Water Bath Canning: Beginner’s Guide, FAQs and Tips

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Water Bath Canning is my go to method for preserving things like jams, pickles and vegetables. There’s a lot to remember, and each step is important but in my opinion it’s the best way to be confident in the safety of your preserves.

What is Water Bath Canning?

Water bath canning is a way of sterilising and preserving foods that tend to be more acidic (think pickles, tomatoes etc). It allows for a vacuum seal to form with your jar so that foods remain shelf stable (no need for refrigeration) for an extended period of time.

What do I need for Water Bath Canning?

Most people will recognise a canning jar but what is important about the jar is the lid. A canning jar lid is a special 2 piece lid (a flat bit for the top and an outer ring). This is a crucial part of the process, because the lid seals as the contents cool, essentially creating a vacuum lock that keeps air from getting in or out, as well as any bacteria. You cannot use a 1 piece lid for this, the 2 piece is essential. One additional thing to note is that the inner lid cannot be reused. It has a wax rim that helps to seal the jar and it is one time use. The outer rings can be reused, provided there’s no sign of rust. I usually just stock up on inner lids so I always have plenty. They can be bought separately and they’re fairly cheap.

Here I’ll list the supplies I use for canning (I’ll link the ones that are a bit more niche):

• –Glass canning jars (I always use Ball jars, in varying sizes – tried, tested and true)
• -2 part canning lids and rings to fit your jars (again, you can’t go wrong with Ball).
• -A large stock pot (one that is taller than your jars – you need to make sure you can fit about 1” of water over the top of the jar while they’re boiling)
• -Canning tongs
• -Canning jar lifter
• -Canning funnel (the above three items are usually sold in a set like this one)
• -Canning trivet that fits your pot
• -Heat protecting oven mitts (make sure they’re good, as you may need to handle very hot jars)
• -Cooling rack
• -Clean dish towels

What foods are suitable for Water Bath Canning?

Technically speaking, foods that have a pH below 4.6 are safe for canning. It is used for such foods that are acidic. If you’re canning a food that isn’t naturally acidic you’ll have to add extra acidity with vinegar or lemon juice to balance it out (think melons, mango or even a sweeter variety of tomato). That being said, lots of foods make great canned preserves, just make sure to follow a recipe that has been tested (I always pH test new recipes or ingredients to make sure they’re suitable for canning). Check out some of my favourite recipes in my Canning folder. Foods that are great for canning include:

• -Pickles
• -Relish
• -Salsa
• -Jams
• -Jelly

What foods are not suitable?

• -Meat
• -Broth
• -Unpickled vegetables
• -Dry goods

Steps for Water Bath Canning

1. You need to begin by sterilizing your jars. To do this, you boil them! Fill your large pot with water (and a canning trivet or canning rack, if you have one). You’ll need to fill so that there’s at least 1 inch of water over the top of the jars when they’re inside. If you’re not sure how much water that will be (since the jars do displace the water) just fill half way and boil extra water in your kettle to cover or top up after. This is preferable to having too much water so that you don’t risk the pot boiling over and causing burns.
2. Note: in order to maintain the temperatures of both your jars and the food that’s being canned, you should prepare them simultaneously. Have your ingredients prepped so you can start cooking while the jars are sterilising.
3. Place your sterilised jars on a clean tea towel on your countertop, using the jar lifter to carefully remove them (and dump out the water) from the pot.
4. Use your wide mouth canning funnel to fill your jars, leaving between ¼ inch to 1 inch of space at the top (¼ inch for things like jams, closer to 1 inch for pickles or larger foods). This is important to allow for the cooling and a vacuum seal to form.
5. I steralise my lids in a separate bowl, covering the lids and rings with boiling water from the kettle. Once your jars are filled you’ll need canning tongs to grab them and place them on top of your filled jars. 
6. Using a clean tea towel or oven mitts, tighten the rings until they’re just barely tight (not too tight- this will allow excess air to escape while cooling).
7. After the jars are all filled and the lids are on, use the jar lifter to pop them back into the pot (do not grasp the jar by the lid, make sure you’re using the lifter below the rings). Keep the jars upright as you put them into the water.
8. Bring the water to a boil, making sure the jars are always covered by at least an inch of water. 
9. Boil the jars as indicated in your recipe, adding more boiling water if needed.
10. When you reach the indicated boiling time, turn off the heat and allow the jars to sit for 5-10 minutes.
11. Remove the jars carefully using your jar lifter, placing them on a cooling rack. Make sure the jars are not touching, they should have space to properly cool.
12. Leave the jars to cool for up to 24 hours, during which time you’ll start to hear the popping as the lids seal. After 24 hours, when the jars are fully cool, gently push the middle of the lid. If the jars are sealed there will be no give. If they’re not sealed, you’ll be able to pop the lid with your finger- these jars are not shelf stable. You can still eat the food, just make sure to keep refrigerated and consume within a couple weeks.
13. The unopened, sealed jars are shelf stable for 1-2 years, depending on the recipe.

