safe canning methods

Canning Jam and Jelly: Why canning is worth the effort

Canning & Preserving

While you can easily preserve jam and jelly by pouring them hot into sterilized jars, canning (also called “water bath canning”) offers several important advantages. The good news is, you don’t always need a special canning kettle — an ordinary large pot works just fine!

What’s the Difference Between Preserving and Canning?

When you preserve, you pour hot jam or jelly into clean jars and seal them tightly with a lid. Because jam contains a lot of sugar, that sugar acts as a natural preservative.

When you can, you heat the filled jars again in a hot water bath. This extra heating kills any remaining bacteria and creates a stronger vacuum seal. That means a longer shelf life — even for low-sugar jams.

Why Should You Can Jam and Jelly?

There are several good reasons why canning is worth the effort:

  • Lower sugar content: You can safely preserve jam with less sugar.
  • No need to sterilize jars beforehand: The canning process takes care of that.
  • Better vacuum seal: Heating pushes out trapped air, sealing jars more firmly.

Canning also gives you peace of mind: your jars are tightly sealed and safe to store for years. And you’ll almost never have to deal with mold again!

Jam and Jelly with Less (or No) Sugar

Sugar is an excellent preservative — but only when used in sufficient amounts. If you prefer a lower ratio, such as two parts fruit to one part sugar, your jam will generally keep for about six months. Want to store it much longer? Canning is the answer. Properly canned jam can stay good for several years when unopened.

If you’re using no sugar at all, or sweeteners like honey or stevia, canning becomes essential for safe preservation.

No Need to Sterilize Jars

If you plan to can your jam, there’s no need to sterilize jars in boiling water. Just make sure they’re clean — run them through the dishwasher or wash them in hot water with a bit of dish soap. Place the jars and lids on a clean towel and fill them with hot jam.

Since the jars will be heated again during canning, they’ll be automatically sterilized. That means no more fishing jars out of boiling water — saving time and reducing the risk of burns.

Better Vacuum = Longer Shelf Life

Anyone who’s made jam before knows that satisfying “pop” sound when the lids seal as the jam cools. Sometimes, though, that doesn’t happen. By canning the jars, you reheat the jam so trapped air escapes and a strong vacuum forms, extending the shelf life.

If you prefer the traditional method, you can simply re-can any jars that didn’t seal properly. If a jar still doesn’t seal after canning, there’s likely an issue with the lid or rim — check and replace it if needed.

What You Need for Canning Jam

  • A canning kettle or large stockpot
  • A thermometer
  • A kitchen towel or canning rack

Canning Jam: Step by Step

  1. Fill a large pot with water and place the filled jars inside.
  2. Make sure the jars don’t touch each other — you can place a kitchen towel on the bottom to prevent rattling.
  3. Heat the water to 90°C (195°F) and maintain that temperature for 15 minutes.
  4. Carefully remove the jars and let them cool completely.
  5. Once cool, check if the lids are concave — that means they’ve sealed properly.

If a jar hasn’t sealed, store it in the refrigerator and use it first.

Canning Without a Canning Kettle

No canning kettle? No problem! A large stockpot or soup pot works just as well, as long as you can maintain the correct temperature. A digital cooking thermometer helps ensure accuracy.

Some people even can in the oven: place the jars in a baking dish with about 1 inch (2.5 cm) of water and heat at 265°F (130°C) for 30 minutes.

Shelf Life and Storage

Properly canned jam keeps for at least two years when stored in a cool, dry, and dark place. Always check the vacuum before opening — a good seal means the lid is slightly concave.

If you notice mold, bubbles, or an unusual smell, it’s safest to discard the contents.

A Few Delicious Jam & Jelly Recipes

braambessen-perzikenjam
Blackberyy Peach Jam
Een glazen pot met huisgemaakte jam, gedeeltelijk gevuld, op een houten tafel, omringd door groene bladeren en bloempjes.
Jam of Black Locust Blossoms
aardbeienjam met stukken
Strawberry Jam, grandma’s recipe

Waterbath Canning and Botulism

Botulism is a rare but serious illness caused by Clostridium botulinum. Thankfully, we don’t need to worry about it when making jam or jelly. The bacteria can’t survive in acidic environments, and fruit naturally contains plenty of fruit acids — even if they’re masked by sugar.

So as long as you work cleanly and seal your jars properly, the risk of botulism in fruit preserves is virtually zero.

For more information, see the official CDC page on botulism.

