| Water bath canning is the process of putting | | | | can be improvised, simple and cheap. It is not true |
| foods in a water canner and processed through | | | | that this method is hard to operate because all |
| boiling. Food with high acid levels is suitable under | | | | procedures are easy to follow. Listed below are |
| this canning process because most bacteria in | | | | these simple basic steps in wate canning, to really |
| these foods can be easily killed just through boiling. | | | | understand this method; |
| The required temperature in this canning method | | | | 1. Gather only fresh, with no blemishes fruits. |
| is 100 degrees Celsius and must be maintained for | | | | 2. Wash, dry and sterilize tools and equipments. |
| the whole processing period. You must follow | | | | 3. Prepare all ingredients, cut, peeled and |
| required temperature or else all your effort in | | | | pre-cooked. |
| water bath canning foods will be wasted. | | | | 4. Pack food in canning jars and make sure there |
| Fruits, relishes, fruit jellies, pickles, jams, butters, | | | | are no air bubbles before sealing. |
| marmalades and acidified tomatoes and figs are | | | | 5. Boiling of canning jars in a water canner in a |
| suitable for water bath canning method. Choosing | | | | 100 degree Celsius temperature. |
| the best and fresh fruit is one factor considered | | | | 6. Cooling of canning jars for 12 to 24 hours after |
| in canning foods. Fresh fruits affect the quality of | | | | boiling process. |
| your preserved food. Fruits are required to be | | | | 7. Test the seal of canning jars before storage in |
| pre-cooked first before packing them into canning | | | | a cool, dark and dry place. |
| jars. This is called the hot pack method while | | | | 8. Labeling jars information like content and dates |
| packing of raw or uncooked fruits and vegetables | | | | for detection of spoilage. |
| is called the cold pack method. Not all vegetables | | | | Water bath canning is the safest method of |
| can be processed directly in water bath canning | | | | preserving food in your own home because there |
| like tomatoes and figs. You have to put | | | | are no delicate procedures to follow and easy to |
| commercial acid first to these vegetables before | | | | remember tips and guidelines in preserving food. |
| you can process it under bath method. | | | | The equipments are used mostly in your kitchen |
| Water bath canning can be easily done at home | | | | that you don't need to buy it. That's why it is said |
| for the equipments needed in water bath canning | | | | to be the cheapest method in canning foods. |