Canning jars in water involves using a boiling water canner to preserve food safely at home. This method is suitable for high-acid foods. Here's how it's done:
- Prepare the Canner: Fill a boiling-water canner (or a large, deep Dutch oven fitted with a round, metal cooling rack) about half full with water.
- Heat the Water: Bring the water to a full simmer.
- Load the Jars: Lower the filled jars into the simmering water one at a time with a jar lifter, or use a canning rack to lower all the jars into the water at once.
Here's a breakdown in a table format:
| Step | Description |
|---|---|
| Canner Preparation | Fill a boiling water canner halfway with water. Make sure there's a rack in the bottom. |
| Water Temperature | Bring the water to a full simmer. It should be hot, but not a rolling boil before you add the jars. |
| Jar Loading | Use a jar lifter to carefully lower the filled and sealed jars into the canner. Ensure they don't touch each other or the sides. |
Important Considerations:
- Ensure jars are properly sealed before processing.
- Follow specific processing times for the type of food you're canning. These times are crucial for food safety and prevent spoilage.
- After processing, allow the jars to cool completely before checking the seals.
