Canning and Preserving Food at Home
layout: base.njk title: Canning and Preserving Food at Home description: Learn safe home canning methods for West Virginia homesteaders - water bath, pressure canning, recipes, and food preservation for Zone 6b/7a category: preservation
You've grown a garden full of food. Now what? West Virginia summers produce abundantly—tomatoes, beans, squash all at once. Without preservation, it all goes bad within weeks.
Canning lets you store summer abundance for winter meals. Properly canned food lasts 1-5 years, tastes like summer, and provides nutrition when nothing's growing outside.
Let's put up some food.
Why Preserve Food?
Benefits:
✅ Eat your garden year-round: Summer tomatoes in January ✅ Food security: Your pantry = insurance ✅ Save money: Canned goods are expensive; home-canned is cheap ✅ Control quality: No preservatives, additives, or BPA ✅ Tradition: Connect with generations of homesteaders ✅ Less waste: Preserve abundance instead of letting it rot ✅ Gifts: Home-canned food is the best gift ✅ Self-reliance: Skill that works without electricity
Safe Canning: The Non-Negotiables
Food poisoning from canned goods is rare but serious (botulism). Follow these rules religiously.
Two Safe Methods
1. Water Bath Canning - For: High-acid foods (pH below 4.6) - Examples: Fruits, pickles, jams, jellies, tomatoes (with added acid) - Temperature: 212°F (boiling water) - Equipment: Large pot with rack, jars, lids
2. Pressure Canning - For: Low-acid foods (pH above 4.6) - Examples: Vegetables, meat, poultry, fish, dairy, soups - Temperature: 240°F+ (required to kill botulism spores) - Equipment: Pressure canner (NOT a pressure cooker)
Critical Safety Rules
ALWAYS: - Use tested recipes from reliable sources (USDA, Extension, Ball) - Check jar lids for proper seal - Process for full time specified - Adjust processing time for altitude (WV is 600-4,800+ ft) - Use proper canning jars (Mason, Ball, Kerr—not old jars or commercial jars) - Use new lids every time (rings can be reused)
NEVER: - Use old family recipes without checking against current guidelines - Can low-acid foods in water bath - Use pressure cookers for canning (not the same as canners) - Paraffin wax for jellies (outdated, unsafe method) - Tighten rings after processing - Store jars with rings on (remove after 24 hours)
Altitude Adjustment for West Virginia
WV Elevation: 600-4,863 feet
Processing Time Adjustments:
Water Bath Canning: - 1,001-3,000 ft: Add 5 minutes to processing time - 3,001-6,000 ft: Add 10 minutes - 6,001-8,000 ft: Add 15 minutes
Pressure Canning: - 0-1,000 ft: 10 lbs weight or 11 PSI (dial gauge) - 1,001-2,000 ft: 15 lbs weight or 12 PSI (dial gauge) - 2,001-4,000 ft: 15 lbs weight or 13 PSI - 4,001-6,000 ft: 15 lbs weight or 14 PSI - 6,001-8,000 ft: 15 lbs weight or 15 PSI
Know your elevation: Check topo map or online. Most of WV is 600-2,000 ft, but mountain areas are higher.
