Tips for Successful and Safe Canning
Keep safety in mind whether you're water-bath canning or pressure canning. By canning foods safely, you can prevent kitchen accidents and food spoilage. Increase your chances for successful canning and maximum safety by following these guidelines:
Used recipes made for modern-day canning (about 2000 or newer) and follow them exactly. Don’t increase or decrease your ingredients, processing time, or pressure level (for pressure canning).
Don’t double recipes. If you want more than one recipe, prepare the recipe more than once.
Use the proper ingredients: only unblemished and not overly ripe fruit or vegetables, and when a recipe calls for salt, use only canning or pickling salt.
Use jars and two-piece lids approved for canning, and never reuse lids.
Always label and date your finished product and use within one year of the date of processing.
Periodically check your jars for any signs of spoilage and, if in doubt about the quality or safety of a preserved product, dispose of it without tasting.
Canning & Preserving Glossary
acidity level
The pH level of a food, which helps to determine the proper method of canning. Experts generally recommend using a pressure canner for low-acid foods such as vegetables and meats, or a water-bath canner for high-acid foods such as fruits and pickled foods.
Canning & Preserving Glossary
dehydrator
An electric kitchen device used for drying (dehydrating) foods. Includes a thermostat and fan that help to regulate temperatures.
Canning & Preserving Glossary
headspace
In canning and preserving, the amount of space between the top of the food or liquid in a jar and the inside of the lid.
Canning & Preserving Glossary
nonreactive utensil
A kitchen tool that won't change the taste of acidic foods that it comes in contact with (recommended when canning and preserving foods).
Canning & Preserving Glossary
pH
A measure of acidity or alkalinity (stands for potential of Hydrogen). In food preservation, the pH or acidity level of a food helps to determine the proper method of canning.
Canning & Preserving Glossary
pressure canning
The recommended process for canning and preserving low-acid foods (such as vegetables and meats); uses a pressure canner.
Canning & Preserving Glossary
water-bath canner
A large kettle used for canning and preserving jars of (typically high-acid) food.
Canning & Preserving Glossary
water-bath canning
The recommended process for canning and preserving high-acid foods (such as fruits and pickled foods); uses a water-bath canner.
