Water Bath Canning Basics

🌍 Seasonal Difficulty: ●●●○○

**Type:** Preservation Method **Equipment needed:**

Large pot with a lid, deep enough to cover jars by 2.5–5cm (1–2 in)
Canning rack (or a folded tea towel to keep jars off the pot bottom)
Mason jars (standard mouth or wide mouth) with new two-piece lids
Jar lifter, funnel, bubble remover, headspace tool
Use only tested, approved recipes from trusted sources (USDA, Ball, National Center for Home Food Preservation). Do NOT invent ratios.
Water bath canning is ONLY safe for high-acid foods (pH below 4.6): fruits, jams, jellies, pickles, and acidified tomatoes.
LOW-ACID foods (vegetables, meats, beans) require pressure canning. Using a water bath on low-acid foods can produce botulinum toxin — a potentially lethal, odourless, colourless poison.
Never guess at processing times. Times are determined by food density and jar size. Use tested recipes exactly.
When in doubt about a seal or jar appearance (spurting liquid, off odours, mould), discard without tasting.

Tags: pot with a lid, canning rack, mason jars with new two-piece lids, jar lifter, use only tested · Source: Brittani's Almanac

Water Bath Canning Basics - Seasonal Recipe