Water Bath Canning | The Beginners Guide

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Water bath canning is the simplest way for a beginner to learn home canning. It’s much less intimidating than pressure canning, and the cost of beginning it is much less than other forms of canning. 

This simple, in-depth guide will teach you how to water bath can confidently, giving you peace of mind that you can safely preserve nutritious, shelf-stable foods for your family. 

What is Water Bath Canning?

Water bath canning is a simple way to preserve high-acid foods like jams, jellies, pickles, and fruits to make them stable on the pantry shelf. 

This preservation method uses hot, boiling water (212°F) to create pressure inside sterile canning jars, preventing harmful bacteria from growing on the food. 

Canning jars are capped with 2-pc lids, submerged in warm water, and brought to a boiling temperature. The boiling temperature pasteurizes or kills bacteria, ensuring the food is safe to eat and shelf-stable.

Once removed from the water, the lids seal the contents and prevent other harmful bacteria from getting inside, making the contents shelf-stable. 

RELATED: Want to learn how to preserve food like a pro? This Ultimate Guide to Food Preservation Methods covers everything from freezing and canning to dehydrating and storing food for long-term freshness.

Various Types of Water Bath Canners

There are several types of boiling water bath canners, but the three most popular are made with an enamel coating or solid aluminum or stainless steel. Their cost also varies based on what they are made of, with the enamel coating being the least expensive and your solid steel being the highest. 

I own two enamel-coated canners and a stainless steel one, with enamel-coated being my favorite. 

RELATED: Want to learn how to preserve food like a pro? This Ultimate Guide to Food Preservation Methods covers everything from freezing and canning to dehydrating and storing food for long-term freshness.

The most popular of the three is the enamel-coated version, much due to the cost of getting started for beginners.

Unfortunately, the enamel can chip, and the steel underneath can begin to rust. Fortunately, this doesn’t affect the canner’s performance unless the rust eats through and creates a hole. 

My canner has two different rust spots, but it still works well. When it’s not in use, store it in a dry area, not a humid basement. 

Next is solid aluminum, which I don’t like. There have been too many health issues related to cooking in aluminum, but if you use it only for canning and your food is in jars, everything should be okay.

Lastly, stainless steel canners are great if you plan to use it often. Of course, they come with a hefty price tag, not to mention how heavy they are empty, much less when they are full of food in jars and water. 

Where to Buy Water Bath Canners

Fortunately, most box stores carry water bath canners. My first one was a hand-me-down from my mother. Although I’ve since purchased my own, I still use the one my mom gave me. 

The most common size canner to begin with is the 21-quart, which holds 7-quart or 10-pint jars. All three of my water bath canners are this size. I found that larger ones were tough to work with.

The price varies depending on where you purchase one, but the average is around $50.00-$75.00. These prices have increased drastically in the past 2-3 years since their demand has risen since 2020.

Lehmans carries two types of stainless steel and two sizes of enamelware. They also have the Amish-Water Bath Canner. I’m keeping my eye on this one, hoping to try one out someday. Of course, you have many choices on Amazon for water bath canners. 

What foods can safely be WBC?

Others ask me, “What can I water bath can?” My explanation is as follows: 

Water bath canning is safe for preserving highly acidic foods with a pH below 4.6. 

Most fruits, pickles, jams, jellies, sauces, and relishes fit this category. Some tomatoes do, too, but not all. Many hybrid or modern varieties are bred for sweetness and low acid, so you’ll need to add acid to lower the pH when canning. To be safe when canning tomatoes, follow a trusted recipe from a reputable company like Ball or the National Center for Home Food Preservation. 

Some of my favorite water bath canning recipes I preserve here at home are:

• Homemade Apple Pie Filling
• Whole Tomatoes (perfect for making chili and soups)
• Spaghetti sauce 
• Pizza Sauce 
• Sweet Relish
• Dill Pickles
• Applesauce
• Apple Butter
• Bread and Butter Pickles
• Tangy Fire Spice Pickles
• Tomato Juice

Non-approved foods for Water Bath Canning

Foods with a pH of 4.6 or higher are not approved for water bath canning. These low-acid foods must be processed using a pressure canner. The pressure inside heats up to 240°F and destroys all bacteria, spores, or toxins on or in the food. 

