Quick Answer
To successfully can without running water, use a combination of a canner, a separate pot for water, and a careful cleaning and preparation process to ensure safe and clean canning. The canner's water is used for sterilization and processing, while the separate pot provides water for cleaning and washing equipment. Proper technique and attention to detail are crucial.
Preparing the Canner and Equipment
To can without running water, start by thoroughly cleaning the canner, utensils, and equipment. Fill a separate pot with water and use it to wash your hands, utensils, and equipment. The pot should be at least 1 gallon to accommodate washing. Fill the canner with the recommended amount of water, usually around 3-4 quarts, and bring it to a boil. Once boiling, reduce the heat to a simmer.
Sterilizing Jars and Lids
To sterilize jars and lids, submerge them in the boiling canner water for 10-15 minutes. Use a jar lifter to remove the hot jars from the canner and place them on a clean towel. Remove the lids from the canner and rinse them in the separate pot of water, then place them on the towel with the jars. Let both the jars and lids air dry for at least 30 minutes to ensure they are completely sterilized.
Filling and Processing Jars
Once the jars and lids are sterilized, fill the jars with prepared fruit, leaving about 1/2 inch of headspace. Remove any air bubbles and add the sterilized lids and rings. Process the jars in the boiling canner water for the recommended time, usually 10-30 minutes, depending on the fruit and altitude. After processing, remove the jars from the canner and let them cool. Check the seals after 24 hours and store any sealed jars in a cool, dark place.
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