What is canning?
Canning is really one step beyond cooking. It is a method that applies heat to food in a closed glass home canning jar to stop the natural spoilage that would otherwise take place, and removes air from the jar to create a seal. There are two home canning methods - Waterbath Canning and Pressure Canning.
Getting Started: Canning Methods
Though there are many things you can preserve, understanding these two popular canning techniques will help you to get started!
Technique 1: Water Bath
This technique is ideal for high-acid foods. So if you’re looking to can fruits, fruit juices, jams, jellies and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegars and condiments, this is the method for you.
Here’s our guide to properly can using a Water Bath:
Water Bath Canning (High-Acid Foods)
Technique 2: Pressure Canning
When preserving vegetables, meats, poultry and seafood, safety is key. To keep what your canning safe to eat, and fresh tasting, you’ll use the Pressure Canning method which heats the contents to 240º F eliminating the risk of foodborne bacteria. You should also know that if even you’re mixing high acid foods with low-acid foods you must use the pressure canning method.
Here’s our guide to help you get started Pressure Canning:
Pressure Canning (Low-Acid Foods)
If you’re more of a visual learner, or if you just like to be thorough, here are some extremely helpful videos to watch.
Let's Make Something Yummy - Tutorials
Water Bath vs. Pressure Canning
View our Getting Started Guide for the details on each step of the process. And check out the guides below for assistance with the type of creation you'd like to make.
3 Simple Steps
No matter what you want to make, this is the place to start. In just three simple steps, you're on your way to a fresh, flavorful creation.
Access our handy glossary to learn the ins and outs of canning technology.View Glossary
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