Michigan State University Extension
Preserving Food Safely - 01600496


     These canners are made of aluminum or porcelain-covered
steel.   They  have removable perforated  racks  and  fitted
lids.   The  canner must be deep enough so that at  least  1
inch of briskly boiling water will be over the tops of  jars
during  processing.  Some boiling-water canners do not  have
flat  bottoms.   A flat bottom must be used on  an  electric
range.  Either a flat or ridged bottom can be used on a  gas
burner.  To  ensure uniform processing of all jars  with  an
electric  range, the canner should be no more than 4  inches
wider in diameter than the element on which it is heated.   

(Using Boiling-Water Canners)                               

     Follow these steps for successful boiling-water        
     1.  Fill the canner halfway with water.                
     2.  Preheat water to 140 degrees Fahrenheit for        
         raw-packed foods and to 180 degrees Fahrenheit     
         for hot-packed foods.                              
     3.  Load filled jars, fitted with lids, into the       
         canner rack and use the handles to lower the rack  
         into the water; or fill the canner, one jar at a   
         time, with a jar lifter.                           
     4.  Add more boiling water, if needed, so the water    
         level is at least 1 inch above jar tops.           
     5.  Turn heat to its highest position until water      
         boils vigorously.                                  
     6.  Set a timer for the minutes required for           
         processing the food.                               
     7.  Cover with the canner lid and lower the heat       
         setting to maintain a gentle boil throughout the   
         process schedule.                                  
     8.  Add more boiling water, if needed, to keep the     
         water level above the jars.                        
     9.  When jars have been boiled for the recommended     
         time, turn off the heat and remove the canner      
    10.  Using a jar lifter, remove the jars and place them 
         on a towel, leaving at least 1-inch spaces between 
         the jars during cooling.                           

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