Basics of Water Bath Canning

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February 1, 2018 - Author: Michigan State University Extension

Use a water bath canner for processing acid foods – fruits, tomatoes, pickled products, jams, jellies and preserves. A water bath canner is a large, deep kettle that has a cover and a rack to hold jars. You can also use a big, covered stockpot that is deep enough to allow water to be 1 to 2 inches over the tops of the jars with room for a rolling boil. A rack for holding jars can be purchased wherever canning supplies are sold.

Learn the basics of water bath canning from this Michigan Fresh fact sheet.

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