General Canning Steps

Step-by-step instructions for canning like a pro.



3. Fill canner with water; start heating.

4. Prepare only as much food as needed to fill the maximum number of jars your canner will hold at one time. Work quickly, keeping work area clean.


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Step 6

6. Fill jars, leaving recommended headspace (space between top of food and jar rim) to promote sealing. Add salt to canned vegetables, if desired (use 1/4 to 1/2 teaspoon for pints; 1/2 to 1 teaspoon for quarts).

7. Add boiling liquid to jar, keeping specified headspace.

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Step 8


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Step 9



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Step 11


12. Cover canner; process as directed.


14. After jars are completely cooled (12 to 24 hours), press center of each lid. If dip in lid holds, the jar is sealed. If lid pops up and down, jar isn't sealed. Unsealed jars can be refrigerated and used within 2 or 3 days, frozen (allow 1-1/2-inch headspace), or reprocessed within 24 hours. To reprocess, use a clean jar and a new lid; process for the full length of time. Mark label and use any recanned jars first. If the jars have lost liquid but are still sealed, the contents are safe. However, any food that is not covered by liquid will discolor. Use these jars first.



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