10 Things You Can Water Bath Can (and 3 You Can’t)
Wondering what things you can water bath can? This simple guide covers 10 foods safe for water bath canning, and 3 that must be pressure canned or avoided.
When you’re first learning how to preserve food, it can feel a little overwhelming to know what you can and can’t safely can at home. One of the questions I get asked the most is:
“Can I water bath can this?”
So today, I’m breaking it down for you in a simple, straight-forward list. These are 10 foods you can water bath can safely—and 3 that absolutely must be pressure canned or preserved another way.
If you haven’t read my full Water Bath Canning 101 post yet, I recommend starting there. But if you’re just looking for a cheat sheet of what’s safe, this guide is for you.
✅ 10 Foods You CAN Water Bath Can
These are all considered high-acid foods, meaning they naturally contain enough acid (or have added acid) to safely process in a boiling water bath canner.
1. Peaches
Ripe, peeled peaches are perfect for water bath canning. I love preserving mine in a light honey syrup with a cinnamon stick for a cozy touch.
👉 Try my Cinnamon Honey Canned Peaches
2. Applesauce
Smooth, sweet, and simple. Applesauce is one of the easiest beginner canning recipes out there—and great for fall pantry prep.
3. Tomatoes (with added acid)
Because tomatoes walk the line between low and high acid, you’ll need to add lemon juice or vinegar to ensure safe acidity levels.
Here’s a full tutorial on how to can tomatoes: How to Can Tomatoes: A Simple Beginner’s Guide
4. Jams and Jellies
These sweet spreads are high in both acid and sugar, making them ideal for water bath canning. Think strawberry jam, grape jelly, or even a spicy pepper jelly.
5. Fruit Butters
Like jams, fruit butters (apple butter, pear butter, etc.) are cooked down with sugar and make wonderful additions to toast or biscuits in the winter.
6. Pickles
Cucumbers, okra, carrots, and even garlic can all be safely pickled and water bath canned—just be sure your recipe has the right amount of vinegar.
7. Fruit Juice and Syrups
Grape juice, apple cider, and even homemade berry syrup can be preserved by water bath canning with the proper headspace and processing time.
8. Pears
Much like peaches, pears can be peeled, halved, and canned in a light syrup or juice. They’re so comforting in the cold months.
9. Cherries
Sweet or sour, cherries can be canned whole in a light syrup or juice. Just remember to pit them first if you’re serving to children.
10. Pie Fillings (Tested Recipes Only)
You can water bath can pie fillings like apple or cherry, but only if you’re following a tested recipe that includes Clear Jel (not cornstarch). Stick to USDA- or Ball-approved versions.
❌ 3 Things You CANNOT Water Bath Can
These foods are low-acid and must be pressure canned to be safe. Water bath canning simply can’t reach a high enough temperature to kill harmful bacteria like botulism spores.
1. Green Beans (and Most Vegetables)
Unless they’re pickled, most plain vegetables like green beans, corn, peas, or carrots must be pressure canned. Do not water bath can plain veggies.
2. Meat and Broth
Chicken, beef, venison, bone broth, and stews all require pressure canning. They are very low acid and need to be processed at 240°F+ for safety.
3. Dairy and Eggs
Butter, milk, cheese, and eggs should never be canned at home. They’re not safe to preserve by any canning method.
Note: You can preserve eggs using other traditional methods (like water glassing), but canning is not one of them.
🫙 Final Thoughts
Water bath canning is one of the most approachable ways to preserve food, especially for new or returning homemakers. Once you know what’s safe (and what’s not), you can confidently build up a pantry that would make your great-grandma proud.
Want to get started? Here are a few helpful posts:
👉 Water Bath Canning 101
👉 Canning Peaches in Honey Syrup
👉 Homemaking Tasks to Tackle Before Fall
Happy canning, friend. One jar at a time, you’re doing something beautiful and old-fashioned for your home.
