How to Start Canning: A Beginner’s Guide to Water Bath & Pressure Canning

Getting Started

Getting started with canning and preserving food at home can feel overwhelming at first. There are so many opinions, methods, and equipment options that it’s hard to know where to begin.

If you’ve been wanting to start canning but feel intimidated by pressure canners, worried about storage space, or unsure what equipment you actually need, you’re not alone.

The good news is that canning becomes far less intimidating once you do it a few times. Whether you want to preserve homemade tomato sauce, jams, soups, or broth, this beginner-friendly guide will help you understand the differences between water bath and pressure canning so you can confidently get started.

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Why More People Want to Start Canning at Home

More people are learning how to preserve food at home because it offers:

More control over ingredients
Reduced food waste
Convenience
Food security
Long-term savings
A slower, more intentional lifestyle

There’s also something incredibly satisfying about opening a jar of food you preserved yourself months earlier.

Whether your goal is food security, convenience, frugality, or simply slowing down a little, canning is a skill worth learning.

The First Question to Ask Before You Start Canning

Before buying equipment, ask yourself this:

What Do You Actually Want to Preserve?

Your answer will help determine whether you should focus on water bath canning, pressure canning, or both.

Some people mainly want:

Jams and jellies
Pickles
Salsa
Tomato sauce

Others want:

Soup starters
Broths and stocks
Vegetables
Meat
Ready-to-eat meals

This distinction matters because different foods require different canning methods.

Water Bath Canning vs Pressure Canning

Understanding the difference between these two methods is one of the most important parts of learning how to start canning safely.

What Is Water Bath Canning?

Water bath canning is used for high-acid foods. The jars are submerged in boiling water for a specific amount of time to safely preserve the food.

This is often the easiest and least expensive way to start canning.

Foods You Can Water Bath Can

Tomatoes
Tomato sauce
Jams and jellies
Pickles
Relishes
Barbecue sauce
Applesauce
Ketchup

If you live at an altitude higher than 1,000 feet above sea level, you’ll need to increase your processing time for safe water bath canning.

Altitude Feet	Increase Processing Time
1,001- 3,000 3,001- 6,000 6,001- 8,000 8,001-10,000	5 minutes 10 minutes 15 minutes 20 minutes

What Is Pressure Canning?

Pressure canning is required for low-acid foods because boiling water alone is not hot enough to safely preserve them.

10 pounds of pressure (PSI) reaches approximately 240°F at sea level.

15 pounds of pressure (PSI) reaches approximately 250°F.

Required processing pressure changes based on your altitude.

Altitude Adjustment: Because water boils at lower temperatures at higher altitudes, pressure must be increased to maintain the temperatures needed for safe canning (240°F–250°F).

If you live at an altitude higher than 1,000 feet above sea level, you’ll need to increase your processing pressure for safe pressure canning.

Altitude Feet	Weighted Gauge	Dial Gauge
0- 1,000 1,001- 2,000 2,001- 4,000 4,001- 6,000 6,001-8,000 8,001-10,000	10 15 15 15 15 15	11 11 12 13 14 15

A pressure canner reaches these higher temperatures to safely can foods like:

Meat
Broths and stocks
Green beans
Corn
Potatoes
Soups
Chili
Beans and legumes

Water Bath

High-Acid

Tomatoes (whole tomatoes, tomato sauce, diced tomatoes, etc.)
Jams and jellies
Relishes
Barbeque sauces
Ketchup
Pickled items (pickles, onions, beets, etc.)
Applesauce
and more

Pressure Canner

Low-acid

Broths and stocks
Meat
Low-acid vegetables (green beans, carrots, corn, potatoes, sweet potatoes, etc.)
Combination foods like stewed tomatoes (tomatoes combined with low-acid items)
Soups and Chilis
Legumes
and more

A Quick Note About Canning Safety

When learning how to start canning, safety matters.

Always use tested recipes from trusted sources like the USDA, Ball, or university extension programs. Low-acid foods should always be pressure canned according to approved guidelines.

Following tested methods removes the guesswork and makes canning far safer and less stressful. It’ll give you confidence that the food you’re serving is preserved safely.

Pressure Canning vs Water Bath Canning: Which Is Better for Beginners?

Again, it depends on what you want to start putting on your shelves. Both methods have advantages.

Water bath canning:

Lower startup cost
Simpler learning curve
Faster processing times
Great for beginners

Pressure canning:

Much more versatile
Preserves complete meals and proteins
Ideal for long-term pantry building
Larger upfront investment

Personally, if I were starting from scratch, I’d want both methods — especially for preserving stocks and broths. I think having it on the shelves is a wonderful thing and because of that, you’ll need a pressure canner.

But if you only plan to preserve jams, pickles, and tomatoes occasionally, a water bath setup may be all you need.

How Much Time Does Canning Take?

No matter which method you choose, canning does require some dedicated time.

Water Bath Canning Time Commitment

Water bath recipes are usually quicker because:

Prep is sometimes simpler
Processing times are shorter
There’s no pressure-building or de-pressurizing stage

Jams, jellies, and pickles are often excellent beginner projects because they can usually be completed fairly quick.

