1. Safe, Simple, Easy to Learn Water Bath Canning
Empowerment Through Education
Hi, I’m ____________ an Extension Educator with Ohio State University Extension to talk about Preserving Food Safely.

2. Today’s Topics How to use a water bath canner
Learn to save the bounty of fresh produce all year long
Learn what spoils food
Use the principles of safe food preservation when using a water bath canner
Home canning is just one way you can preserve fresh produce from a time of plenty (summer harvest) for a time of need (winter).
Understanding what causes food to spoil and following the proper steps and safety precautions for water bath canning will allow you to enjoy your home canned product in the months to come.

3. Basics for Handling Food Safely
Prevent bacteria from spreading through your kitchen.
Wash hands!
20 seconds before and after handling food
Sanitize!
Cutting boards, utensils, and countertops
Solution of 1 Tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water
We will start with the basic principle of handling food safely. The most important thing is to make sure your hands are clean and then that everything in your kitchen is cleaned and sanitized. Use a solution of 1 Tablespoon of bleach to 1 gallon of water.

4. Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle.
Preserving food at home may require significant time, energy and money.
Before starting your preservation, it is important to consider the types of foods you plan to preserve and how they will fit into your family’s lifestyle. Only preserve those foods your family will consume within 1 year.

5. Methods of Food Preservation
Canning
Freezing
Drying
Fermentation
Methods: There are several ways you can preserve food in your home. They include canning (using boiling water or steam pressure), freezing, drying and fermenting. Choose the method that is right for you. This decision may be based on the type of food you chose to preserve.

6. Advantages of Food Preservation
Year round availability of foods
Less spoilage
Eliminate or reduce microbial hazards
Increased convenience
Advantages: The immediate benefits of preserving food are the elimination/reduction of spoilage microorganisms and inactivation of enzymes that cause further ripening. Long term benefits include the convenience of using your preserved foods and the ability to enjoy produce at its peak of freshness all year long.

7. Methods of Canning Boiling Water Canning
Used for “acid” foods, pH 4.6 or lower
Pressure Canning
Used for “low acid” foods, pH above 4.6
There are two approved methods for canning foods at home:
Boiling water canning
Boiling water canning is used for canning acid foods. At sea level, water boils at 212°F. As altitude increases, water boils at lower temperatures. Since lower temperatures would be less effective in killing bacteria, processing time would have to be increased as altitude increases.
Pressure canning
Pressure canning is only safe method for canning low acid canned foods. When canned under pressure, temperatures higher than the boiling point of water can be reached. These higher temperatures, like 240°F, are necessary to destroy spores of bacteria that cause botulism, a very deadly type of food poisoning, as well as spores of bacteria that cause spoilage.
Note to educators: pH is a measure of acidity; the lower its value the more acid the food.
[Have both types of canners, jars, lids, bubble freers, jar fillers, lid wands, etc. to show during or after the presentation.]

8. Canning Method
The canning method that is approved for a food depends on the type of food
Foods are divided into two main categories:
“Acid” foods
“Low acid” foods
The canning method that is approved for a food depends on certain characteristics of the food. For the purpose of canning, foods are divided into two main categories, acid foods and low acid foods.

9. “Acid” Foods pH less than 4.6 Generally all fruits
Tomatoes, with added acid
Sauerkraut and fermented pickles
Foods to which large amounts of acid are added
“Acid” foods are foods that contain enough acid to prevent the growth of the bacteria that causes botulism poisoning. This includes all fruits, tomatoes when additional acid is added and pickled and fermented products.
It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

10. “Low Acid” Foods pH greater than 4.6 Generally all vegetables Meats
Poultry
Seafood
Soups
Mixed canned foods
“Low acid” foods contain very little or no acid. This includes all vegetables, meats, seafood and all mixed products such as soups and stews.
It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

