How to Safely Use Home-Canning Equipment

Home canning is rewarding but must follow tested processes to be safe. Always use current, tested recipes.

Gardening

How-To Guides

Difficulty

Intermediate

Time

Varies by recipe

Budget

Safety

Medium

Home Canning Food Safety

Use only current, tested recipes and processing instructions from USDA, the National Center for Home Food Preservation, or a university extension service. Follow the recipe's specified jar size, ingredients, acidity, processing time, pressure, and altitude adjustment. Do not treat an electric pressure cooker as a pressure canner unless a tested process specifically supports it.

Tools needed

Jar lifter
Canning funnel
Bubble remover

Materials needed

Canning jars
New lids and bands
Water-bath or pressure canner

Step-by-step

Choose a current tested recipe for your food and acidity.

Inspect jars and use new lids.

Fill to the recipe's headspace and remove bubbles.

Process for the exact time, pressure, and altitude specified.

Cool undisturbed and check seals before storing.

Common mistakes

• Reusing old lids
• Treating an electric pressure cooker as a pressure canner without a tested process

Maintenance & next steps

Store sealed jars in a cool, dark place and label with dates.

When to call a professional

Consult your local extension service for pressure canner gauge testing.

Editor's note: This is instructional content for How to Safely Use Home-Canning Equipment. Replace with your own firsthand experience and photos before publishing.

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