Why Wanning is Worth the Effort

Canning takes just a little extra time but pays off in many ways: safety, sustainability, and the deep satisfaction of a pantry filled with homemade preserves. Your jam stays good for years, even with less sugar — all without artificial additives.

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Dry Canning Tomatoes: The Fastest Way to Can Tomatoes

Canning & Preserving

When tomato season hits its peak, the harvest can feel endless. Your kitchen counters are overflowing with ripe, fragrant tomatoes, and there’s simply no time to turn them all into sauce, soup, or passata. Luckily, there’s a simple, no-fuss way to preserve your tomato bounty without water, oil, or extra ingredients: dry canning tomatoes.

This easy method lets you store tomatoes in their purest form — just chop them up, pack them into jars, and can them. It’s the fastest way to preserve fresh tomatoes when time is short, while still keeping all your options open for future use in sauces, soups, and stews.

What Is Dry Canning?

Dry canning means canning fruits or vegetables without adding any liquid such as water, juice, or sauce. The tomatoes are preserved in their own natural juices, which are released during the canning process.

I first used this technique with fruits like berries, apples, and plums — and it worked so well that I tried it with tomatoes too. The result? Beautiful jars of chunky, flavorful tomatoes ready to use later in any dish.

The biggest advantage of dry canning is speed and flexibility. There’s no need to cook, strain, or puree beforehand. Because you don’t add anything extra, these tomatoes stay neutral in flavor, giving you complete freedom to season and cook them however you like later on.

Best Tomatoes for Dry Canning

Almost any tomato variety will work, but ripe, firm, and full-flavored tomatoes give the best results. Cherry tomatoes can even be canned whole — just pierce each one with a fork to prevent the skins from splitting during canning.

Avoid tomatoes that show signs of rot, mold, or blight. Damaged or diseased fruit shortens shelf life and should not be used for canning or preserving.

Preparing the Tomatoes

You can make this process as simple or as detailed as you like.

  • Quickest method: Roughly chop the tomatoes and pack them straight into the jars.
  • Prefer no skins? Cut a small “X” on the bottom of each tomato, dip them in boiling water for 30–60 seconds, then transfer them to ice water. The skins will slip right off.
  • Want to remove the seeds? You can, but it’s not necessary — the seeds usually settle to the bottom of the jar during canning.

If you’re short on time, go for the rough-chop method. Later, when you have more time, you can always strain or puree the contents into a smooth sauce.

Step-by-Step Guide: How to Dry Can Tomatoes

1. Prepare the jars

Sterilize your canning jars and check the lids and seals to make sure they’re clean and undamaged.

2. Fill the jars

Cut the tomatoes into chunks and fill the jars up to about 1 inch (2.5 cm) from the rim. Press them down gently with a spoon to remove excess air pockets, but don’t pack them too tightly — they need a little space to release their own juice during processing.

3. Clean the rims

Use a canning funnel if you have one, and wipe the jar rims with a clean paper towel to remove any residue. A clean rim ensures a perfect seal.

4. Seal the jars

  • For screw-top lids, tighten them firmly but not overly tight.
  • For traditional glass jars with rubber rings and clamps, close them following the standard method.

5. Process the jars

Place the filled jars into a water bath canner (or a large stockpot with a rack or folded towel at the bottom). Jars can be stacked if needed.
Fill the canner with water until the top jars are about three-quarters submerged.

Heat the water to 212°F (100°C) and maintain that temperature for 30 minutes.
⏱ The processing time starts only after the water reaches a full boil.

6. Cool and store

Use jar tongs to carefully remove the jars from the hot water and set them on a towel to cool. Once completely cooled, check that each jar has sealed properly (no popping lids or loose seals). Label them with the date and contents, and store in a cool, dark place.

Processing Times and Variations

For plain tomatoes, 30 minutes at 212°F (100°C) is perfect.

If you’d like to add herbs or spices, you can safely experiment — just keep acidity in mind and adjust the processing time accordingly:

  • Tomatoes with onion: 2 hours at 212°F (100°C)
  • Tomatoes with garlic or herbs: 45 minutes at 212°F (100°C)

Adding onions or garlic lowers the overall acidity, so it’s important to extend the canning time to ensure food safety.

Tips for Safe and Long-Lasting Storage

A proper seal is essential for shelf stability. If the jar rim is greasy or dirty, the lid won’t seal correctly, and the contents can spoil. Always check:

  • The lid is vacuum-sealed (for Mason jars, it shouldn’t flex or click when pressed).
  • Rubber rings (if using traditional weck jars) are tight and undamaged.

