Canning Methods; Boiling-Water Method - T-Fal P31052 User Manual

• Process the jars using the correct time and pressure specified for your altitude.
• Allow canner to cool at room temperature until it is completely depressurized.
The food may spoil if you fail to select the proper process times for specific
altitudes, fail to exhaust pressure canners properly and or process at lower
pressure than specified.
Note: Since water boils at lower temperatures as altitude increases, you may
also need to adjust the processing time when preparing certain foods. This is
indicated for you in the Guide for Canning Food and the recipes found in this
booklet.

Canning Methods

There are two distinct methods of home canning. They are the boiling-water
method (also referred to as hot water canning) and pressure canning method.
These two methods are described as follows:

Boiling-Water Method

This method is used to can foods that have a high level of acidity, like pickles,
salsa, relishes, etc. and or fruits packed with high levels of sugar like jams and
jellies.
Canning jars are sterilized in boiling water and are filled, while they are still
hot, with hot food and or hot liquid. They are then processed in a large canning
pot, standing upright, covered with at least 1-inch of water above the lid top.
The pot is covered during the canning process.
In accordance with USDA "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, (Revised 2015), the following are the basic
guidelines to canning using the boiling water method:
1. Before you start preparing your food, place canner rack in the bottom
of a canner. Fill the canner half full with clean warm water for a canner
load of pint jars. For other sizes and numbers of jars, you will need to
adjust the amount of water so it will be 1 to 2 inches over the top of
the filled jars.
2. Center the canner over the burner and preheat the water to 140 degrees
F. for raw-packed foods and to 180 degrees F. for hot-packed foods. You
can begin preparing food for your jars while this water is preheating.
3. Load filled jars, fitted with lids and ring bands, into the canner one at a
time, using a jar lifter. When moving jars with a jar lifter, make sure the
jar lifter is securely positioned below the neck of the jar (below the ring
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