1.  PURCHASE new lids* for each batch.
2.  PRE-HEAT jars (if required) by boiling jars for 10 minutes in a pot of water.
3.  PREPARE one of our water bath canning recipes.
4.  PLACE hot (or raw) preserve into jars and seal "fingertip tight".
5.  PROCESS jars by submerging in water and boiling for a specific period (there are different times for different jar sizes and/or types of preserves). i.e. 10 minutes for jam, jelly and marmalade. Let your processed jars cool at room temperature for 12-24 hours, then remove jar rings/clips, label and store in a cool, dark and dry place for up to 12 months. Enjoy!
*lids refer to one piece lids (i.e. twist top jam jar lids) and/or the flat seal of two-piece lids (such as ball mason or kerr). The screw on bands from two-piece lids are re-usable - the seal is the part that is for one time use.
Also known as hot water canning, boiling water bath processing, thermal processing, pasteurisation or bottling (bottling is the common term in Australia). Water bath canning may also be shortened to HWB (hot water bath) or WB (water bath) in recipes.
Water bath canning is the technique used to preserve high acid ingredients – like fruit, tomatoes and acidified vegetables. Once your preserving recipe has been prepared, they are placed into jars, sealed with lids, then immersed in water (this water pot is known as a water bath canner) to be processed (boiled) for a specific length of time (as per our recipes) before the jars of preserves are cooled overnight, labelled and stored.
Examples of high acid preserves include chutney, fruit butter, jam, jelly, pickles, relish, salsa, sweet or savoury sauces, as well as most fruits (there are some exceptions – see unsafe ingredients).  As the acidity of each ingredient varies, please refer to our recipes for ingredient lists and quantities to ensure your preserves are processed safely.
Water bath canning is a great way to preserve high acid fruits and vegetables during the peak season to enjoy all year long!
Always follow a recipe when water bath canning to ensure it is safe for shelf storage and label then store safely. Foods sealed via hot water bath canning often keep for 12 months or more in a dark, dry, cool place (like your pantry) and are refrigerated once opened.

Author: Megan Radaich           
Image Credit: Megan Radaich            
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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