Pressure canning is required when canning low-acid foods because of the risk of a bacteria known as the bacterium Clostridium botulinum (C. botulinum). If left on food, this bacteria can cause food poisoning, known as botulism. Botulism is rare but life-threatening. It’s important to tell you about this. 

Foods that must be pressure canned include: 

• Soups
• Meat
• Dry Beans
• Poultry
• Fish
• Vegetables

The vegetables include:

• Carrots
• Green Beans
• Spinach
• Okra
• Potatoes
• Corn
• Beets

My Canning Manual for Beginners has an extensive list and chart for a more in-depth list.   

But don’t let botulism hold you back from learning to preserve food! I mention it because it must be taken seriously.

Safe home canning is not a recipe to which you want to adjust the ingredients. It’s essential to stick to the recipe. 

Equipment for Water Bath Canning

Just as with any other skill, there are always many gadgets and tools that you can buy. Water bath canning is no different. Some are necessary, whereas others can be substituted with something you most likely already have in your kitchen. 

Most tools are readily available in big box stores or can be ordered online. Some can be an investment, but most will last a lifetime.
The necessary ones that cannot be substituted are:

Canning Jars

Many kinds of jars are on the market, and not all are safe for canning. It’s important to use the ones that are approved. Mayonnaise jars and decorative jars are not approved. 

Canning jars are made of thicker glass and are designed to withstand the heat of canning. They also have a thicker, wider rim that allows them to seal easily.

Many brands are on the market, with Ball, Kerr, and Anchor Hocking being the top ones in the US. Weck jars are popular in Canada. 

I like finding a bargain as much as you do, but buying used canning jars at a thrift store or yard sale is not always a good investment. A canning jar lasts 12-14 years, and many used jars are reaching their life expectancy. 

Other things to consider when using second-hand jars are how they have been stored, what has been inside them, and so on. When you begin learning how to can at home, it is best to start with new jars.  

Canning Lids 

Two-part lids, called the lid and band, are the only approved lids for both water bath canning and pressure canning. 

The bands can be used repeatedly, but the flat lid is only for one use. The seal is made of unique rubber designed to seal tightly when processed on the rim of a canning jar. It forms a vacuum and seals in the food, allowing no bacteria to enter. 

Canning lids can be bought in two-piece packs in bulk or 12 at a time. After a couple of years of canning, you may find many bands in a drawer. In this case, you can buy the flat lids at a much lower cost than the two-piece.  

Water Bath Canner or (Deep Stock Pot)

I’ve already explained the different styles of water bath canners previously, but you should also know that an actual “water bath canner” is unnecessary. This will also work if you have a deep stock pot with a lid. 

I’m often asked, “Can you water bath can in a stock pot, or how can I water bath without a canner?” The answer is yes, but the pot should be deep enough to cover the jars with two to three inches of water and allow it to boil. 

You’ll also need a canning rack that fits inside the pot. You can tie or wire jar bands together to create a makeshift rack if you don’t have one. These bands won’t melt and will keep the jars elevated off the base.

Keeping them off the bottom is vital so water can circulate on all sides of the jars. This ensures the food inside reaches 212°F, which makes it shelf-stable. 

Jar Lifter  

I recommend not skimping on this tool. Its purpose is lifting hot jars out of your canner when processing. These jars are super hot and will quickly burn your skin.

Some people recommend silicone oven mitts or canning mitts, but I disagree. The water in the canner is extremely hot, and it can quickly get inside the glove and burn. Jar lifters are not expensive and are much safer. 

Canning Funnel

Canning funnels are likely the most important tool when canning. They are specially made with an opening the size of the jar, allowing food to be poured without spilling on the rim. 

A rim with food or grease on it will not seal properly, so keeping it clean is essential, and the funnel makes this easier. 

Bubble Tool

This tool can be a plastic knife or a tool specially made for removing bubbles. The key is not to use metal to remove bubbles. 

It could scratch the side of the jar and possibly cause it to break during processing. Using plastic or wood, such as a chopstick or screwer, removes bubbles if you don’t have the “tool.” 

You can also buy canning kits containing all these tools in a set. 

Optional Canning Tools to Make Life Easier

You will already have most of these in your kitchen; if not, I’m sure you have something that can be substituted and will work.