11. Why Do Low Acid Foods Have to be Pressure Canned to be Safe?
Clostridium botulinum!
C. botulinum forms protective, heat-resistant spores
Spores require higher temperatures for destruction.
Canning low acid foods in boiling water canners is ABSOLUTELY unsafe because 212° Fahrenheit is not high enough to destroy C. botulinum bacteria.
The reason low-acid foods have to be pressure canned is because of the risk of Clostridium botulinum poisoning. The bacteria that causes botulism is a spore former.
When conditions are not favorable for the organism to grow (high heat, dryness, etc.), the bacterial cell forms a protective structure called a spore. To destroy the spore, it takes a higher temperature than boiling. Water boils at 212 ºF. It must reach temperatures between 240 ºF and 250 ºF to ensure safety of the product. If the spores are not destroyed, they will germinate and produce a toxin in the food when it is stored on the shelf.
Food can contain the toxin without any visible signs of spoilage. It causes a very deadly type of food poisoning that begins usually within 72 hours after consuming the contaminated food. Symptoms can include digestive upset, blurred or double vision, difficulty swallowing or breathing, paralysis and eventually death. That’s why we are so careful to follow pressure canning directions when canning low acid foods.

12. Basics of Home Canning
Food is placed in a jar and is heated to a temperature that destroys microorganisms
The heat also inactivates enzymes that lead to food spoilage
After air is driven from the jar during heating, a vacuum seal forms upon cooling
Note for Educators: For more information, please see page 1-5 of the USDA Complete Guide to Home Canning (2015).

13. Reputable Sources USDA, Complete Guide to Home Canning, 2015
So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition, 2014
National Center for Home Food Preservation
OSU Extension Ohioline Fact Sheets ohioline.osu.edu
Follow directions from a reputable source.
Use the following:
USDA, Complete Guide to Home Canning, 2015.
So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition.
National Center for Home Food Preservation (
OSU Extension Ohioline Fact Sheets (ohioline.osu.edu).
Up-to-date methods and information should always be used; beware of information passed down from grandma or the next door neighbor.

14. UNsafe Methods of Canning
Open kettle
Oven
Microwave
Dishwasher
Steam*
Canning powders
Zinc lids
Jars with wire bales and glass lids
These are unsafe methods of canning food. New research has provided information on food safety. Always follow up-to-date reputable sources. If you have questions check with your local Extension office.
Each of these methods have been used in the past and may create a “sealed” jar, however current science has shown us that these are NOT safe methods for canning food.
The food may not reach high enough temperatures to destroy microorganisms, air may not be fully driven from the jar, seals may not be strong enough or may weaken over time, and zinc from lids may cause unsafe levels of zinc to leach into the food during storage.
* Canning in an Atmospheric Steam Canner may be safe. Please refer to Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners research article found at

15. Equipment Needed for Water Bath Canning
Jars & Lids
Water bath canner
Canning rack
Jar lifter
Current safe canning recommendations
Basic equipment needed:
Canning jars and 2-piece lids
Water Bath Canner (large pot with fitted lid) with rack
Jar Lifter so as to not burn yourself.
And, safe, current canning information.
Note about smooth top ranges
Before canning on a smooth top range, please read the equipment manual.
Many manufacturers warn against canning on smooth top ranges.
Doing so may even void the equipment’s warranty.
Some of the concerns include:
Flat bottom pot contact
Scratching
Overheating protections and heat cycling
Matching burner size to pot size

16. Jars and Lids
Wash canning jars; don’t use if chipped, nicked or scratched – keep hot until used
Prepare 2-piece canning lids and ring bands by package instructions
Remove air bubbles (plastic knife)
Wipe jar rims
Adjust two-piece lids; tighten fingertip-tight
To prepare jars for canning, follow these steps:
First, wash canning jars and check for chips, nicks and scratches. Jars with these imperfections may not seal or may break during processing. Jars may be washed in hot soapy water for processing times greater than 10 minutes. Jars should be sterilized for all jams, jellies, and pickled products processed less than 10 minutes.
Next, prepare 2-piece canning lids and ring bands according to package instructions for the brand you are using. You will normally place the lids in simmering water to soften the seal.
Fill jars with food product. We will talk about different fill methods in just a bit.
Remove air bubbles using a plastic knife or bubble freer so as not to scratch the jars.
Wipe jar rims with wet, clean cloth or paper towel to remove any food residue.
Adjust the two-piece lids; tighten until fingertip-tight. Do not use your whole hand to tighten the lids. Overtightening jar lids may cause them not to seal.
[Activity: Have jars, lids and ring bands. Let audience practice putting lids on and tightening.]

