Water Bath Canning for Beginners: The First Batch I Wish I'd Made
Jam, pickles and tomatoes: what's safe in a water bath, what isn't, and the gear that's actually needed.
The first thing I canned was strawberry jam that set like a hockey puck. Edible, technically. Here's what I'd tell my younger self.
What water bath canning is for
High-acid foods only: fruit jams and jellies, pickles, salsa with added acid, and tomatoes with lemon juice or citric acid. Low-acid foods (plain vegetables, beans, meat, broth) need a pressure canner. No exceptions, no "my aunt always did it."
Past jam and picklesOld preserving methods I learned after mastering the water bath. browse the book →The gear list
- A big stockpot with a rack (a folded towel is not a rack)
- Mason jars, new lids, bands
- Jar lifter and a canning funnel
- A tested recipe from the USDA guide or the National Center for Home Food Preservation
The rhythm
- Wash jars and keep them hot.
- Fill to the headspace the recipe says, usually 1/4 or 1/2 inch.
- Wipe rims, lids on, bands fingertip tight.
- Lower into simmering water with at least an inch of water over the lids.
- Start the timer once it's at a full boil. Add time for altitude (we're at 2,700 feet in Boise, so I add 5 minutes).
- Rest 5 minutes, lift out, leave 12–24 hours. Listen for the pings.
My easy first recipe
Quick dill pickle spears: one part vinegar, one part water, a spoon of pickling salt per pint, garlic and dill in the jar. Ten minutes in the bath. Hard to mess up, and it teaches you the whole process.
Some links on this page are affiliate links. If you buy through them I may earn a commission at no extra cost to you. I only point to things I actually keep on my shelf.