Home canning is a safe and reliable way to preserve food when done with the right methods.
It allows you to store fruits, vegetables, and other ingredients beyond their harvest season, reduce waste, and enjoy the flavors of peak-season produce year-round.
Canning also gives you more control over what goes into your food.
By following tested recipes, you can avoid unnecessary additives while still ensuring the right balance of acidity, processing time, and temperature needed to keep food safe.
For beginners, it’s important to start with the basics: choose the correct method (boiling-water or pressure canning), use proper equipment, and follow USDA- or NCHFP-tested recipes without changes.
These steps prevent spoilage and protect against foodborne illness.
In this guide, you’ll learn essential equipment, safety guidelines, and best practices to begin canning with confidence.
If you're interested in expanding your self-sufficiency skills, check out our guide on homesteading skills.
Basic Equipment You Need
If you want to can food successfully, knowing the right tools and techniques makes all the difference.
Canning Jars, Lids, and Rings
Use regular or wide-mouth Mason-type, threaded home-canning jars with two-piece, self-sealing lids (flat lid + screw band).
Standard sizes include ½-pint, pint, 1½-pint, quart, and ½-gallon (note: ½-gallon is intended only for very acid juices).
Jars can be reused many times if free of chips/cracks; use a new flat lid each time.
Screw bands may be reused if they’re not bent or rusty. Commercial “mayonnaise-type” jars are not recommended for pressure canning and tend to have more seal failures even for acid foods.
Need more info on home canning?
I’ve put together a whole series of step-by-step guides to help you fill your shelves:
- Easy Homemade Applesauce for Canning
- How to Can Tomatoes at Home
- How to Can Green Beans at Home
- How to Can Pears the Easy Way
- How to Can Carrots (Safely and Simply with a Pressure Canner)
- How to Can Dill Pickles at Home
- How to Can Apple Pie Filling
- How to Can Potatoes the Right Way
- How to Can Peaches in Just 7 Simple Steps
Water Bath vs. Pressure Canning
Which canner you use depends on acidity:
- High-acid foods (most fruits, properly acidified tomatoes, most pickles) are processed in a boiling-water canner (submerged in vigorously boiling water).
- Low-acid foods (vegetables, meats, poultry, seafood, soups) must be processed in a pressure canner to reach 240–250°F, which is needed to destroy Clostridium botulinum spores; using a boiling-water canner for these foods is unsafe.
Note: Pressure saucepans/cookers are not recommended for home canning. Use a true pressure canner that accommodates proper venting and load size.
Essential Canning Tools
Having the right tools can make home canning safer and more efficient. If you’re just getting started, you might also want to check out this guide on must-have equipment for canning & preserving at home.
1. Jar Lifter
A dedicated jar lifter with rubber-coated gripping ends is essential for safely removing hot jars from boiling water or steam.
Always position it securely under the jar neck (beneath the screw band) to prevent slipping.
2. Lid Wand (Magnetic Lid Lifter)
A magnetic lid wand lets you safely and easily lift flat lids out of hot water without touching them – helping keep them clean and avoiding burns.
3. Funnel (Jar Filler)
A wide‑mouth funnel makes transferring food into jars clean and easy. It helps maintain tidiness and prevents spills that could interfere with sealing.
4. Headspace Tool & Bubble-Freer (or Plastic Spatula)
Use a headspace tool or ruler to measure the proper empty space between the food and rim of the jar – critical for forming a vacuum seal.
To remove trapped air bubbles, insert a flat, non‑metallic spatula (or bubble‑freer) between the food and the jar wall, gently sliding up and down. This helps release air and ensures proper sealing.
5. Clean, Sanitized Work Area & Utensils
While not specialty tools, keeping your workspace, utensils, and tools clean is vital. Avoid relying on untested or informal cleaning methods.
NCHFP recommends simply washing utensils, jars, and tools in hot, soapy water, followed by a thorough rinse – rather than relying on unconventional approaches.
What You Need to Do Before You Start
A clean and organized workspace is just as important as having the right equipment.
Before starting, wash counters, utensils, and tools thoroughly in hot, soapy water, and rinse well to prevent contamination.
Jars and lids should also be freshly washed – either by hand or in a dishwasher cycle – just before use.
To prevent breakage, jars should be kept warm until they are filled. Sudden temperature changes, such as adding hot liquid to a cold jar, can cause cracking.
The safest method is to keep jars in a pot of simmering water until ready to use. This both preheats the jars and keeps them clean for processing.
Step-by-Step Canning Process for Beginners
Now that you have your equipment and workspace ready, it's time to start canning.
