Water Bath Canning: A Step-by-Step Guide for Beginners

Water bath canning is one of the easiest and most effective ways to preserve fresh, high-acid foods like homemade jams, fruit preserves, pickles, and salsa. If you’ve ever wondered how to can food at home without a pressure canner, this beginner-friendly guide will walk you through the entire water bath canning process—step by step!

For generations, home canners have used this method to extend the shelf life of seasonal fruits and vegetables, creating delicious pantry staples that can last for months (or even years). 

Unlike pressure canning, which is required for low-acid foods like meats and vegetables, water bath canning is ideal for foods with natural or added acidity, such as tomatoes, fruit spreads, and vinegar-based pickles.

If you’re new to food preservation, learning how to safely can food at home can feel intimidating—but don’t worry! With the right canning supplies, a few essential safety tips, and a little bit of patience, you’ll soon be filling your pantry with homemade, shelf-stable goods. This guide will cover everything from choosing the best canning jars and sterilizing them properly to processing times and troubleshooting common mistakes.

Rebel Canning

Before we get too far into this topic, I want to put a disclaimer up front about rebel canning.  There are a lot of online sources such as blogs and youtube videos that promote potentially unsafe canning practices known as rebel canning.

There are many different reasons why people choose to follow rebel canning methods, but please do your research.  You can only make decisions that you are comfortable with for you and your family.  For the most part, I am a by the book canner.  I do not can dairy products, grains or other items not recommended for canning.  I also follow protocol for pressure canning for things like meat, beans, or other low acid foods.

Make a decision for your family. The National Center for Home Food Preservation is a great starting point.  

Learn how to can safely before breaking the rules.

What Is Water Bath Canning?

Water bath canning is a simple and effective method of home food preservation that involves processing jars of high-acid foods in boiling water for a set period of time. This technique safely seals food in glass jars, preventing spoilage and allowing you to store homemade goods for months or even years.

Unlike pressure canning, which is required for low-acid foods like meats and vegetables, water bath canning is specifically designed for high-acid foods (pH of 4.6 or lower). The acidity in these foods—either naturally occurring or added through ingredients like vinegar or lemon juice—helps prevent the growth of harmful bacteria, including Clostridium botulinum (the bacteria that causes botulism).

The “expiration” date on home canned food is dictated by the lid manufacturer.  Many say their lids will stay sealed up to 18 months and therefore that tends to be the recommended max storage life.  I have had lids stay sealed for a lot longer than that.

There are also many stories about people cleaning out their grandparents’ pantries with home canned food still sealed from 30+ years ago.

Best Foods for Water Bath Canning

Water bath canning is perfect for preserving a variety of high-acid foods, including:

• Fruits – Peaches, apples, berries, cherries, pears, and citrus
• Jams & Jellies – Homemade fruit spreads with or without pectin
• Tomatoes – Whole, crushed, or sauced (with added acid like lemon juice or citric acid)
• Pickled Vegetables – Cucumbers (pickles), onions, beets, peppers, and green beans
• Salsas & Sauces – Tomato-based salsas, chutneys, and relishes
• Fruit Butters & Syrups – Apple butter, pear butter, and berry syrups

How Water Bath Canning Works

1. Jars are filled with prepared food and sealed with lids and rings.
2. The jars are submerged in boiling water in a large pot or canner.
3. The heat forces air out of the jars, creating a vacuum seal as they cool.
4. A properly sealed jar is shelf-stable, meaning it can be stored at room temperature for extended periods.
5. Water bath canning is an excellent way for beginners to start preserving food at home. With just a few basic canning supplies and a little practice, you can safely store delicious homemade jams, pickles, and more—without needing a pressure canner!

Essential Equipment for Water Bath Canning

Before you start preserving food at home, you’ll need to gather the right canning supplies to ensure a safe and successful process. Water bath canning requires only a few essential tools, many of which you may already have in your kitchen.

One of the easiest ways to get all the supplies you need is to buy a water bath canning kit. These can be expensive, especially if you already have items you need.

1. Canning Jars, Lids, and Rings

Choosing the right canning jars is crucial for proper sealing and storage.

• Mason jars – The best option for water bath canning, available in pint, quart, and half-pint sizes. There are many different brands that make jars with Ball and Bernardin being some of the most recognizable brands.
• Regular vs. wide-mouth jars – Wide-mouth jars make it easier to fill with larger fruits or vegetables.
• Lids and rings – Always use new lids to ensure a proper vacuum seal. Rings can be reused if they are not rusted or damaged. I am a big fan of Forjars lids. They have replaced all other brands in my canning supply list.

