Boiling water Bath Canning for High-Acid Foods.

Boiling water bath canning is used for preserving high acid foods such as fruits, jams, jellies, pickles, sauerkraut, relishes, tomatoes, vinegars and other high acid foods.

• Universal Camp Chef Stoves
• Boiling water canner
• canning jars
• canning lids
• canning rings
• canning jar tongs

I recently used my new Camp Chef Outdoor to can peaches. The stove made this usually hot, lengthy process quicker, easier, and cooler! The best part for me was that the stove was outdoors, so my house didn't heat up during the actual processing period. This also left my kitchen stove burners free for preparing the fruit and the lids.

Another benefit of using the Camp Chef stove was that it was much more powerful than my kitchen range. This meant that the water bath canner heated up quicker, and the time spent waiting for the canner to return to a boil after the jars were added was much shorter than usual!

Also, since there are three high-power burners on the Camp Chef stove, I could can three times as much at once. The final benefit of easy clean up sealed my commitment to canning on the Camp Chef Outdoor Stove. Since it was outside, any spillage, which was minimal, could be quickly and easily squirted off with a hose. The Camp Chef Outdoor stove is definitely the easier, more modern way to can at home.

- Jenny

1. Read through recipe and gather equipment.
2. Check jars, rings, lids for cracks, nicks and anything that might prevent the jars from sealing.
   Wash jars, lids and rings with hot, soapy water and rinse well.
3. Place jars in large stock pot. Cover with water and bring to simmer (180 degrees) over high heat.
   Reduce heat and keeps jars hot until needed.
   Note: Dishwasher may be used to preheat jars.
4. Prepare food according to the recipe.
5. Place lids in small pan. Cover with water and bring to simmer (180 degrees). Keep lids hot until needed.
   DO NOT boil the lids.
6. Fill jars (one at a time) with food. Allow proper headspace in jar.
   Jellies, jams and other fruit spreads need 1/4 inch.
   Fruits and tomatoes need 1/2 inch.
   Fruit juices need 1/4 inch.
   Sauces, vinegars and other condiments need 1/4 inch.
   Pickles, relishes need 1/4 inch.
7. Slide a rubber spatula between the jar and food, pressing against food to remove air bubbles.
   Add more food to jar if needed to keep proper headspace.
8. Wipe rim of jar with damp cloth to remove any food. Place lid on jar.
9. Place ring on jar and tighten evenly until it is as snug as you can get it with fingertips.
10. Place jars on rack in canner. Repeat steps 6-9 for each jar.
    When rack is full, lower into water. Water must be at least 1 inch above top of jars. Turn heat to medium high heat.
11. Once water returns to a full boil, begin counting process time.
    Note: For altitudes higher than 1,000 ft. above sea level, increase process time as recommended.
12. After time expires, turn off heat and remove canner lid. Once boiling stops, remove jars (without tipping) and place on a towel to cool.
    DO NOT retighten lids or test seals until jars cool 24 hrs.
13. Once jars cool, check lids for seal (test by pressing center of lid).
    Note: Refridgerate or reprocess unsealed jars.
14. Remove rings, wash, dry and store. Wipe jars and store in cool, dry and dark place.

Note: For best results, use home canned foods within 1-year.