Go to: Canning Recipe Index

BOILING WATER METHOD
The Boiling Water Method of canning is used for high acid foods such as jams, jellies, fruits, pickles, and salsa. Always follow the method listed on the research-tested recipe.

Current Presto® Pressure Canners function as both a pressure canner and a boiling water canner providing complete versatility and easy storage. See the chart below to determine if your Presto® canner model is adaptable to the Boiling Water Method.


Place cooking/canning rack on bottom of canner. Fill canner halfway with water. Preheat water to 140°F for raw-packed foods or 180°F for hot-packed foods.
To prevent canner from pressurizing, remove overpressure plug and pressure regulator from canner cover and set aside. These parts are not needed for the Boiling Water Method.
Use jar lifter to place filled jars, with lids and bands fastened according to manufacturer’s directions, on cooking/canning rack in canner. Check water level. Add more boiling water so the water level is at least 1 inch above jar tops. Turn heat to its highest setting until water boils vigorously.
Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening. Place cover on canner (with sealing ring in place), aligning the “V” mark on the cover with the corresponding mark on the body handle and lock securely by turning in the direction indicated to close the cover (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.


Set a timer for the minutes required for processing as listed in your recipe. Lower the heat setting to maintain a gentle boil throughout processing. Add more boiling water, if needed, to keep the water level above the jars.
When jars have been boiled for the recommended time, turn off the heat. Carefully remove the canner cover by lifting it toward you to keep steam away from you when opening. Using a jar lifter, carefully remove jars and place them on a towel, leaving at least a 1-inch space between jars during cooling.
Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands while cooling.

 

JAM AND FRUIT SPREAD RECIPES
The following recipes are safely canned by the Boiling Water Method. Do not use the Pressure Canning Method on these recipes because the food quality will be unacceptable.

1 cup cooked red-stalked rhubarb (about 1 pound rhubarb and 1/4 cup water)
2 1/2 cups crushed strawberries (about 1 1/2 quarts)
6 1/2 cups sugar
1 pouch liquid pectin

Yield: About 7 or 8 half-pints

Sterilize* Mason jars and prepare two-piece lids. *If you wish, rather than sterilizing jars the processing time can be increased to 10 minutes. Keep in mind that if your altitude is above 1,000 feet the processing time needs adjustment.

To prepare fruit. Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender, about 1 minute. Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.

To make jam. Measure prepared rhubarb and strawberries into a large pot. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim foam, if necessary.

Immediately ladle hot jam into clean, hot, sterile* jars, leaving 1/4-inch headspace. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Half-pints and Pints 5 minutes*. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

 

5 cups grape juice (about 3 1/2 pounds grapes and 1 cup water)
1 package powdered pectin
7 cups sugar

Yield: About 8 half-pints

Sterilize* Mason jars and prepare two-piece lids. *If you wish, rather than sterilizing jars the processing time can be increased to 10 minutes. Keep in mind that if your altitude is above 1,000 feet the processing time needs adjustment.

To prepare juice. Sort, wash, and remove stems from fully ripe grapes. In a large pot crush about 3 1/2 pounds of grapes and add just enough water to cover grapes. Cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Pour contents of pot into a damp jelly bag and suspend the bag to drain the juice into a large bowl. Allow juice to drain undisturbed overnight in a cool place. Strain through two thicknesses of damp cheesecloth to remove any crystals that have formed.

To make jelly. In a large pot combine juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.

Immediately ladle hot jelly into clean, hot, sterile* jars, leaving 1/4 inch headspace. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Half-pints and Pints 5 minutes*. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

 

3 3/4 cups crushed peaches (about 3 pounds peaches)
1/4 cup lemon juice
1 package powdered pectin
5 cups sugar

Yield: About 6 half-pints

Sterilize* Mason jars and prepare two-piece lids. *If you wish, rather than sterilizing jars the processing time can be increased to 10 minutes. Keep in mind that if your altitude is above 1,000 feet the processing time needs adjustment.

To prepare fruit: Sort and wash fully ripe peaches. Remove stems. Loosen skins by dipping peaches 1 minute in boiling water, then in cold water. Peel and remove pits. Crush peaches.

To make jam: In a large pot combine crushed peaches, lemon juice and pectin; stir well. Cook on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Immediately ladle hot jam into clean, hot, sterile* jars, leaving 1/4-inch headspace. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Half-pints and Pints 5 minutes*. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

 

1 quart crushed red raspberries
6 1/2 cups sugar
1 pouch liquid pectin

Yield: About 8 half-pints

Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions.

Combine raspberries and sugar in a large pot. Bring to a boil over high heat, stirring until sugar dissolves. Stir in liquid pectin. Bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Half-pints and Pints 10 minutes. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

 

4 pounds apples (about 16 medium)
4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon cloves

Yield: About 3 pints

To prepare pulp: Wash apples. Core, peel, and quarter apples. Combine apples and 2 cups water in a large pot. Simmer until apples are soft. Purée using a food processor or food mill, being careful not to liquefy. Measure 2 quarts apple pulp.

To make butter: Combine apple pulp, sugar, and spices in a large pot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.)

Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Half-pints and Pints 10 minutes. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

PICKLE RECIPES
The following recipes are safely canned by the Boiling Water Method. Do not use the Pressure Canning Method on these recipes because the food quality will be unacceptable.

4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions (about 8 small), thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, 5% acidity

Yield: About 7 pints

Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions.

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Pints 10 minutes. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

 

8 pounds 4- to 6-inch cucumbers, cut lengthwise into halves
3/4 cup sugar
1/2 cup canning salt
1 quart vinegar, 5% acidity
1 quart water
3 tablespoons mixed pickling spices
Green or dry dill (1 head per jar)

Yield: About 7 pints or 3 quarts

Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions.

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/2-inch headspace. Put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Pints and Quarts 15 minutes. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

 

SALSA RECIPES
The following recipes are safely canned by the Boiling Water Method. Do not use the Pressure Canning Method on these recipes because the food quality will be unacceptable.

10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
3 cloves garlic, minced
2 tablespoons cilantro, minced
1 tablespoon salt
1 1/4 cups cider vinegar
1 teaspoon hot pepper sauce (optional)

Yield: About 6 pints

Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions.

Combine all ingredients in a large pot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Boiling Water Canning: Process Pints 15 minutes. Follow step-by-step directions for your pressure canner’s boiling water method. For processing above 1,000 feet altitude, see chart for recommended time.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Apple Butter, Raspberry Jam, Pickles, and Salsa recipes courtesy of Jarden Home Brands, marketers of Ball® Fresh Preserving Products. Presto is not affiliated with Jarden Home Brands.

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