2. Water Bath Canner or Large Stockpot

A water bath canner is a large pot designed for submerging jars in boiling water. If you don’t have a dedicated canner, a deep stockpot with a lid and a canning rack can work just as well.

• The pot must be deep enough to fully cover the jars with at least 1-2 inches of boiling water.
• A canning rack or trivet is essential to keep jars from touching the bottom of the pot, preventing breakage.

3. Jar Lifter

A jar lifter is a must-have tool for safely lifting hot jars in and out of the boiling water. It has a rubberized grip to securely handle slippery glass jars.

4. Canning Funnel

A wide-mouth funnel makes it easy to fill jars without spilling, keeping the rims clean and ensuring a proper seal.

5. Bubble Remover & Headspace Tool

• A bubble remover (or a small spatula) helps release trapped air bubbles from inside the jar before sealing.
• A headspace measuring tool ensures you leave the correct amount of space at the top of the jar for proper sealing.
  

6. Ladle & Measuring Cups

• A ladle is helpful for transferring hot liquids, jams, or brines into jars.
• Accurate measuring cups ensure the right balance of ingredients, especially for acidic foods like pickles and tomatoes.
  

7. Clean Towels & Dishcloths

• Use a clean, damp cloth or paper towel to wipe the jar rims before sealing to remove any food residue.
• Dish towels provide a soft surface for jars to cool after processing.
  

8. Timer

Accurate processing times are crucial for safe canning. A kitchen timer (like this penguin!) or phone timer helps ensure each batch is processed for the correct duration.

9. Labels & Marker

Once your jars are sealed and cooled, use labels to mark the date and contents of each jar. Proper labeling helps track storage times and prevents mix-ups in your pantry.

I use a sharpie and write directly onto the lid of the jar.

10. Acidic Ingredients (If Needed)

Since water bath canning is only safe for high-acid foods, you may need to add lemon juice, citric acid, or vinegar to certain recipes (like canned tomatoes) to ensure proper pH levels.

A non-essential but nice to have canning accessory is a jar opener. You can use many things to open jars but this makes it so easy!

Bonus Tip: Assemble Your Canning Kit

To make the process easier, keep all your water bath canning supplies stored together in a dedicated kit. Having everything on hand will streamline your canning process and help you work more efficiently.

I have a small shelf in my kitchen where all my canning tools live.  This includes my jar lifters, weights for my pressure canner, and lids. I am a big fan of having an organized kitchen so I know where everything is when I need it.

With these essential tools, you’re now ready to start your first home canning project! Next, let’s cover how to properly prepare your jars and ingredients for safe and successful preservation.

Preparing Your Jars and Ingredients

Proper preparation is essential for safe and successful water bath canning. Before filling your jars with food, you’ll need to sterilize the jars, prep your ingredients, and ensure everything is ready for processing. Skipping these steps can lead to spoilage, improper seals, or even foodborne illness, so let’s go through the process carefully.

1. Sterilizing Your Canning Jars

Before filling your jars, you need to make sure they are clean and sterilized to prevent contamination.

How to Sterilize Canning Jars:

• Inspect jars for cracks or chips – Damaged jars can break during processing and won’t seal properly.
• Wash jars in hot, soapy water – Rinse thoroughly to remove any soap residue.
• Sterilize the jars – This step is only necessary if processing time is less than 10 minutes. Otherwise, the boiling water bath will sterilize them during processing.
  • To sterilize, place jars in a large pot, cover with water, and boil for 10 minutes (or 15 minutes at altitudes over 1,000 feet).
• Keep jars warm – Place them in a warm oven (170°F) or leave them in hot water until ready to fill. Warm jars prevent thermal shock when hot food is added.

I, personally, just put all my jars into the dishwasher for a quick rinse cycle and then they are clean and warm for when I need them.  Before I had a dishwasher I would wash them and keep them in the sink with hot water.

2. Preparing Lids and Rings

• Use new lids – Canning lids are designed for one-time use. Reusing old lids can result in improper seals.
• Wash lids and rings – Rinse with warm, soapy water and dry.
• Do not boil modern lids – Unlike older versions, today’s canning lids do not require boiling. Simply keep them at room temperature.

I will continue to use rings until they are visibly very rusted or dented, or until they do not screw onto the jars easily.  Most canners will end up with way too many rings so if they are not working properly, discard them.

3. Preparing Your Ingredients

The way you prep your food depends on what you’re canning, but some general guidelines apply:

For Fruits & Vegetables:

• Wash thoroughly – Even homegrown produce should be washed to remove dirt and bacteria.
• Peel and cut as needed – Most recipes call for peeling (e.g., tomatoes, peaches) or chopping ingredients before canning.
• Blanch if required – Some fruits and vegetables benefit from a quick blanching to preserve color and texture.

