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Using Boiling Water Canners

Elizabeth L. Andress, Ph.D.

Professor and Extension Food Safety Specialist,

Department of Foods and Nutrition

Most boiling water canners 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 4 inches wider in diameter than the

element on which it is heated. (When centered on the burner or

element, the canner should not be more than 2 inches wider on any

side.)

Follow these steps for successful boiling water canning:

(Read through all the instructions before beginning.)

1. Before you start preparing your food, fill the canner half

full with clean warm water for a canner load of pint jars. For other

sizes and numbers of jars, you will need to adjust the amount of

water so it will be 1 to 2 inches over the top of the filled jars.

2. Center the canner over the burner and preheat the water to

140°F. for rawpacked foods and to 180°F. for hot-packed foods.

You

can begin preparing food for your jars while this water is preheating.

3. Load filled jars, fitted with lids, into the canner one at a

time, using a jar lifter. When moving jars with a jar lifter, make

sure the jar lifter is securely positioned below the neck of the jar

(below the screw band of the lid). Keep the jar upright at all times.

Tilting the jar could cause food to spill into the sealing area of

the lid.

If you have a shaped wire rack that has handles to hold it on the

canner sides, above the water in the canner, you can load jars onto

the rack in the raised position and then use the handles to lower the

rack with jars into the water.

4. Add more boiling water, if needed, so the water level is at

least one inch above the jar tops. For process times over 30 minutes,

the water level should be 2 inches above the jars.

5. Turn the heat setting to its highest position, cover the

canner with its lid and heat until the water boils vigorously.

6. Set a timer (after the water is boiling) for the total

minutes required for processing the food.

7. Keep the canner covered for the process time. The heat

setting may be lowered as long as a gentle but complete boil is

maintained for the entire process time.

8. Add more boiling water during the process, if needed, to keep

the water level above the jar tops.

9. If the water stops boiling at any time during the process,

turn the heat on its highest setting, bring the water back to a

vigorous boil, and begin the timing of the process over, from the

beginning (using the total original process time).

10. When the jars have been processed in boiling water for the

recommended time, turn off the heat and remove the canner lid. Wait 5

minutes before removing jars.

11. Using a jar lifter, remove the jars one at a time, being

careful not to tilt the jars. Carefully place them directly onto a

towel or cake cooling rack, leaving at least one inch of space

between the jars during cooling. Avoid placing the jars on a cold

surface or in a cold draft.

12. Let the jars sit undisturbed while they cool, from 12 to 24

hours. Do not tighten ring bands on the lids or push down on the

center of the flat metal lid until the jar is completely cooled.

13. Remove ring bands from sealed jars. Put any unsealed jars in

the refrigerator and use first.

14. Wash jars and lids to remove all residues.

15. Label jars and store in a cool, dry place out of direct

light.

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Reprinted with permission from the University of Georgia.

Andress, E. (2005rev.). Preserving Food: Using Boiling Water Canners.

Athens, GA: University of Georgia, Cooperative Extension Service.