How To Can

Step 10: Boil the Filled Jars

Use the tongs to put the jars into the boiling water. Make sure they are covered by water. The water will stop boiling. Wait for it to boil again.
Boil them for the right number of minutes.
What is the right number of minutes? Refer to the USDA manual or a trustworthy recipe. Usually it's 15 or 30 minutes.

VA ag extension recommends these boil times:
Processing Times For High-Acid Foods Using A Boiling Water Bath Canner (212° F):
Fruits & Vegetables Pints Quarts
Apples (hot pack)*** 20 minutes 20 minutes
Apricots (raw pack)*** 25 30
Berries (raw pack) 15 20
Cherries (raw pack) 20 25
Dill Pickles (raw pack) 10 15
Sweet Pickles (raw pack) 10 15
Fruit Juices (hot pack) 15 15
Fruit Jams and Jellies 10 10
Peaches (hot pack) 20 25
Pears (hot pack) 20 25
Plums (hot pack) 20 25
Pickle Relish (hot pack) 10 --
Rhubarb (hot pack) 10 10
Tomatoes (hot pack)**** 35 45
Tomato Juice (hot pack)**** 35 40

Comments

[joca68]

boil the filled jars? Can you explain why? I've been making jam for ages, and pickes and so on, but I never did this step. Am I doing it all wrong?

[carpespasm]

Just as one more precautionary step. Better to give the whole thing one more chance to boil any potential little buggers straggling on their way to botulism heaven.

[poppamoon]

It's nice to see others keeping the old skills alive.