Agriculture Reference
In-Depth Information
broth, syrup, pickling juice, etc. depending on the recipe) up
to within 1/4 to 1 inch from the top of the jar. This space is
called headspace and is needed to accommodate the
expansion of the food in the jar as it is heated and allow for a
good vacuum seal.
Using a Boiling Water Canner
Boiling water canners come with a wire rack that holds the
jars so that they won't be sitting on the bottom of the canner
or bumping into each other and breaking. Using a rack
ensures that water of the same temperature surrounds the jars
on all sides so that heating is even and therefore the best
results are obtained.
Jars need to be sterilized for canning. My method is a little
different from that in most topics, but it works quite well, and
I've never had a jar spoil.
1. Fill the canner halfway with the hottest water from the tap.
2. Put the jars you plan to use in the rack, without any lids.
3. Submerge the rack and jars in the canner, adding enough
tap water to completely fill all the jars and stand 1-1/2 inches
above the tops of the jars.
4. Put on the lid and bring water to a vigorous boil, then
adjust the heat to obtain a steady rolling boil.
5. Meanwhile, put a smaller pot on the stove without water,
uncovered, but apply no heat. Put the lids (but not the bands)
