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Water Bath Canning Recipes and Tips for New Canners

ByJessica Knowles Reading Time: 17 minutes

I think water bath canning is the best place to start when you first learn canning. Check out these FAQs and recipes to help get you started.

Two empty jelly-sized mason jars sitting on a counter with burlap in the background.

Exploring the world of home preservation opens up a world of culinary options, and it is great to enjoy seasonal tastes all year long. Focusing on safely preserving high-acid foods, water bath canning is a great way for people who are new to this traditional method to start. This post will show you the basics, including frequently asked questions, must-have items, and a number of tried-and-true recipes. This will help you start canning on a solid and sure footing.

I was a bit nervous when I canned independently for the first time. People throwing around a word like botulism does tend to unnerve you. I really didn’t want to be a headline in the paper.

Woman Takes Out Entire Family with Unsafe Can of Carrots

Honestly, though, it’s really not that hard. If you have someone in your life who is willing to mentor you, spend some time canning with them. If you don’t have a mentor, check for local classes. 

If you can’t find an actual person to teach you, Ball’s Blue Book Guide to Preserving is like the canning bible. You should always get the latest edition because canning practices, such as changes in canning lid procedures, are always evolving.

What is Water Bath Canning?

Water bath canning is a method of preserving food in which jars filled with high-acid contents are placed in a large pot of boiling water and heated for a set period of time. This process kills harmful bacteria and other microorganisms, seals the jars to prevent air from entering, and extends the shelf life of the food. It’s an ideal technique for fruits, jams, jellies, salsas, and other high-acid foods because the high acidity and the heat treatment prevent the growth of harmful bacteria.

In contrast, pressure canning uses a specialized pressure canner to process low-acid foods such as vegetables, meats, poultry, and seafood. Unlike water bath canning, pressure canning heats the contents to a higher temperature than boiling water can achieve, typically 240°F (116°C) or higher. This is necessary to destroy botulinum spores, which can survive the temperatures reached in water bath canning and pose a risk of botulism when low-acid foods are canned. 

Pressure canning is the only safe method for canning low-acid foods because it ensures that the food is heated evenly and thoroughly to a temperature high enough to kill all harmful microorganisms.

Supplies You Need to Get Started

To get started with water bath canning, you’ll need a few essential supplies. First, a water bath canner is crucial; it’s a large pot with a rack to hold jars off the bottom. For this, the Granite Ware 8-Piece Enamelware Water Bath Canning Kit is a perfect starter set. It includes the pot with lid and a rack that holds 7 one-quart jars, 9 pint jars, or 12 half-pint jars, plus a bubble remover with ruler, a jar lifter, a magnetic lid lifter for safely removing lids from boiling water, a jar wrench for tightening or loosening jar lids, and a jar funnel. 

If you’re looking for a more comprehensive kit, the Granite Ware 12-Piece Canner Kit offers the same pot with lid, rack, and tools as the 8-Piece Kit, plus a 9.5” colander and a blancher with drain insert, covering nearly all your needs. 

Additionally, you’ll need canning jars with new lids and rings. Reusable canning lids are a sustainable alternative to traditional single-use lids, designed for home canning. They typically consist of a plastic lid and a rubber gasket that can be used multiple times, offering a cost-effective and environmentally friendly option for those who do regular canning. With these supplies, you’ll be well-equipped to start preserving your favorite high-acid foods safely at home.

The Granite Ware canning kit being used to can spaghetti sauce.
My printable mason jar labels.

Please note that these labels don’t have contents written on them. That portion is blank so you can write it in yourself. They can be printed in color or in grayscale. They have been formatted to be printed on Avery labels.

Water Bath Canning FAQs

Because this is such an extensive list, I’ve broken it down into sections for your convenience.

General Questions

High-acid foods like fruits, jams, jellies, salsa, tomatoes (with added acid), pickles, and some condiments are suitable for water bath canning.

Botulism is caused by bacteria that thrive in low-acid, anaerobic (oxygen-free) environments. Water bath canning high-acid foods properly prevents this risk.

No, low-acid foods such as vegetables, meats, and poultry must be canned using a pressure canner to reach temperatures high enough to kill harmful bacteria.

