Checklist for Water Bath Canning

Select a research-based recipe and read through it completely. Only high-acid foods can be safely processed in a boiling water bath. All low-acid foods must be pressure canned. Sources of research-based recipes include the Penn State Let's Preserve Series, USDA Complete Guide to Home Canning, the National Center for Home Food Preservation, or So-Easy to Preserve.

Read Let's Preserve Basics of Home Canning before starting.

Wash your hands with warm water and soap for 20 seconds. Dry with a single-use paper towel. Repeat handwashing any time hands contact food, soiled dishes, or other potential sources of contamination.

Gather Supplies and Equipment

Use the recipe as a guide to determine what is needed. 

• A water bath canner or a tall stockpot with a lid and a rack. If you do not have a rack, use a cake cooling rack or extra ring bands tied together to create a rack.
• Mason canning jars, new lids, ring bands, a jar lifter, bubble freer or plastic knife, various bowls, and pans, depending upon your project, paper towels, and a timer. 
• A permanent marker to label lids.

Check the List of Ingredients 

Do not forget the canning salt, sugar, and other ingredients listed in the recipe.

Prepare Jars and Lids

• Check the jars for any nicks, cracks, or uneven rims.
• Check lids to avoid scratches, uneven or missing sealing compound.
• Check that ring bands fit jars.
• Wash jars, lids, and ring bands in hot soapy water; rinse, drain. 
• Sterilize jars if they will be processed for less than 10 minutes by covering jars in boiling water for 10 minutes. Jars processed 10 minutes or more do not need to be sterilized.
• Place jars that will be filled with hot product in 180°F water to heat jars before filling. This may be in water heating in the canner or a separate pan. Another option for heating jars is to wash them in the dishwasher and time to remove the jars from the dishwasher when you are ready to use them.
• Heating jar lids is optional.

Prepare Boiling Water Canner

• Place rack in the bottom of the canner.
• Fill canner at least half full of water. 
• Cover and heat to 140°F for food that is packed into jars raw; heat to 180°F for foods packed into jars hot.
• Heat an additional pan of water to have in reserve for filling the canner later.

Prepare Food

This step depends on the food being canned and the recipe instructions.

• Prepare only one canner load at a time, do not double recipe.
• Sort items by size and quality, remove any spoiled product.
• Wash produce in cold water, lift from water into a colander to drain. 
• Drain thoroughly.
• Use a hot or raw pack according to recipe directions.
• Light-colored fruits need to be placed in a holding solution of ascorbic acid or a commercial color preserver to prevent darkening.
• Prepare a sugar syrup for canning fruit. Fruit can be canned without sugar but will be less firm and not maintain its color as well.
• Acidify tomatoes, Asian Pears, and Figs with:
  • Bottled lemon juice - 1 tablespoon per pint jar, 2 tablespoons per quart jar,
  • Citric acid - ¼ teaspoon per pint jar, ½ teaspoon per quart jar, or
  • Vinegar - 2 tablespoons per pint jar, ¼ cup per quart jar (may affect flavor).  
• Use adequate vinegar in pickles and relishes. Never reduce the amount.
• Salsa must be made from a research-tested recipe containing adequate bottled lemon or lime juice or vinegar to control microbial growth.
• Process all jams and jellies. Usually, 5 minutes if in sterilized jars and 10 minutes if jars are not sterilized.
• Use low or no-sugar-needed pectin if making a reduced-sugar jam or jelly. These may require longer process times; refer to the recipe.

Fill Jars

• Drain water from heated jars. Fill with product and cap one jar at a time. Place the filled jar into heated canner until all jars are completed. 
• Use correct headspace: ½ inch for most fruits, pickles, relishes, and ¼ inch for jams and jellies.
• Remove air bubbles with a bubble freer or plastic knife.
• Wipe jar rims with a wet paper towel.
• Place lid on jar. 
• Apply ring band. Turn until “fingertip tight," firm but not as tight as you can turn.

Fill Canner

• Use a jar lifter to place the filled and capped jar into canner. Jars may touch but should not be wedged against each other.
• Check the level of water. It should be at least one inch above the top of the jars. Add additional hot water if necessary to bring it to that level.

Process

• Heat canner on high setting. (Exception—power burners.)
• Start counting processing time when the canner reaches a steady boil.
• Process product for the time given in your recipe. Set timer. Adjust for altitude.
• If the canner stops boiling, you must start the processing time over.

Cooldown Period

• Turn off heat. Remove canner from an electric burner if safe to do so.
• Remove cover from canner.
• Allow jars to sit in water for 5 minutes.

Remove Jars

• Prepare counter for jars. Place a double layer of dry dish towels on the counter away from drafts or use cutting boards.
• Keep jars level. Use a jar lifter to remove jars to the prepared counter. Support jar with a folded dry dish towel or hot pad.
• Place jars at least 1 inch apart so air can circulate around jars to cool them.
• Do not retighten ring bands.

Store Jars

• Remove ring bands after jars have air-cooled for 12 to 24 hours.
• Check lids for seals. The center of the lid curves down, and the lid will not lift off.
• Wash jars, dry, label.
• Store jars in a clean, cool, dark place.
• Wash ring bands and store them separately.

Unsealed Jars

Option 1:  Remove lid and band. Inspect for a chipped rim, food residue on rim, flawed lid.
  -- Replace jar if needed. Replace lid and bands as directed above.
  -- Reprocess as directed above within 24 hours.

Option 2: Refrigerate product and use within three days.

Option 3: Adjust headspace to 1½ inches and freeze to use within 6 to 9 months.

FYI: App users will find step-by-step instructions in a free app from Oregon State Cooperative Extension, Canning Timer & Checklist. This app includes an extensive list of vegetables, fruits, meats, and seafood to generate a checklist. Each step must be completed before the next step is given. Steps that require time are set to a timer that sounds when the time is up.

Additional things to remember

• Discard old recipes published before 1994. Old recipes may have inadequate processing times, inaccurate processing methods, or lack adequate acidity.
• Center the canner over the burner. Select an appropriate size burner. Canner should not extend more than 2 inches beyond the burner.
• Clean your canner after each use.
• An atmospheric steam canner can process high-acid foods that require no more than 45 minutes of processing time.