15 Easy Water Bath Canning Recipes for Beginners

Water bath canning is one of the easiest and safest ways to preserve high-acid foods like fruits, jams, jellies, pickles, and tomato-based sauces.

If you're new to canning, this method is a great place to start because it requires minimal equipment and is simple to follow.

By using a boiling water bath to seal jars, you can store homemade preserves for months without refrigeration, giving you access to fresh flavors long after the season has passed.

In this article, you'll find 15 beginner-friendly water bath canning recipes, ranging from classic fruit jams to flavorful pickles and savory sauces.

Whether you're preserving homegrown produce or making delicious homemade gifts, these recipes will help you get started with confidence.

What Is Water Bath Canning?

Water bath canning is a simple and effective way to preserve high-acid foods like fruits, jams, jellies, pickles, and tomato-based sauces.

By submerging filled jars in boiling water for a set amount of time, this method eliminates bacteria and creates a vacuum seal, keeping your food fresh for months or even years.

This technique is ideal for beginners because it requires minimal equipment and is easier to master than pressure canning.

Unlike pressure canning, which is necessary for low-acid foods like meats and plain vegetables, water bath canning works well for naturally acidic or acidified foods.

For generations, water bath canning has been a trusted way to enjoy seasonal produce year-round while reducing food waste.

Essential Equipment Needed

Water bath canning doesn’t require expensive tools, but having the right equipment makes the process easier and ensures your food stays safe for long-term storage.

A Large Canning Pot with a Rack

The most important tool is a deep pot large enough to fully submerge your jars in boiling water, with at least an inch of water covering the tops.

A canning rack is essential to keep jars from touching the bottom of the pot, preventing cracking due to direct heat. If you don’t have a dedicated canning pot, a deep stockpot with a rack insert can work.

Canning Jars, Lids, and Bands

Mason jars come in various sizes, but half-pint and pint-sized jars are the easiest for beginners. Always use new lids for a proper seal, while bands can be reused if they are free of rust and damage.

A Jar Lifter

Since jars need to be placed in and removed from boiling water, a jar lifter is essential to prevent burns and ensure a secure grip.

A Canning Funnel

This helps you fill jars without spilling, keeping rims clean for a secure seal.

A Bubble Remover or Non-Metallic Utensil

After filling jars, air bubbles can get trapped inside, affecting the seal and shelf life. Running a plastic spatula or bubble remover along the inside of the jar helps release them.

Clean Towels or Paper Towels

Before sealing, wiping the rims ensures no food residue interferes with the vacuum seal.

While these basics are enough to get started, high-quality tools can make the process more efficient and enjoyable. With the right equipment, you’ll be ready to preserve jams, pickles, and sauces with ease.

Step-by-Step Process for Water Bath Canning

Water bath canning is easy when you follow each step carefully. Doing it right keeps your food fresh and safe to eat for months. Here’s exactly what you need to do:

1. Get Your Jars and Lids Ready

Start by washing your jars, lids, and bands in hot, soapy water. Rinse them well and check for any cracks or chips (damaged jars won’t seal properly, so set those aside).

To keep your jars warm (and prevent them from breaking when filled with hot food), place them in a pot of simmering water or keep them in a warm oven. Lids and bands should be clean and dry until you’re ready to use them.

2. Prepare Your Food

Follow a tested canning recipe and measure ingredients carefully—changing the amounts can affect the acidity and safety of your food. If the recipe calls for cooking ingredients before canning, be sure to heat them to the recommended temperature.

3. Fill the Jars

Using a canning funnel, pour the hot food into warm jars, leaving the right amount of space at the top (this is called headspace). Most jams and jellies need about ¼ inch, while pickles and salsas usually need ½ inch.

After filling, take a non-metallic utensil (like a plastic spatula) and gently stir to remove air bubbles. Trapped air can cause sealing problems later, so don’t skip this step.

4. Wipe the Rims and Seal the Jars

Before placing the lids on, wipe the rims of the jars with a clean, damp cloth. Even a tiny bit of food on the rim can prevent a good seal.

Once the rims are clean, center the lid on each jar and screw on the band just until it’s fingertip-tight (not too loose, but not cranked down tightly either).

5. Process the Jars in Boiling Water

Place the filled jars on the rack inside your canning pot. Make sure they’re covered with at least one inch of water.