17. Canning Jars Glass, Mason-type intended for canning
Available in regular or wide mouth
Two-piece self sealing lids
Range from ½ pint to ½ gallon
Acceptable jars are glass, mason-type jars intended for canning. What we call single use or one-trip jars are not recommended because they can break during the canning process. Canning jars come in sizes from ½ pint to ½ gallon.
Note: Half-gallon jars are not for pressure canning. They are only recommended for processing apple and grape juice.
Jars NOT recommended for home canning:
Single use/one-trip jars
Metric measure jars
Wire bales & rubber rings
Zinc lids
Weck jars (A brand of jars made in Europe using metric measure, rubber rings and glass lids.)

18. Preparing the Jars Wash jars, lids and bands
Sterilize in boiling water for 10 minutes*
Keep jars and lids in hot water until ready to use
Prepare lids according to manufacturer’s directions
Wash the containers in hot, soapy water and rinse, or wash in dishwasher.
*Sterilizing jars is only required when the product will be water bath canned for less than 10 minutes. Sterilizing is NOT required when pressure canning or procession 10 minutes or longer in a water bath. Sterilize the jars by boiling them for 10 minutes. If you are at an altitude of 1,000 feet or more, add one minute to the sterilizing time.
Keep the jars in the hot water until they are used to prevent the jars from breaking when filled with the hot product.
Wash and rinse all canning lids and bands. Prepare the lids as directed by the manufacturer.

19. Methods of Packing Raw Packing
Raw food placed directly into jar; boiling hot liquid added to cover the food
Carefully add jars to canner to avoid breakage from heat shock
Hot Packing
Food is cooked in liquid before packing; cooking liquid poured over food
Less floating of foods in the jar
Easier to pack, foods more pliable
Fewer jars needed
The first method is the Raw Pack.
This method is used for foods that lose shape when cooked. Place raw food directly in jars and pour boiling hot liquid over the food. Pack firmly, but don’t crush. Put lids on and they are ready for processing.
The second method is Hot Pack.
This is the preferred method for most foods. Food is cooked in liquid before packing. Cooking liquid is poured over food in the jar. The jar is fuller and therefore less floating of food occurs. Fewer jars are needed for this method.
NOTE: If directions only list hot pack instructions, then hot pack!

20. Headspace
The space in the top of the jar between the inside of the lid and the top of the food or liquid
Check directions for correct headspace for each food
½ inch for fruits, tomatoes, and pickles
After packing and before putting on the lids, check the headspace – or the space left in the top of the jar between the top level of food or liquid and the lid.
If there is too little, food may bubble out during processing, deposit on rim and prevent proper sealing.
If there is too much, food at the top is likely to discolor and the jar may not seal properly because processing time not long enough to drive all air from jar.

21. Process Times Affected by:
Acidity of food
Preparation style of food
Composition of the food
Viscosity, tightness, heat transfer, starches/fats/bones
Temperature of food when jarred
Temperature of processing
Size & shape of jar
Each food has its own processing time. Follow directions carefully! Time will differ depending on the thickness of the food, the type of food, and the size of the jar. Remember that too little processing time or inaccurate pressure can cause food spoilage.
Acidity of food - Low acid foods must be pressure canned
Preparation style of food - size, shape (ex. meat in strips, cubes, chunks or ground)
Composition of the food - viscosity, tightness, heat transfer, starches/fats/bones
Temperature of food when jarred – raw pack or hot pack
Temperature of processing – process at 10 pounds or 15 pounds
Size & shape of jar – pint or quart

