How To Give Packaged Food A Water Bath?

Water bath canning is a method of food preservation used for high acid foods, such as fruit jam, jelly, pickles, and other pickled vegetables. The process involves placing the food in jars, sealing them loosely with a lid, and boiling them completely covered in boiling water. This method allows for the preservation of the essence of high-acid foods like ripe fruits, store delectable Jams and Jellies recipes, and preserve the bold flavors of tomato or other vegetables.

To begin the process, wash the jars, lids, and bands in hot soapy water and rinse well. Place sterilized jars in a large pot and fill it with enough water to cover the jars. Leave 1 inch of headspace for low-acid foods (meat, vegetables, poultry, beans, and fish) and ½ inch for high-acid foods (tomatoes, chutneys, salsas, and sauces).

The water bath canner should be filled at least half-full with water and covered and maintained at a simmer (180°F) until the jars are filled and placed in the canner. Check the canning lids and ensure there is at least 1 inch of water above the top of the jars. If there is not, add more hot water until the level is sufficient.

A packed jar of food is fitted with a two-piece lid and screw-ring and placed in a water bath canner filled with hot water. The jars are then placed in the pot, covered completely by water (by at least 2 inches), heated to a boil, and processed for a specific temperature.

Boiling water bath canning is a simple process that uses pressure created by boiling water to create an environment within glass jars.