do not let the jars touch and allow jars to cool for at least 24 hours.

Test the seal after the jars have cooled by pressing your index finger firmly in the center of each lid. If the lid makes a popping sound, it is not properly sealed. Place the jar in the refrigerator and eat the contents within a few days. Place the remaining sealed jars in a cool, dry place for up to one year.