Water Bath Canning
Preserve high-acid foods like tomatoes, fruits, pickles, and jams using the boiling water method.
Overview
Water bath canning is a traditional preservation method perfect for high-acid foods (pH 4.6 or lower). The boiling water creates temperatures high enough to destroy molds, yeasts, and some bacteria, while the sealed jars prevent recontamination. This method has been safely preserving food for over 200 years and remains one of the most popular ways to put up your garden harvest.
Best For:
Not Recommended For:
Safety First
Water bath canning is ONLY safe for high-acid foods. Low-acid foods require pressure canning to prevent botulism.
Important Warnings:
- Never use water bath canning for low-acid vegetables like green beans, corn, or plain carrots
- Always add acid (lemon juice or citric acid) to tomatoes - they are borderline acidic
- Use tested recipes from reliable sources (USDA, Ball, National Center for Home Food Preservation)
- Do not reduce processing times or alter recipes
- Discard any jars with broken seals, off-odors, or visible mold
Equipment Needed
- Water Bath Canner
Large pot with rack, deep enough to cover jars by 1-2 inches of water
- Canning Jars
Mason jars (Ball, Kerr) in pint or quart sizes with two-piece lids
- New Lids
Use new lids each time; bands can be reused if not rusted
- Jar Lifter
Specially designed tongs to safely lift hot jars
- Canning Funnel
Wide-mouth funnel for filling jars without mess
- Bubble Remover/Headspace Tool
Plastic tool to remove air bubbles and measure headspace
- Clean Towels
For wiping jar rims and setting hot jars
- Lid Lifter (Magnetic Wand)
Picks up lids from hot water without touching
- Canning Rack
If your canner doesn't include one
- Timer
Essential for accurate processing times
- Candy Thermometer
For checking water temperature
Step-by-Step Guide
Wash jars, lids, and bands in hot soapy water. Inspect for chips or cracks.
- Jars must be free of chips and cracks
- Keep jars hot until filling (dishwasher or hot water)
- Lids should be at room temperature (no need to pre-heat modern lids)
- Fill canner halfway with water and begin heating
Wash, peel, core, and cut produce according to your recipe.
- Use only fresh, high-quality produce
- Remove any bruised or damaged portions
- Cut pieces to uniform size for even processing
- Work in small batches to keep food hot
Pack food into hot jars, leaving appropriate headspace.
- Use canning funnel to keep rims clean
- Leave headspace as specified (usually 1/4" for jams, 1/2" for most foods)
- Add liquid (brine, syrup, or juice) to cover food
- For tomatoes: add 2 tbsp lemon juice per quart or 1 tbsp per pint
Run bubble remover around inside of jar to release trapped air.
- Slide tool between food and jar wall
- Press gently to release bubbles
- Add more liquid if headspace increases
- Re-measure headspace after removing bubbles
Clean jar rims and apply lids and bands.
- Wipe rims with clean, damp cloth
- Any residue can prevent proper sealing
- Center lid on jar
- Apply band fingertip-tight (not too tight)
Lower jars into boiling water and process for specified time.
- Water must cover jars by 1-2 inches
- Start timing when water returns to full rolling boil
- Maintain steady boil throughout processing
- Adjust time for altitude (add 5 min per 1,000 ft above 1,000 ft)
Remove jars and let cool undisturbed for 12-24 hours.
- Lift jars straight up out of water
- Place on towel-covered counter
- Do not tilt or touch lids
- You may hear "pops" as jars seal
- After cooling, press center of lid - it should not flex
Processing Times
| Food | Prep Method | Container | Time |
|---|---|---|---|
| Crushed Tomatoes | Hot pack | Quart | 45 min |
| Whole Tomatoes | Hot pack | Quart | 85 min |
| Tomato Sauce | Hot pack | Quart | 40 min |
| Salsa | Hot pack | Pint | 15 min |
| Dill Pickles | Raw pack | Quart | 15 min |
| Bread & Butter Pickles | Hot pack | Pint | 10 min |
| Peaches | Hot pack | Quart | 30 min |
| Applesauce | Hot pack | Quart | 20 min |
| Strawberry Jam | Hot pack | Half-pint | 10 min |
| Apple Butter | Hot pack | Pint | 10 min |
Storage Guidelines
Cool, dark, dry place
Temperature 50-70°F, away from direct sunlight and heat sources
12-18 months for best quality; safe indefinitely if seal remains intact
- •Lid is bulging or unsealed
- •Liquid is cloudy or murky
- •Food has changed color significantly
- •Bubbles rising in jar (when undisturbed)
- •Off-odor when opened
- •Mold visible
- •Spurting liquid when opened
Labeling Best Practices
Required Information:
- Contents
- Date processed
Recommended:
- •Variety/recipe name
- •Batch number
- •Processing time used