Put the lid on the pot and bring the water to a full rolling boil. Once it’s boiling, start your timer and process the jars for the exact time listed in your recipe. If you live at a high altitude, you may need to adjust the processing time.

6. Let the Jars Cool and Check the Seals

Once the time is up, turn off the heat and let the jars sit in the pot for five minutes. Then, carefully lift them out with a jar lifter and place them on a towel-covered surface.

Let them cool undisturbed for 12 to 24 hours. Don’t press the lids, and don’t tighten the bands (just let them do their thing).

After they’ve cooled, check the seals by pressing down on the center of each lid. If it doesn’t move, the seal is good. If it pops up and down, the jar didn’t seal properly, and you’ll need to refrigerate it and use it within a few weeks.

7. Store Your Jars

Once you’re sure the jars are sealed, remove the bands and wipe the jars clean. Store them in a cool, dark place, like a pantry or cupboard. Properly sealed jars can last up to a year or even longer!

15 Easy Water Bath Canning Recipes

Now that you understand the basics of water bath canning, it's time to put your knowledge into practice with these 15 beginner-friendly recipes. 

These recipes include classic fruit jams, tangy pickles, flavorful salsas, and savory sauces. Each recipe follows tested guidelines to ensure safety and long-term storage.

1. Apricot Jam

Apricot jam is a simple yet delicious way to preserve fresh apricots.

Ingredients:

• 4 cups chopped apricots
• 5 cups sugar
• 1 box powdered pectin
• 2 tablespoons lemon juice

Instructions:

1. Wash apricots, remove pits, and chop. Lightly mash to release juices.
2. In a large pot, combine apricots and lemon juice. Stir in pectin.
3. Bring to a rolling boil over medium-high heat, stirring constantly.
4. Add sugar all at once. Stir and return to a rolling boil. Boil for 1 minute.
5. Remove from heat. Skim off foam.
6. Ladle hot jam into warm, sterilized half-pint jars, leaving ¼ inch headspace.
7. Wipe rims, place lids, and tighten bands fingertip-tight.
8. Process in a boiling water bath for 10 minutes, adjusting for altitude if needed.
9. Remove jars and let cool for 12-24 hours. Check seals before storing.

2. Strawberry Jam

A classic, beginner-friendly jam with bright strawberry flavor.

Ingredients:

• 4 cups crushed strawberries
• 5 cups sugar
• 1 box powdered pectin

Instructions:

1. Wash, hull, and crush strawberries.
2. In a large pot, combine strawberries and pectin.
3. Bring to a rolling boil over medium-high heat, stirring constantly.
4. Add sugar, stir, and return to a rolling boil.
5. Boil for 1 minute.
6. Remove from heat, skim off foam, and ladle into warm, sterilized half-pint jars, leaving ¼ inch headspace.
7. Wipe rims, place lids, and tighten bands fingertip-tight.
8. Process in a boiling water bath for 10 minutes.
9. Let cool for 12-24 hours, then check seals before storing.

3. Blueberry Jam

Bursting with deep, rich flavors, this jam is a favorite for breakfast spreads.

Ingredients:

• 4 cups crushed blueberries
• 5 cups sugar
• 1 box powdered pectin
• 2 tablespoons lemon juice

Instructions:

1. Wash and crush the blueberries.
2. In a large pot, combine blueberries, lemon juice, and pectin.
3. Bring the mixture to a boil.
4. Add the sugar and stir until fully dissolved. Boil for 1 minute while stirring constantly.
5. Remove from heat, skim off any foam, and fill jars, leaving ¼ inch headspace.
6. Wipe the rims, add lids, and tighten the bands.
7. Process in a boiling water bath for 10 minutes.
8. Cool jars for 12–24 hours and check seals before storing.

4. Apple Jelly

This traditional apple jelly recipe creates a smooth, translucent spread with a naturally sweet apple flavor.

Ingredients:

• 6 cups apple juice (from fresh apples or store-bought)
• 7 cups sugar
• 1 box powdered pectin

Instructions:

1. In a large pot, bring the apple juice to a rolling boil.
2. Stir in the pectin, then return the mixture to a full boil.
3. Add the sugar all at once, stirring constantly. Continue to boil for 1 minute.
4. Skim off any foam and carefully ladle the jelly into warm, sterilized jars, leaving ¼ inch headspace.
5. Wipe the rims clean with a damp cloth, add the lids, and screw on the bands just fingertip-tight.
6. Process in a boiling water bath for 10 minutes.
7. Let the jars cool for 12–24 hours, checking the seals before storing.

