← All recipes

Boiling Water Bath Canning Overview

Boiling Water Bath Canning Overview — a community recipe on Potlikkr.

Ingredients

• Ingredients Text Only

Method (preview)

1. 1

   Boiling water bath canning is the method used for home canning of acid foods, because boiling point temperatures of 212 degrees F are sufficient to destroy yeasts, molds, enzymes, and bacteria in them. You place jars packed with hot food on a rack inside a water bath canner and cover them by at least one inch of boiling water, then cover the canner and boil - from the time the water reaches a full rolling boil - for the time given in the recipe.

2. 2

   Since foods high in acidity tend to resist the botulism bacteria, they are the easiest to can. tomatoes are popular with home canners. Rhubarb, which is grown like a vegetable, but usually served in sweetened pies, is high enough in acidity to be processed as an acid food. Although prepared from cabbage fermented in salt, sauerkraut is so much higher an acidity than raw cabbage that it also becomes an acid food. And, although often prepared from low acid vegetables, pickles and relishes are also processed like high acid foods because they are combined with acid rich vinegar. All of these foods cn be canned with boiling water bath method.