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Canning for Beginners
Discover the essential tools and supplies to begin your canning journey, from jars to specialized pots.
Learn the safest methods, like water bath and pressure canning, to preserve food with confidence.
Keep your canning pots in top condition with simple cleaning and maintenance tips.
Understand proper headspace to ensure safe sealing and prevent spoilage.
Find out which jars are best for canning, from regular jars to wide-mouth varieties.
Master the right balance for tightening bands to secure lids without overdoing it.
Check for airtight seals to guarantee your canned goods are safely preserved.
Keep your canning tools and jars in great shape with easy-to-follow care instructions.
Step-by-step guidance for canning your favorite foods, from preparation to processing.
What do you need to start canning?
CANNING JARS
Essential for storing your preserved foods.
JAR LIFTER
A must-have tool for safely removing hot jars from the canner.
CANNING TONGS
Safely handle hot jars with our non-slip, heat-resistant canning tongs—an essential tool for secure and efficient canning.
MEASURING CUPS
Achieve perfect proportions with our durable measuring cups, ideal for precise canning recipes.
STAINLESS STEEL POT
This heavy-duty stainless steel pot ensures even heating and durability, perfect for water bath canning.
CANNING LIDS
New lids are needed each time for a proper seal
CANNING FUNNEL
​​Makes it easy to fill jars neatly, reducing spills and keeping jar rims clean for a good seal.​​​
JAR WRENCH
Easily tighten or loosen jar lids with this sturdy, adjustable jar wrench, perfect for a snug seal every time.
CANNING LADLE
Pour liquids mess-free with a canning ladle designed for easy transfer and accurate portioning into jars.
WATER BATH CANNER
Choose based on what you’re canning: a water bath canner for high-acid foods or a pressure canner for low-acid foods.
HOMEMADE LABELS
Perfect for labeling jams, sauces, and pickles, these customizable labels ensure your jars look as good as they taste.
BUBBLE REMOVER
Helps remove trapped air and measure the proper headspace, which is essential for food safety.
LID LIFTER
Retrieve lids effortlessly from hot water using the magnetic lid lifter, keeping your hands safe and lids clean.
CANNING RACKS AND BASE
Keep jars stable and evenly heated with durable canning racks and a base that fits most pots.
PRESSURE CANNER
Preserve low-acid foods safely with a reliable pressure canner, designed for consistent pressure and heat distribution.
Safe Canning Methods
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A straightforward way to preserve fruits, jams, jellies, and pickles with a boiling water bath.
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Discover the convenience of this method that’s perfect for small-batch canning projects.
​Water Bath Canning
What It Is: Water bath canning is a simple and traditional method of preserving high-acid foods, such as fruits, jams, jellies, pickles, and tomatoes. The jars are submerged in boiling water for a set period to kill bacteria and create a vacuum seal.
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Best For: High-acid foods like fruits, jams, pickles, tomatoes (with added acid), and salsas.
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How It Works: The food-filled jars are placed in a pot of boiling water for a specified time. The heat kills bacteria and seals the jars by creating a vacuum. Once cooled, the vacuum seal prevents spoilage, and the food can be stored for months.
Steam Canning
What It Is: Steam canning is an alternative to water bath canning that uses steam rather than boiling water to preserve food. It works similarly to water bath canning but is faster and more energy-efficient.
Best For: High-acid foods like fruits, jams, jellies, and pickles.
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How It Works: In a steam canner, jars are exposed to steam, which heats them and creates the necessary pressure for sealing. The process is typically faster than water bath canning and requires less water, making it a more energy-efficient option.
Pressure Canning
What It Is: Pressure canning is a method used to safely preserve low-acid foods, such as vegetables, meats, and poultry, that require higher temperatures to destroy harmful bacteria like botulism.
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Best For: Low-acid foods like vegetables, meats, poultry, and soups.
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How It Works: A pressure canner creates a sealed environment that increases the temperature inside to above the boiling point of water (typically 240°F or 115°C). This high temperature kills harmful bacteria and seals jars, ensuring food is preserved safely for long-term storage.
The impact of altitude in canning:
Why do I need to know the altitude where I am canning?
Because water boils at lower temperatures the higher you are from sea level. To say another way, the higher your altitude the lower the boiling point will be.
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POT CARE
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Steam canners and boiling-water or water bath canners are not to be used for canning low-acid foods, such as vegetables and meats. Low-acid foods must be processed in a pressure canner.
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Be certain your range or cooktop is rated for home canning. Some models of ranges or cooktops cannot be used for home canning, especially smooth top ranges – since they can be damaged. Check with the manufacturer of your cooktop before using your canner. Manufacturer is not responsible for damage of any kind to the range or cook tops a result of using this canner.
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Always use heat protective gloves or mitts when handling any part of your canner.
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When removing the lid from the canner, be sure to always tilt it away from you to avoid steam burns.
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Any steam produced will be hot and can cause serious injury. Use extreme caution while using your canner.
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Never leave your canner unattended while it is in use.
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Check the stock pot water level after every batch. DO NOT LET THE STOCK POT BOIL DRY. This will cause serious damage to your canner and may render it unusable. Your stove top could also be damaged if this happens.
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Do not use by or near children.
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For household use only.
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Botulism and how to prevent it? Only use tested recipes and methods to reduce your chances of Botulism.
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Jar/lid and band preparation
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It is always good practice to wash your jars, lids and bands prior to use. There is no need to sterilize jars, lids or bands if you are pressure canning or the water bath time is 10 minutes or more. These will be sterilized during processing.
