There are multiple methods of canning; only two methods that the USDA approves of: water-bath canning and pressure canning. When you should water-bath versus pressure process all boils down to the acidity of the food you are preserving. Higher acidic foods, such as dandelion jelly, can be safely water-bath processed. Low-acid foods, such as meats, are going to need to be pressure canned.

When using the water-bath canning method, sterilization is a crucial step not to be skipped. Water-bath canning typically has a shorter processing time compared to pressure canning. Me personally, after ensuring my jars are clean and chip/crack-free, I never boil them prior to pressure canning. And as my Mom would say, “and we’re all still alive!” Best practices recommend boiling before any type of canning, but I have found this step can be skipped for pressure canning.

Time To Get Sudsy…
After checking your jars for cracks and chips, rings for rust or dents, wash them thoroughly in hot soapy water. Wash any other tools you may be using as well. Set aside while you prepare the next step.

Make It Hot!
Cooking hot that is… Bring a large stockpot or canner full of water to boil over high heat. You need a hard rolling boil. Carefully lower the jars and rings into the boiling water. One of the tricks I use for this step are tongs with good grips. If you don’t have any, wrap a rubber band or two around each tong.

Cover the pot and keep the heat on high. Boil for 10 minutes.

Almost Finished!
Using the tongs or jar lifters, remove the sterilized jars and lids from the water and set aside on a clean dish towel. When I water-bath process, I use the same pot, same water to process the filled jars that I had just used to sterilize. Put the lid back on, reduce heat to medium-high while you fill and prepare the lids.

Now you’re ready to can!

Sealing Secret
Want in on a secret that was shared with me that increases your odds of the jar sealing? Even after trying different brands, it seemed there would always be a few that didn’t seal. Frustrating and a time-waster. After a large batch of green beans only had a 50% successful seal rate, I searched for wisdom from seasoned canners. Some used vinegar around the rim, others swore that would break down the seal over time. One that stood out was probably the simplest: don’t boil your lids with your jars. That’s it! Since then I have not sterilized my lids and rarely do my jars not seal.

Happy Canning!