Canning

Before You Begin Canning

(Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska-Lincoln Extension. Nor is criticism implied of products not mentioned.)

If you have not canned for awhile or have never canned before — review before you begin:

Check the directions that come with your canner before starting to can. If you no longer have the directions or have questions about a specific canner, check with the company. 

Make sure your canning recipes following the latest guidelines. They should be based on or compatible with the 2009 guidelines. Depending on the type of food, ALL canning must now be canned in a boiling water canner (high acid foods) or a pressure canner (low acid foods). Significant changes were made in 1994 that are critical to the safety of some processes. These included changes in canning tomatoes, pickles, and meat processing. Also, other recipes were reviewed for safety and food quality and updated. In 2006 and again in 2009, canning guidelines were reviewed and revised.

•  How to Use a Boiling Water Canner and/or Pressure Canner information from the National Center for Home Food Preservation.
• Presto Pressure Canner Directions
  Download instruction books for specific models of Presto pressure canners from Presto's Web page. A toll-free phone number and an address are also given for contacting them.
• Mirro Pressure Canners
  Mail, email and toll-free phone information for Mirro pressure canners (a part of Wearever.com website).

Boiling Water Canning Step-by-Step

Pressure Canning Step-by-Step

Questions or comments for the author of these videos? Email Nancy Urbanec, Extension Associate

Can safely by following the latest research-based recommendations:

• Altitude / Elevation Information
• Using Up-to-Date Canning Recommendations
• Unsafe Canning Practices

Brush up on your canning techniques with the following materials:

University of Nebraska-Lincoln Extension Canning Materials

• Let's Preserve: Canning Basics UNL Extension EC (6 pg. brochure)
  Importance of using proper canning procedures, recommended equipment, including how to use pressure cookers, recommended processes and food safety issues. Questions or comments about this publication? Contact the author, Julie Albrecht, PhD, RD

National Center for Home Food Preservation (NCHFP) Materials

• General canning information
• Most frequently asked canning questions (includes a section on vegetables, fruits and meats)
• Testing jar seals, reprocessing unsealed jars & storing canned foods

USDA Complete Guide to Home Canning, 2009 revision

The Penn State "Home Food Preservation Let's Preserve Series

These 2 to 6 page flyers give basic directions for both freezing and canning for most products. They also provide a few commonly requested recipes.

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Canning Directions and Recipes for Specific Foods

• Fruits (includes canned pie fillings)
• Tomatoes and Tomato Products (includes Salsa)
• Vegetables (includes soups)
• Meat, Poultry and Seafood
• Jams and Jellies
• Pickles and Fermented Products

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Important Altitude / Elevation Information

When canning foods, it is important to know your local altitude. Your altitude determines the amount of pressure (pressure canner) or time (boiling-water canner) for your food. In Nebraska, the altitude ranges in elevation from about 1,000 feet  to 5,000 feet above sea level.

• To learn the altitude in your location, Click here for a map of elevations in Nebraska; or,  contact your local Extension office.
  • Or, if you live outside of Nebraska, find your local Extension office here.
• USGS online tool for finding elevations of any U.S. city
• Temperature at which water boils at various altitudes (Source: NCHFP)
• Process adjustments at high altitudes (Source: NCHFP)
• Safe Home Canning:  Altitude Adjustments (Source:  University of Kentucky)
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Contacting Companies about Specific Products & Equipment

Toll-free Numbers,  Email, Websites

Questions about specific canners:

• National Presto Industries
  Email questions about Presto pressure canners HERE
  To call: 1-800-877-0441 (Parts & Service)

• Mirro (information is provided on Wearever.com website)
  To call : 1-800-527-7727
  Email a question HERE
• All-American (connected with Wisconsin Aluminum Foundry)
  Email, Fax, and telephone information HERE

Questions about specific canning products:

• Mrs. Wages
  Email a question HERE
  To call : 1-800-647-8170
• Sure-Jell
  Email a question HERE
  To call : 1-877-535-5666
• Splenda
  To call : 1-800-7-SPLENDA (1-800-777-5363)
  Email a question HERE
  
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Frequently Asked Canning Questions

General canning questions:

