Beginner’s Guide to Canning: Tools, Tips & Safety

lindsay Metternich
Jul 15
3 min read

Preserve Your Harvest Like a Pro (Even If You’re Just Getting Started!)

By Lindsay Metternich

There’s something incredibly satisfying about popping open a jar of peaches in the middle of January or making spaghetti sauce with tomatoes you canned yourself.

But if you're new to canning, it can feel a little… intense. Pressure canners? Water baths? Botulism?

Don’t worry—this guide is here to walk you through the essentials of canning with confidence.

🌿 What Is Canning?

Canning is the process of preserving food in sealed jars by using heat to kill bacteria and create an airtight vacuum seal. Done properly, it lets you store fruits, veggies, sauces, and more for up to a year (or longer!).

There are two main types of home canning:

Water Bath Canning (for high-acid foods)
Pressure Canning (for low-acid foods)

Knowing the difference is key to keeping your food safe.

🍓 What Foods Can You Can?

✅ Safe for Water Bath Canning (High-Acid Foods)

Fruits (peaches, apples, berries, tomatoes*)
Jams, jellies, preserves
Pickles and relishes (with added vinegar)
Tomato sauce (with added acid)

*Tomatoes are borderline and often require added lemon juice or vinegar for safety.

✅ Needs Pressure Canning (Low-Acid Foods)

Vegetables (carrots, corn, beans)
Meats and broths
Soups and chili
Prepared meals (without dairy or flour)

🧰 Tools You’ll Need to Start Canning

For Water Bath Canning:

Water bath canner (or a deep stock pot with a rack)
Canning jars (Mason jars with two-piece lids)
Jar lifter (so you don’t burn yourself!)
Funnel (for clean fills)
Bubble remover/headspace tool (to release air and measure properly)
Lid magnet or tongs

For Pressure Canning:

Pressure canner (not a pressure cooker!)
Same tools as above, plus knowledge of adjusting for altitude

You don’t need to go fancy—many starter kits include all the essentials. Just make sure your jars are canning-safe glass and your lids are new.

🔥 The 5 Golden Rules of Canning Safety

Know your acidity level.Never guess whether something is safe for water bath canning. When in doubt, pressure can it or freeze it.
Use tested recipes.Always follow approved recipes from trusted sources like Ball®, USDA, or Extension services.
Adjust for altitude.Water boils at lower temperatures at high altitudes—this affects processing time and safety. Always check your local altitude and adjust accordingly.
Check your seals.After jars cool for 12–24 hours, remove rings and press the center of the lid. It should not flex up or down.
When in doubt, throw it out.If a jar looks off, smells bad, or has bubbles, leakage, or mold—do not taste it. Safety first.

🕰️ Step-by-Step: Basic Water Bath Canning

Let’s walk through canning a simple jam:

Sterilize jars and keep them warm.
Prepare your recipe (boil fruit, sugar, pectin as needed).
Fill jars using the funnel, leaving ¼ inch headspace.
Remove air bubbles, wipe rims clean, and apply lids/rings.
Place jars in water bath, ensuring 1–2 inches of water covers them.
Bring to a boil and process for the time listed in your recipe.
Remove and cool jars on a towel for 12–24 hours.
Check seals, label, and store in a cool, dark place.

Done!

🗓️ How Long Do Home-Canned Goods Last?

Ideally used within 12–18 months
Store in a cool, dark, dry place
Always label your jars with the contents and date!

🧠 Helpful Tips for Beginners

Start with jams or pickles—they’re quick, forgiving, and low risk.
Don’t skip the headspace measurements—too full or too empty can ruin your seal.
Prep everything first—canning goes faster and smoother when everything is ready before the jars come out.
Keep a canning journal—record what worked, what didn’t, and which recipes your family loved.

🫙 Final Thoughts

Canning isn’t just about preserving food—it’s about reclaiming some of your kitchen power, building self-sufficiency, and savoring your harvest all year long.

Yes, it takes effort. But once you open your own summer-sweet peaches in February, you’ll realize: it’s so worth it.