5. Pear Jam

Pear jam has a mild sweetness with a hint of cinnamon, making it a great addition to baked goods.

Ingredients:

• 4 cups mashed pears
• 4 cups sugar
• 1 box powdered pectin
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon

Instructions:

1. Follow the same method as the apricot jam recipe: Combine mashed pears and lemon juice in a pot, then stir in the powdered pectin. Bring to a boil.
2. Add sugar all at once, stirring constantly. Boil for 1 minute.
3. Skim off any foam and carefully ladle the jam into warm jars, leaving ¼ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 10 minutes.
6. Allow the jars to cool for 12–24 hours and check the seals before storing.

6. Peach Salsa

A sweet and tangy salsa, perfect for chips or grilled meats.

Ingredients:

• 6 cups peeled, chopped peaches
• 4 cups chopped tomatoes
• 1 cup chopped onion
• 1 cup vinegar
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions:

1. Combine all ingredients in a large pot and bring to a boil over medium heat.
2. Reduce the heat and simmer for 10 minutes, stirring occasionally.
3. Fill jars, leaving ½ inch headspace. Wipe rims, add lids, and tighten bands.
4. Process in a boiling water bath for 15 minutes.
5. Let the jars cool for 12–24 hours, checking the seals before storing in a cool, dark place.

7. Mild Salsa

This mild tomato salsa is perfect for dipping or as a topping for tacos.

Ingredients:

• 6 cups chopped tomatoes
• 1 cup chopped onions
• 1 cup chopped peppers
• ½ cup vinegar
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions:

1. Follow the same method as the peach salsa recipe: Combine all ingredients in a large pot and bring to a boil.
2. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Ladle the salsa into jars, leaving ½ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 15 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

8. Canning Spaghetti Sauce

Homemade spaghetti sauce adds a rich, deep tomato flavor to your favorite pasta dishes.

Ingredients:

• 10 cups pureed tomatoes
• 1 cup chopped onion
• ½ cup chopped bell peppers
• 2 teaspoons salt
• 2 tablespoons vinegar

Instructions:

1. Simmer all ingredients in a large pot for 1 hour, stirring occasionally.
2. Ladle the sauce into warm quart jars, leaving ½ inch headspace.
3. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
4. Process in a boiling water bath for 35 minutes.
5. Let the jars cool for 12–24 hours and check the seals before storing.

9. Homemade Hot Sauce

This spicy hot sauce is made from fresh hot peppers and garlic.

Ingredients:

• 4 cups hot peppers, chopped
• 2 cups vinegar
• 1 cup chopped onion
• 4 garlic cloves

Instructions:

1. Simmer all ingredients in a pot for 20 minutes.
2. Blend the mixture until smooth.
3. Ladle the hot sauce into half-pint jars, leaving ¼ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 10 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

10. Spiced Pickled Beets

A sweet and tangy pickled beet recipe with warm spices.

Ingredients:

• 4 cups sliced beets
• 2 cups vinegar
• 1 cup sugar
• 1 tablespoon pickling spice

Instructions:

1. Follow the same method as peach salsa: Combine all ingredients in a large pot and bring to a boil.
2. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Ladle the mixture into jars, leaving ½ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 30 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

11. Pickled Green Beans

Crunchy, tangy, and full of flavor, these pickled green beans are a great snack.

Ingredients:

• 4 cups green beans, trimmed
• 2 cups vinegar
• 1 cup water
• 1 tablespoon dill seeds
• 2 cloves garlic
• 1 teaspoon salt

Instructions:

1. Follow the same method as pickled beets, adding garlic and dill.
2. Combine all ingredients and bring to a boil, then simmer for 10 minutes.
3. Ladle the mixture into jars, leaving ½ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 30 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

12. Bread & Butter Pickles

These sweet and tangy pickles pair well with sandwiches and burgers.

Ingredients:

• 6 cups sliced cucumbers
• 2 cups vinegar
• 1 cup sugar
• 1 tablespoon mustard seeds
• 1 tablespoon salt

Instructions:

1. Follow the same method as pickled beets, but with a 10-minute processing time.
2. Combine all ingredients and bring to a boil, stirring until sugar dissolves.
3. Ladle the mixture into jars, leaving ½ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 10 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

13. Watermelon Rind Pickles

A unique way to preserve watermelon rinds with a sweet and tangy brine.