22. Canning Fruit Canning Liquids Sweet syrup Juice Water
Helps retain shape, color and flavor of fruit
Not necessary for safety
Juice
Commercial unsweetened apple, pineapple or white grape juice
Water
Can add non-nutritive sweeteners
Missing preservative aspects of sugar
Preventing Darkening
1 teaspoon (3000mg) ascorbic acid to one gallon of water
Commercial ascorbic acid mixture
Heating the fruit
Preventing Darkening:
When canning fresh fruit, you may want to use a process to prevent the fruit from browning or darkening too much over time.
Each of these suggestions (ascorbic acid or heat) will stop the enzymatic reaction in the fruit that will cause darkening.
The following excerpt is from the USDA Complete Guide to Home Canning 2015 (page 1-11):
Follow these guidelines to ensure that your canned foods retain optimum colors and flavors during processing and storage:
• Use only high-quality foods which are at the proper maturity and are free of diseases and bruises.
• Use the hot-pack method, especially with acid foods to be processed in boiling water.
• Don’t unnecessarily expose prepared foods to air. Can them as soon as possible.
• While preparing a canner load of jars, keep peeled, halved, quartered, sliced, or diced apples, apricots, nectarines, peaches, and pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1 gallon of cold water. This procedure is also useful in maintaining the natural color of mushrooms and potatoes, and for preventing stem-end discoloration in cherries and grapes. You can get ascorbic acid in several forms:
Pure powdered form —seasonally available among canners’ supplies in supermarkets. One level teaspoon of pure powder weighs about 3 grams. Use 1 teaspoon per gallon of water as a treatment solution.
Vitamin C tablets —economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution.
Commercially prepared mixes of ascorbic and citric acid —seasonally available among canners’ supplies in supermarkets. Sometimes citric acid powder is sold in supermarkets, but it is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer’s directions.
Canning Liquids:
The liquid used in canned fruits may be a sugar syrup, fruit juice or water
Syrups may be made in one of five levels of sweetness: very light (10% sugar), light (20%), medium,(30%), heavy (40%) or very heavy (50%)
The very light syrup is supposed to mimic the sweetness of natural fruit
The sugar contained in syrups does help the fruit maintain color, shape and flavor
If you choose to can with plain water, for health or other reasons, you may add a non-nutritive (artificial) sweetener to the canned product before consuming

23. Acidifying Tomatoes
Most tomatoes have a pH between 4 and 4.6 (borderline for BWC)
Pints:
¼ teaspoon citric acid OR
1 tablespoon bottled lemon juice
Quarts:
½ teaspoon citric acid OR
2 tablespoons bottled lemon juice
Other:
The only way to safely can tomatoes in a boiling water canner (BWC) is by increasing the acidity slightly
The natural pH of most tomatoes is very near the 4.6 pH cut-off for boiling water canning, so it is recommended to add citric acid or lemon juice to lower the pH
Least taste change with citric acid
- Add sugar to offset bitter taste from lemon juice
It is suggested to add the acid directly to the jars before adding the tomatoes
The amounts listed on this slide at to be added to each jar, not to a canner-load
Excerpt from the USDA Complete Guide to Home Canning 2015 (page 3-5)
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

24. Boiling Water Canners Removable perforated racks Fitted lids
The canner must allow at least one inch of briskly boiling water over the tops of the jars during processing
Just about any large pot can be used as a boiling water canner
The pot should have a removable perforated rack to lift jars off the bottom of the canner
This allows the water to circulate around the jars and also helps to prevent breakage
You can use any rack that will fit in the canner- DO NOT PUT TOWELS IN THE BOTTOM
A well fitting lid will allow the water to remain at a rolling boil with little evaporation
Your pot should be deep enough to allow for at least one inch of briskly boiling water to cover the jars during processing.