• National Center for Home Food Preservation (NCHFP)
      Search the NCHFP site.
• Why & how to acidify tomatoes (Source: NCHFP)
• Is it safe to can in half-gallon (64-ounce) jars? (Source: NCFP)
• Most frequently asked canning questions (includes a section on vegetables, fruits and meats) (Source: NCHFP)
• Causes and possible solutions for problems with canned foods (Source: NCHFP)
• Causes and possible solutions for problems with jellied fruit products (Source: NCHFP)
• Causes and possible solutions for problems with pickled foods (Source: NCHFP)
• Can I can on my smooth cooktop? (Source: NCHFP)
• Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc. are found in chart (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.
• Resources for Home Preserving Pumpkins  Pumpkin butter and mashed or pureed pumpkin are NOT recommended. (Source: NCHFP)
• Can you can foods such as tomatoes or herbs in oil? The answer is NO. Read why here. (Source: NCHFP)
  • Resources for Home Preserving Tomatoes (read first paragraph)
  • Can I can oil with herbs? Can I can pesto?

Pickles

• Most frequently asked pickle questions (Source: NCHFP)
• General information, including ALUM (Source: NCHFP)
• Salts used in pickling (Source: NCHFP)

Jams & Jellies

• Most frequently asked jelly questions (Source: NCHFP)
• Remaking soft jellies (Source: NCHFP)

Jars & Containers

• Testing jar seals, reprocessing unsealed jars & storing canned foods (Source: NCHFP)
• Suitable containers, covers and weights for fermenting food (Source: NCHFP)

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Unsafe Canning Practices

• Using your Electric Multi-cooker (Instant Pot) for home canning (New) - It is not recommended for home canning.
• Danger of botulism with unsafe canning practices (Source: NCHFP) See image at right from CDC of botulism found in canned pickled peppers
• Open Kettle Canning. Iowa State Cooperative Extension explains why this canning method is unsafe.
• Jars with wire bails and glass caps, one-piece zinc porcelain-lined caps. The University of Georgia Cooperative Extension explains why these jars are considered unsafe.
• Canning bread/cake. Learn from the University of Georgia Cooperative Extension why it's dangerous to can bread or cake.
• Dangers of using paraffin on jams and jellies. The University of Georgia Cooperative Extension explains why this practice is no longer considered safe.
• Not all salsa recipes are safe to can. Learn why your own salsa recipe may be unsuitable for canning. (Source: NCHFP)
• Learn why vacuum packaging is not a substitution for the heat processing of home canned foods. Learn how to handle these foods. (Source: NCHFP)
• Oven canning. Learn why this process is dangerous. (Source: NCHFP)
• Home canning for pumpkin butter and mashed or pureed squashes is NOT RECOMMENDED . Read why here. (Source: NCHFP)
• Do you know your altitude? Using the correct canning time or pressure is important for safe canning. Are you making the correct adjustments? Learn more here.  
• Using your Electric Multi-cooker (Instant Pot) for home canning - It is not recommended for home canning.

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Sources of Canning Supplies

(Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska-Lincoln Extension. Nor is criticism implied of products not mentioned.)

For further help in locating canning supplies, use your favorite online search engine or contact your local Extension Office.

• Presto Products including pressure canners
• Mirro Pressure Canners and accessories at wearever.com
• Ball online store (Jars, accessories, seasonings, recipes)
• Mrs. Wages online store (pectins, seasonings and other ingredients)

Sources of ClearJel®

You must use ClearJel® and not Instant ClearJel®, ClearJel A® or any other form of ClearJel® when given in a canning recipe. Be sure you are getting cook-type ClearJel®.

• Kitchen Krafts
• The Ingredient Store

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Canning with Splenda®

(Source: National Center for Home Food Preservation [NCHFP])

• Can Splenda® (sucralose) be used in preserving food?
• Recipes using Splenda®
  • No-Sugar Added Sweet Cucumber Slices
  • No-Sugar Added Pickled Beets
  • No-Sugar Added Cantaloupe Pickles
  • Refrigerator Jelly with Splenda

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Illustrations and Images of Canning Equipment & Procedures

• National Center for Home Food Preservation Image Gallery: Equipment photos
• Canning Equipment Photos

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