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Prepper Canning 102:The Water Bath Canner

As we discussed in last week’s article, canning the food we harvest is among the oldest of ways to preserve our fruits, vegetables, and other foods so that our families can be fed during the long cold winters and right through the spring to the next year’s harvest. Some of us may never have canned a single jar of our bountiful harvests, so I have attempted to put together a series of articles to help you get started. This week we’re discussing the water bath canner and process a little more in-depth.

Preparing the Food


** Hot packed fruit is heated before placing in jars. Raw packed fruit is not heated but is still covered with boiling liquid

*** Tomatoes are usually thought of as an acidic food, however many varieties have ph levels above 4.6. Therefore if tomatoes are to be canned as an acidic food lemon juice needs to be added – 2 tablespoons per quart or 1 tablespoon per pint.

Testing the Seal

There are several ways to test if your jars are properly sealed, they are:

**Caution: Never eat food from a jar that has an unsealed or swollen lid or that shows any signs of spoiling.