For Jams, Jellies & Preserves:

• Mash or chop fruit – Depending on the recipe, fruits may need to be crushed, pureed, or diced.
• Measure ingredients carefully – Accurate sugar, pectin, and acid levels are essential for proper consistency and preservation.

For Pickles & Fermented Foods:

• Soak cucumbers if making pickles – Soaking cucumbers in ice water for a few hours helps keep them crisp.
• Prepare brine – If making pickles or fermented foods, mix vinegar, salt, and spices ahead of time.

Always remember to follow safe food handling procedures.  Clean surfaces, hands, and tools are even more important when preserving foods.

4. Filling the Jars

Once your jars and ingredients are ready, it’s time to fill them!

• Use a canning funnel – This prevents spills and keeps jar rims clean for a good seal.
• Leave the proper headspace – This is the space between the food and the lid.
  • Jams & jellies: ¼ inch
  • Fruits, tomatoes, and pickles: ½ inch
  • Sauces & salsas: ½ to 1 inch
    
• Remove air bubbles – Run a non-metallic spatula or bubble remover tool around the inside of the jar to release trapped air.
• Wipe rims clean – Use a damp cloth to remove any food residue before placing the lid. I prefer to use white vinegar to clean rims but many people just use water.

5. Sealing the Jars

• Place the lid on each jar – Center it carefully to ensure an even seal.
• Screw bands on “fingertip tight” – Do not overtighten. Bands should be snug but not forcefully tightened to allow air to escape during processing.

Step-by-Step Water Bath Canning Process

Now that your jars and ingredients are prepared, it’s time to move on to the actual water bath canning process! Follow these step-by-step instructions to safely preserve your homemade jams, pickles, salsas, and more.

Step 1: Prepare Your Canning Setup

Before filling your jars, get your water bath canner (or large stockpot) ready:

• Place a canning rack at the bottom of the pot to prevent jars from touching the bottom (which can cause breakage).
• Fill the pot with enough water to cover the jars by at least 1-2 inches once they are submerged.
• Heat the water to simmering (around 180°F) if processing raw-packed foods, or boiling (212°F) for hot-packed foods.  Warm jars into warm water. Hot jars into hot water.

Pro Tip: Start heating the water early—it takes time to bring a large pot to a boil!

Step 2: Fill & Seal the Jars

• Use a canning funnel to fill each jar with prepared food, following the proper headspace for your recipe.
• Remove air bubbles by sliding a non-metallic spatula or bubble remover tool along the inside of the jar.
• Wipe the jar rims clean with a damp cloth to ensure a proper seal.
• Place a new lid on each jar and screw on the band “fingertip tight”—tight enough to stay in place but not overly tightened.

Step 3: Process the Jars in the Water Bath Canner

• Using a jar lifter, carefully lower the filled jars into the simmering or boiling water.
• Ensure the water level is at least 1-2 inches above the tops of the jars. Add more boiling water if needed.
• Place the lid on the canner and bring the water to a rolling boil.
• Start timing the processing time as soon as the water reaches a full boil.

Processing Times:

• Processing times vary by recipe, jar size, and altitude. Follow your recipe’s recommended canning time carefully.
• If you live at high altitude (over 1,000 feet), you’ll need to increase the processing time. (See the altitude adjustment chart in your canning guide.

Step 4: Remove Jars & Cool

• Once the processing time is complete, turn off the heat and let jars sit for 5 minutes before removing them.
• Using a jar lifter, carefully lift each jar straight out of the water and place it on a towel or cooling rack.
• Leave at least 1 inch of space between jars to allow air circulation.
• Do not touch or tighten the bands—the vacuum seal will form as the jars cool.

 Pro Tip: You may hear a satisfying “pop” sound as jars seal—this is a good sign! If you do not hear this sound, don’t panic!  A lack of this sound does not mean it did not work. Check your seals.

Step 5: Check the Seals

After 18-24 hours, test the jars to ensure they are properly sealed:

• Tap the center of each lid—if it doesn’t flex or pop, the seal is good!
• Attempt to lift the jar up by the lid.  A good seal will support the weight of the jar and its contents.
  
• If a jar didn’t seal, you can:
  • Reprocess it immediately using a new lid.
  • Refrigerate and use within a few weeks.
  • Freeze the contents for long-term storage.

**Depending on the food, reprocessing may result in an over processed, mushy final result.  Use discretion when reprocessing.

