What is

Canning?

Simply put, canning is one step beyond cooking. It’s a method that applies heat to food in a closed-glass jar. This preserves the contents longer by removing air from the jar to create a seal.

There Are  

Two Methods

 of canning

WATER BATH

Water bath canning is used for high-acid foods like fruits, jams, jellies, salsas, tomatoes, pickles, and relishes. This method is preferred for beginners as it’s a shorter and lower temperature process.

All recipes on this site use the water bath method.

Pressure

Pressure canning is used for low-acid foods like chili, meats, seafood, and some vegetables. If you’re mixing high-acid foods with low-acid foods, you must use pressure canning to safely preserve your contents. This is a more advanced process.

TOOLS OF THE TRADE

Canning isn’t as hard as you might think - just gather these utensils and your ingredients, and start canning! In addition to these items, you will also need measuring cups and spoons, a saucepan, and a dish towel, as listed in the recipe.

CANNING TOOLS & APPLIANCES

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Which Jar

 SHOULD YOU USE FOR CANNING?

Jelly Jar
4oz

Regular Mouth

Half Pint
8 oz

Regular Mouth

Pint
16oz

Regular Mouth

Quart
32 oz

Wide Mouth

Pint
16oz

Regular Mouth

Pint
16oz

Wide Mouth

Quart
32oz

  Freezer Safe  

NOTE: When filling freezer-safe jars, leave 1/2 inch headspace to allow for food expansion during freezing.

 For a complete list, please visit freshpreserving.com 

Prepping the jars

Prepping is easy with the water bath method. Just give those jars a wash and set them in your canner on top of the rack. Make sure the jars are filled and completely covered with water. Then boil them for about 10 minutes. You can use this same water to can once the jars are filled.

Tip

Dishwasher Trick

You can also use the sanitizer setting on your dishwasher to prep your jars. Just keep your jars in the dishwasher until you're ready to can!

Filling the jars

It’s important to fill each jar to the correct level, giving them the correct headspace between the contents and the rim of the jar. This allows for food expansion. If you have any air bubbles in your jar, you can remove them by gently pressing food against the opposite side of the jar.

We recommend the Ball® Bubble Remover & Headspace Tool which is included in the Ball® Utensil Set, along with a handy funnel, jar lifter, and magnetic lid lifter. You can also use a small non-metallic spatula to remove air bubbles.

Check yourself

Flex
Test
IF IT POPS,
IT’S NOT SEALED

After you’re all canned out, make sure you have sealed your jar properly. To test, you can press on the center of the cooled lid. If your lid flexes, it’s not sealed properly. But no worries, you can just refrigerate it and use it in the next couple of weeks. When sealed properly, you can store jars in the pantry for up to a year!

LET’S CAN!

You can learn more about how to can on our step-by-step recipe page. This month, it’s all about mixed berry jam. Grab your berries and prep your jars, it’s time to can!

GET THE STEP-BY-STEP