DUTCH OVEN Preserving

Water Bath Canning Method

An enamel-coated cast-iron Dutch oven works great for processing small, short jars. A large stock pot or enameled canning pot should be used for large, tall jars to ensure the jars are completely submerged in water.

1. In a canner or 5- to 7-quart enamel-coated cast-iron Dutch oven, place a silicone or wire canning rack. Set glass canning jars, lids and bands removed, on rack and fill pot with enough water to cover jars by 1 inch. Bring water to a rolling boil over medium-high heat, and boil for 10 minutes.

Using a jar lifter, remove hot jars from pot, emptying out water, and place on a clean kitchen towel on counter. Fill immediately as directed in recipe. For jams, jellies, and chutneys, run a wooden skewer or chopstick around interior sides of jars to release any trapped air. Wipe jar rims clean with a damp cloth. Add lids and bands, tightening bands