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Home canning is very rewarding and can be a lot of fun if you take a few minutes to prepare.
Determine the recipe, to ensure you have all ingredients and foods, and select the proper "step by step" instructions.
Review the recipe to ensure you have all the ingredients and tools. For best results, do not substitute.
Fill home canner with fresh water and heat, it will take longer then you think to come to a boil.
Visually inspect mason jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Wash jars (even if new) and place on a rack in a boiling water canner. Cover jars with water heat water to simmer (180°F/82°C). Keep jars hot until ready to use.
Set screw caps aside, place SNAP LID® closures in small pot of hot (but not boiling water).Set up your "filling station" and have your non-metallic funnel, your ladle, paper towels, tongs and screw bands at the ready. Also, if making spreads, a spoon and bowl for skimming during cooking time is handy.Set up your "resting station". Set clean tea towels in a place near the stove where your processed jars can rest, undisturbed, for 24 hours.
Pre-measure dry ingredients. Some recipes are time sensitive, so having ingredients ready is essential.
Prepare fesh ingredients as per direction.
Heat process ALL home canned foods (freezer spreads excepted), follow Step By Step directions and you'll have success!
Click here to download a detailed step-by-step guide.
Vegetables, meat and game, poultry, seafood, soups, stews, tomato-vegetable sauces and tomato-meat sauces are all Low Acid Foods. All Low Acid Foods must be "heat processed" in a pressure canner to eliminate the risk of botulism.
The spoilage organism, Clostridium botulinum can be present in any food. It is itself destroyed at boiling temperatures, BUT it has the ability to form hardy spores that can survive the boiling treatment. These spores thrive in a low acid environment without air - i.e. a sealed jar. As they grow these spores give off a deadly toxin.
The growth of Clostridium botulinum spores is prevented when filled jars of low acid foods are "heat processed" at a temperature of 240°F (116°C) for the prescribed time. The only way for a home canner to achieve a 240°F (116°C) temperature is in a pressure canner. (Boiling water canners heat only to 212°F (100°C), the temperature of boiling water.)
Because Clostridium botulinum spores do not grow in the presence of acid, HIGH ACID Foods can be safely processed in a boiling water canner.
Use only current, tested home canning recipes that:
Include the appropriate heat processing method and time for the food and mason jar size.
Designate head space for the food and jar size.
Come from reputable source that uses the jars and lids that you are using today.
You will need:
Fruits, fruit juices, jams and jellies and other fruits spreads, pickles, salsa, chutney and tomatoes with added acid (lemon juice or vvinegar) are all High Acid Foods. All High Acids Foods are easy to prepare and allow you to get creative with canning!
Only the best, top quality ingredients. For best results, preserve produce at its peak of ripeness. (Partially thawed fruits, frozen without added sugar, may be used in some home canned recipes.)
How To Guide
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