HOW TO USE A WATERBATH CANNER
A waterbath canner is used to process high-acid foods for stable shelf storage. It is the preferred equipment for canning jams, jellies, relishes, and pickles. However, you cannot process meats or vegetables in the waterbath canner. Those require a pressure canner which is a totally different piece of equipment.
These canners are easy and safe to use. It is basically a large pot used to boil water. It comes with a rack that fits on the edge of the pot so that you can place your jars easily into the pot. You can process different sized jars at the same time, but you may need to adjust your processing time according to the size of your jars. Always process for the longest time recommended for the jars. I would not suggest processing different items together unless the processing times are the same for each item.
- Add enough water to the canner to cover the largest jar by one-inch
- Bring the water to a boil
- Place the jars in the rack provided and slowly lower them into the boiling water. Place the lid on top
- Return the water to a boil and set your timer for the recommended time. Do not start your timer until it has come to a boil.
- When the processing time is complete, carefully remove the lid, lift the rack, and using a jar lifter or tongs, place the jars on a dry dishcloth
- Allow the jars to sit for 24 hours before moving them to ensure the lids seal correctly. Label the jars with contents and date canned.
- Water Bath Canner
- Canning Jars with Lids and Bands
- Canning Tongs
- 4 cups cucumbers shredded
- 2 cups onions shredded
- 1 cup green pepper shredded
- 1 cup red pepper shredded
- 1/4 cup kosher salt
- 3 cups sugar
- 2 cups apple cider vinegar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- Using a food processor, shred the cucumbers, onions, and peppers. Place in a large non-reactive bowl.
- Sprinkle salt over the vegetables, toss well, and cover with cold water. Allow to sit for 2 hours.
- Drain well and press out as much of the water as possible.
- In a large pot, add the sugar, apple cider vinegar, celery seed, and mustard seed. Bring to a boil and add the drained vegetables. Simmer for 10 minutes.
- Ladle into sterilized jars, packing the vegetables lightly. Add liquid to fill the jars. Wipe the rims with a damp cloth. Place lid on top and tighten with the band.
- Process in a boiling waterbath canner for 10 minutes. Remove from the canner and place on a dry dish cloth. Allow to sit for 24 hours before moving to ensure they seal properly.
NOTE: The nutrition information is for the full batch of Sweet Relish, not an individual serving.
Another canning recipe you may enjoy is this Jalapeno Pepper Jelly