Canning 101
Updated: Aug. 09, 2021
Is there anything better than homemade pickles or canned tomatoes you grew yourself?! Our simple how-to guide will have you canning your summer harvest in no time.
It’s true: Preserving and canning can seem intimidating at first, but they can be an easy way to save money and give fruits and veggies a longer shelf life. With our easy tips, you can enjoy homegrown vegetables and fresh fruit year round, and make pickles, salsa, jams and jellies from scratch, just like Grandma.
Psst: Here are things you’ve been buying that you should make instead!
What are the canning tools I need?
Before you get started, it’s important to have all the right tools. Here’s a list:
- Mason jars with new lids and bands
- Everyday kitchen utensils such as a spatula, funnel and tongs (or a dedicated canning tool set like this)
- A pressure canner or a boiling water bath canner
What is the difference between a pressure canner and a water bath canner?
Ingredients with high acidity, such as fruits and tomatoes, can be processed in a boiling water bath canner. (Here’s how to do water bath canning.) These foods are naturally acidic and able to kill bacteria at boiling point (120°). Foods with low acidity, like vegetables and soups, require a pressure canner (not to be confused with a pressure cooker), which reaches high enough temperatures (240-250°) to kill any bacteria.
It might be easier to try canning produce with high acidity first, because most large pots found at home can be converted into boiling water bath canners.
How to Can
Although low-acidity and high-acidity foods use different kinds of canners, the overall canning process is virtually the same for both.
- Gather ingredients; read through recipe and instructions.
- Wash and dry jars, lids and bands.
- To prevent cracking when hot food is added, heat jars and lids in hot (not boiling) water. Bands should be kept at room temperature so they’re easier to handle.
- Simmer 2-3 inches of water in pressure canner or fill boiling water canner half-full of water and simmer while food is being prepared and placed in jars. If using a pressure canner, follow the manufacturer’s instructions.
- Prepare food.
- Remove jars from canner using tongs or similar kitchen utensil and fill with food, leaving appropriate headspace as called for in recipe. (Headspace is the space between the food and the lid.) If the recipe calls for it, remove air bubbles in food by running a spatula between the food and the inside of the jar.
- Clean rim of jar and place lid on top, making sure it’s centered so the seal makes contact with the rim. Tightly screw on band.
- Return filled jars to canner. If using a pressure canner, follow manufacturer’s directions. If using a boiling water canner, place lid on top and bring to a boil. Depending on the recipe and your altitude, processing times will differ.
- Remove jars from canner and let sit 12-24 hours. Don’t retighten or adjust the bands.
- To be sure the lid is sealed to the jar rim, remove the band and try to lift the lid off. If the lid stays put, the jar was sealed successfully.
- Label your jars and store in a dry, cool place.
Our Best Canning Tips
These are our tried-and-true ways to canning success. Plus, don’t miss these canning mistakes everyone makes.
- Remember to adjust the processing time for your altitude. The air is thinner at higher altitudes, which causes water to boil at a lower temperature. Lower boiling temperatures are not as effective at killing bacteria. To compensate, increase the processing time or canner pressure.
- Use mason jars to preserve foods, but never reuse the lids (it’s OK to reuse the bands, though).
- Only use a boiling water bath canner or a pressure canner. Open-kettle canning or the use of a dishwasher, oven or microwave for processing is not recommended.
- Canned food should only be kept up to a year. Can only the amount of food your family will consume over the span of a year.
Our Favorite Canning Recipes
Homemade Canned Spaghetti SauceDIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Raspberry Peach JamWhen my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta
Rhubarb JellyI help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Ginger Pear Freezer JamAt dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia
Cinnamon Blueberry JamWatching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl—all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
Texas Jalapeno JellyA jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas
Refrigerator Jalapeno Dill PicklesI’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Tri-Berry JamMy mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Chunky Peach SpreadHere's a fruit spread that captures the best tastes of late summer. I like that it's low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. — Rebecca Baird, Salt Lake City, Utah
Strawberry Basil JamI make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Spiced Cran-Apple and Grape ConserveFaced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California
Homemade Spicy Hot SauceI created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Spiced Cran-Apple and Grape ConserveFaced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California
Homemade Spicy Hot SauceI created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Strawberry Basil JamI make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Honey Blueberry Cobbler JamI work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas
Strawberry Basil JamI make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Honey Blueberry Cobbler JamI work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas
Cider JellyFor a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin
Peach-Blueberry PreservesAs a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. —Katie Ferrier Gage, Houston, Texas
Rhubarb-Cherry ChutneyI love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Slow-Cooked Peach SalsaFresh peaches and tomatoes make my salsa a winner over store-bought versions. As a treat, I give my coworkers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
Rosemary JellyThis deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio
Easy Apricot JamHere’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona
Honey Lemon JellyI love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. —Ramona Wysong, Barlow, Kentucky
Bill's Apple ButterSince retiring, I have more time to tend to our 75 apple trees and to experiment in the kitchen. I came up with this old-fashioned apple butter after some trial and error. The red-hot candies make it unique.—Bill Elliott, Urbana, Missouri
Chunky Cherry & Peach PreservesOut of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
Sweet & Spicy Pickled Red Seedless GrapesMost people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Plum Anise JamGrowing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
Lime Mint JellyThis holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio
Watermelon Rind Pickles"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
Quick and Easy Strawberry JamThis is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. —Ball Brand and Kerr Brand home canning products
Berry-Basil Limeade JamMy husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Sweet & Smoky SalsaI love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon
Skip the hot work of processing and make freezer jams and jellies like these!
Sources: USDA Guide to Home Canning (2006) and Ball Canning Corporation. For more information, visit the National Center for Home Preservation and FreshPreserving.com.
