Canning is one of the oldest eco-friendly food skills — and it’s easier than you think. With just a pot, some jars, and fresh ingredients, you can turn seasonal produce into shelf-stable pantry staples that last all year.
If you’re new to canning, this post will walk you through the basics of water bath canning — the method used for high-acid foods like tomatoes, fruit, jams, and pickles.
(Looking for a specific recipe? Check out my Canning Tomatoes at Home tutorial.)
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🌿 Why Water Bath Canning?
- Safe for high-acid foods (tomatoes, jams, fruit, pickles).
- Eco-friendly: no more plastic-lined cans.
- Budget-friendly: buy in season, preserve for later.
- Satisfying: nothing beats stacking jars you filled yourself.
Ready to go beyond the basics?
Learn how to can rich, homemade tomato sauce that beats anything from a store.
Tools You’ll Need
You don’t need fancy gear to get started. Here’s what I use:
- Water Bath Canner → I use a Tamale pot with built-in shelf instead of a “real” water bath canner. The important part is that jars sit on a rack/shelf, not directly on the bottom. If you have a good size stock pot you can buy a rack to sit on the bottom.
- Canning jars → Ball (two-piece lids) or Weck (glass lids + rubber rings).
- Jar lifter → for safe transfers. There is two kinds, one allows you to lift all jars at once and the other one at a time. This one comes with a kit and the various tools you may need.
- Funnel → to keep rims clean.
- Bubble remover (or use a non-metal spatula).
- Towels → for cooling jars safely.
Step 1: Prep Jars
- Wash jars in hot soapy water.
- Check for chips or cracks (discard if damaged).
- For Weck: check rubber rings for cracks, discoloration, or wear.
- Keep jars hot (simmering water) until ready to fill — this prevents breakage.
Step 2: Prep Food
- Stick to high-acid foods only.
- Tomatoes → add lemon juice for safety (I prefer fresh lemons, though most guides recommend bottled for consistency).
- Fruit, jams, and pickles are naturally acidic enough.
Step 3: Fill Jars
- Place funnel in jar and ladle in food.
- Leave proper headspace (air gap at top):
- ¼ inch → tomatoes, sauces, jams, jellies
- ½ inch → pickles, relishes
- 1 inch → low-sugar or chunky preserves
- Run a non-metal spatula around inside to remove bubbles.
- Wipe rims with a clean, damp cloth — critical for sealing.
Step 4: Add Lids & Seals
- Ball jars: place flat metal lid on, add band finger-tight (not cranked).
- Weck jars: place clean rubber ring and glass lid, then clip closed with metal clamps.
- ⚠️ Note: The FDA has only formally approved Ball-type lids in the U.S. Weck jars are widely used in Europe and loved by many here, but if you use them, be extra attentive to seals.
- Weck tip I learned the hard way: place the seal on the glass lid first. It holds just long enough to keep everything in place while you position the lid on the jar and add the clips. No slipping, no frustration.
Step 5: Process in Water Bath
- Place jars on the rack in your tamale pan or canner.
- Water should cover jars by at least 1–2 inches.
- Bring to a rolling boil, then start timing.
- Follow trusted processing times (I use the Ball Complete Book of Home Preserving). Times vary by recipe, jar size, and altitude
Step 6: Cool & Check Seals
- When time is up, turn off heat and let jars rest 5 minutes before lifting.
- Place jars on a towel; don’t tip or shake them.
- Cool undisturbed 12–24 hours.
Testing the seal (after 24 hours):
- Ball lids: press the center — it should be concave and not flex.
- Weck jars: the rubber tab should point downward. I also like to carefully lift the jar just by the glass lid — if it holds, the seal is set.
Weck tip from experience:
The first time I tried Weck jars, I struggled keeping the rubber seal and lid in place while adding the metal clips. I eventually learned to place the seal on the glass lid first — it sticks just enough to stay put while positioning the lid on the jar. No slipping, no frustration.
👉 If a jar didn’t seal, refrigerate it and use within a week.
Eco Notes
- Compost scraps like skins, peels, and pits.
- Glass jars = no hidden plastics or BPA.
- Weck jars reduce waste further with reusable lids/seals.
Resources I Trust
Final Thoughts
Water bath canning is the perfect first step into preserving. Once you understand the basics — clean jars, headspace, acid, seals — you can safely can tomatoes, jams, pickles, and so much more.
If you’re brand new, start with this guide. When you’re ready, try my Canning Tomatoes at Home tutorial for a seasonal recipe you can put into practice.