Each step is crucial to keeping your food safe and shelf-stable, so following the right process helps prevent contamination, sealing problems, and spoilage.
1. Preparing Your Jars and Lids
Before filling, inspect jars for cracks, nicks, or chips that could prevent sealing or cause breakage.
Jars and screw bands may be reused if in good condition, but always use new flat lids.
Modern lids do not need preheating. Wash them in warm, soapy water, rinse well, and keep them at room temperature until use.
When applying lids, secure screw bands “fingertip-tight.” This means snug but not overly tight – enough to hold the lid in place while allowing air to escape during processing.
2. Filling and Processing Jars
Follow your tested recipe for correct headspace (the empty space between the food and jar rim).
After filling, remove trapped air bubbles by sliding a clean, nonmetallic spatula along the inside of the jar. Adjust headspace if necessary.
- Boiling-Water Canning is for high-acid foods such as fruits, jams, jellies, and properly acidified tomatoes.
- Pressure Canning is required for low-acid foods such as vegetables, meats, poultry, seafood, and soups. This method reaches the higher temperatures needed to destroy Clostridium botulinum spores.
If using a boiling-water canner, it must have a rack and a lid, and be deep enough to cover jars with at least 1–2 inches of boiling water. Some large stock pots meet this requirement; others do not.
Steam canners may be used for high-acid foods only if the recipe specifies their use and the processing time is 45 minutes or less.
3. Ensuring a Proper Seal
After processing, let jars cool undisturbed for 12–24 hours.
Test the seal by pressing the center of the lid: if it is concave and does not flex, the jar sealed properly.
If the lid pops up and down, the jar is unsealed and should be refrigerated and used within a few days.
For best quality, store sealed jars in a cool, dark, dry place and use within 1 year. Food may remain safe longer if sealed and stored properly, but quality declines over time.
How to Store Your Canned Food Properly
After all the work of canning, proper storage is essential to keep your food safe and high in quality.
Best Storage Conditions
Store home-canned foods in a clean, cool, dark, dry place. Ideal storage temperature is 50°F to 70°F.
Never store jars in areas where temperatures may rise above 95°F (such as near hot pipes, stoves, attics, or garages), as heat can weaken seals and reduce shelf life.
Avoid damp locations, since moisture can cause rust on lids and screw bands, which may eventually break the seal and lead to spoilage.
Keep jars away from direct sunlight, which can cause fading of color and loss of flavor.
For best quality, use home-canned foods within one year.
If jars remain sealed and are stored properly, foods may still be safe beyond that, but flavor, color, and nutritional value will decline over time.
How Long Will Your Canned Food Last?
For best quality, home-canned foods should be used within one year.
While properly sealed jars stored in a cool, dark, and dry place may remain safe beyond that, the flavor, texture, color, and nutrients begin to decline after a year.
To enjoy your food at its best, rotate your stock so the oldest jars are used first.
For more detailed guidelines on safe home canning and food storage, visit the National Center for Home Food Preservation.
Canning Safety
Canning is an excellent way to preserve food, but mistakes can lead to spoilage or serious illness. Following tested, research-based guidelines is essential.
Know the Risks of Botulism
One of the greatest concerns in home canning is botulism, a rare but serious illness caused by Clostridium botulinum.
This bacterium thrives in low-oxygen environments and produces a deadly toxin.
It is especially a risk in low-acid foods such as vegetables, meats, poultry, seafood, and soups – all of which must be pressure canned to reach the temperatures necessary to destroy spores.
While cases are rare, most U.S. outbreaks of foodborne botulism are linked to improperly home-canned foods.
You can minimize the risk by following tested USDA/NCHFP recipes, using the correct processing method, and carefully checking jars before use.
A jar may be unsafe if:
- The lid is bulging.
- The seal is broken (lid is loose or pops when pressed).
- The jar is leaking or rusty.
- The liquid spurts out when opened.
- The contents have an unusual odor, color, or show mold.
Never taste food to check for safety. Botulism toxin cannot be seen, smelled, or tasted. Discard suspicious jars immediately.
Following USDA Guidelines for Safe Canning
Always use tested USDA/NCHFP recipes. These recipes have been designed and tested to ensure the correct balance of acidity, ingredients, processing time, and temperature to keep food safe.
You can find a full collection of these trusted recipes and safety guidelines at the National Center for Home Food Preservation.
Changing a recipe – such as reducing acid, shortening processing times, or adding ingredients – can make the food unsafe.
Sterilizing jars is not always required:
- If processing time is 10 minutes or more (at sea level), sterilization is unnecessary – the canning process will sterilize the jars.