• Wooden Spoons
• Ladle (used to pour food into jars)
• Pot Holders
• Kitchen towels
• Cutting Boards
• Sharp Knives (paring knives work well for peeling, trimming, etc.)

Some Favorite Water Bath Canning Recipes 

These recipes are great for beginners. They are simple and don’t require a lot of experience.

• Pickles
• Tomatoes
• Jams/Jellies
• Relish
• Sauces
• Apple Pie Filling
• Applesauce
• Apple Butter

Filling Canning Jars – Hot Pack vs. Raw Pack

There are two methods for filling jars with food: Hot Pack and Raw Pack. All canning recipes specify which method to use, but sometimes, either method may work. Until you are comfortable with canning, I recommend you use a recipe that specifies which method to use. 

Hot Pack

Hot packing is preferred when the foods are relatively firm and will hold their shape well. These foods can be whole or cut but first heated in brine, syrup, juice, or water. 

Once food is heated in the liquid, it’s packed into canning jars, and then the liquid is poured over the food, which must cover it completely. 

Raw Pack

This method is used for delicate foods such as peaches or berries that would not hold up well to cooking. The food can be whole or cut, packed into jars firmly without crushing, and then covered with hot brine, syrup, juice, or water. 

Step-by-Step Water Bath Canning Instructions

These 10 simple tips will help you set yourself up for success before you begin canning, maybe the day before. 

Another good idea is to read over your recipes several times before you begin, ensuring you have all the necessary tools and supplies. A good habit to get into is to lay everything out on the counter where you will be working. 

Also, before you start preparing your food for canning, ensure you have enough jars, lids, bands, and ingredients for the recipe.

Nothing is worse than canning bread and butter pickles, only to learn that you don’t have enough celery seeds or ground turmeric when preparing your cucumbers.

Step 1: Start with Clean Jars

TIP: The rims of your jars must be free of nicks or chips. Run your finger around the rim to check for imperfections. If you find a nick, put the jar aside; don’t use it for canning. 

It’s essential to start with clean jars. These can be hand-washed or washed in a dishwasher either. 

If you hand wash, fill your hot water bath canner about one-third of the way with water and then put your empty jars in it. Heat the water to hot, about 180°F,  just not boiling. 

If you use a dishwasher, once your jars have gone through the dry cycle, leave them inside with the door closed. This will keep them hot when you are ready to use them. Remove one at a time as you need them. Dry heating in an oven is not recommended. 

NOTE: For water bath canning recipes that process for less than 10 minutes, sterilize your jars before using them. 

Sterilizing is unnecessary if the recipe is processed for more than 10 minutes. However, the jars must be hot. 

Step 2: Filling Canner With Water

Fill the water bath canner with its rack inside about halfway with water. The rack fits inside the canner to keep jars off the bottom so the boiling water can circulate on all sides. 

As mentioned, if you don’t have a rack, you can tie or wire jar bands together to fit the bottom or fold hand towels and place them on the bottom.

Heat the water to the correct temperature based on your packing method:

• Hot Pack: Heat the water to 180°F.
• Raw Pack: Heat the water to 140°F.

The water doesn’t have to be exact. The goal is to have the canner hot but not boiling when you place the jars inside it. 

Step 3:  Wash and Clean Jar Lids

These can be hand-washed in hot, soapy water or the dishwasher. I find hand-washing easier. Then, lay them out to dry. 

Step 4: Prep Food for the Recipe

Begin prepping the foods you are canning according to the recipe. This can involve washing, peeling, slicing, trimming, dicing, crushing, etc.

A safe canning recipe will give you precise instructions on how the food needs to be prepared. 

Step 5: Pack Food to Fill Jars

When it is time to fill the jars, lay a clean towel or cloth on the counter. Using a ladle and funnel, fill each jar to the correct headspace for your recipe.

If you’re filling with a complete food, you’ll measure to the headspace, but if you’re filling with something like green beans that will need a brine or syrup added, leave room for the liquid to fit inside the headspace. 

What is Headspace?

Headspace is the measurement of unfilled spaced between the food and the top rim of the jar. As a general rule: 

• Low Acid Foods – 1-inch headspace
• High Acid Food (solid foods like tomatoes or relishes) –  ½-inch headspace
• High Acid Foods (pureed like jams and jellies) –   ¼-headspace

Leaving the incorrect amount can discolor foods or keep lids from sealing. 

