Canning Techniques

Water Bath Canning

Fruits In and Out of Boiling Water Bath.jpg

(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