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BOILING WATER METHOD
1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water.

2. Preheat water to 140° F for raw-packed foods and 180° F for hot-packed foods.

3. Remove overpressure plug and pressure regulator from canner cover and set aside.

4. Use jar lifter to place filled jars, with lids and rings fastened according to manufacturer's directions, on cooking/canning rack in canner.

5. Check water level. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.

6. Turn heat to its highest setting until water boils vigorously.

7. Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

8. Place cover on canner, aligning the "V" mark on the cover with the corresponding mark on the body handle and lock securely by turning in the direction indicated to close the cover (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

9. Set a timer for the minutes required for processing the food based on tested canning recipe.

10. Lower the heat setting to maintain a gentle boil throughout processing.

11. Add more boiling water, if needed, to keep the water level above the jars.

12. When jars have been boiled for the recommended time, turn off the heat and remove the canner cover.

13. Using jar lifter, remove jars and place them on a towel, leaving at least 1-inch spaces between jars during cooling.

14. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands.

 

The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality will be unacceptable.

Apple Butter

• 16 medium apples (about 4 pounds)
• 4 cups sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon cloves

To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.

To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method. Yield: about 5 pints.

 

Raspberry Jam

• 2 quarts raspberries
• 1 package powdered pectin
• 1/3 cup water
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon peel
• 6 cups sugar

Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot. Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method. Yield: about 5 half-pints

 

Bread and Butter Pickles

• 4 pounds 4- to 6-inch cucumbers, cut into slices
• 2 pounds onions (about 8 small), thinly sliced
• 1/3 cup canning salt
• 2 cups sugar
• 2 tablespoons mustard seed
• 2 teaspoons turmeric
• 2 teaspoons celery seed
• 1 teaspoon ginger
• 1 teaspoon peppercorns
• 3 cups vinegar, 5% acidity

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning method. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

 

Dill Pickles

• 8 pounds 4- to 6-inch cucumbers, cut lengthwise into halves
• 3/4 cup sugar
• 1/2 cup canning salt
• 1 quart vinegar, 5% acidity
• 1 quart water
• 3 tablespoons mixed pickling spices
• Green or dry dill (1 head per jar)

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes using boiling water canning method. Yield: about 7 pints or 3 quarts.

Note: For fresh pack pickle foods, allow 4 to 6 weeks for product to cure and develop satisfactory flavor.

 

Zesty Salsa

• 10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
• 5 cups chopped and seeded long green peppers (about 2 pounds)
• 5 cups chopped onions (about 1 1/2 pounds)
• 2 1/2 cups chopped and seeded hot peppers (about 1 pound)
• 1 1/4 cups cider vinegar
• 3 cloves garlic, minced
• 2 tablespoons cilantro, minced
• 1 tablespoon salt
• 1 teaspoon hot pepper sauce (optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling water canning method. Yield: about 6 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For additional information and recipes, consult the Ball Blue Book or visit www.homecanning.com.

These recipes provided by Alltrista Consumer Products Company, marketers of Ball® and Kerr® home canning products.

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