How to Water Bath Can Step by Step

Water bath canning is a simple, reliable way to preserve high-acid foods like jams, jellies, and pickles. Once you understand the basic steps, the process becomes routine and comfortable. Here’s a clear, step-by-step overview.

1. Prepare Your Equipment

Start by gathering your canning pot or water bath canner, a rack, jars, new lids, and screw bands. Wash jars, lids, and bands in hot, soapy water and rinse well. Keep jars warm until you’re ready to fill them to help prevent breakage when they meet hot food and boiling water.

Fill your canning pot about halfway with water and begin heating it so it’s hot, but not yet boiling, by the time your jars are filled.

2. Fill the Jars

Prepare your recipe according to tested directions. Using a canning funnel, ladle hot food into warm jars. Leave the headspace called for in your recipe—usually between 1/4 and 1/2 inch from the top.

Run a bubble remover or a thin, non-metal utensil around the inside of each jar to release trapped air. Adjust headspace if needed after removing bubbles.

3. Wipe Rims and Apply Lids

Wipe the jar rims and threads with a clean, damp cloth to remove any food or sticky residue. Center a warm lid on each jar, then add the screw band and tighten it to fingertip tight—snug, but not overly tight.

4. Process in the Water Bath

Place filled jars upright on the rack in your canner. Add more hot water if needed so there is at least 1–2 inches of water covering the tops of the jars. Put the lid on the canner and bring the water to a rolling boil.

Once the water is at a steady boil, start timing according to your recipe. Maintain a gentle but consistent boil for the entire processing time, adjusting for altitude if required.

5. Cool and Check Seals

When processing time is up, turn off the heat and remove the canner lid. Let jars sit in the hot water for 5 minutes to settle. Then use a jar lifter to carefully remove them, keeping jars upright, and place them on a towel-lined counter away from drafts.

As jars cool, you’ll often hear the satisfying “ping” of lids sealing. After 12–24 hours, check each lid by pressing the center—it should be firm and not flex up and down. Remove rings, wipe jars, label, and store any properly sealed jars. Refrigerate and use any jars that did not seal within a few days.

With practice, these steps will become second nature, and you’ll have shelves of beautiful, home-canned foods to show for your efforts.