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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Step by Step Water Bath Canning Guide Recipe

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This recipe for Step by Step Water Bath Canning Guide is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Canning Jars, band, and lids
Large Canning Pot or stockpot
Ladle
Funnel
Jar Lifter

Directions:
Directions:
Wash jars, bands and lids with hot soapy water, and rinse well. Dry thoroughly.

Fill a canning pot or large stockpot with water about 2/3 of the way full (so that jars have at least 2 inches above the tops of the jars). Place on stove top over medium-high heat. Place jars and bands carefully into pot with jar lifter. Boil for 10 minutes to sterilize jars and bands. Remove jars and/or bands and set on flat non-drafty surface. Empty water, and refill with clean water.

Prepare and cook preserves according to recipe.

Place jars upright on flat surface (on a towel or cutting board).

Fill jars leaving the amount of headspace on recipe, or at least 1/2 inch. Wipe the rims of the jars with hot towel or wash cloth.

Place lids on jars, and bands. Hand tighten bands, but do not over tighten them. Bring water to boil. Using the jar lifter, lift jars carefully into pot, and leaving about 2 inches between jars. Return to boiling, and boil for 10 minutes.

Remove jars carefully using jar lifter and set on towel on flat surface that is non-drafty. Let jars cool for at least 12 hours. Check seals. if button in the middle does not stay down, you do not have a proper seal on jars.

Preparation Time:
Preparation Time:
1 hour + 12 hours cooling time.

 

 

 

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