How to can it safely

Step-by-step canning instructions for 50+ foods with processing times, methods, and safety notes. All data from the USDA National Center for Home Food Preservation.

The Professor with safety guidance

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🍅 Tomatoes (Whole or Halved) Water Bath Pressure 🍅 Tomato Sauce Water Bath Pressure 🍑 Peaches Water Bath ðŸŦ˜ Green Beans Pressure ðŸŒķïļ Salsa Water Bath ðŸĨ’ Dill Pickles Water Bath 🍎 Applesauce Water Bath ðŸĨ” Potatoes Pressure 🍐 Pears Water Bath ðŸŒķïļ Banana Peppers Water Bath ðŸŦ Beets Pressure ðŸŒ― Corn (Whole Kernel) Pressure 🍓 Strawberry Jam Water Bath 🍝 Spaghetti Sauce Water Bath Pressure ðŸŒķïļ Jalapenos Water Bath 🍎 Apple Butter Water Bath ðŸĨ§ Apple Pie Filling Water Bath ðŸĨ• Carrots Pressure 🍗 Chicken Broth Pressure 🍅 Diced Tomatoes Water Bath Pressure ðŸŦ™ Jam (General Guide) Water Bath ðŸĨŽ Sauerkraut Water Bath ðŸĨĐ Meat (Beef, Pork, Venison) Pressure 🍗 Chicken Pressure ðŸĪ  Cowboy Candy (Candied Jalapenos) Water Bath 🍅 Tomato Juice Water Bath Pressure ðŸŦ Pickled Beets Water Bath 🎃 Squash (Winter) Pressure ðŸŦ‘ Peppers (Bell and Sweet) Pressure 🍒 Cherries Water Bath ðŸĶŒ Venison (Deer Meat) Pressure ðŸĶī Bone Broth Pressure 🍑 Peach Salsa Water Bath ðŸĨ’ Sweet Pickles (Bread and Butter) Water Bath 🍎 Apples (Sliced) Water Bath ðŸŦ Blueberry Jam Water Bath ðŸŦ Blackberry Jam Water Bath 🍇 Grape Jelly Water Bath 🍅 Stewed Tomatoes Water Bath Pressure ðŸŒķïļ Pepper Jelly Water Bath ðŸŒķïļ Chili Pressure ðŸē Vegetable Soup Pressure 🐟 Salmon Pressure ðŸŦ˜ Pinto Beans (Dried) Pressure 🍓 Raspberry Jam Water Bath ðŸŒŋ Asparagus Pressure 🍠 Sweet Potatoes Pressure 🍇 Fig Jam Water Bath ðŸŦ› Okra Pressure 🍝 Marinara Sauce Water Bath 🍕 Pizza Sauce Water Bath

Frequently Asked Questions

Water bath canning uses boiling water (212 degrees F) and is safe for high-acid foods like fruits, pickles, jams, and acidified tomatoes. Pressure canning uses pressurized steam (240 degrees F) and is required for low-acid foods like vegetables, meats, and soups. The higher temperature is needed to destroy Clostridium botulinum spores that cause botulism.

The food's acidity determines the method. High-acid foods (pH below 4.6) are safe for water bath canning: fruits, pickles, jams, and properly acidified tomatoes. Low-acid foods (pH above 4.6) require pressure canning: vegetables, meats, poultry, seafood, and soups. When in doubt, check each food's page on this site or consult the USDA guidelines.

Yes. Water boils at lower temperatures at higher altitudes, requiring longer processing times or higher pressure. For water bath canning above 1,000 feet, add 5 minutes for 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet, and 15 minutes for 6,001-8,000 feet. For pressure canning, increase pressure: use 15 PSI (weighted) or 12 PSI (dial) above 1,000 feet.

Only use recipes from tested sources: the USDA National Center for Home Food Preservation (NCHFP), Ball/Kerr canning books, or university cooperative extension programs. These recipes have been laboratory-tested for safety. Untested recipes from blogs, social media, or family tradition may not have safe acidity or processing times.