Steps to Water Bath Can
Canning is a science. There are a series of steps one must take to ensure that food is preserved safely and will stay safe for the duration of its shelf life. It can be easy to miss a step without following clearly outlined instructions. Keep reading to thoroughly understand the steps to water bath can at home.
Be sure to print out our printable Water Bath Canning Checklist in our free Resource Library. If you do not yet have access, Request Access here. I suggest printing it out and laminating it to use over and over again. Check off each step as you complete it.
Before Getting Started
It is important that you have the correct tools and accessories before you begin worrying about the steps to water bath can. Be sure to check out our post on What You Need to Water Bath Can to ensure you have everything you need to get started. Visit our comprehensive post What is Home Canning? for an introduction to home preserving if you are brand new to the process.
Remember, only high acid foods may safely be water bath canned! Even knowing all of the steps to water bath can will not make this method safe for low acid foods. This means you can safely process jams, jellies, preserved fruits, pickles, relish, chutney, salsa with added acid, tomatoes, with added acid, and select condiments. DO NOT attempt to water bath can vegetables or meat.
Step One: Gather All Necessary Tools and Ingredients
Because you will want to move seamlessly through the process of canning, it is best to take a mise en place approach. That is, have everything you need laid out and ready to use. This may arguably be one of the most important steps to water bath canning.
First, make sure you are using a safe, tested recipe. Grab one of the books listed above or visit any of the trusted links listed in our post called What is Home Canning?
Next, assemble all of your ingredients. If you are using fruit, the University of Wisconsin Cooperative Extension has this to say,
For the best quality canned fruit, use tree-ripened, undamaged fruits. Choose fruit ripe enough to eat. Underripe fruit will lack flavor and sweetness. Do not can overripe, bruised, moldy, or damaged fruit, because an unsafe product may result
If you are pickling, unless the recipe otherwise indicates it, use only vinegars that are at least 5% acidity. Canning salt should be used rather than table salt, which contains iodine and anti-caking agents that will cloud your brine. Kosher salt may be substituted if it does not contain anti-caking agents. The addition of Pickle Crisp may be included in pickle recipes without it being noted.
Step Two: Prepare Jars and Lids
The size of jar you use will be indicated in your recipe. Often times it will have two options listed with their own processing times. If the recipe only indicates pints, you MAY NOT size up to quarts. However, if it only lists quart sized jars and processing time, you may safely size down using the same time indicated for quarts.
It is important to only use jars specifically created for home canning. Do not re-use old commercially canned spaghetti jars, for example. Ball and Kerr and a go-to favorite, but typically anything purchased at a big box store would be considered safe.
Closely look over your jars, running your finger along the rims to check for any chips or cracks. Do not use any jars that show defects or damage as you risk food loss from breakage.
Use NEW lids each time you process. It is not safe to reuse lids, unless you are using Tattler Lids. Again, use trusted brands. New jars will come with lids and rings, but if you are re-using old jars, buy new flats. You may re-use rings. Most newer lids do not need to be boiled, but read the instructions on the back of the package. Prepare your lids according to the manufacturer’s instructions.
Wash your lids, rings, and jars in warm, soapy water and rinse thoroughly. Jars will only need to be sterilized if your recipe calls for a processing time of under 10 minutes. If your food will be in the canner for 10 minutes or more, this step is unnecessary. To sterilize, boil jars for 10 minutes. Keep jars warm in hot water in the sink, or place them into the canner as it is simmering.
Step Three: Prepare the Canner
Fill a clean water bath canner halfway with water, place the rack in the bottom, set on medium heat. Add a splash of vinegar to help keep the outside of your jars clean. If you are warming your jars in the canner, place them in the canner now as it heats up and cover. Keep the canner at a low simmer while you prepare your recipe.
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If you are doing raw pack, jars need only be heated to 140 °. For hot pack, warm jars to 180 °. Essentially, do not pack food into cold jars as it can cause thermal shock and the jar will break.
Step Four: Prepare the Recipe
While your jars and canner are slowly simmering, prepare your recipe. Follow each step meticulously, not taking any short cuts.
Step Five: Fill the Jars
If your jars are in the canner, use a jar lifter to remove and empty them. Add food to the jars as indicated by your recipe. Measure the headspace to ensure it is filled to the proper level. Use a wooden or plastic tool to move the food around in the jar, gently pushing from the outside of the jar in to remove bubbles. Re-measure headspace and adjust accordingly.
Wipe the rim of your jars with a paper towel and vinegar. Any food residue left on the rims could inhibit the lid from making a good seal. Place the lid and twist on a ring, finger tight. Do not over tighten as this can cause buckling.
Step Six: Fill the Canner
Using a jar lifter, grab the jar around the ring and lower the jar into the canner gently. Jars may touch in the canner, but should not be forced into place.
If you don’t have enough prepared jars to fill the canner and want to avoid them tipping over, it is ok to add additional jars to the canner. Simply fill them with water so they do not float.
Once all of your prepared jars are in the canner, add hot, boiling water around the jars until the level reaches the appropriate level. For processing times under 30 minutes, the water should be 1” above the top of the lids. Processing times longer than that require 2” above the lids.
Place the lid on the canner and set the temperature to high.
Step Seven: Process the Jars
Once the water has come to a full, rolling boil begin the timer for your recipe. Process your jars for the full amount of time indicated, adjusting for altitude. The temperature may be lowered, but the water must always be at a full, rolling boil. If, at any time, it stops boiling, bring back to a boil and re-start your timer. If the water level lowers, quickly lift the lid and add boiling water and replace the lid.
Step Eight: Cool Down
When your timer has gone off, remove the lid from your canner and turn off the heat. Wait 5 minutes before removing the jars unless your recipe specifically says this is not necessary.
After 5 minutes, use a jar lifter to grip the jar around the ring and lift straight up. Do not tip or tilt the jar to remove the water from the lid, it will evaporate quickly on its own. Tipping could bring liquid or food in contact with the lid and prevent a proper seal. Place the hot jar on a barrier on the counter, either a dish towel or a rack. Do not place directly on the counter as this can cause thermal shock and breakage. Jars should be left to rest in an area free from draft.
Leave the jars alone for 12-24 hours. Do not touch the lids or rings. The only exception to this rule is if you are using Tattler Lids which require a tightening after coming out of the canner.
After 12 hours, you may use your finger to depress the lid to check for seals. A proper seal is indicated by a concave or flat lid that does not move when pressed. If the lid flexes, treat the jar as opened and either put it in the fridge or freezer or reprocess.
Step Nine: Clean and Store Jars
Remove the rings and wash your jars in warm, soapy water, paying close attention to the threads. Any food should be cleaned from the outside of the jar before storage. Rinse and dry jars.
Label your jar with the contents and the date of processing. Store your jars in a cool, dark place free from temperature fluctuations. While jars can be stored with or rings on, we suggested leaving the rings off so failed seals are easier to indicate.
Final Thoughts
There you have it! You now know all of the steps to water bath can. Don’t forget to grab a free copy of our Water Bath Canning Checklist to print out. Get yours today by visiting our Resource Library. If you require access, click here: Request Access.
Happy canning!