Essential Equipment
Water Bath Canning Setup
Boiling Water Canner: - Large pot (holds jars covered by 1-2 inches water) - Rack (keeps jars off bottom) - Lid - Cost: $30-50 new, often found at thrift stores
Jars: - Regular mouth or wide mouth - Sizes: 4 oz, 8 oz (half-pint), 16 oz (pint), 24 oz (pint-and-a-half), 32 oz (quart) - Cost: $8-12 per dozen - Reusable: Yes, for years (check for chips/cracks)
Lids: - Flat lids (single-use only) - Rings (reusable) - Cost: $5-8 per dozen flat lids
Other Tools: - Jar lifter: Essential for safety ($8-12) - Canning funnel: Makes filling easier ($5-8) - Bubble remover: Plastic tool ($3-5) - Lid lifter: Magnetic tool ($3-5) - Timer: Any timer works - Towels: For cooling (clean, lint-free)
Total Startup: $80-150
Pressure Canner Setup
Pressure Canner: - Must be true pressure canner (not pressure cooker) - Weighted-gauge or dial-gauge - Size: 16-quart (holds 7 quarts) or 23-quart (holds 10 quarts) - Brands: All American (best, expensive), Presto (good, affordable) - Cost: $150-400
Jars, Lids, Tools: - Same as water bath canning
Dial Gauge Testing: - Get tested annually (contact WVU Extension) - Cost: Free or nominal fee - Ensures accurate pressure
Total Startup: $250-500
Water Bath Canning: Step by Step
Example: Tomato Sauce
Ingredients: - 10 lbs tomatoes (about 30 medium) - 1/4 cup bottled lemon juice per quart (or 2 tbsp per pint) - Salt (optional, 1 tsp per quart) - Herbs (optional: basil, oregano)
Equipment: - Water bath canner - 4-5 quart jars with lids and rings - Large pot for blanching - Large bowl with ice water - Food mill or strainer - Large pot for sauce - Jar lifter, funnel, bubble remover
Steps:
1. Prepare Jars and Equipment - Wash jars, lids, rings in hot soapy water - Keep jars hot (dishwasher or simmering water) - Fill canner with water, start heating
2. Prepare Tomatoes - Wash tomatoes - Blanch in boiling water (30-60 seconds) - Plunge into ice water - Peel skins (slip right off) - Core and chop
3. Make Sauce - Put tomatoes in large pot - Simmer 10-20 minutes - Run through food mill (removes seeds and skins) - Return to pot, simmer until desired thickness - Add lemon juice (acid is critical for safety) - Add salt and herbs if desired
4. Fill Jars - Keep sauce hot (simmering) - Use funnel to fill jars - Leave 1/2 inch headspace (from rim to top of sauce) - Remove air bubbles (slide tool around edge) - Wipe rims with clean damp cloth
5. Apply Lids - Center lid on jar - Apply ring fingertip-tight (not too tight) - "Fingertip tight" means tight with fingertips, not wrench-tight
6. Process - Lower jars into canner using jar lifter - Water should cover jars by 1-2 inches - Bring to rolling boil - Start timer: 40 minutes for quarts, 35 minutes for pints (at sea level) - Adjust for WV altitude: Add 5-10 minutes depending on elevation - Keep boiling entire processing time
7. Cool - Turn off heat, remove lid - Wait 5 minutes (prevents siphoning) - Lift jars with jar lifter to towel - Don't touch jars for 12-24 hours - Listen for "ping" (that's lids sealing)
8. Check Seals - After 24 hours, remove rings - Press center of lid (should be firm, not move) - Or tap with spoon (clear ping = sealed, dull thud = not sealed) - If not sealed, refrigerate and use within a week, or reprocess with new lid
9. Store - Label with contents and date - Store in cool, dark place - Remove rings (prevents false seals and rust)
Yield: About 4-5 quarts
Other Water Bath Foods
Safe for Water Bath (High Acid): - Fruits (all types) - Pickles (properly acidified) - Jams and jellies - Tomato products (with added acid) - Chutneys - Salsa (tested recipes only) - Rhubarb
Processing Times Vary: Use tested recipes!
