What is hot water bath canning?!
Answers: How is it done? Can you can the same things that you would in a pressure canner? Any info you can give would be great. Thank you in advance.
This is very important - you MUST pressure can all nonacid foods.
That being said, BW bath is used for jams, pickles and tomatoes, foods that are acid enough not to have botulism. When making jam or pickles, you have boiling water in the large canning pot, hot jars, and hot product. As each jar is filled and capped you put it in the canning pot. Once all are in, make sure the water is at least 1 inch above the tops of the jars. Bring back to a boil, and process for as long as the recipe says. For example, strawberry jam is 10 minutes. After time is up, immediately take the jars out of the canning pot, place them on a towel on the counter. Wipe up excess water off the tops. Leave undisturbed for 24 hours. My best advice is to get the Ball Book of Canning that is put out by the jar companies. Has some good recipes too. Also good recipes in the Sure-Jell box.
Hot Water Bath Method for Processing