How to Can Jams & Jellies

Jams and jellies made at home can be canned for future use.

Jams and jellies are among the most economical food products for canning. Their acidic properties make them safe to can at the boiling temperature of water, 212 degrees Fahrenheit. To safely can jams and jellies, simply submerge in a large pot of boiling water. Expensive specialty equipment like pressure canners are not required. Special water bath canners, however, while not necessary, do make the canning process a lot easier.

Things You'll Need

• Canning jars with metal lids with a sealing compound and metal screw bands
• Dishwasher
• Water bath canner or large pot
• Water
• Thermometer
• Jar grabber
• Wire rack

Instructions

1. Sanitize the jars in a dishwasher set to the "Sanitize Cycle". Should a sanitize cycle not be available, wash the jars in soap and hot water, then boil the jars in a large pot for ten minutes. Either way, keep the jars hot until they are ready to be filled with the jelly or jam. The lids to the jars should be kept in a hot water bath until ready for use.

2. Fill a water canner pot halfway with water. Bring the water to barely a boil at 180 degrees Fahrenheit. Keep a pot of water at this temperature reserved to the side.

3. Fill the jars with jam or jelly to a 1/4 inch from the top. Wipe off any spilled jam or jelly.

4. Set the lids on top of each jar and tighten the screw bands into place.

5. Lower the jars into the boiling water using a jar grabber. The jars should be covered by at least 2 inches of water. Should additional water be required, use the reserve water set to boil ahead of time. Bring to a full boil at 212 degrees Fahrenheit and let boil for at least 5 minutes but no longer than 10.

6. Lift the jars out of the water and place on a wire rack to cool. Allow at least an inch of space between each jar. Do not disturb for 8 to 12 hours.

7. Remove the metal bands when cool to prevent them from rusting into place. Press the center of the lid down with a finger or thumb. If it springs back up the jar has not been sealed properly and should be refrigerated for immediate use.

8. Store properly sealed jars in a cool, dark place for up to a year.

References

• Pick Your Own: Canning: Why Use a Canner
• Pick Your Own: Water Bath Canning Directions
• Pick Your Own: Jam