Water bath method · High-acid foods
Water bath canning,
done right.
Water bath canning uses boiling water to process high-acid foods. It is the easiest canning method and requires minimal equipment. This guide covers what you can safely water bath can, the full process, and altitude adjustments.
Important
Water bath canning is only safe for high-acid foods. Low-acid foods like vegetables, meats, and beans must be pressure canned. A boiling water bath does not get hot enough to kill botulism spores in low-acid foods.
What you can can
High-acid foods only.
Foods with pH below 4.6 are safe for water bath processing. Low-acid foods are not.
Safe to water bath
- Jams and jellies
- Fruit (slices, halves, whole)
- Applesauce and apple butter
- Pickles (cucumber, beet, peppers)
- Relishes
- Tomatoes (with added lemon juice or citric acid)
- Tomato-based salsa (USDA-tested recipes only)
- Fruit juices
Must be pressure canned
- Green beans, corn, carrots, peas
- Potatoes and sweet potatoes
- Any meat, poultry, or fish
- Mixed soups or stews
- Butter and dairy products
- Eggs
- Pasta or rice dishes
Water bath canning these foods is not safe. The USDA does not publish water-bath times for low-acid foods because the method cannot reach a safe temperature for them.
Equipment
$30 to $50 to start.
Large pot (water bath canner)
Must be at least 2 inches taller than your tallest jar. Many canners come with a rack.
Jar rack
Keeps jars off the bottom of the pot and lets water circulate underneath.
Mason jars with new lids
Ball, Kerr, or equivalent. Never reuse lids from a previous season.
Jar lifter
Non-negotiable. You cannot safely lift hot jars from boiling water without one.
Canning funnel
Wide-mouth funnel that fits inside the jar opening. Keeps rims clean.
Bubble remover or thin spatula
Removes air pockets before you apply the lid.
Lid wand or small magnet
Pulls lids out of hot water without contaminating the sealing compound.
Timer
Start timing only after the water returns to a full boil with jars in the canner.
The process
Eight steps, in order.
Skipping steps is how seal failures happen.
Wash and inspect jars
Wash jars in hot soapy water. Look for cracks or chips on the rim. Even a small nick can prevent a seal. Discard any damaged jars.
Keep jars hot
Place clean jars in the canner filled with simmering water. Keep them hot until you are ready to fill. This prevents thermal shock when you add hot food.
Prepare your recipe
Follow a tested recipe exactly. Have all ingredients measured and ready before you start filling jars. Do not make substitutions.
Fill jars with correct headspace
Use a canning funnel. Leave 1/4 inch headspace for jams and jellies. Leave 1/2 inch headspace for most other products (fruits, pickles, tomatoes). Headspace affects the seal.
Remove air bubbles
Slide a thin plastic spatula or bubble remover around the inside edge of the jar. Bubbles can prevent a complete seal. Adjust headspace again if needed after removing bubbles.
Wipe rims and apply lids
Wipe the jar rim with a clean, damp cloth. Any food on the rim can prevent sealing. Apply a new lid and a clean ring. Tighten to fingertip tight, not cranked down hard.
Process in boiling water
Lower jars onto the rack in the canner. Water must cover jars by at least 1 inch. Bring to a full rolling boil. Start your timer only after the water returns to a boil.
Cool and check seals
Remove jars with a jar lifter. Place on a towel with space between each jar. Do not tilt or tip. Let cool 12 to 24 hours. Press the center of each lid. It should not flex. Refrigerate any unsealed jars and use within days.
Altitude adjustments
Above 1,000 ft, add time.
Water boils at lower temperatures as elevation increases. Process longer to reach safe temperatures.
Altitude
Add to processing time
0 to 1,000 ft
No adjustment
1,001 to 3,000 ft
Add 5 minutes
3,001 to 6,000 ft
Add 10 minutes
6,001 to 8,000 ft
Add 15 minutes
8,001 to 10,000 ft
Add 20 minutes
Source: USDA National Center for Home Food Preservation
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