Rockwall County (June 27, 2025) – Many people’s first venture into canning is either through pickles or jams because they are nearly failsafe when following the recommended guidelines for preserving foods. My first start was pickled jalapeños and to this day it is still a staple in my cupboard. I’m going to give a step by step process on how to Water Bath Can pickles. This pickling liquid is good for any vegetable you wish to preserve, be it peppers, cucumbers, carrots, and more.
It is important to note that this recipe is for pickling and not regular canning with water as the liquid. The acid in the vinegar is the key to making it safe for Water Bath Processing. If you were to can these with water as the liquid, you must use a pressure canner for processing to kill any bacteria. The National Center for Home Food Preservation, https://nchfp.uga.edu/how/can/general-information/ensuring-safe-canned-foods/, provides thorough guidelines on safe food preservation and specifics on what types of vegetables require pressure canning versus the water bath method, based on their acidity levels.
You will need six pint jars, new lids, rings, and a large pot deep enough to allow for all six jars to be covered with 1” of water. It’s a good idea to pick up an inexpensive canning starter pack which includes a canning funnel, bubbler/headspace tool, and canning tongs.
The following weights and processing times are aligned to NCHFP Guidelines…