For this project, I show how to use a regular pot as a water bath canner. Simply fill the pot so that the water is 2 inches above the jars. Place something in the bottom so the jars aren’t touching the bottom of the pot. Direct exposure to the heating element can cause the jars to break. I used a kitchen towel, you can use anything you have handy.
Don’t overcrowd your pot. Know what it is capable of handling and don’t go beyond that. Fill your jars to the ¼ inch headspace. You won’t have any siphoning if you do this. I filled them to the 1-inch headspace and I had siphoning. That is just when you have liquid from the jar leak out into the pot. Don’t forget to clean the rim of the jars with vinegar on a cloth or paper towel. We don’t use paper towels. Cover the pot and bring it to a vigorous boil. Keep the boil going for about 20 to 30 minutes. After the jars have cooled they will be sealed. If for whatever reason one doesn’t seal, stick it the fridge and enjoy on hotdogs, soft pretzels or whatever you use mustard for.
Of course, use something like jar lifters to remove the jars from the pot when they are done.
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