Learn the Boiling Water-Bath Canning Method for Preserving Food

Learn the boiling water-bath canning method and start preserving your harvests in the form of salsas, jams, jellies and more.


| February 2013



Jars of peaches with a water bath canner

You can can a variety of fruits and pickled vegetables using the water bath canning method of preservation.

Photo By Fotolia/sjhuls

Put ’Em Up! (Storey Publishing, 2010) offers your grandma’s traditional home-canning methods with a modern twist. Flavors are brighter, batch sizes are more flexible and up-to-date methods make the process safer and easier. An extensive techniques section allows you to think outside the box and learn a variety of food preservation methods such as freezing, drying and pickling. Create time-honored traditions such as apple butter to inventive new favorites such as figs in honey syrup or fennel confit. Even beginners who’ve never canned before can easily pick up preserving skills from this vibrant guide to canning. Learn the boiling water-bath canning method and preserve whole fruit, salsas and more in this excerpt taken from “Food Preservation Methods.” 

You can purchase this book from the GRIT store: Put ’Em Up! 

More from Put ’Em Up!:

Pickled Beets Recipe with Dill
Pickled Spicy Carrots Recipe 
Granny's Chow-Chow Relish Recipe 
Refrigerator Zucchini Pickles Recipe 

Boiling Water-Bath Canning Method Step-By-Step

Wash and Lay Out Your Equipment 

1. Put the canning rack in the bottom of the canner. If you don’t have a canning rack, substitute a layer of jar rings, placed thread-side down on the bottom of the pot.

2. Wash all the jars and equipment. You’re not trying to sterilize them at this point; you just want to get them clean. Harsh chemicals (such as bleach) are not necessary, just regular dish soap and a soft cloth or sponge. Don’t use abrasive cleansers or scouring pads, as these will scratch canning jars.





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