What you'll need
- Canning jars with new lids and bands
- A tested recipe bookSee it on Amazon · ~$22
- A pressure canner (for meat, beans and vegetables)See it on Amazon
- Jar lifter and funnel
- 1
Know your method
Water bath is for high-acid foods: fruit, jams, pickles and tomatoes with added acid. Pressure canning is for low-acid foods: meat, beans, soups and plain vegetables. Never water-bath low-acid foods. Only a pressure canner gets hot enough to make them safe.
- 2
Use a tested recipe
Follow a tested recipe exactly: from the Ball book, the USDA, or the National Center for Home Food Preservation. Don't guess at times.
- 3
Prep jars and lids
Wash jars in hot soapy water and keep them hot. Use new flat lids every time.
- 4
Fill and wipe
Fill to the headspace the recipe says, remove air bubbles, and wipe the rims clean.
- 5
Process
Process for the full time in the recipe, adjusting for your altitude.
- 6
Cool and check seals
Let jars sit 12 to 24 hours. Press the center of each lid. If it doesn't pop back, it sealed. Refrigerate any that didn't.
- 7
Store
Remove bands, label with the date, and store cool and dark. Use within about 1 to 2 years for best quality.
- Start with water-bath jam or pickles. It builds confidence fast.
- Bulging lids, spurting liquid or bad smells mean throw it out without tasting.
- Water-bath canning meat, beans or plain vegetables.
- Using old family recipes that haven't been tested.
Affiliate links: I may earn a small commission at no cost to you. Prices are typical and change often (~ means about).