How to Process Home Canned
Fruits or Vegetables
- Prepare the food according to your home canning guide and pack into hot jars (this will prevent the jars from breaking when put in hot water)
For the Boiling Water Bath processing method:
- Fill water bath canner with hot water - amount depends on the size of bottles you are using
- Place jars in the rack adding enough water to cover the jars 1 to 2 inches
- Cover the canner and bring the water to a rolling boil
- Start timing and continue to boil for the amount of time stated in your home canning recipe or the recommended time listed in Processing Times for Home Canning Fruits and Vegetables.
For the Pressure Canning processing method:
- Be sure to read carefully and follow manufacturers instructions for your pressure canner before placing filled jars in rack.
- Place jars in pressure canner that has approximately 2 to 3 inches of hot water covering the bottom of the canner Latch cover.
- Heat, allowing the steam to escape for 10 minutes or according to the manufacturers instructions.
- Close the steam vent and bring the pressure canner to the required pressure stated in your home canning recipe or manufacturers guide.
- Start counting processing time when pressure is reached. Maintain pressure and process for recommended time. Refer to Processing Times for Home Canning Fruits and Vegetables as a guide.
- When the allotted time has been reached, turn off the stove and remove canner from heat. DO NOT OPEN THE VENT OR UNLATCH THE LID!!!
- Let the pressure drop to zero naturally and then wait an additional 5 minutes after the pressure has reached zero.
- Open steam vent slowly. Unfasten the cover. Lift the cover and open canner facing away from you. Let the bottles stand for 10 minutes.
- Remove the jars to cool on racks, towels, etc. Do not tighten ring bands.
For the Boiling Water Bath and Pressure Canning processing methods:
- It is very important not to disturb the bottles as they are cooling as this could cause them to not seal
- Within 24 hours test the seals and remove the ring bands (save for future home canning projects).
- Wash the outside of jars and store in a dark, dry, cool place below 95 degrees F.
