What Foods Can Be Safely Water Bath Canned?

“I’ve been water bath canning for a few years now and usually stick to fruits and pickles… but I recently thought about trying tomato sauce and maybe even salsas. I’ve heard different things about whether tomatoes are safe to water bath can, and I’m a little confused. Also, are there other veggies I could be missing out on that are safe for this method? I don’t have a pressure canner right now and don’t plan on buying one soon, so I’m hoping to stick to safe water bath methods. What do you suggest?”

Thanks, Brenda, Spokane, USA.

What Foods Can Be Safely Water Bath Canned?

Hey Brenda, you’re asking a great question—and it’s one I hear a lot when folks start wanting to explore more than just jams and pickles. You’ve been canning those sweet fruits and tangy pickles, but now you’re eyeing tomatoes and even salsa… great ideas, but there’s a little extra info you’ll want to digest to make sure everything stays safe (and tasty!). So, let’s walk through what foods you *can* safely water bath can and which ones to keep on the “maybe later” list.

What is Water Bath Canning?

First things first, I want to make sure we’re on the same page about what water bath canning is. In simple terms, it’s a method of preserving food that involves submerging sealed jars in boiling water for a set amount of time. The boiling kills off harmful bacteria and creates a vacuum seal, which keeps your food shelf-stable.

But the catch is, water bath canning only works safely for foods that are naturally high in acid. So, when you ask about water bath canning tomato sauce, that’s where things get a little more complicated (we’ll get to that). If something isn’t acidic enough, it’s more prone to botulism (that scary bacteria we all want to avoid!), and for lower-acid foods, you really need a pressure canner to get hot enough to make them safe.

Fruits: The Water Bath All-Stars

If you’re wondering what to water bath can next, fruits are your best friend. You’ve already been doing them (yay!) so you’re off to a fantastic start. Most typical fruits (and their jammy counterparts) are naturally acidic enough to be safely preserved with good ol’ boiling water.

• Apples (sauces, slices, butters)
• Stone fruits like peaches, apricots, and plums
• Cherries
• Berries (strawberries, raspberries, blueberries)
• Pears
• Grapes and even grape juice

Even fruits that aren’t wildly tart, like pears, will still fall comfortably into the safe zone for water bath canning.

Low-Sugar and Sugar-Free Jams

Since you’ve been doing a lot of preserves, you might want to experiment with lowering the sugar content in your jams or doing sugar-free versions. These are still safe to water bath can as long as you follow recipes formulated to account for the sugar level. Sugar is a preservative, but many fruits don’t rely on it for their acidity levels.

Tomatoes: A Bit of a Gray Area

Okay, now Brenda, let’s talk about the tomatoes you’re curious about. The fun (or frustrating) part is that tomatoes are actually a middle-ground case when it comes to acidity. Depending on the variety—especially with heirlooms or tomatoes you grew yourself—they may not be acidic enough on their own to safely can in a water bath.

No worries though! The simple solution is to add acid. Store-bought tomato sauces and canned tomatoes (*if* they’re processed for canning) already have citric acid or lemon juice added. When canning at home, you can do the same by adding lemon juice or vinegar to each jar. Here’s the general rule of thumb:

• Add 2 tablespoons lemon juice per quart jar (or 1 tablespoon for pint jars).
• Alternatively, you can use 1/2 teaspoon of citric acid per quart (1/4 teaspoon for pints).

Make sure to add the acid directly to the jars *before* filling them with your tomato-based sauce, salsa, or whole tomatoes. This step is key to make sure everything is safe for water bath canning.

Are Salsas Safe to Water Bath Can?

Yes, salsas can be water bath canned, but you’ll definitely want to follow a trusted recipe that’s specifically meant for canning. That’s because salsa is usually a mix of low-acid veggies, like onions, peppers, and garlic, mixed into your tomatoes. Like with tomato sauce, you’ll generally need to add some acid (usually vinegar or lemon juice)—but the amounts need to be carefully balanced to ensure it’s safe. Follow your recipe’s instructions to a tee here!

Pickled Veggies: A Safe Bet

If you’ve gotten creative with fruits, you might be surprised just how many vegetables can be safely water bath canned, as long as they’re pickled. Pickling is a canning method that relies on added vinegar for acidity. This makes it safe to preserve lower-acid veggies that otherwise would require pressure canning. Some common veggies for pickling include:

• Cucumbers (classic pickles, of course!)
• Beans (like “dilly beans”)
• Peppers (banana peppers, bell peppers, etc.)
• Beets
• Cauliflower and other mixed vegetables

Pickles not only add a lovely zing to your pantry but also allow for a fun variety with the range of spices you can experiment with. Just be sure your brine stays properly balanced with enough vinegar!

Sweet Pickles or Relishes

Another twist on pickling that’s safe for water bath canning is making relishes or sweet pickles. I love making a chunky zucchini relish when I’ve got too many squash growing in the garden (seriously… if you plant one zucchini plant, by July you will have zucchini coming out of your ears!). The added vinegar in these recipes makes them safe for water bath canning as well.

What About High-Acid Condiments?

Don’t overlook condiments! Things like chutneys and high-acid relishes can also be safely water canned. As long as the recipe includes a strong acid, like vinegar, most fruit chutneys and relish concoctions will work just fine. These can be a great way to use up fruits (like apples or peaches) with savory elements like onions or spices mixed in.

Is Water Bath Canning Safe for Any Vegetables?

Brenda, this is where we hit a little bit of a roadblock—at least as far as canning plain, unpickled veggies. Unfortunately, here’s the deal with most vegetables: they need pressure canning to be safe unless you’re pickling them. Veggies like green beans, carrots, peas, corn, and even potatoes are all too low in acid to safely can with a water bath method on their own.

If you’re a fan of homemade vegetable soups or stocks, it may be worth investing in a pressure canner down the road, but in the meantime, you can focus on pickling or freezing those low-acid veggies.

Common Troubleshooting Tips

Why Are My Jars Not Sealing?

If you’re following all the steps and your jars still aren’t sealing, it could be a simple issue like crumbs or bits of sauce on the jar rim before sealing. Always wipe the rims after filling the jars to remove food debris. Another thing to check is the condition of your lids—they need to be brand new, as used ones won’t create a good seal.

Is It Safe If I Forgot to Add the Acid?

If you forgot to add the lemon juice or vinegar to your tomatoes, it’s unfortunately not safe to just leave it as-is. You can refrigerate it and consume it ASAP but resist the urge to stash it on the shelf. Or, you can reprocess the jars by opening them, adding the acid, and going through the canning process again.

Final Thoughts…

Brenda, thanks for sending in this great question! I know lots of folks out there are probably wondering the same thing. The key to water bath canning is knowing which foods naturally have high acidity, or how to adjust lower-acid foods with a bit of vinegar or lemon juice.

Stick to your fruits, jams, and pickled vegetables, add acid to your tomatoes and salsas, and you’re set to safely preserve a lot of delicious goodies without needing a pressure canner! Happy canning, and don’t hesitate to reach out if more questions pop up while you explore new recipes!