SPACING ON TOP OF THE JAR
Headspace is the unfilled space between the food in a jar and the lid of a jar. General canning headspace recommendations from the United States Department of Agriculture are as follows: Leave ¼ inch headspace for jams and jellies; leave ½ inch for tomatoes, fruits and pickles that will receive a boiling water bath process; leave 1 inch headspace for most low acid foods that will be pressure canned. Some vegetables and meats require 1¼ to 1½ inches headspace.
Headspace is needed because foods expand as jars are heated. The air in a food, its starch content and the processing temperature determine how much a food will expand. Air expands greatly when heated to high temperatures; the higher the temperature, the greater the expansion. Starchy foods such as corn, potatoes, lima beans and rice expand and absorb water during heat processing.
If too little headspace is allowed, the food may expand and bubble out when air is being forced out from under the lid during processing. The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly. If too much headspace is allowed, the food at the top is likely to discolour. Also, the jar may not seal properly because there will not be enough processing time to drive all air out of the jar.
WHAT JAR IS COMMONLY USED?​​
1. Regular Mouth Mason Jars
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4 oz. Mason Jars (Freezer Safe) - Ideal jar for canning Jams, Jellies, Mustards, Ketchup, Dipping Sauces, Flavored Vinegars, Small Portion Sizes
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8 oz. Mason Jars (Freezer Safe) - Ideal jar for canning Jams, Jellies, Conserves, Preserves, Fruit Syrups, Chutneys, Pizza Sauce
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12 oz. Mason Jars (straight side jars are Freezer Safe) - Ideal jar for canning Jams, Jellies, Marmalades
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16 oz. Mason Jars - Ideal Jar for Canning Salsas, Sauces, Relishes, Pie Fillings
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32 oz. Mason Jars - Ideal Jar for Canning Fruit & Vegetable Slices, Pickles, Tomato based Juices & Sauces
2. Wide Mouth Mason Jars
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16 oz. Mason Jars (Straight side jars are Freezer Safe) - Ideal Jar for Canning Salsas, Sauces, Relishes, Fruit Butters
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24 oz. Mason Jars (Straight side jars are Freezer Safe) - Ideal Jar for Canning Asparagus, Pickles, Sauces, Soups, Stews
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32 oz. Mason Jars - Ideal Jar for Canning Pickles, Tomatoes, Whole or Halved Fruits & Vegetables
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64 oz. Jars - Ideal Jar for Canning Apple Juices & Grape Juices
Note: When filling freezer safe jars, leave ½-inch headspace to allow for the expansion of food during freezing. Use only shoulderless or straight side jars.
How tight should the bands be?
The short answer is: fingertip tight! According to So Easy to Preserve, “When using two-piece lids, place the treated lid on the filled jar, centre it, and hold it in place with fingers. Then screw down the band fingertip tight. These lids should not be tightened further after processing. The screw band should be tightened just to fingertip tight
How to make sure the jars are sealed:
During the cooling period, you can hear the lids making a “pop” sound which means they are now sealed. - Bear in mind that if you are using “Supa Ant” lids, as our lids are thicker than average lids in the market, while they seal much better due to higher strength of the lid, the popping sound might be a bit gentler.
After the cooling period is completed, remove the bands by unscrewing them from the jars. Then you can use one of below options to double check the sealing:
1. Press the middle of the lid with your finger. On a sealed lid, you shouldn’t feel any movement but if the lid springs up when you release your finger, then the lid is not sealed.
2. Use a teaspoon to tap on the lids. A sealed jar would make a high-pitched ringing sound. A dull sound would mean the lid is not sealed (unless there is food in contact with the underside of the lid). 3. Hold the jar at your eye level and look across the lid. A sealed lid should be curved down slightly. If the lid looks flat or bulged, then the lid is not sealed. Notice: different lids would result in different sealing rate so in most cases in ideal conditions, you should get at least 80% sealing rate. (If you are using Supa Ant lids, then in ideal conditions you should achieve 100% sealing rate. Please contact us if this is not to be the case).
CARE INSTRUCTIONS ​
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Use a soft cloth and warm soapy water to wash your Canner by hand before the initial use. Then follow these simple care instructions to keep your canner clean:
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After each use, wash the pot, lid and jar rack in warm soapy water. Rinse and dry well. Be sure to use a soft cloth to keep from scratching the stainless-steel surface.
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As the canner is used, you may notice hard water build up or small rust specks. To remove these deposits from the stock pot, add 1/4cup of vinegar and 1 gallon of water to the pot and boil for 2 to 3 minutes. Once the pot has cooled, you can wipe clean with a soft cloth, or rewash in the sink. For tougher stains, you may need to increase the amount of vinegar used.
CANNING INSTRUCTIONS
NEVER ALLOW YOUR CANNER TO BOIL DRY. Negligence might result in damage to the canner or your stove. Check water level after each batch and add more if needed. DO NOT remove lid during processing. Removing the lid allows the steam to escape and the jars will no longer be at the correct temperature. If the lid is removed during processing, you will need to bring the canner back up to heat and restart the processing time to ensure the jars are processed correctly.
NEVER REMOVE THE WEIGHTED GAUGE TO DO A QUICK RELEASE ON THE PRESSURE. This will cause siphoning and could break your jars. Let your canner cool to ZERO pounds pressure naturally. Then remove the weight. Processing times for boiling-water canners are the same for steam canners and can be used interchangeably. ​
WARNING!
The steam and water will be hot and can cause serious burn injury. Use extreme caution while using your canner.