FAQs

Q: What is water bath canning?

A: Water bath canning is a food preservation method that uses high heat and boiling water to kill bacteria, yeasts, and molds present in food. It is primarily used for canning high-acid foods such as fruits, jams, pickles, and tomatoes.

Q: Why should I choose water bath canning?

A: Water bath canning is a safe and accessible method for preserving high-acid foods at home. It requires minimal equipment and is suitable for beginners. It helps extend the shelf life of your favorite seasonal produce, allowing you to enjoy them year-round.

Q: What equipment do I need for water bath canning?

A: You will need a large pot with a tight-fitting lid, a rack or heat-proof mat to keep the jars elevated, canning jars with lids and bands, a jar lifter, a canning funnel, a ladle, a bubble remover/headspace tool, and a timer. It’s also important to have a reliable food thermometer.

Q: Can I use regular glass jars for water bath canning?

A: It’s recommended to use specifically designed canning jars for water bath canning. These jars are made to withstand high heat and have a two-part lid system that creates a vacuum seal. Regular glass jars may not be able to withstand the heat and pressure, leading to breakage or inadequate sealing.

Q: How do I prepare the jars and lids for water bath canning?

A: Before starting, wash the jars and lids with hot, soapy water and rinse them thoroughly. Place the jars in a pot of simmering water to keep them hot until ready for use. The lids should be placed in a separate pot of hot (but not boiling) water. This step helps sterilize the jars and ensures a better seal.

Q: Can I reuse jars and lids for water bath canning?

A: Canning jars can be reused as long as they are in good condition with no cracks, chips, or rust. However, the lids are for one-time use only, as the sealing compound becomes less effective after the initial use. It’s recommended to purchase new lids each time you plan to can.

Q: How do I know if the jars are properly sealed after water bath canning?

A: After removing the jars from the water bath, let them cool undisturbed for 12-24 hours. You will hear a popping sound as the lids seal and become concave. To check if the jars are properly sealed, press the center of each lid. If it is firm and doesn’t move, the jar is sealed. If it pops back, refrigerate the jar and consume its contents within a few days.

Q: How long can I store water bath canned foods?

A: When properly sealed and stored in a cool, dark place, water bath canned foods can be safely stored for up to a year. However, it’s recommended to consume them within 6 to 8 months for the best quality and flavor.

Q: Are there any foods that cannot be water bath canned?

A: Low-acid foods such as meat, poultry, seafood, and most vegetables require pressure canning, as they have a higher risk of harboring dangerous bacteria. Water bath canning is not suitable for these foods due to the lower temperatures achieved during the process.

Q: Can I adjust water bath canning recipes to add my own flavors or spices?

A: It’s generally recommended to follow tested and approved recipes for water bath canning to ensure the right balance of acidity and safety. Modifying recipes by adding or altering ingredients can affect the pH level, potentially compromising the safety of the final product. If you wish to experiment, consider using reliable recipe sources for canning guidelines.

Remember, always prioritize safety when canning. If you have specific concerns or questions, consult reputable canning resources or your local extension service for guidance in your area.

If you give this a try or have any questions please let me know in the comments! Bon Appétit!