- If processing time is less than 10 minutes, sterilize jars by boiling for 10 minutes (adding 1 minute for each 1,000 feet above sea level).
- In all cases, jars and lids should first be washed in hot, soapy water and rinsed thoroughly.
Adjusting for High Altitudes
Adjusting processing time or pressure for home canning based on altitude is essential for ensuring food safety. Here's how and why – according to USDA/NCHFP guidance:
Why Adjust for Altitude?
As altitude increases, atmospheric pressure decreases, causing water to boil at lower temperatures. Since lower boiling temperatures may not destroy harmful microorganisms effectively, adjustments are required to compensate.
For boiling-water canning, extra processing time is added. For pressure canning, the pressure must be increased to ensure internal temperatures reach safe levels.
Boiling-Water Canning Time Adjustments
Depending on the original processing time at sea level:
- Recipes under 20 minutes:
- 1,001–6,000 ft: Add 5 minutes to the processing time.
- Recipes 20 minutes or longer:
- 1,001–3,000 ft: Add 5 minutes
- 3,001–6,000 ft: Add 10 minutes
- Special case – jellied fruit products (e.g., jams/jellies):
- Add 1 minute per 1,000 ft elevation above 1,000 ft.
Pressure Canning Pressure Adjustments
Use higher pressure at elevation to maintain safe canning temperatures:
- For weighted-gauge canners:
- Above 1,000 ft: Use 15 PSI (instead of 10).
- For dial-gauge canners:
| Altitude | Pressure (PSI) |
|---|---|
| 0–2,000 ft | 11 PSI |
| 2,001–4,000 ft | 12 PSI |
| 4,001–6,000 ft | 13 PSI |
| 6,001–8,000 ft | 14 PSI |
Finding Your Altitude
If you’re unsure of your elevation, here’s where to check:
- Local planning commission or zoning office
- Official municipal or geographic websites
- Your county Cooperative Extension Office
Canning and Food Acidity
The acidity of food determines which canning method is safe to use.
Foods with higher acidity can be safely processed in a boiling-water canner, while low-acid foods require a pressure canner to reach the temperatures needed to destroy harmful bacteria.
High-Acid vs. Low-Acid Foods
- High-acid foods (pH of 4.6 or lower) include most fruits, fruit products, pickles, and acidified tomatoes. Their acidity prevents the growth of Clostridium botulinum.
- Low-acid foods (pH above 4.6) include vegetables, meats, poultry, seafood, and soups. These require pressure canning at 240–250°F to kill dangerous spores and ensure safety.
Adjusting Acidity for Safe Canning
Some foods, like tomatoes, fall close to the borderline between high- and low-acid. To ensure safety, USDA/NCHFP requires acidification:
- Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid per quart of tomatoes (use 1 tablespoon or ¼ teaspoon for pints). Bottled lemon juice must be used because its acidity is standardized.
For pickled foods, vinegar provides the necessary acidity. Always use vinegar labeled 5% acidity.
Do not substitute weaker vinegars or alter the amount of vinegar in a recipe, as this may result in unsafe food.
Foods That Should NOT Be Canned
These foods are unsafe to preserve through home canning and should be avoided or stored using other methods:
- Dairy products (milk, butter, cheese, cream, custards, creamy soups) should not be canned at home because they are low-acid and support the growth of Clostridium botulinum; instead, freeze them for safe storage.
- Eggs (plain or pickled) have no approved home-canning process. Commercial products meet strict USDA requirements for acidity; home canning of eggs is not safe.
- Mashed or pureed pumpkin or winter squash are not recommended for canning because they are low-acid and thick, preventing proper heat penetration for safety. Instead, freeze them or cube and can following tested methods.
- Summer squash or zucchini are also low-acid and not safe to can at home, as processing times needed for safety have not been established. It’s best to freeze or pickle them.
- Herb-and-oil mixtures and homemade pestos are not safe to can because oil is low-acid and can create an environment that supports C. botulinum growth; instead, refrigerate and use within a few days or freeze for longer storage.
- Quick breads, cakes, and similar baked goods in jars (often sealed like “canned”) are not safe. These are low-acid and sometimes rely on vacuum-like seals rather than true sterilization. Freezing is the safer alternative.
- “Dry canning” methods, such as processing dry vegetables or foods without liquid, or heating jars in ovens, are unsafe for preserving. These methods do not meet research-tested standards and risk botulism.
When to Use a Pressure Canner Instead of a Water Bath
Boiling food in a water bath may seem like enough to make it shelf-stable, but it is not safe for low-acid foods. The boiling point of water (212°F) cannot destroy the spores of Clostridium botulinum.
