I think this link will be the best way to help you. It goes step by step how to use the water bath canner.

Here is a link that might be useful: How to use a boiling water bath canner.

I'm not sure what you're asking. You can process it for 30 minutes at 10 pounds pressure and use less vinegar (1/3 cup per batch) or you can boiling water bath for 15 minutes and use more vinegar (1 cup per batch).

Does this clarify the issue or do you have other questions?

Carol

I made Annie's salsa for the first time yesterday, and although we are not salsa eaters, we may have become converts. It is yummy and since I had most of the ingredients in my garden was easy too.

Well, I won't be pressure canning as I don't have one so I will do the water bath. So for the Annie's salsa I have to add 1 cup of vinegar now? How much will this affect the taste? Thanks. I just made some pickled beets and I sealed them using a steam method as the recipe suggested now I'm all concerned about those being safe to eat! Thanks again for any help.

I just finished my third batch of Annie Salsa... used 1/2 cup vinegar and 1/2 cup bottled lime juice. If they are better pressured canned, I wouldn't be able to stand it.

Yes,for boiling water bath you need to use more vinegar than for pressure canning. But a lot of Forum members actually prefer it that way.

Apple Cider vinegar will give a milder softer taste. Some members use bottled lemon or lime juice in whole or in part as kayskats mentioned instead of the vinegar. That's fine too.

I'm not clear on the comment about the pickled beets. Do you mean you used a steam canner instead of boiling water bath? Which pickled beet recipe did you use?

Carol

I think I am clear on the salsa now. I will be adding 1/2 cup of vinegar and 1/2 cup of lime juice using the bath method and boiling them for about 15 minutes with the tops about two inches under water. Right? thanks for the clarification.
The beets recipe I found on the internet, and it said to just put a lid on the pot and place the jars in a couple of inches of boiling water and it will steam the jars sealed.

The method you describe is NOT recommended. The heat penetration in a boiling water bath is different than what you get with steam.

The jars may seal, but you cannot be assured the vacuum is as strong either.

Carol

Just to be clear.......

The salsa method cookie8 described is OK.
The beet method is not.

Deanna

Thanks. I guess my beets will be somewhat ornamental until I dump them. I still have some left in my garden, can I boil them under water then?
I am off to find the salsa recipe and get to work!

Thanks for the clarification, Deanna.

On the pickled beets, boiling water bath is fine to process. However, we haven't seen your recipe and a lot of older pickled beet recipes don't have enough vinegar. Compare the ratio of yours to this recipe. Notice the vinegar-to-water ratio is now 2:1. If you find this too tart you can increase the sugar.

Carol

Here is a link that might be useful: Pickled Beets

cookie8,

As has been said, you have it right for the boiling-water bath process.

If you are using a regular pot to do this (which is fine) rather than a canner with a rack, you also will want to find something to keep your jars off the bottom of the pot. I use a cheap cake-cooling rack from the dollar store that is about the right size. You can tie together some extra canning-jar-rings to make one. Or poke some holes in an old pie tin and use it upside-down. Anything like that.

But if the jars sit right on the bottom of the pot there is a chance one will break. (PRobably not -- I have done it once or twice with no problem --- but it's a BIG mess if it happens!)

Carol, if she's already made pickled beets, IF they have enough vinegar in the recipe, can she reprocess in a BWB, since the jars DID seal? Is it really necessary to dump them? Just asking.

Cookie, Good luck! Tell us how it goes. Do check the link Linda Lou posted for good basic instructions. Why not look for a Ball Blue Book? It costs only about $6 and has pictures, step by step instructions, and lots of recipes! A great investment.

Zabby

Rule-of-Thumb is you can re-process within 24 hours, but I'm afraid we're beyond that.

I think it's a matter of the risk each of us is willing to take. It may be with re-heating and re-processing the pickled beets will be fine, but it's an unknown, so you have to decide how comfortable you are with that.

Carol