Most boiling water canning containers are made of aluminum or porcelain-covered steel. They have fitted lids and removable racks that are either perforated or shaped wire racks. The canner must be deep enough so that at least one inch of briskly boiling water will be over the tops of jars during processing. Some boiling water canners do not have completely flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom may be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than four inches wider in diameter than the element on which it is heated. (When centered on the burner or element, the canner should not extend over the edge of the burner or element by more than two inches on any side.)
This 15 step-by-step guide teaches the basics about boiling water canning, including:
- Basic preparation
- How to clean and sterilize glass jars.
- How to properly storage jars.
If you have ever wanted to learn the basics of boiling water canning methods, this excellent guide will prepare you just in time for your garden’s yields!
