A Guide to Canning your garden harvest
Preserving your harvest is a rewarding way to enjoy your fresh, homegrown produce year-round. Whether you're a beginner or looking to refine your skills, this guide will walk you through two essential canning methods: water bath canning and pressure canning.
What is Canning?
Canning is the process of preserving food in airtight glass jars to prevent spoilage and extend shelf life. The heat treatment kills bacteria and seals the jars, keeping your food safe to eat for months (or even years).
There are two primary types of canning:
Water Bath Canning (for high-acid foods like fruits, tomatoes, and pickles)
Pressure Canning (for low-acid foods like vegetables, meats, and soups)
Why Preserve Your Own Food?
✅ Saves money on store-bought canned goods
✅ Reduces food waste by preserving excess harvest
✅ Gives you control over ingredients (no preservatives or additives)
✅ Tastes WAY better than store-bought!
🫙 Water Bath Canning
(For High-Acid Foods)
Water bath canning is great for beginners because it requires minimal equipment and works well for high-acid foods (pH of 4.6 or lower). The acidity naturally prevents harmful bacteria like botulism.
Foods You Can Preserve with Water Bath Canning
🍅 Tomatoes (with added acidity like lemon juice)
🥒 Pickles & Relishes
🍏 Jams, Jellies, & Fruit Preserves
🍑 Peaches, Applesauce, & Pears
🌶️ Salsa & Hot Sauce
What You’ll Need
✔ Canning Jars – Mason jars with new lids and rings
✔ Large Pot with a Lid – Deep enough to fully submerge jars in boiling water
✔ Canning Rack – To keep jars off the bottom of the pot
✔ Jar Lifter – Helps safely remove hot jars
✔ Funnel & Ladle – For easy filling
✔ Clean Towels – For drying and cooling jars
Step-by-Step Guide to Water Bath Canning
1️⃣ Prepare Jars & Lids
Wash jars, lids, and bands with hot, soapy water.
Keep jars warm in a pot of simmering water (not boiling).
2️⃣ Prepare Your Recipe
Cook your jam, tomato sauce, or pickling brine according to a trusted recipe.
3️⃣ Fill the Jars
Use a funnel to ladle hot food into warm jars, leaving ½-inch headspace.
Remove air bubbles using a bubble remover or knife.
Wipe the rim with a damp cloth and place the lid on top.
4️⃣ Process the Jars
Place jars in a boiling water bath, ensuring at least 1 inch of water covers them.
Cover with a lid and process for the recommended time (typically 10-45 minutes).
5️⃣ Cool & Check the Seal
Remove jars and place them on a towel. Let them sit undisturbed for 12-24 hours.
Check that the lids don’t pop when pressed—this means they are properly sealed.
6️⃣ Store & Enjoy
Label jars with the date and store them in a cool, dark place.
Most canned foods last up to 1 year.
🔥 Pressure Canning
(For Low-Acid Foods)
Low-acid foods require higher temperatures to kill bacteria, which can only be achieved with a pressure canner. Unlike a water bath, this method uses pressurized steam to reach 240°F or higher.
Foods You Can Preserve with Pressure Canning
🥕 Carrots, Green Beans, & Potatoes
🌽 Corn, Peas, & Squash
🍗 Chicken, Beef, & Seafood
🍜 Broths, Soups, & Stews
What You’ll Need
✔ Pressure Canner – A stovetop canner with a locking lid and pressure gauge
✔ Canning Jars with Lids & Bands
✔ Jar Lifter, Funnel, & Ladle
✔ Clean Towels & Cooling Rack
Step-by-Step Guide to Pressure Canning
1️⃣ Prepare Jars & Lids
Wash jars, lids, and bands thoroughly.
Keep jars warm while preparing food.
2️⃣ Prepare Your Food
Chop, blanch, or cook ingredients as directed in your recipe.
3️⃣ Fill the Jars
Ladle hot food into jars, leaving 1-inch headspace.
Wipe the rims, apply lids, and screw on bands finger-tight.
4️⃣ Set Up the Pressure Canner
Add 2-3 inches of water to the canner (check your manual for specifics).
Place jars inside and lock the lid.
5️⃣ Process the Jars
Turn on the heat and allow steam to vent for 10 minutes.
Close the vent, bring the canner to the correct PSI (usually 10-15 PSI).
Maintain pressure and process for the recommended time (20-90 minutes, depending on food type).
6️⃣ Cool & Check the Seal
Turn off the heat and let the canner return to zero pressure naturally.
Open the lid carefully (away from your face) and remove jars.
Let jars cool for 12-24 hours before checking the seal.
7️⃣ Store & Enjoy
Label and store in a cool, dark place for up to 1 year.
📸 [Insert an image of labeled jars stored neatly on a shelf]
Canning FAQs
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Tomatoes are on the acidity borderline. If you add lemon juice or vinegar, a water bath is safe. Otherwise, use a pressure canner.
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If the lid pops when pressed, it didn’t seal. Refrigerate the jar and use it within a week or reprocess it within 24 hours.
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No. Lids should only be used once for sealing. However, bands and jars can be reused.
Canning might seem intimidating at first, but with the right tools and know-how, it becomes second nature. Whether you’re pickling cucumbers, making salsa, or preserving homemade broth, these methods help you enjoy your homegrown food year-round!