Pressure Canning: Step by Step
Example: Green Beans
Ingredients: - Fresh green beans (enough to fill jars) - Salt (optional, 1/2 tsp per pint, 1 tsp per quart) - No other liquid needed (raw pack)
Equipment: - Pressure canner - 4-6 pint or quart jars with lids and rings - Large pot for blanching (optional) - Jar lifter, funnel, bubble remover
Steps:
1. Prepare Beans - Wash beans thoroughly - Trim ends - Cut to fit jars (or leave whole) - Optional: Blanch 3 minutes (helps pack denser)
2. Pack Jars - Raw pack: Pack raw beans tightly into hot jars - Leave 1 inch headspace - Add salt if desired - Add boiling water to cover, maintain 1 inch headspace - Remove air bubbles - Wipe rims
3. Apply Lids - Center lids on jars - Apply rings fingertip-tight
4. Pressure Cannner Setup - Add 2-3 inches water to canner (check manual) - Place filled jars in canner - Lock lid, leave vent open - Heat until steady stream of steam
5. Exhaust Canner - Let steam vent for 10 minutes (drives out air) - Close vent or place weight
6. Bring to Pressure - Heat until gauge reads 10 lbs (or weight rocks gently) - Start timer - Maintain pressure throughout processing - Adjust for altitude (see altitude section above)
7. Process - Pint jars: 20 minutes at 10 lbs pressure - Quart jars: 25 minutes at 10 lbs pressure - WV Altitude (1,001-2,000 ft): Use 15 lbs weight or 12 PSI - Keep pressure steady (adjust heat as needed)
8. Cool Canner - Turn off heat - Move canner away from heat if electric - Let cool naturally (don't force-cool) - Wait until pressure reads zero - Wait additional 2 minutes
9. Remove Jars - Open vent (ensure no pressure remains) - Open lid away from you (steam will rush out) - Wait 5 minutes - Remove jars with jar lifter to towel - Don't touch for 12-24 hours
10. Check Seals and Store - Same as water bath canning - Remove rings, label, store
Yield: About 1 lb fresh beans = 1 pint canned
Other Pressure Canned Foods
Require Pressure Canning (Low Acid): - All vegetables (except pickled) - Meat (beef, pork, lamb) - Poultry (chicken, turkey, duck) - Fish and seafood - Eggs (in specific preparations) - Dairy (in specific preparations) - Soups and stews - Beans (dried, cooked) - Pasta dishes
Never water bath can these foods! Risk of botulism is real and deadly.
Jams and Jellies
Understanding Pectin
Pectin: Natural substance in fruit that causes gelling
High-Pectin Fruits: - Apples (especially underripe) - Cranberries - Concord grapes - Plums (with skins) - Citrus (white pith)
Low-Pectin Fruits: - Peaches - Pears - Strawberries - Blueberries - Cherries - Raspberries
Solutions for Low-Pectin Fruits: - Add commercial pectin (Sure-Jell, Ball) - Mix with high-pectin fruit - Long cooking (traditional method, less reliable)
Basic Jelly Recipe (Grape)
Ingredients: - 2.5 lbs Concord grapes (about 10 cups crushed) - 3.5 cups sugar - 1/2 cup water - No added pectin needed (Concord grapes are high-pectin)
Steps:
1. Extract Juice - Wash grapes, remove stems - Crush grapes in large pot - Add water - Simmer 10 minutes - Strain through jelly bag (overnight, don't squeeze) - Measure juice (need 3 cups)
2. Cook Jelly - Combine juice and sugar - Bring to rolling boil (can't be stirred down) - Boil hard until gelling point - Test: Dip cool metal spoon, let drip. If two drops run together and sheet off spoon, it's ready. - Or use candy thermometer: 220°F at sea level
3. Fill Jars - Skim foam from top - Pour into hot jars (1/4 inch headspace) - Wipe rims - Apply lids and rings
4. Process - Water bath 5 minutes (half-pints and pints) - Adjust for altitude
5. Cool and Store - Same as other water bath canning
Yield: About 4 half-pints
Jam With Commercial Pectin
Ingredients: - 4 cups crushed strawberries - 1 box Sure-Jell pectin - 1/4 tsp butter (reduces foam) - 5 cups sugar - 3 tbsp lemon juice
Steps: 1. Mix berries and pectin in large pot 2. Add butter 3. Bring to rolling boil 4. Stir in sugar all at once 5. Return to full rolling boil (1 minute) 6. Remove from heat, skim foam 7. Fill jars immediately 8. Process in water bath 10 minutes
Note: Sugar is essential for proper gel. Don't reduce without using low-sugar pectin.
