Canning Science • Julie Kaiser

20/02/2026

Water bath canning snow for long-term shelf-stable storage. Timing is everything.

15/02/2026

I'm still new here, but I’ve posted every day in January about the science behind German-style water bath canning, and it turns out a lot of people are looking for exactly this. Not USDA-or-bust. Not “just do what I do.”

Just logic, evidence, and clear explanations that make sense.

Yes, I water bath can low-acid foods. Yes, I explain how and why it works, using science, history, and traditional European methods.

If you’ve been wondering whether it’s really possible to can soups, sauces, or ready-to-eat foods safely without a pressure canner, this is the place.

14/02/2026

Can you use WECK jars in a pressure canner? Yes – but only with three clamps. ⚠️

Experienced German canners will tell you that under pressure, you need all three clamps spaced evenly in a triangle to keep the lid secure as the pressure builds and vents. But for water bath canning, use just two clamps opposite each other so steam can escape for a proper vacuum seal.

Never swap them. Three clamps in a water bath can prevent venting. Two clamps in a pressure canner? Your lid might blow off.

02/02/2026

Why I don’t use a pressure canner, even though it is now possible to buy them in Europe.

Yes, pressure canners are available in Germany now. But they’re not the trusted U.S. brands people have used for decades, and I can't find solid info about the quality or safety of these imports.

The Presto electric canner? I love the idea! But it runs on 110 volts. I’d need a transformer, and after some bad experiences using US electrical appliances in Europe, I won't take the risk, especially at that price.

So instead, I will continue to rely on traditional German-style water bath canning. I know how to use it safely, even for low-acid foods. And many people across Europe don’t have access to pressure canners at all.

That’s why I talk about the science behind making water bath canning safe, not by denying the risks, but by understanding them and layering the right safety steps.

👉 Follow for more on safe canning without a pressure canner.

31/01/2026

How do we can tomatoes in Germany? 🍅🇩🇪

There’s no single rule, just a range of practices. In this video, I walk you through what the experts here do – from no processing at all to 2 full hours – and why I choose the cautious end of the spectrum.

Here’s how we water bath can different tomato products:
➡️ Plain tomato sauce:
Some still hot-fill into sterilized jars and seal. Others process for 30 min at 90–100°C.
I always process mine. I spent months growing them, and I’m not letting them spoil.

➡️ Acidified tomato foods (like salsa):
With enough vinegar, most people agree: 30 min at 90–100°C is safe. The acid prevents C. botulinum spores from germinating and growing.

➡️ Non-acidified sauces with low-acid vegetables (like onions, garlic, herbs):
Some still give just 30 minutes.
I do 120 minutes at 100°C, because it works, and I don’t have to think about every ratio.

➡️ Tomato sauces with meat, peppers, other vegetables:
There’s little debate: this gets 2 hours in the canner.

Remember, in Germany, there’s no one “right” method or official rulebook for waterbath canning.

But shortcuts like open-kettle or no processing carry more risk (we know this from the literature). And I choose the cautious end. Because a little extra time in the canner is nothing compared to the time I spent growing, cooking, and preserving.

If you choose the less cautious approach, check your jar seals. If something smells off, tastes weird, or looks wrong: throw it out.

Want to be sure it’s safe? Boil the food before eating. That will inactivate any botulinum toxin if it’s present.

28/01/2026

28/01/2026

Canning 6.5 kilos of cranberry sauce in 50 seconds. This is what it looks like to cook and water bath can a full batch (in my canner), from fresh garden cranberries to shelf-stable jars.

It’s a classic sauce: cranberries, orange juice, sugar. Just boil, fill, seal, and process in a water bath canner. I follow the traditional German canning method.

We harvested all these cranberries from our own garden. Yes, really!

I used to think cranberry sauce was just for Christmas, but as it turns out, it’s excellent on yogurt, oats, cheese boards, roasted vegetables – you name it.

The full tutorial and recipe are coming soon. I want to do it right…

Follow if you want to understand not just the HOW of canning, but the WHY behind every step.

27/01/2026

Afraid of botulism? You’re not alone, and you’re not wrong to be cautious.

In this video, I share how I went from fear to confidence by understanding how traditional German water bath canning works – even for low-acid foods.

Like many Americans, I grew up being told that pressure canning was the only safe method. But when I moved to Germany, I discovered another system. One that relies on science, long boiling times, and layered safety, not just pressure and fear.

If you’re curious about how botulism risk is managed without pressure canners, or whether water bath canning can ever be safe for vegetables and meats, this is for you. I’ve done the research so you don’t have to, and I share what I’ve learned on this channel and on my blog.

👉 Watch the reel, read more on the site, and join the conversation.

26/01/2026

Looking for a shelf-stable soup that actually tastes amazing? Here it is! 🍅🫑

This roasted red pepper and tomato soup is my absolute favorite water bath canning recipe. It has a deep, smoky flavor, simple ingredients, and no weird preservatives.

It's made using the traditional German water bath canning method (Einkochen), so you can keep it in the pantry and have a comforting homemade meal ready in minutes.

Whether you're new to canning or just tired of the same old jam and pickles, this is a delicious, practical way to explore more interesting canning recipes. Perfect for busy nights, garden surplus, or anyone who wants to can real food with real flavor.

When summer rolls around, you're going to want to make this. Might as well hit save now. 😉

25/01/2026

Can you safely water bath can meat? 🥩🇩🇪 In Germany, the answer is a resounding "Ja!"

While elsewhere, many are taught that a pressure canner is the ONLY way, generations of Germans have been water bath canning meat safely using a disciplined, multi-step system.

It’s not about one single rulebook; it’s about a method of safety hurdles that stack up to reduce risk significantly:
Fresh Ingredients: Starting with the highest quality produce and meat.
The 120-Minute Rule: Long processing times at a rolling boil (often 90–120 minutes, sometimes more).
The Rest & Test: Strict visual inspections and "observation periods" for every jar and disposing of any food that shows signs of spoilage.
The Final Safety Step: Boiling low-acid foods for 10 minutes after opening to ensure total safety.
If you’re looking into canning without a pressure canner, this European canning method offers a perspective shaped by long-standing tradition and kitchen discipline.

Ready to dive deeper into European canning methods?

👇 Save this post for your next kitchen project and Follow for more insights into the German way of preserving!