Canning 101: Water Bath Canning

Water bath canning is a great way to start for beginners.  There is no scary equipment, the start-up cost is minimal and there is less margin for error.

Water bath canning is a safe method for preserving high-acid foods.  

Some examples of foods that can be canned in a water bath are:

  • jams and jellies 
  • fruit 
  • applesauce 
  • pickles
  • tomato products

 

For water bath canning you must have the following tools:

 

 

Big canning pot

Rack (if you don’t have a rack you can use a folded towel in the bottom of the pot)

Jar lifter

Jar funnel


These items are the minimum tools you need for canning properly and safely.  There are all sorts of other gadgets out there, like items that help you measure headspace and lid lifters with a little magnet on the end, but if you have the above items – you are ready to can!

Then, of course, you need

  

Jars

Flats (also called snap lids)

Rings 

 

 

Step-by-Step

Okay….your product is on the stove, bubbling merrily away……

Sanitize your jars, lids and rings.  If you have a dishwasher, you can wash them in the dishwasher – the heat from it is enough to sterilize everything. Otherwise, you need to boil the items for at least 10 minutes, lifting them carefully in and out with the jar lifter.  Leave the items in the dishwasher or the hot water until ready to use.  Another option is to add 10 minutes to your processing time in the water bath but this can affect the quality of your product.  I’m notoriously lazy and used the dishwasher when I had one.  Click HERE for more information on prepping your jars.

Prepare your canner.  Place your rack in the bottom of your canner and fill your canner with water, leaving about 3-5 inches at the top to allow for room for your filled jars.    If you don’t have a rack, you can line the bottom with a folded towel.   Bring your water to a boil.  Because it takes forever and a day to bring that much water to a boil, I generally start it while I am prepping my food.

Fill your jars.  Line up your jars on a heat proof surface near the stove.  You can place a towel on the counter to protect it from the hot, filled jars.  Using the funnel, ladle the prepared product into the jars, leaving the headspace recommended in your recipe.

Put on your lids.  With a dry clean dishtowel, carefully wipe the lip of the filled jars, removing any residue.  Place the flats on each jar, then finger tighten the rings – you don’t have to really torque on them – the job of the rings it to hold the flats in place until they seal.

Place your jars in the canner.  With your handy-dandy jar lifter, place the closed jars carefully into the canner.  Put them in gently because, as you know, boiling water hurts when it splashes on you.  Be careful not to let the jars touch because they could break when they bump together in the boiling water.  Make sure the lids are all completely submerged under the water.  They don’t have to be under by inches – just covered.

Process the jars.  Put the lid back on and return the canner back to a rolling boil. Don’t start clocking your processing time until the water is at a full boil.  Then just leave the jars in the water bath for the amount of time required in your recipe. If you want to sound productive you can refer to this as “processing your jars”.

Remove the jars from the canner.  Using your jar lifter, carefully remove the jars from the boiling water.  Tip the jars to the side to allow the hot water to drip off the top.  Then place the jar on your towel or heat-proof surface.

Now, leave ‘em alone!  Allow 12-24 hours for the jars to cool and seal.   You will hear a musical “pop” “plink” “ping” noise as the jars seal in the cool air – that is the lid getting sucked down and forming a seal to the lip of the jar.  

When you are ready to store the jars, you can remove the rings.  This keeps your rings from rusting because of moisture trapped between the metal ring and the jar. Test the seal by pushing down with your finger.  If it pops back and forth it is not sealed.  Put it in the refrigerator and use the unsealed product in the next few weeks. Store your sealed little gems in a cool, dark place.  (It’s okay to peek in and admire them from time to time.)

About the author:

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Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca

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5 Comments  to  Canning 101: Water Bath Canning

  1. Debby says:

    Best, most simple and straightforward FAQ on canning I’ve ever come across. I had lots of extra fruit years ago, and couldn’t find a good FAQ like this, so ended up freezing the extra mangos and papayas into ice cube trays, and then baggies (it worked, but took up a lot of space). Thanks!

  2. Becky Maxwell says:

    My husband is determined to cold-pack meat, he says his mom always did it because she never had a pressure canner. So he wants to cold pack (waterbath) pork and beef and bacon for our stockpile. Have any of you heard of this?

    • Daisy says:

      Hi, Becky.

      I’ve heard of water bath canning meat but I strongly caution against it – it is a risky practice. While I recognize that many people used to can meat this way, the USDA considers it unsafe. Here is the link to a PDF put out by the USDA – http://nchfp.uga.edu/publications/usda/GUIDE%205%20Home%20Can.pdf

      This is one of those things that just isn’t worth the risk. Botulism, if not fatal, can have horrible lifelong repurcussions. Remind your husband that babies didn’t ride in carseats and people painted cribs with lead paint – we know now that although many people survived these things, it’s not the best practice now that we know better.

      Best of luck – pressure canning really is easy and safe!

      Daisy

  3. canadagal says:

    I’ve done the hot water bath for meat & veg. years ago with no side effects but I wouldn’t recommend it any more. Besides it takes 3 hours boiling that way so unless you have a very big canner and do a lot at once that is a long time to have the stove hot especially in the summer. The pressure cooker eases my mind

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