Low-acid foods (such as vegetables, meats, poultry, seafood, and soups) must be processed in a pressure canner, which reaches 240–250°F, high enough to eliminate dangerous spores.
Simply sealing jars in boiling water does not make the contents safe.
Always follow a USDA- or NCHFP-tested recipe to know which method to use.
High-acid foods (like fruits, jams, jellies, pickles, and acidified tomatoes) should be water-bath canned or steam canned, while low-acid foods must be pressure canned.
Using the wrong method can result in unsafe food.
Practical Tips and Alternative Methods for Easier Canning
Canning can seem overwhelming at first, but using a few smart techniques can make the process smoother and more efficient.
From alternative equipment options to sourcing affordable jars and ingredients, these tips will help simplify your canning experience while ensuring the best results.
Safe Alternatives and Tools for Easier Home Canning
To prevent jar breakage from sudden temperature changes, always keep jars warm until they’re filled.
The safe way to do this is by placing jars in simmering water (about 180°F for hot-pack recipes, 140°F for raw-pack recipes). This both preheats and keeps them clean until use.
Atmospheric steam canners are another option for certain foods. They work much like boiling-water canners but require less water.
USDA/NCHFP approves steam canners for high-acid foods only (such as fruits, jams, jellies, and pickles), provided you use a tested recipe that specifies steam canning.
Jars must be quart-size or smaller, and the total processing time (including altitude adjustments) must not exceed 45 minutes. Processing times are the same as for boiling-water canning.
Sourcing Natural and Organic Ingredients
To keep costs low, consider finding jars through local community groups, yard sales, or neighborhood exchanges. Many people have unused jars available for little or no cost.
For the best flavor and nutrition, use fresh, local produce. Farmers’ markets and pick-your-own farms are excellent sources of fruits and vegetables at peak ripeness.
Supporting local growers also reduces environmental impact from transportation.
Labeling and Storing Your Canned Goods
Label every jar with the contents and the date it was canned. This helps you use the oldest jars first and avoid confusion when storing multiple batches.
Store jars in a cool (50–70°F), dark, dry place such as a pantry, cupboard, or basement. Avoid areas exposed to sunlight, high temperatures, or dampness.
For best quality, use home-canned foods within one year. Regularly check jars for signs of spoilage such as bulging lids, leaks, or mold.
Enjoy the Rewards of Safe and Easy Canning
Canning is a valuable skill that allows you to preserve fresh ingredients, reduce waste, save money, and enjoy the taste of seasonal foods year-round.
For beginners, the best place to start is with high-acid foods such as jams, jellies, and pickles in a boiling-water canner.
Once you’re comfortable with the process, you can move on to pressure canning, which is required for low-acid foods like vegetables, meats, poultry, and seafood.
Paying attention to the details – removing air bubbles, leaving the proper headspace, ensuring a strong seal, and adjusting for altitude – helps ensure safe, high-quality results every time.
Most importantly, always follow USDA- or NCHFP-tested recipes exactly as written. These have been designed to ensure food safety by balancing acidity, processing time, and temperature.
For best quality, use your home-canned foods within one year. If jars remain sealed beyond that and have been stored properly in a cool, dark, dry place, they may still be safe, but flavor, texture, and nutrition will gradually decline.
With the right methods and a little practice, canning becomes not only simple but deeply rewarding – giving you healthy, safe, and delicious food to share with your family year-round.
Frequently Asked Questions (FAQ)
Can I reuse canning lids?
No. Flat lids are for one-time use only. Always use new lids. Jars and screw bands may be reused if they are not damaged.
How do I know if my canned food is safe to eat?
Check for bulging lids, broken seals, leaks, rust, cracks, liquid spurting when opened, or unusual odor, color, or mold. Never taste food to test safety because botulism toxin cannot be seen, smelled, or tasted. If in doubt, throw it out. Use canned foods within one year for best quality.
What are the easiest foods to start canning?
Start with high-acid foods like jams, jellies, applesauce, and pickles. Tomatoes can also be canned, but you must add acid: 2 tablespoons bottled lemon juice or ½ teaspoon citric acid per quart (1 tablespoon or ¼ teaspoon for pints).
Why do I need to adjust for altitude when canning?
At elevations above 1,000 feet, water boils at a lower temperature. Increase processing time for boiling-water canning or increase pressure for pressure canning, following USDA-tested recipe charts.
What’s the difference between water bath canning and pressure canning?
Water bath canning is for high-acid foods such as fruits, jams, pickles, and acidified tomatoes. Pressure canning is required for low-acid foods such as vegetables, meats, poultry, seafood, and soups.