Boiling Canning Method

For those who do not have or want to use a pressure cooker, here is a canning method for high-acid foods (i.e. - jam, jelly, fruit butter, conserve, salsa, chutney, condiments, pickles and basic tomatoes).

Boiling Method
(Using a large stock pot with a lid)

1. Clean the jars and closures: Wash jars, lids, and screw bands in hot, soapy water. Rinse well and drain. You don't need to dry them. (If using jars from previous canning projects, carefully examine jars. Discard any jars that have nicks, cracks, uneven rim surfaces or other damage or defects).)

2. Heat the jars: Place a rack in the bottom of a boiling-water canner (or stock pot), then place the required number of mason jars on the rack. When using 8-ounce or small jars, add water to the jars and the canner until it reaches the top of the jars. For pint and larger jars, add water to the jars and canner until the jars are about 2/3 full. cover the canner and bring water to a simmer over medium heat. Do not boil the jars.

3. Prepare the closures: Set screw bands and lids in a small saucepan, cover with water and bring to a simmer over medium heat. Do not boil. Keep lids hot until you're ready to use them.

4. Prepare the recipe.

5. Fill the jars: a) Working with one jar at a time, remove the jar from the canner, pouring hot water back into the canner. Place the jar on a heat-protected work surface. b). If using, place funnel in jar. c). Ladle prepared food into hot jar, leaving the amount of headspace specified in the recipe. Headspace is the space between the top of the jar and the top of the food. d). If necessary, slide a nonmetallic utensil, such as a rubber spatula, down between the food and the inside of the jar two or three times to release the air bubbles. e). With a clean damp cloth or paper towler, wipe jar rim and threads. f). Using a magnetic or nonmetallic utensil, life a hot lid from the water and place it on the jar, centering the sealing compound on the rim of the jar. g). Place a screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. Do not use a tool or excessive force to tighten the screw bands. h). Return jar to the rack in the hot water-filled canner. Repeat filling steps until all jars are filled.

6. Heat-process the filled jars: When all of the jars are in the canner, adjust the water level in the canner so that it covers the jars by at least 1 inch. Cover the canner with a lid and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin counting the processing time specificed in the recipe.

7. Cool the jars: At the end of the processing time, turn the heat off and remove the canner lid. Let the canner cool for 5 minutes. After 5 minutes, remove the jars, lifting them out of the hot water without tilting them. Don't dry lids or jars at this point. You don't want to distrub the lids while the seal is being formed Place jars upright on a towel in a draft-free place and let cool, undisturbed for 24 hours.

8. Store (If lids did not seal, then use right away or freeze.)