Michigan State University Extension
Preserving Food Safely - 01600496
10/13/97

### BOILING-WATER CANNERS

        These canners are made of aluminum or porcelain-covered

    steel.
      They  have removable perforated  racks  and  fitted

    lids.
      The  canner must be deep enough so that at  least  1

    inch
    of briskly boiling water will be over the tops of  jars

    during
     processing.  Some boiling-water canners do not  have

    flat
     bottoms.   A flat bottom must be used on  an  electric

    range.
     Either a flat or ridged bottom can 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.

    (Using
    Boiling-Water Canners)

        Follow these steps for successful boiling-water

            canning:

        1.  Fill the canner halfway with water.

        2.  Preheat water to 140 degrees Fahrenheit for

            raw-packed foods and to 180 degrees Fahrenheit

            for hot-packed foods.

        3.  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, with a jar lifter.

        4.  Add more boiling water, if needed, so the water

            level is at least 1 inch above jar tops.

        5.  Turn heat to its highest position until water

            boils vigorously.

        6.  Set a timer for the minutes required for

            processing the food.

        7.  Cover with the canner lid and lower the heat

            setting to maintain a gentle boil throughout the

            process schedule.

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

            water level above the jars.

        9.  When jars have been boiled for the recommended

            time, turn off the heat and remove the canner

            lid.

       10.  Using a jar lifter, remove the jars and place them

            on a towel, leaving at least 1-inch spaces between

            the jars during cooling.

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