Posted by Suzanne McMinn on December 8, 2007 @ 7:29 am
Tags: homecanning
Home Canning, The Farmhouse Table
Step-by-step directions for home canning using a hot water bath! There is nothing better than a cellar or pantry stocked with homecanned food. It’s frugal, it’s easy, and it makes for great gifts (especially butters and jams) with the addition of decorative canning lids, labels, and a bit of tied raffia or ribbon.
Supplies you will need: a large pot, a rack or dish towel, a funnel, a jar lifter, and canning jars, lids, and bands. (Lids are one-time use items. Jars and bands can be washed and re-used.)
How to Can Using a Hot Water Bath
1. Before you begin preparing the food to be canned, fill a large, flat-bottomed pot with enough water to cover the size jars you will be using. Set the pot on the stovetop on high. Use a rack that fits the bottom of the pot and the size jars you are using, or if you don’t have a rack, place a thick, folded dish towel in the bottom of the pot. (The jars must not be in direct contact with the pot.) Meanwhile, in a small pan, boil jar lids. Jars should be pre-sterilized and dried in a hot dishwasher.
2. Using a funnel, spoon food into jars, filling to about one-quarter inch from the top. Use a spoon to press mixture and remove air bubbles. Wipe jar rims with a paper towel to clean any spillage.
3. Take lids one at a time from boiling water with tongs and place on a paper towel. Place lid immediately on each jar as it is prepared. Screw on bands tightly.
4. Load jars one at a time into the boiling hot water using a jar lifter. Make sure jars remain upright as they are moved. Once all the jars are loaded into the pot, check that water is at least an inch over the tops of the jars. If necessary, add more water. Place lid on pot.
5. Time boil according to directions for the recipe you are using. (If the water isn’t yet boiling when you put the jars in the pot, count actual boil time only.)
6. Remove jars one at a time with a jar lifter. Allow jars to rest undisturbed for 12-24 hours. You may hear the lids “pop” as they cool and form the vacuum sealing the jars. Store jars in a cool, dry location.
Enjoy! 
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8:57
am
You boil the jam again in a water bath after you’ve made it?
I’ve noticed this post-jar boiling on a couple of US websites, but never for jam before (usually for other preserves, eg peaches in brandy). It’s not something you find in UK recipes for making jam, and I’ve never done it with mine. What is the purpose of doing it?