I canned a lot of food years ago and always by boiling the jars in a hot water bath. It's the only way I remember doing it with my mother and grandmother. I only recently learned that some foods can be canned without the hot water bath. Imagine my surprise when I learned this is the method my mother's been using for several years.
Canning Without a Hot Water Bath Method:
- Run jars and rings through the dishwasher and then fill them with very hot water.
- Pour boiling water over the lids.
- Empty the hot water from jar and fill with the hot food.
- Carefully place the lid and ring on the jar.
- Use oven mittens to hold the jar to screw the ring in place because the jars are very hot.
- Turn the jars upside down and allow to cool.
- Check the lids to make sure they don't "pop" up and down when you press the center.
- Refrigerate any jars without a proper seal for use within one week.
This method is only for foods that are going to be packed hot into jars after being brought to a boil. It is not a raw pack method which is the method recommended for low acid foods.
I've had great success with this method. I've "processed" 35 jars this way (so far) and none of the jars has failed to seal.
This is NOT the method recommended by canning jar manufacturers. If you are new to preserving you may want to use the hot water bath method for your first attempts.