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Water bath canning method Recipe

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This recipe for Water bath canning method is from The Russ Family Cookbook Project, 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!


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Ingredients:  
Ingredients:  
1. Clean mason jars and lids with soap and water. (rings can be reused, but lids cannot)
2. Prepare a large stock pot, fitted with a rack on the bottom, and fill with water. Bring water to a rolling boil.
3. Carefully add the jars, making sure they are submerged under water, and let them boil for 10 minutes to sterilize. Also, you need to sterilize the lids too.
4. Pour your prepared mixture into sterilized jars, leaving just ½" of headspace (to the top).
5. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel. Place on lids/rings and hand tighten, but not too tight.
6. Carefully add the jars to the stock pot, making sure they are submerged under water (should have 1 inch water above jars), and let them boil for the number of minutes for what you are canning. Varies by prepared item.
7. Bubbles will escape from the jars, this is normal! Carefully remove the jars from the boiling water and set aside on a cooling rack or dish towel. You might hear a loud POP from the lids as they seal, this is normal.
8. Let the jars sit for at least 24 hours, before pushing down on the lid to test if it's sealed. If for some reason, the lid did not seal, (meaning the middle of the lid pops back up) place jar in the fridge and enjoy within 7 days. If sealed, they are shelf stable.

Directions:
Directions:

 

 

 

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