How to Can Fruits and Vegetables Using the Boiling-Water Canning Method

Canning vegetables and fruits the old fashioned in a boiling-water canner way can be an emotionally and physically rewarding experience. Emotionally, canning vegetables and fruits the old fashioned way reconnects us with our grandmothers and mothers. Physically, canned vegetables and fruits provide a great source of nutrition for our body. Fruits and Vegetables preserved at the peek of their ripeness with the boiling-water canning method can be preserved for years through this old fashioned canning process. Canning fruits and vegetables has been in practice for hundreds of years. It became hugely popular again during World War II when the government encouraged Victory gardens.

When you are canning fruits and vegetable in the traditional old fashion way, better known as the Boiling-Water Canner there are a few important things you should keep in mind before you start. Boiling-Water canning is far more suitable for fruits for a variety of reasons. Canned vegetables that are preserved through the boiling water method are just not completely void of bacteria. They will eventually spoil and may even contain bacteria that can make you sick. So, if you are determined to preserve vegetables use the more successful pressure canning method. The following instructions are strictly for preserving and canning fruits.

Here is what you will need:

-One large pan that allows your jar to fit inside with at least a few inches of water
covering it.
-Some kind of rack that fits into the bottom of the large pan that will keep your jars at
least ½ to 1 inch off the bottom of the pan.
-Canning jars and lids
-A large pair of tongs that will allow you to pick up your canned jars of fruit