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Basic Steps For Boiling Water Bath Canning A

Basic Steps For Boiling Water Bath Canning A — a community recipe on Potlikkr.

Ingredients

• Ingredients Text Only

Method (preview)

1. 1

   Fresh, perfect, uniformly sized vegetables should be selected for canning. For many vegetables, uniform size is important for even, thorough processing. Tomatoes should be red ripe, firm, and free from blemishes. A few years ago, there was concern that some varieties were too low in acid for save processing in a boiling water bath. However, recent studies show that firm, ripe, and fully colored tomatoes can be processed by the boiling water bath method. Over ripe tomatoes shouldn't be canned at all, so pass over those that are soft and deep red, and have wrinkled skins. If you add any low acid ingredients to the tomatoes you're canning, then the mixture must be processed in a steam pressure canner.

2. 2

   Water and salt, or a salt sugar mix, are the only other ingredients normally used in the recipes that aren't for sauces, pickles, or relishes. Since the salt called for in simple canning is for flavoring only, you may omit it without affecting the canning process in any way.