Boiling Method
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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. |
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STEP-BY-STEP DIRECTIONS
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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. |
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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. |
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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. | ![]() |
Sterilize* Mason jars and prepare lids according to manufacturer's instructions. *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.
Sterilize* Mason jars and prepare lids according to manufacturer's instructions. *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.
Rhubarb Strawberry Jam, Grape Jelly, and Peach Jam adapted from "How to make Jellies, Jams, and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. National Center for Home Food Preservation, June 2005.
Sterilize* Mason jars and prepare lids according to manufacturer's instructions. *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. Wash apples. Remove stems, quarter and core fruit. Cook apples slowly in apple cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices. stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
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Recipe adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009. National Center for Home Food Preservation.
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. |
Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions. For making pickles: In a large pot combine vinegar and remaining ingredients. Boil 10 minutes. Add cucumbers and onions and slowly reheat to boiling. Fill hot jars with cucumbers, onions, and hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. *Optional, for firmer pickles: Mix pickling lime, salt, and water in a 2- to 3-gallon crock or enamelware container. (Caution: Avoid inhaling lime dust while mixing the lime-water solution.) Add cucumbers and soak in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse. Cover cucumbers with fresh cold water and soak in refrigerator 1 hour. Drain water from cucumbers. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well. Go to instructions above "For making pickles."
Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand 12 hours. Drain. In a large pot combine vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean, white cloth. Heat to boiling. Fill hot jars with cucumbers. Add 1 teaspoon mustard seed and 1 1/2 heads fresh dill per pint. Cover with boiling pickling liquid, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions. Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Wash peppers well and slice into 1/4-inch thick slices. Discard stem ends.* To make pickled pepper rings: In a large pot combine cider vinegar, 1 3/4 cups water and canning salt; heat to boiling. Place 1 tablespoon mustard seed and 1 1/2 teaspons celery seed in the bottom of each hot jar. Fill hot jars with pepper rings, leaving 1/2 inch headspace. Cover pepper rings with boiling pickling liquid, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. *Optional, for firmer pepper rings: Mix pickling lime and 1 1/2 gallons water in a stainless steel, glass or food grade plastic container. (Caution: Avoid inhaling lime dust while mixing the lime-water solution.) Add peppers and soak in the lime water in refrigerator for 18 hours stirring occasionally (12 to 24 hours may be used). Remove pepper rings from lime solution. Rinse peppers gently but thoroughly with water. Cover pepper rings with fresh cold water and soak, in refrigerator, 1 hour. Drain water from peppers. Repeat the rinsing, soaking, and draining steps two more times, draining thoroughly at the end. Go to instructions above "To make pickled pepper rings."
Yield: About 4 pints Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions. Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Wash peppers well and remove stem ends; slice peppers in 1/4-inch thick rings. Place 1 tablespoon mustard seed and 1/2 tablespoon celery seed in the bottom of each empty hot jar. Fill hot jars with pepper rings, leaving 1/2-inch headspace. In a large pot combine vinegar, water and salt; heat to boiling. Cover pepper rings with boiling pickling liquid, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rim. Adjust two-piece lids.
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SALSA RECIPE |
The following recipe is safely canned by the Boiling Water Method. Do not use the Pressure Canning Method on this recipe because the food quality will be unacceptable. |
*This recipe works best with paste tomatoes. Slicing tomatoes require a much longer initial cooking time to achieve a desirable consistency. Yield: About 16 to 18 pints Prepare clean, hot Mason jars. Prepare lids according to manufacturer’s instructions. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Combine all ingredients except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add oregano, cumin, and cilantro and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
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