Store the cooled jars in a cool, dark pantry or basement, away from direct sunlight and extreme temperatures.

How Long Do Dry-Canned Tomatoes Last?

When properly sealed, dry-canned tomatoes can last for several years in a cool, dark place.

Once opened, store the jar in the refrigerator and use within 3 to 5 days. Because no sugar, salt, or vinegar has been added, the tomatoes will spoil faster after opening.

To avoid waste, choose jar sizes that fit your cooking habits — smaller jars (about 16 oz / 500 ml) are perfect for quick sauces or soups.

How to Use Dry-Canned Tomatoes

Dry-canned tomatoes are incredibly versatile. Here are a few easy ways to use them:

  • Quick pasta sauce: Blend a jar of tomatoes with a splash of olive oil, garlic, and herbs for a fresh, homemade sauce in minutes.
  • Stews and tagines: The pure tomato flavor pairs beautifully with meat and vegetables.
  • Homemade passata: Strain the canned tomatoes through a sieve or food mill for a smooth tomato base.
  • Soups: Ideal for quick tomato soup or minestrone without relying on canned tomatoes from the store.
  • Pizza or lasagna: Use as a base for your tomato sauce, seasoning to taste with oregano and basil.

Because the tomatoes are preserved without salt or seasoning, they’re perfect for adapting to any recipe — from sweet tomato chutneys to spicy pasta dishes.

Safety Note: Botulism and Acidity

When it comes to canning vegetables, many people worry about botulism — a rare but dangerous bacteria that thrives in low-acid foods.

Fortunately, tomatoes are naturally acidic, which means the risk is very low. However, when you add ingredients like onions, garlic, or peppers, the acidity drops, so you should always boil the contents for at least 10 minutes before eating.

If you’re using your dry-canned tomatoes in soups, sauces, or stews, that heating step usually happens naturally during cooking.

Why You’ll Love Dry Canning Tomatoes

Dry canning is one of the easiest and most rewarding ways to preserve your summer harvest. In just an afternoon, you can fill your pantry shelves with jars of sun-ripened tomatoes that will brighten even the coldest winter day.

Whether you’re a seasoned home canner or just starting out, this method is nearly foolproof — no peeling, no blending, no added liquid. Just pure, garden-fresh tomatoes, ready when you are.

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Water Bath Canning Juice and Syrup: How to Preserve Them for Years

Canning & Preserving

Why can Juice and Syrup?

When you make homemade juice and syrup, you’re already taking a big step toward reducing food waste and enjoying the natural flavor of your own fruit. But how do you make sure those bottles stay safe and delicious for months—or even years? The answer is simple: water bath canning (what in Europe is often called wecken).

Technically, you don’t always need to can juice or syrup. If you use sterilized bottles and pour the liquid in while it’s still piping hot, your drink will usually keep for a good while. But water bath canning takes it one step further: it creates a stronger vacuum seal, extends shelf life, and gives you peace of mind.

Why Choose Water Bath Canning for Juice and Syrup?

Personally, I always prefer to can my juices and syrups instead of just bottling them hot. Here’s why:

  • Better vacuum seal: Bottles pull tighter as they cool after canning, which means fewer risks of spoilage.
  • No pre-sterilization needed: You don’t need to sterilize bottles in advance. Just rinse them with hot water—the canning process itself sterilizes them.
  • Longer shelf life: Depending on sugar levels and storage conditions, properly canned juices and syrups can last for years in a cool, dark pantry.
canned lilac syrup

What Kind of Juice Can You Can?

Almost any juice works well for canning. Clear apple juice, fresh grape juice, pear juice, or combinations with berries and rhubarb—canning keeps all those flavors locked in. Even cloudy or pulpy juices can be preserved safely as long as you follow the correct times and temperatures.

The same goes for homemade syrups. Whether you’ve made elderflower syrup, dandelion syrup, or a fruit syrup for pancakes and drinks, you can preserve it with water bath canning.

How Long Should You Process Juice and Syrup?

Processing times vary depending on the sugar content and acidity of your liquid:

  • Syrup (with added sugar): Needs only 15 minutes at 194°F (90°C). Sugar acts as a preservative.
  • Fruit juice (no or little added sugar): Needs 30 minutes at 194°F (90°C). Juice is less stable and needs more time.
  • Mixed fruit-and-vegetable juices: Need 60 minutes at 194°F (90°C). Veggie juices have less natural acidity, so they require longer processing. If the juice is thick, you may need even more time. To be safe, add lemon juice (2 tablespoons per quart / 30 ml per liter) or combine with naturally acidic fruits like apple or citrus.

