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Canning Techniques

Water Bath Canning

Fruits In and Out of Boiling Water Bath

(Fruits In and Out of Boiling Water Bath, 1943)

(1) Support the jars on a perforated platform sufficiently to permit the circulation of water under and around the jars.

 

(2) Have the water cover the top of the jars by at least 1 inch.

 

(3) Count time as soon as the water begins to boil vigorously.

 

(4) Remove the jars from the water and tighten the covers as soon as time is up.


--Benson, O. H. (1917, June). Home canning by the one-period cold-pack method: Taught to canning club members in the northern and western states. United States Department of Agriculture: Farmers' Bulletin, 839. Retrieved from https://archive.org/details/CAT87202739