How to Hot Water Bath Can

Hot water bath canning is a method used to preserve foods, especially jams, jellies, pickles, and other high-acid foods, by heating jars in boiling water to kill bacteria, yeasts and mold.

Equipment needed

Canner with a lid (big enough to fully submerge jars)
12 ounce jelly canning jars with lids and bands
16 ounce canning jars with lids and bands
32 ounce wide mouth canning jars with lids and bands
Jar lifter
Funnel
Ladle

Steps for Hot Water Bath Cannning

Sterilize Jars

1. Wash jars, lids, and bands in hot, soapy water.
2. Rinse well.
3. Optional: Boil jars in water for 10 minutes to sterilize (especially for low-acid foods).

Prepare the Food

1. Make sure your food is cooked or prepared according to the recipe.
2. Keep it hot until ready to jar.

Fill the Jars

1. Use a funnel to fill jars with hot food, leaving appropriate headspace (usually 1/4 to 1/2 inch depending on the recipe).
2. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.

Seal the Jars

1. Place lids on jars, then screw bands on finger-tight.

Place Jars in Hot Water Bath

1. Fill the canner or large pot with water, enough to cover the jars by at least 1 to 2 inches.
2. Heat the water to a gentle boil before adding jars.
3. Using a jar lifter, carefully place jars into the boiling water.

Process the Jars

1. Bring the water to a rolling boil.
2. Process pint jars for about 10 to 15 minutes, quart jars for 20 to 30 minutes (check your recipe for exact times).
3. Adjust processing time for altitude if necessary.

Remove and Cool

1. Turn off heat and carefully remove jars using a jar lifter.
2. Place jars on a towel or cooling rack.
3. Let them cool undisturbed for 12 to 24 hours.

Check Seals

1. Once cooled, press the center of each lid—if it doesn’t pop back, the jar is sealed.
2. Remove bands and test seals; wipe jars clean.

Store

1. Label with the name and date, and store in a cool, dark place.

Tips

• Use fresh, undamaged jars and new lids for best results.
• Always follow tested recipes and processing times for safety.
• Be cautious when handling hot water and jars to prevent burns.