Comments on: Canning Foods – Boiling Water Bath Canning

By: Faye Little

Faye Little — Wed, 20 Oct 2021 00:17:11 +0000

I just read some of the info you have and my question is…………….is it safe to can turnip greens via water bath, if so how long , I could not find the answer in all my searching.

By: Sherry

Sherry — Sun, 25 Aug 2019 14:07:41 +0000

Have blown up a pressure cooker, this is the only method I am willing to do. Now 6 years ago this method was safe for every food except meat. My ancestors used this and they lived to be old! This is a great site. Thank you.

By: Gay E Burnette

Gay E Burnette — Wed, 24 Jul 2019 04:07:33 +0000

After processing my fig chutney using the hot water bath for 10 minutes, and my jars were cooling, I heard the lids make a “popping” sound. Is this supposed to happen

By: Barbara Warren

Barbara Warren — Fri, 17 Feb 2017 17:29:36 +0000

In reply to Charlie. Need to use tested recipe and correct method. Spinach requires a pressure canner to properly preserve. Freezing is best method for spinach. When preserving foods, remember No added fats, butters or margarine as that contributes to spoilage. Lots of free tested canning info at Cornell Cooperative Extensions and National Center for Home Food Preservation.

By: JT

JT — Sat, 04 Oct 2014 02:48:48 +0000

In reply to Enter your name….

i think more and more people will be doing this soon when society and order crumble when SHTF. However we are our own worst enemy’s in the end. I worry about my wife n kids especially their choosing to just assume our country will be ok and make through this “okay”…..:(

By: Woody

Woody — Tue, 18 Mar 2014 16:12:55 +0000

I use reusable canning lids, mine are from Tattler, but there might be others out there.

By: Sophiecommonsense

Sophiecommonsense — Thu, 10 Oct 2013 00:23:17 +0000

Pick up a hard copy of the Ball canning guide. Walmart usually has it with canning supplies. Canning is great but it has to be done right. But, if you can read, you can do it. Times for pints differ from quarts. Additionally, there are two methods, hot water bath (described above) and pressure canning. But it has to be done carefully. For example if you attempt to use hot water method for green beans, you could get botulism. But all this is in the Ball book. Don’t be intimidated.

By: Kimberli

Kimberli — Tue, 24 Sep 2013 04:51:22 +0000

In reply to Becky. Becky, you shouldn't start the timer until the water is at a full boil again after adding the full jars.

By: summer

summer — Tue, 17 Sep 2013 19:29:40 +0000

I have a glass top stove. I have a water bath canner, flat bottom, but I still have concerns about temp and cook time. If I boil foods longer, and with the pot covered, will this help in ensuring that the bacteria has been killed. Also, if this is not a safe alternative, can a pressure canner be used instead of a water bath canner? Will a pressure canner help with safety issues that are presented with a water bath canner being used on a glass top stove?

By: Becky

Becky — Mon, 09 Sep 2013 11:50:52 +0000

Most probably know this but I put my clean jars into my hot water bath with rack lifted and let the water boil and sterilize my jars while I am cooking my tomatoes or what ever. Take one jar out at a time fill and put back in rack once all filled then I lower my rack into the boiling water and start my timer…