Water bath canning for beginners
At the bare minimum, a big pot, a rack and jars will get you started. You can expand later.
Water bath canning safely preserves high-acid foods like tomatoes (with added acid), fruit, jams, pickles and salsa. Jars sealed this way keep 12–18 months on a shelf with no power.
Low-acid foods like beans, meat and plain vegetables need a pressure canner. A water bath won't make them safe.
YOU'LL NEED
- A big pot with a rack (or a canner)
- Mason jars, new lids and rings
- A jar lifter and funnel
- A tested recipe (USDA or Ball)
- Lemon juice or citric acid for tomatoes
Instructions
- Use a tested recipe. Follow a tested recipe exactly for acid, headspace and time. Don't guess here.
- Heat the jars. Wash the jars and keep them hot in the canner water so they don't crack when you fill them.
- Fill with headspace. Fill hot food through the funnel. Leave the headspace the recipe says, usually 1 to 1.25 cm. Run a spatula around the inside to get rid of air bubbles.
- Wipe and lid. Wipe each rim with a clean damp cloth. Put on the lid and screw the ring fingertip-tight, not cranked.
- Process. Lower the jars into the water so it covers them by 2.5 cm. Start the timer once it's at a full rolling boil, and add time for altitude.
- Cool and check seals. Lift the jars out onto a towel and leave them alone for 24 hours. Press each lid: if it doesn't flex, it's sealed. Refrigerate any that didn't seal.
TIPS
- Store jars without the rings so you can spot a failed seal.
- Bulging lids, spurting or bad smells: throw it out without tasting.
- Label each jar with the contents and date.
Products to consider
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