Ingredients:

• 6 cups watermelon rind, peeled and cut into strips
• 2 cups vinegar
• 1 cup sugar
• 1 tablespoon mustard seeds
• 1 tablespoon salt

Instructions:

1. Follow the same method as bread & butter pickles.
2. Combine all ingredients and bring to a boil, stirring until sugar dissolves.
3. Ladle the mixture into jars, leaving ½ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 10 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

14. Cowboy Candy (Candied Jalapenos)

These sweet and spicy jalapeno slices are great as a topping or snack.

Ingredients:

• 3 cups sliced jalapenos
• 2 cups sugar
• 1 cup vinegar

Instructions:

1. Heat sugar and vinegar in a pot until dissolved.
2. Add the jalapenos and simmer for 5 minutes.
3. Pack the jalapeno slices into half-pint jars, leaving ¼ inch headspace.
4. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
5. Process in a boiling water bath for 15 minutes.
6. Let the jars cool for 12–24 hours and check the seals before storing.

15. Apple Chutney

A spiced apple preserve with a sweet-savory flavor.

Ingredients:

• 4 cups chopped apples
• 2 cups sugar
• 1 cup vinegar
• 1 teaspoon cinnamon

Instructions:

1. Let the jars cool for 12–24 hours and check the seals before storing.
2. Follow the same method as cowboy candy, with a 15-minute processing time.
3. Combine all ingredients in a pot and bring to a boil.
4. Simmer the mixture for 30 minutes until it thickens, stirring frequently.
5. Ladle the chutney into jars, leaving ¼ inch headspace.
6. Wipe the rims clean with a damp cloth, add the lids, and tighten the bands just fingertip-tight.
7. Process in a boiling water bath for 15 minutes.

Give one of these recipes a try—you’ll love having homemade goodies on hand anytime you need them!

Ready, Set, Can!

Water bath canning is one of the easiest ways to preserve fresh, homemade food. With just a few basic tools and the right steps, you can store jams, pickles, salsas, and more for months—no freezer space needed!

By following tested recipes, keeping acidity levels in check, and processing your jars correctly, you’ll get safe, flavorful, and long-lasting canned goods.

Whether you’re stocking your pantry, cutting down on food waste, or making homemade gifts, canning gives you a delicious way to enjoy seasonal flavors year-round.

So, pick a recipe, gather your supplies, and give it a try. You’ll love the satisfaction of opening a jar of homemade jam or pickles—made by you, for you.

Happy canning!

Frequently Asked Questions (FAQs)

If you’re new to water bath canning, you probably have some questions. Here are the answers to the most common ones!

1. What foods are safe for water bath canning?

Water bath canning is only safe for high-acid foods (like fruits, jams, jellies, pickles, and tomato-based sauces). These foods naturally prevent harmful bacteria from growing.

Low-acid foods, like meats, beans, and plain vegetables, need pressure canning to be safe. If you’re unsure whether a food is high or low acid, always check a trusted recipe before canning.

2. How long do home-canned foods last?

When stored in a cool, dark place, properly sealed jars can last 12 to 18 months—sometimes even longer. Over time, the color and texture might change, but as long as the seal is intact and there’s no sign of spoilage, the food is safe to eat.

Always check for bulging lids, leaks, off smells, or mold before opening a jar. If something looks or smells off, don’t take the risk—just throw it out.

3. Do I need to adjust processing times for high altitudes?

Yes! At higher altitudes, water boils at a lower temperature, which means your food won’t get as hot as it needs to. To make up for this, you’ll need to increase the processing time based on your elevation. Most tested recipes include altitude adjustments, so be sure to follow them carefully.

4. Can I reuse canning lids?

No, single-use canning lids should never be reused. Once a lid has been processed, the sealing compound may not work again. Reusing lids can lead to failed seals, which means spoiled food.

However, canning bands (rings) can be reused as long as they aren’t rusted or damaged.

5. How do I know if my jars sealed properly?

After letting your jars cool for 12 to 24 hours, do a simple lid check. Press down on the center of the lid:

• If it doesn’t move – the jar is sealed! 
• If it pops up and down – the seal didn’t take. Store that jar in the fridge and use it within a few weeks.

For extra peace of mind, remove the band and lift the jar by the lid. A properly sealed lid will stay in place.