Video: Canning Basics - FineCooking.com

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Video: Canning Basics

Video Length: 5:45
Produced by: Sarah Breckenridge; videography and editing by Gary Junken and Mike Dobsevage

When your garden or farmers' market is overflowing with fresh summer fruits and vegetables, the urge to can it for colder months takes hold. Test kitchen contributor Nicki Sizemore demonstrates the basics of hot-water canning, a simple method for sealing your preserved food so they'll keep at room temperature for up to a year.

Nicki demonstrates the method on a fresh berry syrup, but the same principles apply to any other high-acid preserved food.

More recipes that use the hot-water canning method:

       
Lemon Marmalade      Pickled Cauliflower     Tequila-Lime Marmalade   

 

The Hot Water Canning Method
First, you heat your empty Mason jars in a large pot of simmering water, and heat the lids in a smaller pot of very hot water to soften the flange. Keep the jars' metal bands out of the water bath; they should stay cool because you'll be touching them.

Remove and empty the hot jars. Pour the syrup into the jars, leaving about 1/4 inch of headroom (headroom varies from about 1/4 to 1/2 inch, depending on what you're canning; check your recipe for the specifics). Wipe the rims of any spilled syrup, put the lids on, and screw on the bands. Don't tighten the bands too much, or it may interfere with the jars sealing.

Put the jars in a pot fitted with a rack insert, and add enough water to cover by 2 inches. Bring to a boil over high heat; once the water comes to a boil is when you start counting the "processing time" specified in your recipe.

Transfer the jars to a rack and allow them to cool for 12 to 24 hours. You should hear a popping sound as the vacuum seals the lid to the jar.

When the jars are competely cool, check the seals by pressing on the lids. The lids should be taut and pulled down toward the inside of its jar. If a lid bounces when you press on it, the seal is imperfect, and you'll need to either reprocess with a new lid, or simply refrigerate your preserves and use it up within two weeks.

posted in: healthy, preserving, how to, jam, canning, pickles, syrup
Comments (5)

Oystersandchampagne writes: Rubbish! Tongs upside down jars not drained so filled whilst there is still water in them. If washed in a dishwasher, they would be clean (sterilised) AND dry! And she needs a bigger pot, a pot with that amount of water in and with a lid on would boil over in no time of all, her water only looked
Ike it was simmering and not boiling, Must do better! Posted: 12:09 am on August 18th

AnneDarling writes: The video is hardly awe-inspiring, particularly with the canning tongs held upside down. Posted: 5:13 pm on September 3rd

azurebuck writes: Sarah, you're holding the jar lifter upside down!!! The curved ends are for wrapping around the neck of the jars. Posted: 12:09 am on August 16th

AuntJenny writes: Yogalu, hot-water canning is for fruits and vegetables. If you're canning meat or meat products, a pressure cooker is required in order to achieve a higher temperature to guarantee adequate sterilization.
Posted: 1:01 pm on July 23rd

yogalu writes: You talk about the hot-water canning method. What other methods are there? Posted: 1:32 pm on July 18th

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