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Canning Techniques

Water Bath Canning

Home Canning of Fruits and Vegetables Cover.jpg

(Toepfer, Reynolds, Gilpin, and Taube, 1947)

(Tomatoes Sealing, 1943)

Beginning in 1917, water bath canning was the only recommended method suitable for canning high-acid foods.

In water bath canning, jars are filled and lids securely, but loosely, affixed before being placed in the canner.

Fruits In and Out of Boiling Water Bath.jpg

(Fruits In and Out of Boiling Water Bath, 1943)

(1) Support the jars on a perforated platform sufficiently to permit the circulation of water under and around the jars.

(2) Have the water cover the top of the jars by at least 1 inch.

(3) Count time as soon as the water begins to boil vigorously.

(4) Remove the jars from the water and tighten the covers as soon as time is up.

--Benson, O. H. (1917, June). Home canning by the one-period cold-pack method: Taught to canning club members in the northern and western states. United States Department of Agriculture: Farmers' Bulletin, 839. Retrieved from https://archive.org/details/CAT87202739

How Did We Can?

Canning Techniques

Water Bath Canning

(1) Support the jars on a perforated platform sufficiently to permit the circulation of water under and around the jars.

(2) Have the water cover the top of the jars by at least 1 inch.

(3) Count time as soon as the water begins to boil vigorously.

(4) Remove the jars from the water and tighten the covers as soon as time is up.

--Benson, O. H. (1917, June). Home canning by the one-period cold-pack method: Taught to canning club members in the northern and western states. United States Department of Agriculture: Farmers' Bulletin, 839. Retrieved from https://archive.org/details/CAT87202739