7 Tips for Water Bath Canning

Quick pickling and refrigerator jamming are simple food preservation techniques that are often go-to methods thanks to short prep time and easy recipes. But these methods only extend the life of items for a few weeks and require refrigeration. While water bath canning homemade jams and sauces requires a little more work, we suggest you learn the method, as it’s an incredibly rewarding process that can help you enjoy the bounty of spring and summer all winter long, without taking up refrigerator shelf space.

Why preserve your food? As Master Home Preserver Shakirah Simley recently wrote on her Instagram, “Preservation is a selfless act. When you ‘put up’ food, your intention is always to feed yourself and others. I also love the act of taking a fleeting harvest and turning it into permanent abundance. It’s a heady mix of history, chemistry, tradition and culture in every batch. As a Black canner, especially, I’m honored to carry this thread of my ancestors.”

Whether you’re using up an abundance of home-grown vegetables or want to preserve your favorite seasonal foods from the farmers’ market, water bath canning provides one of the best ways to preserve your food. Here are some of the basics of water bath canning to get you started.