Sunday, August 4, 2013

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.

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