Bath Canners

USING BOILING WATER

- BATH CANNERS

Kathleen Riggs

, Family and Consumer Sciences

Iron County Office

585 N. Main St. #5

Cedar City, UT 84720

FN/Canning/FS-02

December 1998

WHY CHOOSE BOILING WATER

- BATH CANNING TO PRESERVE FOOD?

Boiling water-bath canning is a safe and economical

method of preserving high acid foods. It has been used for

decades—especially by home gardeners and others

interested in providing food storage for their families

where quality control of the food is in ones’ own hands.

Home food preservation also promotes a sense of personal

satisfaction and accomplishment. Further, the guesswork

is taken out of providing a safe food supply which has

been preserved at home when guidelines for operating a

water-bath canner are followed exactly, scientifically

tested/approved recipes are utilized (1988 or later), and

good quality equipment, supplies and produce are used.

WHAT FOODS ARE TYPICALLY PROCESSED

USING THE BOILING WATER

- BATH METHOD

— AND WHY?

High acid

foods can be safely processed at temperatures

reached in the boiling water bath canner. To kill harmful

molds, yeasts, and some bacteria, processing using the

boiling water bath method ensures the safety of the

preserved produce. Foods such as fruits, pickles,

sauerkraut, jams, jellies, marmalades, and fruit

butters/spreads fit into the high acid group since they have

an acidity, or pH level, of 4.6 or lower. Most tomatoes

and tomato products also fit into this category provided

current recommendations for acidification* are followed.

*

Acidification

: Current recommendations for acidification

of whole, crushed, or juiced tomatoes, are to add 2

tablespoons of

bottled lemon juice

or ½ teaspoon of

citric

acid

per quart of tomatoes. For pints, use 1 tablespoon

bottled lemon juice or ¼ teaspoon citric acid. Four (4)

tablespoons of a 5 percent acidity

vinegar

per quart may

be used instead of lemon juice or citric acid. However,

vinegar may cause undesirable flavor changes. Add sugar

(or salt) to offset acid taste, if desired. This does not

effect the acidity of the tomatoes.

BECOMING FAMILIAR WITH THE PARTS OF A BOILING WATER

-BATH CANNER

These canners are made of aluminum or porcelain-

covered steel. They have removable perforated racks or

wire baskets and fitted lids. The canner must be deep

enough so that at least 1 inch of briskly boiling water will

be over the tops of jars during processing.

Some boiling-water canners do not have flat bottoms. A

flat bottom must be used on an electric range. Either a

flat or ridged bottom can be used on a gas burner. To

ensure uniform processing of all jars with an electric

range, the canner should be no more than 4 inches wider

in diameter than the element on which it is heated.