A Simple Guide to Waterbath Canning

Water bath canning is a simple and affordable way to preserve food at home. If you’re looking to save money, stock your pantry, and make the most of fresh produce—whether from your garden or a sale at the store—this guide will help you get started!

What Is Water Bath Canning?

Water bath canning is a method of preserving high-acid foods by boiling filled jars in hot water. The heat kills bacteria, and the vacuum seal keeps your food safe for months or even years. This method is great for things like jams, jellies, tomatoes, fruits, pickles, and sauces with vinegar.

Why Choose Water Bath Canning?

• Budget-Friendly: You can take advantage of bulk sales, seasonal produce, or even your garden’s extra fruits and vegetables.
• Easy to Learn: You don’t need fancy equipment or special skills.
• Long Shelf Life: Properly canned food can last for a year or more without refrigeration.
• Less Food Waste: Preserve extra food instead of letting it go bad.

Essential Equipment

You don’t need to spend a lot to get started. Here’s what you’ll need:

• Large Pot with a Lid: A deep stockpot will work if it’s tall enough to cover your jars with at least 1 inch of water. Check out this kit here – – – – > LINK
• Canning Jars: Use glass mason jars with two-piece lids (a flat lid and a screw-on ring).
• Jar Lifter: Helps safely remove hot jars from boiling water.
• Canning Funnel (Optional): Makes filling jars easier and less messy.
• Lid Magnet or Tongs: Useful for handling lids without touching them.
• Clean Towels: For wiping rims and setting jars to cool.

How to Water Bath Can

1. Prepare Your Jars: Wash jars, lids, and rings in hot, soapy water. Keep jars warm in simmering water to prevent cracking.
2. Prepare Your Food: Follow a tested recipe for canning high-acid foods like jams, fruits, or pickles.
3. Fill the Jars: Use a funnel to fill each jar, leaving the recommended headspace (usually ¼ to ½ inch).
4. Remove Air Bubbles: Run a clean knife or bubble remover along the inside of the jar.
5. Wipe the Rims: Clean rims with a damp towel to ensure a good seal.
6. Apply Lids and Rings: Place the lid on top and screw on the ring just until fingertip-tight (not overly tight).
7. Process in the Water Bath: Place jars in a pot of boiling water, ensuring they’re covered by at least 1 inch of water. Cover with a lid and process for the recommended time.
8. Cool and Check Seals: Remove jars and let them cool undisturbed for 12-24 hours. Press the center of each lid—if it doesn’t pop back, the jar is sealed.
9. Label and Store: Write the date on the jar and store in a cool, dark place.

Tips for Canning on a Budget

• Buy in Bulk: Farmers’ markets, local orchards, and sales at grocery stores offer great deals on produce.
• Reuse Jars: Glass mason jars can be used over and over; just buy new lids each time.
• Use a Regular Pot: You don’t need a special canner—a deep stockpot works fine as long as your jars are fully submerged.
• Look for Secondhand Equipment: Check thrift stores, yard sales, or online marketplaces for used canning supplies.
• Grow Your Own: Even a small garden can provide tomatoes, cucumbers, and berries for canning.

Conclusion

Water bath canning is an excellent way to save money, reduce waste, and enjoy homemade food year-round. With just a few supplies and a little practice, you’ll be preserving your own jams, fruits, and pickles in no time.

Happy canning!

Keith & Kass