Don’t forget to add time according to your elevation.

⚠️ Important: The timer starts only once the water in your canning pot reaches 194°F (90°C), meaning the liquid inside the bottles has also reached that temperature.

Choosing and Reusing Bottles

You don’t need brand-new bottles every time. Reusing glass bottles is perfectly fine—just check them carefully:

  • Inspect for cracks or chips: Even a small flaw can cause breakage during canning.
  • Check the lids and rubber seals: Worn or damaged seals can prevent proper vacuum sealing. You can buy replacement screw caps or rubber rings if needed.

Before using bottles, wash them thoroughly. For stubborn residue or old labels, soak in hot water with a bit of oxi cleaner. Rinse well, and they’re ready to fill.

bottles with canned juice and syrup

Which Bottles Work Best?

There’s a wide variety of bottles you can use for canning:

  • Screw-cap bottles
  • Swing-top bottles with rubber seals
  • Classic Weck bottles with glass lids and rubber rings

For syrups, I like to use smaller bottles (10–17 oz / 300–500 ml), since you don’t use syrup in large amounts. For juice, 1-quart (1-liter) bottles are perfect. Once opened, juice needs to be consumed quickly, so the size of your bottles really matters.

What You’ll Need for Water Bath Canning Juice and Syrup

  • A water bath canner (or a large stockpot with thermometer)
  • A canning rack or a folded kitchen towel to protect bottles from direct heat
  • Clean glass bottles with lids
  • Your homemade juice or syrup

Step-by-Step: How to Water Bath Can Juice and Syrup

1. Fill the Canner

Place a rack or towel at the bottom of your pot to prevent bottles from rattling and breaking. Fill the pot with water. The water should be the same temperature or slightly cooler than the liquid inside the bottles to avoid thermal shock.

2. Fill the Bottles

Pour hot juice or syrup into clean bottles, leaving about ½ inch (1 cm) headspace. Seal with caps, swing tops, or Weck lids.

3. Submerge the Bottles

Place the bottles in the pot so they’re at least ¾ covered with water, and put a lid on the pot. This is the traditional European method, and it works perfectly fine.

If you live in the United States, you’ve probably learned that jars and bottles should be completely submerged, with at least 1 inch (2.5 cm) of water above the lids. That method is absolutely fine too—it’s simply a difference in practice. Both techniques ensure safe preservation, so feel free to follow the method you’re most comfortable with.

4. Heat to 194°F (90°C)

Use a thermometer to monitor the temperature. Once the water reaches 194°F (90°C), start your timer.

  • Syrup: 15 minutes (+ elevation)
  • Juice: 30 minutes (+ elevation)
  • Mixed fruit-veg juice: 60 minutes (+elevation)

5. Cool the Bottles

After the processing time, carefully lift the bottles with tongs and place them on a towel. Let them cool undisturbed.

As they cool, you’ll often hear the satisfying pop of the lids sealing. Once cool, check that the caps are concave and tight. If any bottles didn’t seal properly, refrigerate and use within a week (for juice) or a month (for syrup, depending on sugar content).

Using a Stockpot Instead of a Canner

Don’t have a water bath canner? No problem! A tall stockpot works fine. I often use an asparagus pot—it’s narrow and tall, which means less water to heat but enough space for bottles.

The key is to keep the temperature steady. Place bottles on a rack or towel, cover the pot, and monitor with a thermometer. Keep the water at 194°F (90°C) for the entire processing time.

After Canning: Storage and Shelf Life

Once your bottles have cooled and sealed, store them in a dark place like a pantry or basement. Properly sealed bottles can last for years without losing quality.

If a seal fails, don’t panic—just refrigerate and enjoy the contents within the next few days or weeks.

Ideas for What to Can

Now that you know how to can juice and syrup, the possibilities are endless. A few of my favorites:

  • Homemade grape juice – rich and fruity, perfect chilled in summer or mulled with spices in winter.
  • Apple syrup – amazing on pancakes, in cocktails, or stirred into tea.
  • Plum syrup – great over ice cream or yogurt.
  • Dandelion syrup – a floral, honey-like alternative to drizzle over desserts.
Plum Syrup
canned apple juice
Apple Juice
Dandelion Syrup

Final Thoughts

Water bath canning juice and syrup is simple, safe, and incredibly rewarding. With just a little effort, you can stock your pantry with bottles of sunshine—whether that’s elderflower syrup from early summer, apple syrup from fall, or grape juice from your backyard vines.

