{"id":7117,"date":"2011-01-25T15:27:45","date_gmt":"2011-01-25T20:27:45","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/"},"modified":"2026-04-03T10:33:21","modified_gmt":"2026-04-03T14:33:21","slug":"4381e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4381e\/","title":{"rendered":"Bulletin #4381, Canning Fruits and Tomatoes In a Boiling-Water-Bath Canner"},"content":{"rendered":"\n

Canning & Freezing Quick-Guides<\/strong><\/h3>\n\n\n\n

Bulletin #4381, Canning Fruits and Tomatoes In a Boiling-Water-Bath Canner (PDF)<\/a><\/p>\n\n\n\n

\"UNH<\/figure>\n\n\n\n
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Prepared by Ann Hamilton, Food Safety Field Specialist, University of New Hampshire; reproduced with permission.<\/em><\/p>\n<\/div>\n\n\n\n

For information about UMaine Extension programs and resources, visit extension.umaine.edu<\/a>.<\/strong>
Find more of our publications and books at extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n

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\"peaches\"<\/a><\/figure><\/div>\n\n\n

Acidified tomatoes and fruits are considered high acid foods and are safe to preserve using a boiling water canner. Boiling water canners work by transferring heat to the food by boiling water that surrounds the jars in the canner. Maintaining a temperature of 212 degrees Fahrenheit for the time specified in a tested recipe is adequate to destroy molds, yeasts, enzymes, and some bacteria. Processing times are usually given for altitudes under 1,000 feet above sea level. Higher altitudes need longer processing times. It is important to know your altitude before you start the canning process.<\/p>\n\n\n\n

For more information on boiling water canning and specific processing times, download the publication Bulletin #4381, Canning Fruits & Tomatoes In a Boiling-Water-Bath Canner (PDF)<\/a>.<\/p>\n\n\n\n

Visit the Elevation Map for Localities website<\/a> for information on determining your altitude. Input your physical address and location to get your exact altitude.<\/p>\n\n\n\n

Canning Fruits and Tomatoes In a Boiling Water Bath Canner<\/strong><\/h3>\n\n\n\n

Boiling Water Processing<\/h4>\n\n\n
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\"peaches<\/a><\/figure><\/div>\n\n\n

Heat is transferred to the food by boiling water that surrounds the jar in a boiling water bath canner. Maintaining a temperature of 212\u00b0 F for the time specified in a tested recipe is adequate to destroy molds, yeasts, enzymes, and some bacteria. Processing times are usually given for altitudes under 1,000 feet above sea level. Higher altitudes need longer processing times.* It is important to know your altitude before you start the canning process.<\/p>\n\n\n\n

General Directions<\/h4>\n\n\n\n

Follow directions for hot or raw pack and pack fruit or acidified tomatoes into hot jars. Leave \u00bd inch headspace except where indicated.  Remove air bubbles. Wipe jar rims. Adjust lids. Process in a boiling water bath canner. Use a jar lifter to place and remove jars from the canner, being careful to not tilt the jars in the process.<\/p>\n\n\n\n

Boiling Water Bath Procedure<\/h4>\n\n\n\n

Fill the canner about half full of water.<\/p>\n\n\n\n

Preheat the water to 140\u00b0F for raw-packed foods and to 180\u00b0F for hot-packed foods.<\/p>\n\n\n\n

While keeping the pre-filled jars upright, place them on a rack in the canner.<\/p>\n\n\n\n

Add more hot water if necessary to cover the jars with at least 1 inch of water.<\/p>\n\n\n\n

Place the lid on the canner and keep covered during the entire process.<\/p>\n\n\n\n

Turn heat to its highest position until water boils vigorously; then lower the heat setting to maintain a gentle boil while processing for the recommended time.<\/p>\n\n\n\n

After processing for the correct amount of time based on altitude, turn off the heat and remove the canner from the burner, remove the canner lid, and let the jars rest in the canner for 5 minutes before removing from the canner.<\/p>\n\n\n\n

Anti-darkening Solution:<\/strong> Light-colored fruits such as apples and pears will turn dark once cut or peeled. To prevent darkening, hold small batches of fruit in ascorbic acid (Vitamin C) solution until ready to use. Mix one teaspoon or 3000 mg of ascorbic acid in one gallon of water. Commercially prepared mixes of ascorbic are also available where canning supplies are sold. Follow the manufacturer\u2019s directions. Drain thoroughly before canning.<\/p>\n\n\n\n

*Altitude Adjustment: For altitudes of 1,001-3,000 ft. add 5 minutes to processing time.<\/p>\n\n\n\n

Apples, sliced<\/h4>\n\n\n\n