Adding acid ensures the pH level is safe for water bath canning, reducing the risk of botulism.

It’s best to follow tested recipes precisely. Altering ingredients or proportions can affect the acidity and safety of the final product.

Doubling recipes can affect processing times and temperatures. It’s safest to process in batches according to tested recipes.

You can can foods from your own garden, your friends’ gardens, the farmer’s market, and even grocery store fresh produce. I highly recommend only using organic produce from the grocery store since things may have been applied to non-organic produce to preserve freshness that can’t be rinsed off in the sink — gross, right?!

Canning Supplies Questions

Use jars specifically designed for canning, such as Mason jars. These are made to withstand the heat of canning and form a proper seal.

Metal lids with sealing compounds are designed for one-time use. Reusable canning lids are also available. Bands can be reused if they’re not rusty or bent.

Jars should be clean and can be sterilized by boiling them if the processing time is under 10 minutes. Lids do not need to be boiled but should be clean and used according to manufacturer’s instructions.

Any large pot will do, but canning pots make life a bit easier. The bigger the pot, the better it maintains a constant temperature.

During Canning Questions

Proper headspace allows for proper vacuum sealing. Too little headspace and the contents of the jar may bubble out. Too much head space prevents the jar from sealing. Headspace varies by product but generally ranges from ¼ inch for jams and jellies to ½ inch for fruits and tomatoes.

Bands should be tightened to fingertip tightness. This allows air to escape during processing to form a vacuum seal.

Use a non-metallic spatula or bubble remover tool to gently slide around the inside of the jar, releasing trapped air.

A rolling boil involves continuous bubbles and is necessary for processing. A simmer is gentler, with occasional bubbles, and is not suitable for processing.

You can, but use caution. Adding that many cool cans to the pot may cause the temperature of the water to be too much. The time it would take for the water to return to temperature may result in mushy canned goods.

Jars can break due to sudden temperature changes, over-tightening bands, or using non-canning jars.

After Canning Questions

When stored in a cool, dark place, water bath canned goods typically last up to a year for optimal quality. Always check the seals and for signs of spoilage before use. Here is more information about how long you can expect your canned goods to last.

If a jar doesn’t seal within 24 hours, you can reprocess the contents with a new lid within 48 hours, refrigerate and consume it within a few days, or freeze it.

Signs include a bulging lid, leaking, off-odors, and any visible mold. Do not consume if you suspect spoilage.

Water Bath Canning Recipes

Are you ready for some delicious recipes to try out canning? These are a few of my favorites.

Jams & Jellies

My How to Can Jam Without Sugar or Honey post provides a healthier option for those who want to enjoy the sweetness of jam without the added sugar. Learn how to create naturally sweet jams and jellies that are ideal for people watching their sugar intake.

Serviceberry Lemon Balm Jam from Homespun Seasonal Living
Orange Marmalade from Simply Canning
Seedless Elderberry Apple Jam from Our One Acre Farm
Strawberry Rhubarb Jam from Heartbeet Kitchen
Gingerly Green Tomato & Vanilla Apple Jam from Homespun Seasonal Living
Homemade Hot Pepper Jelly from Better Hens & Gardens
Dandelion Jelly That Tastes Like Honey from Simply Canning
Melon Star Anise Jam from Homespun Seasonal Living

Fruits & Vegetables

Learn how to make the crispiest dill pickles with my special pickle recipe that guarantees a satisfying crunch in every bite thanks to a secret ingredient.

Spiced Peach Slices In Light Syrup from The Untrained Housewife
Fermented Deli Pickles from Fermenting for Foodies
Spicy Lemon Pickled Beans from Timber Creek Farmer
Pickled Beets with Apple Cider Vinegar & Honey from Montana Homesteader
Pickled Asparagus with Dill and Garlic from The Untrained Housewife
Spiced Brandied Peaches from Homespun Seasonal Living
Apple Pie Filling from New Life on a Homestead

Salsas & Condiments

Roasted Corn Salsa from Creative Canning
Nectarine Maple Vanilla Butter from Homespun Seasonal Living
How to Can a Zesty Salsa from The Untrained Housewife
Tried-and-True Spaghetti Sauce from Wholefully
Annie’s Green Tomato Salsa from Mother Earth News
How to Make Maple Syrup for Canning from Our One Acre Farm
4 Tips for Canning Salsa from Homespun Seasonal Living

If you’ve found value in this blog post and enjoyed reading it, why not share it with your Pinterest community? Pin the image below and spread the love!

