Preserve the bounty of your garden with safe, time-tested canning methods.
Nothing beats the satisfaction of opening a jar of your homegrown tomatoes, green beans, or jam in the dead of winter. Canning is a traditional method of food preservation that allows you to enjoy your harvest year-round—without needing a freezer or fridge space. Whether you’re just getting started or looking to refresh your skills, this guide covers the essentials of home canning.
We’ll walk you through:
- What canning is and why it’s worth doing
- The difference between water bath and pressure canning
- What foods go with which method
- A complete supply list
- Basic safety tips and best practices
What Is Canning?
Canning is the process of preserving food in jars by using heat to destroy harmful microorganisms and sealing the jars to prevent new ones from getting in. The heat removes air from the jar, creating a vacuum seal that keeps food safe and shelf-stable for months or even years.
Canning allows you to:
- Reduce food waste
- Stock your pantry with healthy, homemade food
- Avoid additives and preservatives found in store-bought items
- Save money and eat seasonally, year-round
There are two main types of canning: water bath canning and pressure canning.
Water Bath Canning
Best For:
- High-acid foods (pH 4.6 or lower)
- Tomatoes (with added acid), fruits, jams, jellies, pickles, applesauce, chutneys, relishes, vinegar-based salsas
Method Overview:
Water bath canning involves placing jars of food into a large pot of boiling water, completely submerging them, and processing them at 212°F (100°C) for a specified time.
Why It Works:
The high acidity in the food naturally inhibits bacteria growth. The heat of the boiling water is enough to kill mold, yeast, and some bacteria, while the vacuum seal keeps air out.
Pressure Canning
Best For:
- Low-acid foods (pH above 4.6)
- Meats, poultry, beans, corn, carrots, potatoes, soups, broths, mixed vegetable dishes
Method Overview:
Pressure canning uses a specialized canner that traps steam inside a sealed pot, raising the internal temperature to 240°F+ under pressure. This higher temperature is necessary to destroy Clostridium botulinum, the bacteria that causes botulism.
Why It’s Critical:
Low-acid foods can’t safely be canned with a water bath method. Pressure canning is the only method USDA-approved for safely preserving these foods.
Canning Supplies You’ll Need
Here’s your starter checklist:
For Water Bath Canning:
- Large stockpot with a rack or canning insert
- Canning jars (Mason jars with two-piece lids)
- Jar lifter
- Canning funnel
- Ladle
- Clean dish towels
- Labels (optional but helpful)
- Timer
- Bubble remover tool or chopstick
For Pressure Canning:
- Pressure canner with dial or weighted gauge (not a pressure cooker)
- All tools listed above for water bath canning
Optional but helpful:
- Magnetic lid lifter
- Food mill or strainer for sauces
- Wide-mouth jars for bulkier foods
pH Determines the Method
Understanding the acidity of your food is key:
| Food Type | pH Range | Canning Method |
|---|---|---|
| Tomatoes (w/ lemon juice) | 4.3–4.9 | Water bath |
| Apples, berries | 3.0–3.6 | Water bath |
| Peaches, plums | 3.2–4.0 | Water bath |
| Green beans | 5.6–6.5 | Pressure |
| Carrots | 5.8–6.3 | Pressure |
| Corn | 6.0–6.5 | Pressure |
| Chicken, beef | 5.5–6.5 | Pressure |
Tip: When in doubt, go pressure. Better safe than sorry.
Basic Steps: How to Can at Home
Water Bath Canning (e.g. Pickles, Jam)
- Sanitize jars: Wash and boil jars to sterilize.
- Prepare recipe: Cook your jam or pack your pickles according to a trusted canning recipe.
- Fill jars: Leave ¼–½ inch headspace depending on recipe.
- Remove bubbles: Slide a bubble remover along the inside edges.
- Wipe rims: Use a damp cloth to clean rims before placing lids.
- Seal jars: Add lid and screw band to fingertip-tight.
- Process in boiling water: Lower jars into canner and process for specified time.
- Cool & check seal: Remove, let cool for 12–24 hours. Listen for the “pop”!
Pressure Canning (e.g. Soup, Green Beans)
- Sanitize jars
- Prepare food: Follow a tested recipe to ensure correct acid levels and fill ratios.
- Fill jars & apply lids: Same as water bath method.
- Add water to canner: Usually 2–3 inches; follow your canner’s instructions.
- Lock lid and vent steam: Let steam escape for 10 minutes.
- Build pressure: Close vent and allow pressure to rise to target PSI.
- Process for recipe time: Maintain constant pressure.
- Cool and depressurize: Let pressure drop completely before opening lid.
- Remove and cool jars
Canning Safety Tips
- Always use tested, USDA-approved canning recipes
- Don’t change the ratios of vinegar, sugar, or acid in recipes
- Never reuse canning lids (bands can be reused, lids cannot)
- Watch for bulging lids, leaks, or foul smells—signs of spoilage
- Label and date each jar after processing
- Store in a cool, dark, dry place
Labeling Your Jars
Write the following on your jars:
- Contents (e.g. Spicy Tomato Salsa)
- Date canned
- Batch number (optional, but helpful for tracking)
How Long Does Home-Canned Food Last?
Properly canned and stored food lasts:
- 12–18 months for best quality
- Still safe beyond that if the seal is intact and food shows no signs of spoilage
Why Canning Is Worth It
Aside from the convenience and savings, canning lets you control what goes into your food. No preservatives. No questionable ingredients. Just what you grew, harvested, and prepared with your own hands.
Ready to Get Started?
Start with something simple like:
- Strawberry jam (water bath)
- Pickled cucumbers (water bath)
- Green beans or chicken broth (pressure canning)
Then work your way toward soups, stews, and full harvest storage.