Tips for water bath canning:
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Inspect jars for cracks or chips, which can prevent proper sealing.
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Make sure your jars are sterilized! Submersing glass jars in boiling water is the standard method for sterilization, and you will only need to do this for about 10 minutes to sterilize your jars (note that this is the time required at sea level – if you’re at an altitude above 1,000ft you will need to boil for longer).
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It is recommended to always use new lids when canning to help prevent bacteria growth, and to ensure the perfect seal.
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Keep your jars hot in simmering water before you fill them – if you fill them when they are cold, the temperature difference might cause breakage.
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Once filled, remove any food residue from the jars using a clean, damp cloth. Make sure to focus on the rim and threads of the jar where the lid will be!
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Add your jars to a large, deep pot with a lid and a rack to keep jars off the bottom. Ensure jars are covered by at least 1-2 inches of water.
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Place the lid on and bring water to a rolling boil. Once the water is boiling, process for as long as your recipe requires.
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After processing your jars in a water bath, let them cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate and use the contents soon.
Remember, don't be intimidated! Canning is a fantastic way to preserve the harvest, and it's simpler than you might think. Let us know how it turns out by tagging us on Instagram @tofino_ucluelet_culinary_guild
Happy canning!
