Water Bath Canning
Water bath canning is the process used to bottle high acid foods. It involves covering a jar and lid with boiling water, for a certain amount of time.
The Process time is the time you allow the bottles to be submerged under boiling water.
Examples of high acid foods are: apples, apricots, jams, jellies, peaches, pears, pickles, plums, sauerkraut, and most tomatoes.
Steps to Water bath Canning
Inspect (discard if you find any chips or cracks), wash, and heat bottles (You may wash and heat bottles in the dishwasher, however if the process time is less than 15 minutes the bottles must be sanitized (boiled for 10 minutes.))
Wash lids and rings. Lids with a seal must be warmed before using. To do this simmer the lids in a pot of water, until needed.
Fill the jars according to the recipe. Remember to remove the air bubbles with a plastic utensil (A metal utensil may scratch or break the glass.)
Clean the jar rim, and apply the lid and ring.
Fill water bath canner half full with water, and bring to a boil.
Place jars in water bath, ensuring that they are completely submerged.
Remove jars, and allow them to cool. DO NOT TIGHTEN RINGS, this may cause the seal to break. As the jars cool, they will seal themselves (you will hear a "ping".)
After 12-24 hours you may check the seal. To do this, push down on the lid. If the lid is sealed, it will stay put. If it is not sealed, it will bounce. If the jar is not sealed, you may reprocess the food with in 24 hours of it being processed.
Remove the rings, label the food with the date, and store for one year.
Before eating foods, check for obvious color change, mold, bulging lid, or a bad odor. These are signs that the food has been contaminated.
For more information, please check out the following:
The Ball Blue Book of preserving
http://extension.usu.edu/files/publications/factsheet/FN_Canning_FS-02.pdf
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