Growing up, I recall eating food from jars — real food that my grandmother grew, and that my mother helped harvest. Food that came from the ground I played in, and the ground that I recall once finding a turtle in.

When I became an adult with my own children, I decided that I wanted to learn to can. I like to can some basics – beans, venison, tomatoes, applesauce, etc. My grandmother, mother, and aunt were a wealth of information, and I hope that some of what I share here will help you too.

Types of Canning

Pressure Canning – Pressure canning is easy (I promise) but it does take a bit of time. Pressure canning is great for a variety of foods.

Hot Water Bath Canning – This type of canning is typically used in canning jams and jellies. It’s very easy to do and a special canner is not required.

Please note that many people use to hot water bath tomatoes, but it now known that pressure canning is ideal for tomatoes due to the lower acidity of modern day tomatoes. If you want to water bath, you will need to raise the acidity by adding lemon juice or citric acid. You can find more information about that at the National Center for Home Food Preservation.

What You’ll Need

If you plan to pressure cook you will need a pressure canner. I use a Presto and my grandmother loves her Mirro.

If you plan to water bath process your canned goods, you will need a large stockpot with lid – you’ll need a pot at least 2.5-3 inches taller than the jars that you plan to use inside of it.

You’ll also need:

Ball Blue Book Guide to Preserving— If you want to can it, the Ball Blue Book can tell you how.

It looks a bit like a thick magazine and costs around $10. It is worth every penny.

Jars — Jars come in a variety of styles from half pint to half gallon, wide mouth and regular. Be sure to only use jars that are specifically meant for canning. If you plan to reuse jars, be sure to inspect them for cracks, nicks and scratches — these can be hazardous if used for canning.

Lids — You will need a new lid every time you prepare a jar. Canning lids cannot be used again to seal food.

Rims — You will also need a rim for every jar. Rims can be reused, provided they are free from grime and rust, and are not misshapen.

Jar Lifter — These will be used to lift jars into and from the hot water

Tongs and/or Magnetic Lid Lifter — These will be used to pull lids from their hot water bath

Bubble Popper/Measurer — This simple device is usually plastic – never metal – and can also be the end of a wooden spoon ;) It helps measure headspace and remove air bubbles from your jar.

Funnel — A wide mouth jar funnel will help you get your food where you want it to go.

You can generally pick up all of these canning supplies in a kit for $15-25 depending on the brand and what is included in the kit.

The Basic Process

Washing & Sterilizing

Before anything else is done, you will want to wash all of your components. I like to use the dishwasher for my jars and rings. Lids can be washed and placed in a small pot of simmering (not boiling) water.

Canner Preparation

Depending on the canning method you will want to get water boiling in preparation. Use the fill line on your canner. If you are using a pot – fill it about half way.

If you are using a pressure canner you will also want to check that your seals look good and that you can see through the pressure release hole in the top of your lid. If you cannot see light through it, you will want to clean it before proceeding.

Food Preparation & Packing

Depending on the food to be canned, you will need to prep it. Chop, blanch, etc. and then fill your jars. Some items will need boiling water added. I find having a kettle ready to be helpful. Be sure to check your Ball Blue Book for directions on the food you plan to preserve.

Fill your jars with space at the top (this will be in the directions for the food you are canning). Next you will removed any air bubbles from the jar by poking around with your bubble popper/measurer – anything non metallic will work. Use a damp, clean, non-linting cloth to wipe the rim and threads of the jar clean and place a clean lid on the jar and secure with a metal ring. Finger tight – do not over tighten.

Place the jars into your prepared hot water and process as directed in your Ball Blue Book. For a pressure canner, you will use a weight. Processing time begins when the canner is at the proper pressure (your weight will begin to rock).

Cooling & Storing

Once your jars have finished processing you will want to remove the pot or canner from the heat. Allow your canner to cool before removing the lid. For a pressure canner, you will be able to test by gently touching the weight. It will let you know if there is still pressure inside! Never remove the lid before the pressure has been released.

Once you can open your canner, use your jar lifter to remove the jars from the hot water and place them on a towel on the counter. Your lids should be sealed and in a “down” position at the center of the lid. If they are not, don’t worry. You may hear them “POP” closed over the next hour or two as they cool. If any jars do not seal, you may reprocess with the next batch, or refrigerate and enjoy.

Give your sealed jars a wipe down and, once they are cool, they are ready for the pantry.