If you’re under 1,001 feet above sea level a lot of processing times for water bath canning are around 10 minutes. Keep in mind that the timer doesn’t begin until the water reaches a full rolling boil. Also account for the setup, preparing the recipe, and bringing the water to a boil.

Nonetheless, it’s usually a quicker process than pressure canning.

Pressure Canning Time Commitment

Pressure canning takes longer because:

The canner must build pressure
Foods often process for 60–90 minutes
Pressure must naturally release afterward

That said, many people feel the versatility is absolutely worth the extra time.

Time Commitment Examples

You’re potentially looking at, for example:

Jam batch = 1–2 hours or so, depending
Meat = half-day project
Stock = half-day project after the stock has been made

Are Electric Canners Worth It?

Electric canners have become increasingly popular because they reduce much of the hands-on monitoring involved with traditional canning.

Many digital pressure canners can also perform water bath canning, which means fewer pieces of equipment overall.

If convenience and simplicity matter most to you, an electric canner may be the easiest way to start canning.

Where to Store Canning Supplies and Jars

A lot of people hesitate to start canning because they worry they don’t have enough room.

But canned food storage can be surprisingly flexible.

Small Space Storage Ideas

Consider:

Totes stored under beds
Slim shelving units
Organized pantry systems
Basement corners
Closet shelving
Free warehouse-store produce boxes

If your basement is unfinished, even wall stud cavities can become useful storage spaces with a few simple shelves added between the studs.

Just try to avoid areas with major temperature fluctuations or extreme heat and cold.

What Equipment Do You Need to Start Canning?

Beginner Water Bath Canning Equipment

Basic supplies include:

Large stock pot or water bath canner
4 oz jars, half pint jars, pint canning jars, or quart canning jars
Lids and bands
Jar lifter
Funnel
Bubble remover/headspace tool
Accessory bundle

One of the best things about starting with water bath canning is that you can often use equipment you already own.

A large stock pot works perfectly well as long as jars are elevated slightly off the bottom for even heating.

Beginner Pressure Canning Equipment

Pressure canning requires:

A true pressure canner (not just a pressure cooker) or digital pressure canner
4 oz jars, half pint jars, pint canning jars, or quart canning jars
Lids and bands
Jar lifter
Funnel
Bubble remover/headspace tool
Accessory bundle

I’ve personally used the same 23-quart pressure canner for over a decade and it has absolutely been worth the investment.

Buying New vs Secondhand

If frugality matters to you, definitely check:

Garage sales
Thrift stores
Facebook Marketplace

Just inspect carefully for:

Chipped jars
Rust
Warping
Damaged seals or gaskets

Sometimes secondhand deals are fantastic. Other times, buying new simply makes more sense.

Estimated Costs to Start Canning

Water Bath Canning Startup Costs

You can start water bath canning for as little as $30 if you already own a stock pot. $15 for a case of jars and $15 for the canning utensil set.

Typical beginner costs:

Canning utensil set
Jars
Stock pot or canner
Optional electric water bath canner

Estimated range:
$30–$300+

Pressure Canning Startup Costs

Pressure canning has a higher upfront cost but offers far more versatility.

Typical beginner costs:

Canning utensil set
Jars
Pressure canner
Optional digital pressure canner

Estimated range:
$200–$500+

Remember that jars are reusable, so most future expenses are minimal beyond replacement lids and occasional maintenance parts.

Common Beginner Canning Mistakes to Avoid

A few beginner mistakes are incredibly common:

Using untested recipes
Reusing damaged jars or lids
Ignoring headspace recommendations
Overtightening the bands
Skipping proper pressure adjustments

The good news is that these mistakes are easy to avoid once you understand the basics.

The Easiest Way to Start Canning Without Feeling Overwhelmed

If you’re still unsure where to begin, my recommendation would be simple:

Start with tomatoes and jams if water bath canning and broth or stock if pressure canning.

Both are incredibly useful pantry staples and beginner-friendly projects that quickly help build confidence.

You do not need a perfect pantry, expensive setup, or years of experience to start canning successfully.

You simply need to start canning one batch at a time.

Final Thoughts on Starting Canning at Home

The hardest part of learning how to start canning is usually just deciding to try it.

Once you complete a batch or two, the process becomes much more familiar and far less intimidating than it first seemed.

Whether you begin with a simple stock pot and a few jars or invest immediately in a pressure canner, preserving your own food is an incredibly rewarding skill that serves you for years to come.

And honestly, opening a jar of food you preserved yourself months earlier never really gets old.

FAQ’s

Is pressure canning safe for beginners?

Yes, modern pressure canners are very safe when used properly and according to tested recipes.

Can I start canning without a pressure canner?

Absolutely. Many beginners start with water bath canning for jams, tomatoes, and pickles.

What foods cannot be water bath canned?

Low-acid foods like meat, broth, and most vegetables require pressure canning. Recipes will indicate if you need to either water bath or pressure can.

How long does home canned food last?

For best quality, most home canned foods should be used within 12–18 months.

What Foods Should Beginners Start With?

Things like jams, tomato sauce, applesauce, pickles, and chicken stock are great places to start.

Best Beginner Recipes for First-Time Canners

Examples:

How Long Does Canning Actually Take?