Water bath canning is a great way to preserve food and extend its shelf life. But what if you don’t have access to a traditional pressure canner or simply don’t want to use a pressure cooker? Don’t worry! It is possible to water bath can in a boiling water bath without one. Here’s how to do it to have perfectly home-canned foods (like fruits, vegetables, fish, and more), even if it’s your first time doing so.
Table of Contents
What Is Water Bath Canning?
Before we get into how to do a water bath can without a canner, let’s first discuss what water bath canning is and why it’s so popular. Water bath canning is the process of filling jars with prepared food items and submerging them in boiling water for an extended period of time. This kills off any bacteria or botulism spores that could cause food spoilage. It also creates a seal around the jar lid, which prevents air from entering the jar and spoiling the contents inside. This process best suits high-acid foods, like tomato products and meat.
What You’ll Need
The process of water bath canning without a traditional canner doesn’t require any specialized tools or equipment, just some basic items that most people already have in their kitchens. All you need are some canning jars or glass jars, whether it be quart jars, half pints, or the smaller jars like the handy pint jar, lids, and screw bands, and the food you want to preserve, along with canning salt or citric acid.
The next item on your list should be a large canning pot with an insert or rack that will hold your jars off the bottom of the pot, so they don’t rattle around while they’re being processed in boiling water. A pasta pot works great for this, but any large pot with an insert will do just fine. In addition to the pot, you’ll also need something long enough and heat-resistant enough to use as a jar lifter when removing your jars from the boiling water—a pair of tongs or even some chopsticks work great for this purpose! Finally, make sure you have plenty of time—water bath canning typically takes anywhere from 1-3 hours, depending on what type of food you’re preserving and how much you’re making at once. It also can’t hurt to have canning recipes to follow.
How To Use Your Pot for Water Bath Canning
Once you have all the necessary pieces, simply place your jar canning rack into your pot and fill it with enough water so that it covers your jars by two or three inches when they are placed on top of the wire rack. Then turn on medium-high heat until the water reaches boiling point (about 212℉). Once boiling has been reached, lower the heat and begin the timer according to the recipe instructions. Make sure that clean jars are covered in at least two inches of boiling water throughout processing time (it’s a good idea to wipe the rim of the jar before sealing); if necessary, add additional hot water from a kettle as needed to maintain the level. When finished processing, carefully remove jars using tongs, check the seal in the center of the lid, and set aside until cool before labeling and storing away in a cool dark place out of direct sunlight exposure.
Processing the Jars
Fill your pot with enough water to cover the tops of your jars by at least two inches. Then, heat the water until it’s boiling gently (not vigorously). Once the water has reached this point, carefully lower your filled jars into the pot using a jar lifter or tongs. Make sure they’re suspended in the middle of the pot so they won’t touch each other or the sides of the pot. Allow them to boil for 15 minutes before lifting them out with your jar lifter or tongs and setting them onto a cooling rack (or towel) on your countertop. Once cooled, check that all of your lids have been sealed properly before storing jars away for later use.
If you don’t have access to a large pot that’s tall enough for water bath canning, there are alternatives available as well. A large stockpot with either an adjustable steamer basket insert or metal trivet will work perfectly fine as long as it’s tall enough so that once your jars are inside, they’re completely submerged in two inches of boiling water when covered with an appropriately sized lid. If not, simply adding an inch or two of extra boiling water should do the trick! Alternatively, if you don’t have access to any cookware big enough for your needs, look around for an alternative, such as a restaurant-style deep fryer—these are often used by home preservers who don’t own traditional canners!
Safety Precautions When Water Bath Canning Without A Canner
When it comes to safety precautions when water bath canning without a traditional canner, there are several things you should keep in mind. For starters, it’s important not to overfill your jars as this could cause them to break while submerged in boiling water. Additionally, use caution when removing hot jars from their boiling baths, as they may still be fragile at this point. Lastly, always make sure your work area is clean and free of any debris or other contaminants that could end up in your canned goods.
Water bath home canning doesn’t have to be intimidating or difficult—even if you don’t have access to a traditional canner! With just some basic items from around your kitchen, like jars, lids, and bands; plus some boiling water and plenty of patience; anyone can successfully complete their first batch of preserves with ease! So get ready to start preserving today – there’s no time like now!
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