So you want start canning? Water bath canning is the best canning method for beginner canners. Something as simple as a beginner-friendly water bath canning recipe such as strawberry jam is the perfect way to begin your food preserving journey.
I like to consider water bath canning as a gateway technique. Next thing you know you will be pressure canning, dehydrating, and freezing a food storage supply!
What is a Water Bath Canner
A water bath canner is a large pot for preserving acidic foods like fruits and pickles. You fill jars with food, seal them, and then boil them in the canner. The boiling kills bacteria and seals the jars. The canner has a rack to protect the jars from direct heat. Water batch canning is only for high-acid foods because this method can’t reach the higher temperatures needed to safely can low-acid foods, which require a pressure canner. Waterbath canning is a great way to preserve food from your garden or farmer’s market for a long shelf life.
Reasons to Start Water Bath Canning
Water bath canning is a great way to preserve your favorite high-acid foods. It’s perfect for preserving your harvest to enjoy all year long! By canning fruits, jams, and pickles, you lock in the taste and freshness. Plus, it’s quite economical. You can buy produce in bulk when it’s in season (and cheaper!) and then enjoy it whenever you like. It’s also super satisfying to see your pantry filled with jars of delicious, homemade goodies. And let’s not forget, it’s a great way to reduce food waste and know exactly what’s in your food—no hidden additives or preservatives, just pure, homemade goodness!
I started canning because I wanted to start eliminating as much processed (fake) foods from my diet. The only way I could accomplish this was through learning to be self-sufficient and home preservation techniques.
- Preserve Seasonal Flavors: Capture the peak freshness and flavor of seasonal fruits and vegetables. Enjoy summer berries or fall apples year-round!
- Economical Savings: Bulk buy in-season produce at lower prices and preserve it, saving money in the long run.
- Homemade Quality: Control over ingredients ensures no unwanted additives or preservatives, just natural goodness.
- Sustainability: Reduce food waste by preserving excess produce and decrease reliance on store-bought, packaged goods.
- Customization: Get creative with recipes and flavors, making customized concoctions that suit your taste or dietary needs.
- Self-Sufficiency: Gain a sense of independence by stocking your pantry with home-canned goods, reducing trips to the store.
- Gift-Giving: Homemade jams, pickles, and preserves make thoughtful, personalized gifts for friends and family.
- Joy of Canning: Experience the satisfaction and fun of the canning process, from preparing recipes to seeing your collection of canned goods grow.
Best Water Bath Canner For Beginner Canners
My honest opinion on what the best water bath canner is for beginners is your traditional water bath canner. You can choose an enamel or stainless steal. Each one has their pros and cons, but you honestly can’t go wrong with either or.
I personally have a large enamel water bath canner that I love! But I can see myself also purchasing a stainless steel one in the future.
Stainless Steel Water Bath Canner
Pros:
– Durability: Stainless steel is tough, resistant to rust and corrosion, and likely to last many canning seasons.
– Versatility: Can be used on any cooktop, including induction, and often doubles as a large pot for cooking.
– Visibility: A glass lid allows you to see inside without lifting the lid, maintaining temperature and processing times.
Cons:
– Price: Generally more expensive than enamel canners.
– Weight: Heavier, which might make it challenging to move when full.
– Heat Conductivity: Stainless steel doesn’t conduct heat as well as aluminum, so it may take longer to bring water to a boil.
Enamel Water Bath Canner
Pros:
– Cost-Effective: Enamel canners are usually more affordable than stainless steel ones.
– Lightweight: Easier to handle, especially when full of water and jars.
– Non-Reactive: Good for acidic foods, which are common in water bath canning.
Cons:
– Durability: The enamel coating can chip or crack over time, exposing the metal underneath, which may then rust.
– Staining and Odors: The enamel surface can pick up stains and odors from canning ingredients.
Factors to Consider When Buying a Water Bath Canner
When buying a water bath canner for the first time, you will want consider these factors to ensure you get the right one for your own needs:
Size and Capacity: Choose a canner large enough to hold the number of jars you plan to process at once. Remember, there should be enough space to fully submerge jars with 1-2 inches of water over them.
Material: Most canners are made from aluminum or stainless steel. Aluminum is lightweight and heats up quickly, but it’s not suitable for induction cooktops. Stainless steel is durable and works on all heat sources but is heavier and usually more expensive.