Your canning recipe will ALWAYS specify a specific headspace. 

Step 6:  Remove Air Bubbles

Using your wooden skewer plastic knife, carefully slide it down the inside of the jar in a few places and wiggle it just a bit. This will release any air bubbles hiding between the foods or on the side of the jar. 

Step 7:  Wipe Clean Rims, Add Lids and Rings

Wipe jar rims with a damp cloth, or I prefer to use a paper towel dipped in 5% vinegar. This will remove any food bits or grease on the rim.

Place on the lid and screw on the band to finger tight. Please don’t force it tight. The jar needs room for air to escape during processing. This is what forms the vacuum or seal of the lid. 

Step 8: Add Jars to the Canner

Use the jar lifter to carefully place jars one at a time into the hot canner. This will hold the jar tight while you put it inside and keep your fingers out of the hot water. Alternatively, if your canner has a rack, you can fill it and then lower all the jars into the water bath canner at once.

Make sure your jars are covered by at least 2 inches of water. 

Step 9: Processing

Turn the heat to its highest setting and place the lid on the canner. Leave it until it comes to a boil, then set your timer.  

Process the jars for the time your recipe calls for. The higher your area elevation, the longer you will process. If you live at a higher altitude, adjust time accordingly.  

Altitude Chart INSERTED

After the processing time is complete, turn off the heat, carefully remove the lid, which should be facing away from you, and set the timer for an additional 5 minutes. 

Step 10: Removing Jars and Finishing Up

Once the 5 minutes are up, if you are using a canner rack, carefully lift it out and hang the handles over the side of the canner. 

If using rings or towels, carefully lift each jar from the water with your jar lifter and place it on a clean towel or cloth on the counter. Do not tilt the jars as you lift them. 

Let them set undisturbed for 12-24 hours. Don’t touch the lids or tighten the bands. Leave them as they come out of the canner.

You’ll hear “pinging” sounds that will be music to your ears. (It’s the jars sealing – a good thing!)

Step 11: Label and Store

Once resting time has ended, press down on the center of each lid to ensure it has been sealed. The center should be vacuumed down and not pop up. If so, the jar is sealed. 

Another way to test the seal is to remove the band and try to lift the lid. The jar is sealed if it is tight and doesn’t come off. 

Remove each band as you test them, label them, and date the contents inside the jar. 

Lastly, wipe the jars with a warm, clean cloth to remove any residue. Otherwise, they will be sticky and can mold. 

What If Canning Jars Don’t Seal?

On occasion, jars will not seal. If this is the case, you can:

• Put it in the refrigerator and use in the next 3-4 days 
• Remove the contents from the jar and reprocess it in another one within 24 hours. 

Frequently Asked Questions

Do you have to use a lid when canning? 

Yes. The lid helps to hold the temperature so that the water can boil. A water bath canner without a lid will not come to a roiling boil. 

How deep does the water have to be when water bath canning? 

The water should cover the jars by 1 inch unless the processing time is longer than 30 minutes, in which case it should be 2 inches. 

Do you have to use an actual canner for canning?

Yes, for pressure canning. However, a deep stock pot for water bath canning will work as long as it is deep enough to cover jars with 1-2 inches of water when put on a rack or makeshift lift to keep them off the bottom. It should also have a tight-fitting lid so the water will boil. 

Are vacuum seal lids reusable?

No. Vacuum-sealed flat lids are for one-time use. The bands, however, can be reused. A good habit to develop is to toss out the flat lid when you empty a jar so that it is not mixed with new ones. 

See my Water Bath Canning Problems and Solutions for Beginners for more in-depth questions. 

Water bath canning is a fantastic way to preserve the flavors of your garden or favorite seasonal produce. If you are worried about making mistakes, don’t be! Water bath canning is forgiving as long as you follow trusted recipes, and with a little practice, you’ll be confidently filling your pantry with homemade, shelf-stable foods in no time.

Even More Water Bath Canning Articles

• My Beginners Manual to Home Canning
• Water Bath Problems and Solutions
• How to Build Your Own DIY Canning Storage Shelves

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