Step 6: Store & Label Jars

• Remove the rings and wipe down jars to remove any moisture or food residue.
• Label jars with the date and contents for easy tracking.
• Store in a cool, dark, dry place (50-70°F) for up to 12-18 months for the best quality.
  

Step 7: Enjoy Your Home-Canned Goods!

Congratulations! You’ve successfully preserved your homemade food using the water bath canning method. Now you can enjoy fresh, homemade jams, pickles, and sauces all year long.

Common Water Bath Canning Mistakes

Water bath canning is a fantastic way to preserve food, but common mistakes can lead to spoilage, improper seals, or even foodborne illness. Here’s a quick recap of the most frequent issues and how to avoid them:

1. Not Using High-Acid Foods

❌ Mistake: Canning low-acid foods in a water bath (risk of botulism).
✅ Fix: Only can high-acid foods or add acid (lemon juice/vinegar) when required. Follow tested canning recipes.

2. Skipping Jar Sterilization

❌ Mistake: Not properly cleaning or sterilizing jars.
✅ Fix: Wash jars in hot, soapy water and sterilize if processing time is under 10 minutes.

3. Incorrect Headspace

❌ Mistake: Overfilling or underfilling jars, leading to poor seals.
✅ Fix: Follow recipe guidelines (¼” for jams, ½” for fruits/pickles, 1″ for sauces).

4. Over-Tightening or Under-Tightening Lids

❌ Mistake: Lids too tight (traps air) or too loose (liquid loss).
✅ Fix: Screw bands on “fingertip tight”—snug but not over-tightened.

5. Removing Jars Too Soon

❌ Mistake: Taking jars out before processing time is complete.
✅ Fix: Keep jars submerged for the full time and let them sit for 5 minutes before removing.

6. Not Adjusting for Altitude

❌ Mistake: Not increasing processing time at higher elevations.
✅ Fix: Add extra minutes based on altitude (e.g., +5 min at 1,001-3,000 ft).

7. Not Checking for a Proper Seal

❌ Mistake: Assuming a lid is sealed without testing.
✅ Fix: After 18-24 hours, press the center of the lid—if it pops, it’s not sealed.

8. Storing Jars with the Rings On

❌ Mistake: Leaving rings on can cause rust and false seals.
✅ Fix: Remove bands after 24 hours for proper storage.

9. Using Old or Reused Lids

❌ Mistake: Reusing lids, leading to improper seals.
✅ Fix: Always use new lids for each batch.

10. Storing in the Wrong Environment

❌ Mistake: Keeping jars in hot, humid, or sunny areas.
✅ Fix: Store in a cool, dark, dry place (50-70°F).

Storing and Using Your Home-Canned Goods

Now that you’ve successfully preserved your homemade jams, pickles, sauces, and more, it’s time to store them properly and enjoy the fruits of your labor! Proper storage ensures long shelf life, food safety, and the best flavor. Here’s everything you need to know about storing and using your home-canned goods.

How to Store Home-Canned Foods

✅ Choose the Right Storage Location

• Store jars in a cool (50-70°F), dark, and dry place like a pantry, basement, or cupboard.
• Avoid areas with temperature fluctuations (e.g., near stoves, dishwashers, or heaters).
• Keep jars away from direct sunlight, which can degrade food color and quality.

✅ Remove the Rings

• Bands should be removed after 24 hours to prevent moisture buildup and rust.
• This also allows you to spot any false seals over time.

✅ Check Seals Before Storing

• Press down on the center of the lid—if it doesn’t flex, the jar is sealed.
• If a lid pops or moves, refrigerate or reprocess the jar immediately.
• Regularly check your lids on your stored food.

✅ Label Your Jars

• Use permanent marker or labels to note the contents and date.
• Proper labeling ensures you use the oldest jars first (first in, first out method).

✅ Shelf Life of Home-Canned Goods

• Best quality: Consume within 12-18 months.
• Safe to eat: Can last up to 5 years, but quality may decline.
• Signs of spoilage: Bulging lids, off smells, mold, or bubbling liquid—when in doubt, throw it out!

🛑 When to Discard a Jar

• Lid is loose, bulging, or leaking.
• Strange odor, mold, or fizzing liquid when opened.
• Cloudy or slimy contents (unless recipe calls for it, like fermented pickles).
• Jar was stored in extreme temperatures (too hot or frozen and thawed).

Water Bath Canning

Water bath canning is a simple yet powerful skill that lets you enjoy fresh, homemade foods all year round. Now that you know the step-by-step process, it’s time to start preserving! Grab your favorite fruits or veggies, gather your supplies, and get canning. What will you can first? Let us know in the comments!