Canning 101

Number one rule for canning: PLEASE always use canning methods that are verified to be SAFE. Botulism is no joke! A great resource available to everyone is the USDA guide to safe home canning practices.

There are many tried and true recipes out there using these practices(and we will be sharing many here). Now let’s get into it:

Use this method for high acid foods like fruits, jellies/jams, pickles, and approved salsa recipes. Tomatoes can be canned in a hot water bath if additional acid is added (ie citric acid).

1. Wash jars, lids, and rings, and place in hot water.

2. Prep/process the food item according to the recipe.

3. Place processed food into jars, leaving room at the top (headspace) according to the recipe. (Typically ¼ inch for jams/jellies, ½ inch for fruit, pickles, or tomatoes) 

4. Clean any residue from the mouth of the jar, then add the lid and tighten the ring.

5. Place jars in the canner standing upright, and cover with at least 1 inch of water.

6. Bring water to a boil and cover. Process for the appropriate amount of time. (Finding the right processing time)

7. Turn off heat. Leave for 5-10 minutes, then remove from water.

8. Set jars on a towel. Let sit for 12-24 hours, and then check for a proper seal (button in the middle of the lid should be down and not “pop” when pressed”). In general, I usually hear the lids “pop” sealed soon after removing them from the hot water bath.

What if it is a “low-acid food”, like vegetables I don’t want to pickle?

For these, you will need to use pressure canning. I myself have not yet ventured into pressure canners, so I will leave the instructions to the USDA on this one.

A few extra tips

Dishwasher or oven canning are not considered safe.

Jars are reusable, but lids are NOT.

If you do “refrigerator pickles”, these are not shelf stable, and can still harbor some bacteria. It is recommended to eat these quickly and treat them as fresh food.

Properly canned items are generally good for about a year if stored properly.

Have more questions that we didn’t cover here?

The home canning guide website has an FAQ section here.

I’ve found home canning to be a fun hobby, and a great way to preserve our extra fruits and veggies to enjoy them through the winter season. I think pickled pepperoncini peppers are one of my personal favorites- feel free to share some of your favorite home canning items in the comments!