Are you ready to start canning and preserving your food this year? But maybe you don’t know where to start. What do you need to water bath can? What’s the difference between pressure and water bath canning? Where should you start? There is so many questions. We will primarily be covering water bath canning in today’s blog as that is the easiest place to start! But let’s discuss the differences. This is water bath canning for beginners!
Water Bath Canning for Beginners
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What is the difference between pressure canning and water bath canning?
Pressure canning and water bath canning are two very different types of canning. They require different equipment, they work for only certain types of foods based on PH levels, and the methods are quite different as well.
Water bath canning uses a large pot filled with boiling water to vacuum seal your foods. The specific foods this method seals is primarily jams and jellies. Water bath canning is for high acidity foods like berries, tomatoes, peppers. Whereas pressure canning is for low acidity foods like vegetables, meat and stock.
Water bath canning is the easiest way to jump into canning and preserving food. It is also used more often by most people! This is why we are starting with this method. But you will need some equipment!
What do you need for water bath canning?
There is specific water bath canning equipment as I mentioned previously- and though there is a lot of alternatives for those of us on a budget, I am holding the DIY version’s for later. I would rather equip you with the necessary and proper goods since that is always the safest and best procedure!
- Water Bath Canner
- Canning Utensils, Funnel, Jar Grips, Magnetic Ring Holder etc.
- Canning Jars, Lids, & Rings
Click the picture above or RIGHT HERE for the water bath canner AND every utensil you will need to begin canning.
The best jar to buy if you are just dipping your toes into canning is going to be a jar similar to the one above. It’s not too small, not too big. This particular one is 16oz. Regular or wide mouth are both great options! If you know more about canning, you can also go straight to the Ball Canning page and search the different sizes for your canning needs!
Ball is the best kind of jar, they sell everything you need and are very dependable and have a long good reputation!
Some people prefer to not use the lids that come with the jars originally- this is because you always want to make sure that the seal of the lid is really good. Some people prefer to buy a new box that hasn’t been used, moved, exposed in any capacity. If you lean on the side of caution this is a link to a box of new lids.
Every other product you use (the jars, rings, etc.) can be used over again. The only equipment you replace with each use is the lids.
What are Some Primary Canning Ingredients?
Each recipe will give you the list of ingredients you need for canning that specific batch. But there are some ingredients you will more than likely need bulk of for the majority of canning recipe.
- Lemon juice
- Pectin
- Sugar
Water bath canning is, again, primarily for fruits which are all generally canned for jams, pie fillings, jellies, syrups and similar products. This means you need a sweetener, a thickener, and a way to prevent browning of the fruit overtime.
This being said, there is only specific ingredients that can be canned- that ate shelf stable. Though corn starch can be used to thicken freezer jams it cannot be used for any canned goods. This is the same with sweeteners. Below is the specific ingredients you can use canning. They aren’t the only brands, but they are the only types of products that are shelf stable. This is extremely important.
What are the Basics of Water Bath Canning?
Each recipe should give you a thorough explanation for water bath canning. But there is some universal tips and tricks.
- Always fill your water bath canner with new water when you change produce or if it’s sat overnight, etc.
- Before starting the recipe always turn on the stovetop with the water bath canner so it is already boiling when you are ready to can the recipe.
- When you put the produce/product in the jars always wipe the rim of the jar to make sure it has nothing on its surface. This always for a quality seal.
- Know that your elevation changes the processing time for each batch of canning produce. Recipes generally tell you how much to add based off of elevation.
- The whole process needs caution. The water is boiling, the canning jars hot, etc. be careful!
- Once the produce is processed in the canned place them on a towel that is doubled up. Leave them for 24 hours without tipping them, touching them, taking the rings off, or anything of the sort. It’s also important to note that from the time that you place the lid and ring on to the time 24 hours have passed after canning the jars cannot be placed sideways in any capacity.
There is so much more to share! A lot of things are learned with time, and perfected with time and questions. If you have any questions or want to see these tips play out with real recipes from start to finish follow our Instagram page.
This was water bath canning for beginners! Have any questions? Email, DM us! You can also search our previous posts and scan our Pinterest for more information! God bless you and enjoy!
