How to ‘Hot Water Process’ your home canning

March 19, 2012 | Filed under: Videos | Posted by:


For more great recipes and tips visit: www.bernardin.ca Welcome to Canning School! Emerie from the Bernardin test kitchen shows us how easy it is to use a hot water bath canner when making jams and jellies at home. Emerie also lets us know why this technique is so important to ensuring great results every time.

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2 Responses to How to ‘Hot Water Process’ your home canning

  1. @Tanarus20 When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.

    legourmettv
    March 19, 2012 at 10:08 pm
    Reply

  2. How much water you put in the pot? Water should be 3/4 of the jar, just below the lid yes??

    Tanarus20
    March 19, 2012 at 10:16 pm
    Reply

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