The Canning in a Water Bath Manual: The Ultimate Guide to Canning and Preserving Natural Food

Canning is fun, fantastic, and cost-effective way to make jams, jellies, and pickled vegetables-locking in the freshness of summer to enjoy any time of year! We'll take you through what is called "water-bath canning" (i.e., briefing boiling jars in water) so you can store safely outside the refrigerator up to a year. To can your produce safely you need to know how to effectively sterilize jars and create the perfect seal, how to store your delicious canned creations safely, and what to do if your jars fail to seal properly.

The tasty high-acid menu includes choices ranging from sweet to savory. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, most tomatoes, pickles, relishes, chutneys, sauces, vinegars, and condiments are among items safely preserved using the water bath canning method. Because these common foods contain high amounts of acid or the recipe incorporates the correct balance of acid, water bath canning is the recommended method.

Water bath processing is a processing method used in home canning for high acid foods. Jars are filled with food, sealed loosely with a lid, and then boiled completely covered in vigorously boiling water for a prescribed amount of time indicated by the tested recipe you are using. High-acid foods are items such as jams, jellies, most fruits, pickles, relishes, chutneys, salsas, and tomato products with added acid. In this guide, we'll take you through the full canning process, step by step.

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