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Extension > Food > Food Safety > Preserving and Preparing > Canning > Boiling Water Bath Canning

Canning

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Boiling Water Bath Canning

Debbie Stolpa and Marilyn Herman, emeriti — Food Safety

Reviewed 2010 by Glenyce Peterson-Vangsness, Extension Educator — Food Safety.

When buying a boiling water bath canner it is important that the canner be deep enough so that at least 1 inch of briskly boiling water will be over the tops of the jars during processing. If you have an electric range you must use a flat bottomed water bath canner to get the best transfer of heat. Either a flat or a ridged bottom boiling water bath canner 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 four inches wider in diameter than the element on which it is heated. However for flat top stoves, canners should be flat and 2 inches wider than the diameter of the element. These are the basic steps for successful boiling water bath canning:

Other Resources

Canning Quick Reference Chart

Home Canning Equipment

Recommended Canners and Their Uses

Boiling Water Canning Process

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