A Pinterest-friendly graphic for my post on how to water bath can foods and recipes to get you started.

I urge you to give canning a try. It is so rewarding, and it’s a great skill to be able to pass on. If you are anything like me, you will spend hours gazing lovingly at your cans, all lined up in a row. Happy canning!

What is your favorite food to can?

Owner, Writer at The 104 Homesteader

A gifted writer and long-time Maine homesteader, Jessica is here to share her knowledge and expertise. Jessica can help you homestead successfully on your piece of land. You can rely on her advice and tips since she has been engaged in small-scale farming and self-sufficiency for over a decade. In her downtime, Jessica loves to take her boys on hikes or spend time with her Coturnix quail coveys. She also loves caring for her goats and garden. Jessica will show you how it's done so you can thrive on your homestead.

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84 Comments

  1. My favorite canned food are probably tomatoes. I love tomatoes in a lot of things.

    Reply

  2. Just had my first successful canning session…two jars of chokecherry syrup…I am excited. not much I know, but I am new to this (always froze all my bounty before) and wanted to start small. Tried years ago with apple sauce with a friends suggestions, but it didn’t work…

    Reply
  4. Betty West says:

    My favorite canned item is homemade jam, have canned various flavors.

    Reply
  5. Corie Ward says:

    There is some really nice recipes on here thank you!

    Reply
  6. Keith Wilson says:

    Keith: Has to be tomatoes because they are so versatile

    Reply

  7. My favorite canned food is stewed tomatoes. I use them in everything! 🙂 I was supposed to learn how to can this year, but my tomatoes didn’t produce, and neither did any of my family or friends’. Boo!

    Reply

  8. Homemade jams and jellies. Especially good was some grape jel from winegrapes (Frontenac). Mmm.

    Reply

  9. Elderberry jam sounds divine, not to mention good for you.

    Reply

  10. We can everything we can get our hands on! Love our home canned garden goods, jellies, jams, applesauce/pie filling and we just made prickly pear jelly, might be my new favorite 🙂 Seven kids here so canning is not just a passion but a MUST!

    Reply
  11. Judy Miller says:

    My favorite canned food is almost any fruit spread. Especially apple or peach butters and strawberry jam.

    Reply
  12. carol easterday says:

    tomatoes are my favorite, they are so versatile

    Reply
  13. Connie Summers says:

    My favorite is my jams and jellies!

    Reply
  14. Nicole Derosier says:

    Ooooh sauerkraut! I could use a good recipe for that!

    Reply
  15. Anonymous says:

    As the prices of foods go up, I am canning more and more. Just keep running outta jars!

    Reply

  16. I haven’t canned since I was a young girl, helping my mom can our summer garden produce. My favorite canned foods were her sauerkraut and wild grape jelly. I know that’s two, but I couldn’t decide which one I liked better. 🙂

    Reply
  17. Joy Meetis says:

    I love canned salsa!

    Reply

  18. most definitely… canned tomatoes! Love fresh tasting tomatoes all year round and use them in so many of my dishes… not to mention one of my favorite memories from childhood was when my mom would fix tomatoes and dumplings with tomatoes the family had canned…yum!

    Reply
  19. Danielle Hazen says:

    Love canning green beans and hopefully a ton of apple butter soon

    Reply

  20. I love to can and try something new every year.

    Reply
  21. Ann Choate says:

    Absolutely salsa…..you can make so many variations of it both sweet to savory

    Reply

  22. I love canned white half-runner beans!!!

    Reply
  23. Debra Neel says:

    I love doing tomatoes.

    Reply

  24. Hard to choose just one!!! Today I think my answer will be wild cranberries!

    Reply
  25. Cheryl Babrick says:

    sweet pickled zucchini relish!

    Reply