Boiling Water Bath Canning Instructions

How Use a Canner for Canning
Vegetables, Jams, Preserves and Conserves

If you are looking for Boiling Water Bath Canning Instructions and regulations for using a canner for jams, jellies and conserves/preserves, you have come to the right place!

Canning Rhubarb Using a Boiling Water Bath Canner

Here (scroll down) are the basics of How to Use a Canner for canning rhubarb, and other vegetables, jams, jellies and more!

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The U.S. Department of Agriculture recommends the following procedure for Boiling Water Bath Canning for jams, jellies, and conserves.

If you are looking for more information on How to CAN rhubarb (including recipes for rhubarb CONSERVES/PRESERVES), or amazing recipes for rhubarb JAMS and JELLIES, scroll to the bottom of this page for links to these pages.

l. Fill the canner halfway with water. Preheat water to 180° F.

2. Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, using a jar lifter.

3. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops. Turn heat to the highest position until water boils vigorously.

4. Set a timer for the recommended processing time.

5. Cover with the canner lid and reduce the heat setting to maintain a gentle boil throughout the processing time. Add more boiling water, if needed, to keep the water level above the jars.

6. When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.

7. Using a jar lifter, remove the jars and place them on a towel, leaving at least 1-inch spaces between the jars during cooling.

The Jelly Test

Jelly is ready to be canned when it reaches 220° F on a jelly or candy thermometer.

If you don't have one, use the old-fashioned sheeting method. Put 1 tablespoon of the hot fruit mixture on a cold plate or spoon, then turn the plate or spoon on its side over the sink.

If the mixture "sheets of" (falls off) in one large drop, the jelly is done.

Jams are ready when a spoonful of fruit dropped in a cold bowl holds its shape.

For preserves and conserves, a spoonful of the mixture should hold its shape or mound up on a cold spoon or plate.

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