Water Bath Canning Recipes

Water Bath Canning (High Acid Foods)

High Acid foods are the easiest to preserve and are the most popular choice for fresh preservers young and old. With this method jars are processed at 212 degrees Fahrenheit above sea level - hot enough to kill harmful microorganisms that lead to food spoilage. The boiling point is as high as you need to go to can foods like fruits (with a pH 4.6 or lower) that contain enough acid to prevent further microbial growth.

You'll need:

a water bath canner, which is a large, deep pot that normally comes with a rack to easily remove jars.

Glass canning jars, lids and bands (always preserve food in jars with new lids.)

and to follow a tested recipe like the many found in the ball blue book or our online recipe list.

How To Make Fresh Blueberry Jam or Jelly
How To Make Homemade Apple Sauce
How To Make Seedless Raspberry Blackberry Jelly
How To Make Peaches with Syrup
How To Make Homemade Salsa
How To Make Homemade Spaghetti Sauce - Using a Water Bath Canner.
How To Make Apple Pie Filling
How To Make Honeysuckle Jelly
Making Bread and Butter Pickles

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