Water-bath canning safely seals high-acid, low-pH foods in jars. Here's how to do it:
• Fill a large canning kettle or deep stockpot two-thirds full with water. To keep the jars from rattling against the pot, place a rack in the pot. (A cake rack works well; a folded dish towel is equally effective.) Sanitize the jars in a short dishwasher cycle or by boiling them in a canning kettle or pot for 10 minutes. Fill a small saucepan with water and add the rings. Bring to a boil over high heat, slip in the lids and turn off the heat.
• Use a jar lifter or tongs to lower the filled, sealed jars into the boiling water bath, keeping them upright. When all of the jars are in place, the water should be 1 to 2 inches above the jar tops. Add water as needed. Bring the water to a low boil before starting the timer for processing.
• At the end of processing, turn off the heat and let the jars sit in the water bath until the boiling has stopped. That will reduce siphoning, in which the food burbles up under the lid, breaking the seal. Use the jar lifter or tongs to transfer the jars to a folded towel, keeping them upright. Leave the jars until they have completely cooled, at least 12 hours. Remove the rings and test the seal by lifting each jar by the lid. The lid should hold fast. Label and store in a cool, dry, dark space.
• The time for processing in the water bath is calculated based on the size of the jar and the consistency and density of the food. For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipe. If you change any of those factors, simply put the prepared food in the refrigerator and eat within a week.
WASHINGTON POST
