Home Canning Methods

Water-Bath Method

Water-bath method is a way of processing foods at a temperature of 212° F. This method is recommended for processing fruits, tomatoes, pickles and relishes, and other acid foods. Enough heat is supplied by the boiling water to destroy the bacteria, enzymes, molds and yeasts which cause spoilage in acid foods. Butters, conserves, jams and preserves should be processed at simmering (180°-185° F.) for 10 to 20 minutes in a water-bath canner.

A water-bath canner is a large kettle with a cover and rack or metal basket to keep the jars from resting directly on the bottom of the kettle. The canner needs to be deep enough for water to cover the tops of the jars one or two inches without boiling over. The steam-pressure canner may be used as a water-bath canner. In this case, place the cover on the canner but do not fasten it down; leave vent wide open.

Water-bath canners are available on the market. Any big metal container may be used as a boiling-water-bath canner if it is deep enough so that the water is well over tops of jars and has space to boil freely. Allow 2 to 4 inches above jar tops for brisk boiling. The canner must have a tight-fitting cover and a wire or wooden rack. If the rack has dividers, jars will not touch each other or fall against the sides of the canner during processing.

If a steam-pressure canner is deep enough, you can use it for a water bath. Cover, but do not fasten. Leave petcock wide open, so that steam escapes and pressure does not build up inside the canner.

Steam-Pressure Method

Steam-pressure method is a way of processing foods under pressure at a temperature of 240° F. This method is recommended for processing beans, beets, corn, meats and all other low-acid foods. A steam-pressure canner, or cooker, is the kitchen utensil which supplies enough heat to destroy the spores of bacteria which cause flat-sour, botulism and some other types of spoilage.

A steam-pressure canner is a heavy kettle with a cover which can be clamped or locked down to make the kettle steamtight. The cover is fitted with a safety valve, a petcock (vent) and a pressure gauge. All parts of the canner must be clean and in good working order. The pressure gauge should be checked at least once a year.