It’s a practical way to preserve your harvest, avoid waste, and enjoy homemade flavors all year long.

So grab those bottles, heat up your stockpot, and start canning—you’ll thank yourself in the middle of winter when you open a bottle of summer.

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Snijbonen wecken

Waterbath canning Runner Beans Without Pre-Cooking

Canning & Preserving

An abundance of runner beans from the garden is wonderful, but sometimes you just don’t know where to put them all. Of course, you can keep them in the fridge for a while or freeze them, but the freezer fills up quickly, and with beans I am not a big fan of freezing. Canning is a fantastic solution: you build up a winter supply that stays good for months without using that precious freezer space.

In this article, I’ll explain step by step how to can runner beans. I’ll share my personal method – without blanching – which saves you quite a bit of time. The beans cook right along in the water bath canner, becoming perfectly tender.

Why Can Runner Beans?

Runner beans are a classic part of the summer harvest. Once the plants start producing heavily, you’ll often pick more than you can eat fresh. By canning them:

  • You save freezer space: your supply is neatly stored in the pantry or cellar.
  • The beans keep their flavor: when processed correctly, they stay surprisingly tasty.
  • You always have a healthy vegetable on hand: perfect for stews, with potatoes, or in a quick meal.

I also prefer canned runner beans to green beans. Runner beans, when sliced a bit thicker, better keep their structure and bite.

What You’ll Need

For waterbath canning runner beans, the following materials are useful:

  • A clean kitchen towel and possibly a funnel
  • Fresh runner beans
  • Glass canning jars with lids, rubber seals, and clamps
  • A water bath canner or large pot with a thermometer
  • A sharp knife or bean slicer
Een stapel verse snijbonen op een werkoppervlak.

Preparing the Runner Beans

Clean the beans
Pick the beans as fresh as possible, ideally on the same day you plan to can them. Wash them well and remove the ends.

Slice the beans
Use a bean slicer or a sharp knife to cut the beans

Fill the jars
Pack the clean jars with the sliced beans. Press down lightly, but not too firmly—there needs to be space for liquid, and the beans will expand a little while cooking.

Add water and salt
Fill the jars with boiling water up to about ¾ inch (2 cm) below the rim. You can add a small amount of salt (about ½ teaspoon per quart / 1 teaspoon per liter of water), but this is optional.

Canning Without Blanching

Many recipes recommend blanching runner beans first—briefly boiling them, rinsing, and then filling the jars. Personally, I skip that step. It saves a lot of time and dishes. In the canner, the beans cook long enough to become tender anyway.

Seal the jars
Place a clean rubber seal on the rim, close with the glass lid, and secure with clamps.

Prepare the canner
Put the jars in the canner and fill it with water until just below the lids of the top jars.

Processing time
Runner beans must be processed for 120 minutes at 212°F (100°C). Heat the canner until the water boils. From that moment, start timing.

Cooling down
Allow the jars to cool slowly in the canner. Then remove them and let them cool further on a kitchen towel.

Check and store
Once the jars are completely cooled, remove the clamps. Check that the lids are vacuum sealed (they should be firmly attached). Jars that did not seal properly should be eaten within a few days.

Store the well-sealed jars in a cool, dark place. They’ll keep for at least one year.

Tips for Using Runner Beans

  • In soups and stews: add the beans toward the end of cooking so they don’t get too soft.
  • As a quick side dish: heat them in a bit of butter with a pinch of nutmeg.
  • Combine with other vegetables: runner beans taste great with carrots, potatoes, and onions.

A Note on Botulism

When canning vegetables like beans, it’s important to be aware of botulism. This bacterium can develop in sealed jars without oxygen, especially in low-acid foods like beans. By heating the beans for at least 10 minutes at 212°F (100°C) before eating, you make them safe to consume. Even in the rare case that botulinum toxin developed, it would be destroyed by this heating.

So, if you simmer the beans in a stew, soup, or skillet before eating, you’re always safe. More information about botulism can be found on the CDC or RIVM website.

Personal Experience

Since I started canning runner beans, I always have a supply on the shelf. What I especially like about this method is skipping the blanching step. It saves so much time when you’re working through a big harvest. The flavor stays perfectly fine, and I notice no difference compared to blanched beans.

It also feels rewarding to still enjoy your summer harvest in winter. There’s nothing better than opening a jar and knowing those beans came from your own garden.

Final Thoughts

Canning runner beans is a simple and efficient way to preserve your summer harvest. With this method, you’ll stock your pantry with very little effort.

Also try canning pumpkin—it makes a great addition to your pantry shelves!

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