Canning your vegetables or fruit? Here are general steps on how to can your food safely so that you can preserve your produce longer!
Guide to Canning
If there are any canning instructions or tips missing, please post a comment below!
- Use only clean, perfect canning jars (no nicks or cracks). You may reuse jars, but always use new seals and rings.
- You'll need to boil the jars, seals, and rings to sterilize them. Start with COLD water.
- Cover the jars with water in a pot. Use a rack or trivet to keep jars off the bottom of the pot.
- Heat water to the boiling point; then lower to a gentle boil for ten minutes.
- Use tongs to remove the jars and place them on a clean dishtowel so that the cans won't slip.
- Have your food ready to fill jars. (Only prepare the amount that you can fit in the jars you sterilized.)
- Use a canning funnel (to avoid spills) to fill jars.
- Leave recommended space between top of food and jar rim to promote sealing. Add salt to canned vegetables, if desired (use ¼ to ½ teaspoon for pints; ½ to 1 teaspoon for quarts). Add boiling liquid to jar, maintaining headspace.
- Run a hot, sterilized knife around the inside of each jar to release air pockets.
- Don’t touch the seals. Use tongs to remove the seals from the hot water and place them on the jars. Repeat with screw rings. Quickly screw the rings down as tightly as possible.
- If you’re going to give these jars a boiling-water bath, put them back into the kettle for additional sterilization. Leave the jars in place until they’re cool and you hear the “pop” of the seal contracting, creating a vacuum inside the jar. Label and date each jar. Store in a cool, dark place. Jars processed this way will keep at least a year.
For complete canning and pickling instructions, go to:
Find more canning tips plus delicious recipes for jams, jellies, and pickled vegetables! See our Canning and Pickling Library.