Canning preserves food in airtight jars through heat processing. Properly canned food is shelf-stable for 1-2 years or more. This guide covers both water bath and pressure canning methods.
Safety first. Botulism is no joke. Follow tested recipes and processing times.
Water Bath Canning
Water bath canning is for high-acid foods (pH below 4.6): fruits, pickles, jams, jellies, tomatoes with added acid.
Equipment Needed
- Water bath canner (large pot with rack)
- Canning jars (regular or wide-mouth)
- Lids and bands (new lids each time)
- Jar lifter
- Canning funnel
- Bubble remover/headspace tool
- Lid lifter (magnetic wand)
Basic Process
- Prepare jars — Wash and keep hot until ready to fill
- Prepare food — Follow tested recipe exactly
- Fill jars — Leave proper headspace (usually 1/4 to 1/2 inch)
- Remove air bubbles — Run tool around inside of jar
- Wipe rims — Clean rims ensure good seal
- Apply lids — Fingertip tight, not wrench tight
- Process — Submerge jars 1-2 inches above water, boil for recipe time
- Cool — Remove, cool undisturbed 12-24 hours
- Test seals — Lids should not flex when pressed
Processing Times (Water Bath)
| Food | Pint | Quart |
|---|---|---|
| Tomatoes (crushed) | 35 min | 45 min |
| Peaches (syrup pack) | 20 min | 25 min |
| Pickles | 10 min | 15 min |
| Jam/Jelly | 5-10 min | — |
| Salsa (tested recipe) | 15 min | 20 min |
Pressure Canning
Pressure canning is required for low-acid foods (pH above 4.6): vegetables, meats, poultry, fish, soups, stews. The higher temperature (240°F vs 212°F) destroys botulism spores.
Equipment Needed
- Pressure canner (weighted gauge or dial gauge)
- All water bath equipment listed above
Basic Process
- Prepare jars — Same as water bath
- Prepare food — Follow tested recipe exactly
- Fill jars — Leave proper headspace (usually 1 inch for low-acid)
- Remove air bubbles — Critical for pressure canning
- Wipe rims — Clean rims ensure good seal
- Apply lids — Fingertip tight
- Vent canner — 10 minutes at full steam before weighting
- Process — At correct pressure for your altitude
- Depressurize — Let canner cool naturally, do not force
- Cool and test — Same as water bath
Processing Times (Pressure at 10 lbs)
| Food | Pint | Quart |
|---|---|---|
| Green beans | 20 min | 25 min |
| Corn (whole kernel) | 55 min | 85 min |
| Carrots | 25 min | 30 min |
| Potatoes (cubed) | 35 min | 40 min |
| Chicken (raw pack) | 75 min | 90 min |
| Beef stew | 75 min | 90 min |
Note: Adjust pressure for altitude. At 1000-2000 ft elevation (our area), use 11 lbs for weighted gauge or adjust dial gauge accordingly.
Safety Rules
- Use tested recipes — From USDA, Extension Service, or trusted sources
- Never modify recipes — Especially acid ratios and processing times
- Check seals — Unsealed jars must be refrigerated and used promptly
- Inspect before eating — Bulging lids, off odors, spurting liquid = discard
- Boil low-acid foods — Boil 10 minutes before tasting, even if sealed
When in doubt, throw it out. No jar of food is worth botulism poisoning.
Storage
Store canned goods in a cool, dark, dry place. Ideal temperature is 50-70°F. Remove rings before storage to prevent false seals and rust.
Label with contents and date. Use within 1-2 years for best quality. Rotate stock: first in, first out.