Compatibility with Cooktop: Ensure the canner is compatible with your stove type, especially if you have an induction or smooth-top range, as some canners can cause damage or may not work efficiently.
Rack Included: A rack is essential for keeping jars off the bottom of the canner and allowing water circulation. Check if it’s included or if you need to buy it separately.
Heat Distribution: Look for a canner with a thick bottom for even heat distribution, which helps prevent sticking and burning.
Lid Type: A glass lid lets you monitor the process without lifting the lid and losing heat, but a solid lid can be more durable.
Handles: Ensure the canner has sturdy, heat-resistant handles for safe and easy lifting, especially when full of hot water and jars.
Ease of Cleaning: Consider how easy the canner and its components are to clean. Some materials and designs are simpler to maintain than others.
Versatility: Some canners double as stockpots, offering more versatility in your kitchen.
Price and Quality: Balance your budget with the quality of the canner. Investing in a slightly more expensive model might offer better durability and functionality in the long run.
Types of Water Bath Canners
Electric Canners
Electric water bath canners are standalone appliances designed specifically for canning, eliminating the need for a stove. They typically consist of a large pot with a built-in heating element, thermostat for temperature control, and a rack to hold the jars. I personally have never used an electric canner and I don’t intend to, but I know a few people that swear by them! It is honestly personal preference.
Pros:
– Precise Temperature Control: Many models come with thermostats, allowing for more precise temperature settings, which is crucial for ensuring the safe preservation of food.
– Convenience: Electric canners free up stove space and can be used anywhere with an electrical outlet, making them great for large batches or in kitchens with limited stove space.
– Consistency: They provide consistent heat, which can lead to more uniform canning results.
– Multi-Functionality: Some electric canners also serve as multi-cookers, offering additional functions like steaming, slow cooking, or even pressure canning (for models designed to do so).
– Ease of Use: Features like timers and automatic shut-off can make the canning process more manageable, especially for beginners.
Cons:
– Cost: Electric canners can be more expensive than traditional stovetop models.
– Size and Storage: They can be bulky, taking up more counter space and requiring more storage space when not in use.
– Dependence on Electricity: Being electric, they won’t work during power outages, which could be a limitation in some situations.
– Durability Concerns: With more complex components than a simple stovetop canner, there’s potential for more things to malfunction or break.
– Learning Curve: While generally user-friendly, there might be a learning curve in getting used to the specific settings and features of an electric model.
Steam Canners
A steam canner is a type of canning equipment that use steam to process high-acid foods, similar to water bath canners, but with a few differences. Instead of submerging jars in boiling water, steam canners use a shallow water reservoir at the bottom of the pot to build steam that surrounds and heats the jars. Similar to electric canners, I have yet to try steam canning so I cannot provide a personal experience with this type of water bath canning method.
Pros:
– Efficient Water Use: Steam canners require less water than water bath canners, making them quicker to heat up and cool down.
– Lightweight: They are often lighter and easier to handle, especially when filled with jars and water.
– Energy Efficient: The reduced amount of water means they can be more energy-efficient, as they take less time to reach the necessary temperature.
– Good for Small Batches: Ideal for processing small batches of high-acid foods, making them a good choice for beginners or those with limited storage space.
– Compact Storage: Steam canners are often more compact than traditional water bath canners, making them easier to store.
Cons:
– Limited Use: Like water bath canners, they are only suitable for high-acid foods. Low-acid foods must be processed in a pressure canner to ensure safety.
– Learning Curve: There might be a learning curve as you get used to the differences in processing times and techniques compared to water bath canning.
– Temperature Monitoring: It’s crucial to monitor the temperature closely to ensure it stays within the safe range for canning, which can require a bit more attention.
– Altitude Adjustments: Adjusting for altitude can be more critical with steam canners, as the temperature and time might need significant modifications to ensure safety.
– Material and Durability: They may not be as durable as some heavy-duty water bath canners, depending on the material and construction.
Pressure Canner
A pressure canner is like a super-powered pot for canning. It uses steam under pressure to get super hot, hotter than boiling water, typically reaching up to 240-250°F (116-121°C). This means it can safely can veggies, meats, and more by killing off any bad germs.
You can also use it as a regular water bath canner. Just don’t lock the lid down tight. This way, it acts like a big boiling pot for your jams, jellies, and pickles. It’s like getting two tools in one, which is pretty handy if you love canning all sorts of goodies!
