Finding and using 
locally produced food

Atlas Manual Pasta Machine


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The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

By Mark Bittman

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Processing in a Water Bath Canner

1. Use a rack to keep jars from touching canner bottom and to permit heat circulation.

2. Put jars into a canner that contains simmering water.

3. After adding jars, add boiling water to bring water 1 to 2 inches above jar tops.

4. Bring water to a rolling boil. Set timer and process for recommended time.

5. Remove jars from canner immediately after timer sounds.

6. Cool on a rack or towel.

7. Do not retighten screw bands after processing.

8. After jars are cooled, remove screw bands, wipe jars, label and date.

9. Store jars in a cool, dark place.

10. For best quality, use within one year.

Copyright 1998 Seasonal Chef