Troubleshooting Common Problems
Lids Didn't Seal
Causes: - Rim not clean (food residue) - Overtightened rings - Undertightened rings - Canner not at proper temperature - Defective lid - Food in seal area
Solutions: - Reprocess within 24 hours (new lid) - Or refrigerate and use within week - Or freeze
Cloudy Liquid (Jars)
Causes: - Water too hard (minerals) - Overcooked - Food particles in liquid - Normal for some foods
Solutions: - Usually safe to eat - If accompanied by other signs (off smell, bulging lid), don't eat
Mold Growth
Causes: - Inadequate processing - Jar didn't seal - Stored with rings on
Solutions: - Discard entire jar (don't just scrape off mold) - Mycotoxins can penetrate food
Soft Texture
Causes: - Overripe fruit - Underripe fruit - Overcooking - Wrong acid level
Solutions: - Safe to eat if properly processed - Use for cooking instead of eating fresh
Jar Breakage
Causes: - Thermal shock (hot jar into cool water) - Defective jar (chip, crack) - Jars touching during processing - Filled too full (expansion)
Solutions: - Discard food (not safe) - Clean broken glass carefully - Check remaining jars for chips
Storage and Shelf Life
Proper Storage Conditions
Ideal: - Cool (50-70°F) - Dark (light degrades quality) - Dry (prevents rust) - Stable temperature (no freezing)
Good Locations: - Pantry - Basement (if not freezing) - Root cellar - Spare closet
Poor Locations: - Attic (too hot) - Garage (temperature swings) - Direct sunlight - Damp areas
Shelf Life
Best Quality: - High-acid foods (fruits, pickles): 12-18 months - Low-acid foods (vegetables, meat): 2-5 years - Jams and jellies: 1 year
Reality: - Properly sealed jars remain safe indefinitely - Quality declines over time - Rotate stock (first in, first out) - Label everything with date
Checking Stored Jars
Before Using: - Check seal (lid should be firm) - Look for bulging lid (sign of gas production = DON'T EAT) - Check for leakage - Look for mold or unusual growth - Check for spurting liquid when opened - Smell (off odors = DON'T EAT)
Botulism Warning Signs: - Bulging lid - Liquid spurts when opened - Off smell (sour, putrid) - Unusual appearance - When in doubt, throw it out
Important: Botulism toxin has no smell or taste. You can't detect it. Trust the signs above and proper processing.
Freezing as Alternative
Not everything needs to be canned. Freezing is easier for some foods.
Best for Freezing
Excellent: - Berries (wash, dry, freeze on tray, bag) - Beans (blanch 3 minutes, cool, freeze) - Peppers (roast, peel, freeze) - Herbs (in oil or butter) - Tomato sauce (cool, freeze in containers) - Stock and broth
Poor for Freezing: - Lettuce and greens (become mushy) - Potatoes (become grainy) - Cucumbers (become mushy) - Eggs in shells (expand and crack)
Freezer Storage
Containers: - Freezer bags (squeeze out air) - Freezer jars (leave headspace) - Vacuum-sealed bags (best) - Plastic containers
Labeling: - Contents - Date - Quantity
Shelf Life: - Fruits: 8-12 months - Vegetables: 8-12 months - Meat: 6-12 months - Prepared foods: 3-6 months
Resources in West Virginia
WVU Extension Service
Services: - Canning classes (check your county) - Recipe verification - Pressure gauge testing - Public - Publications
Contact: Find your county office online
Recommended Resources
Books: - "Ball Complete Book of Home Preserving" - "USDA Complete Guide to Home Canning" (free online) - "So Easy to Preserve" (UGA Extension)
Websites: - National Center for Home Food Preservation - USDA Canning Guidelines - WVU Extension Food Safety
Local Resources
- Farm supply stores: Jars, lids, basic equipment
- Thrift stores: Canners, jars (inspect carefully)
- Facebook groups: Local canners share tips and equipment
- Neighbors: Many older folks have equipment and knowledge
The Bottom Line
Food preservation is one of the most empowering skills a homesteader can learn. It turns seasonal abundance into year-round food security.
Start simple. Master one thing. Build from there. Every jar you put up is a meal in January, a gift in December, and peace of mind in uncertain times.
Your grandmother did this. Her mother before her. You can too.
Welcome to putting food by, neighbor. Here's to full shelves and full bellies all winter long.