What Can You Use as A Water Bath Canner
If you’ve got a large, deep pot – think big soup or stockpot – you’re halfway there. Just make sure it’s deep enough to cover your jars with an inch or two of water on top.
To keep the jars off direct heat, you will need a rack to sit the jars on. You can improvise with a silicone trivet, a metal cookie rack, or even some extra canning rings tied together.
Just pop your canning jars in, fill the pot with water, and you’re all set to can! This is a great way to dip your toes into canning without needing special gear right off the bat.
Preservation Alternatives to Water Bath Canning
If water bath canning isn’t your thing, or you are ready to move onto a new technique I want to share a few alternative preservation techniques that you will need to master if you want to start living self-sufficient:
- Freezing: This one is super easy! Just pop your fruits, veggies, or even complete meals into freezer bags or containers. Be sure to check if you need to cook or blanch before freezing so you don’t end up with a freezing distater!
- Drying: When you invest in a dehydrator you can make an abundance of dried fruits, vegtables, and herbs.
- Fermenting: Jump on the probiotic bandwagon by fermenting foods like sauerkraut, kimchi, or yogurt. It’s a bit of science, a bit of art, and totally delicious.
- Root cellaring: Got a cool, dark spot like a basement or cellar? Store root veggies, apples, and more just like the old days.
How to Use a Water Bath Canner
- Gather Supplies: First, gather all your supplies – the canner, jars, lids, rings, and your ingredients to can.
- Prep Your Jars: Make sure your jars are clean and warm. You can heat them in the canner while you’re getting the water hot or keep them warm in the oven.
- Fill the Jars: Pack the food into the jars, following a trusted recipe. Leave the right amount of headspace (usually about 1/4 to 1/2 inch).
- Release Air Bubbles: Slide a non-metallic spatula inside the jar to release any trapped air bubbles.
- Wipe and Seal: Wipe the jar rims clean, then put on the lids and screw the rings on just until they’re fingertip tight.
- Water Bath Time: Place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Turn up the heat and bring it to a rolling boil.
- Boil as Directed: Once boiling, start your timer. Boil the jars for the time specified in your recipe.
- Cool Down: When time’s up, turn off the heat and let the jars sit in the water for a few minutes. Then, lift them out carefully and place them on a towel or cooling rack.
- Listen for the Pop: As the jars cool, you’ll love hearing the “pop” of the lids sealing. Check the seals after 24 hours by pressing the center of each lid. If it doesn’t move, it’s sealed!
- Store Your Canned Goods: Label your jars with the contents and date, then store them in a cool, dark place.
Types of Foods to Water Bath Can
Jams and Jellies: Capture the sweet essence of your favorite fruits in a jar. From classic strawberry jam to exotic fig jelly, the possibilities are endless!
Pickles: Not just cucumbers! Try pickling green beans, carrots, or even watermelon rinds for a crunchy, tangy snack.
Fruit Preserves and Butters: Thicken up those fruits into spreads like apple butter or peach preserves. Perfect on toast or as a dessert topping.
Tomatoes: With a little added lemon juice or vinegar to boost acidity, canned tomatoes can be your go-to for sauces and soups all year round.
Salsas and Relishes: Spice up your meals with homemade salsas and relishes. Just make sure to follow a tested recipe to keep the acidity in check with lemon juice.
Fruit Juices and Syrups: Sweeten up your pancakes or your drinks with fruit juices and syrups.
- Cranberry Juice Canning Recipe
- Apple Juice Canning Recipe
- Lemonade Concentrate Canning Recipe
- Raspberry Lemonade Concentrate Recipe
Food Types To NOT Water Bath Can
For water bath canning, it’s crucial to avoid low-acid foods because the method doesn’t reach high enough temperatures to safely preserve them.
Vegetables: Most veggies, like green beans, carrots, or corn, are low in acid and need pressure canning.
Meats and Poultry: All meats, including beef, chicken, and seafood, require the higher temperatures of pressure canning to be safe.
Dairy Products: Cheese, milk, butter, and other dairy items are not safe to can at home at all due to their low acidity and high risk of spoilage.
Soups and Stews: Unless they’re purely tomato-based with added acid, these are usually a mix of low-acid ingredients and need pressure canning.