25. Boiling Water Canning Procedures
Start with about 6 inches of water in the canner
Hot packed jars – simmering water
Raw packed jars – hot water
Place jars on rack in canner
Water must be over the tops of the jars by at least one to two inches
Add more hot or boiling water if necessary
Begin timing the process when a full boil is reached
To can foods in a boiling water canner, you need about 6 inches of water in the canner- be sure to have extra water boiling in a separate pan in case you need to add more once the jars are in the canner.
The temperature of the water in the canner when you add the jars depends on the type of pack you are using. For hot packed jars, the water should be simmering (180 ºF) when the jars are placed in the canner.
For raw packed jars, the water should be hot, but not simmering (about 140 ºF). This will help to avoid shocking the glass and breakage.
Place the jars on a rack in the canner so they do not come in contact with the bottom of the canner. This allows the water to circulate around the jars and also helps to prevent breakage. You can use any rack that will fit in the canner- DO NOT PUT TOWELS IN THE BOTTOM!
Once you have the jars in the canner, the water must be one to two inches above the tops of the jars.
If necessary to get the water 1 to 2 inches above the tops of the jars, add more hot or boiling water.
Wait until the canner has come to a full boil before you begin timing the process.

26. Boiling Water Canning Procedures
Adjust for altitude if over 1000 ft.
After processing time is complete, turn off canner, remove lid and wait 5 minutes before removing jars
Remove jars straight up and out of canner and place on padded surface away from drafts
Cool 12 to 24 hours, undisturbed
Check seals
Remove rings
Wipe off jars before storing
If your altitude is above 1000 feet, you will need to make altitude adjustments.
For additional information about the altitude where you live, go to US Geological Survey at veloroutes.org/elevation or your County Map Office.
After the process is complete, turn off the canner, remove the lid being careful to allow the steam to escape away from your face, and wait 5 minutes before removing the jars.
While you are waiting, you can prepare the area where you will put the jars to cool. You will need to lift the jars straight up out of the canner and place them on a towel or padded surface or on a wire cooling rack in an area away from drafts.
Let jars set for hours. Do not retighten the rings.
Check to see that all jars have sealed. Listen for “pop”. The lid will curve inward, it won’t move when pressed.
You can remove the outside ring band before storage.
12. Wipe off the jars before storing. The ring bands can be washed and re-used.

27. Storing Home Canned Food
Label and date all jars
Store in a cool, dry, dark place
Avoid temperature extremes
Use within 1 year for best quality
If the jars sealed properly, store the food in a cool, dry, dark place. Avoid storing canned items near heat pipes or in areas where they will be exposed to extreme hot or cold temperatures. For best quality, use home canned foods within one year.
If the jars do not seal, you can reprocess the food if you do so within 24 hours or you store the jars in the refrigerator overnight. In order to reprocess, you have to start over and reprocess using new lids. If you do not wish to reprocess, you can either refrigerate the food and use it within 3 or 4 days or you can freeze it for longer storage.

28. Storing Canner Thoroughly wash and dry canner and lid
Place crumpled clean paper or paper towels in it
Wrap lid in paper and turn upside down on the canner bottom
When not in use, it is important to store your canner properly.
Storing the canner with crumpled paper towels will help absorb any additional moisture and prevent off odors.

29. Summary
Canning food is an excellent way to preserve the harvest of summer for the months to come
Determine if the food is “acid” or “low acid”
Acidify tomato products
Allow adequate headspace
Start timing when water has returned to a boil

30. Questions? Contact your local OSU Extension Office extension.osu.edu
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Roger Rennekamp, Associate Dean and Director, Ohio State University Extension
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31. This material has been peer-reviewed for statewide distribution.
Developed by OSU Extension Food Preservation Team:
Lisa Barlage, Educator, Ross County
Melinda Hill, Educator, Wayne County
Shawna Hite, Healthy People Program Specialist
Sanja Ilic, Food Safety State Specialist
Christine Kendle, Educator, Tuscarawas County
Katharine Shumaker, Educator, Holmes County
Nancy Stehulak, Educator, Henry County
Treva Williams, Educator, Scioto County

32. References:
United States Department of Agriculture (2015).  Complete Guide to Home Canning.  Agriculture Information Bulletin No. 539.
University of Georgia Cooperative Extension Service, National Center for Home Food Preservation. 
Ohio State University Extension, Canning Basics,
Ohio State University Extension, Canning Tomatoes,
Ohio State University Extension, Basics for Canning Fruit,

33. Photo Credits Slide 3: Centers for Disease Control and Prevention
Slide 9: National Center for Home Food Preservation
All other photos were taken by the Food Preservation Team.
Updated May 2016