How to Can Your Own Fruits and Vegetables

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If you’re not a homesteader or trying to live like you’re in Little House on the Prairie, you may wonder if canning your own food is worth it. 

But with more and more people wanting to become self-reliant, learning how to can fruits and vegetables can be a highly worthwhile and rewarding skill. 

However, there are some crucial things to know about canning—it’s not quite as simple as it seems, and wrong steps can lead to serious foodborne illnesses. 

In this article, learn how to can your own fruits and vegetables for beginners, including the different types of canning and which foods work best for each method.

Canning 101

Canning fresh foods has been utilized since the early 1800s as a means of food preservation, allowing for the storage of overabundant harvests and the ability to consume off-season fruits and vegetables through long, cold winters.

The premise of canning is that it preserves food by sealing it in an airtight container. While you often see tin-coated cans used in grocery stores, at-home canners typically use glass jars with airtight sealed lids (like mason jars).

Canning involves heating food to kill off pathogenic bacteria, sealing the jar tightly to prevent contamination, then storing them for later use. 

As the food inside the can (or jar) is sterile, it doesn’t start to spoil until you open the can and allow in oxygen and airborne bacteria.

There are two main types of canning: hot water bath canning and pressure canning.

Water bath canning is typically used for high-acid foods like jam, jellies, pickles, and fruit, while pressure canning is for low-acid foods like vegetables, soup, or meats. We’ll get into the exact steps in the next sections.

Some of the most commonly canned foods at home include:

  • Peaches
  • Pears
  • Apples (or applesauce)
  • Berries
  • Jams and jellies
  • Citrus
  • Tomatoes or tomato products (sauce, paste, 
  • Green beans
  • Carrots
  • Pickles 
  • Asparagus

How to Water Bath Can at Home

As mentioned above, use water bath canning for higher acid foods. These include jams, jellies, chutneys, relishes, condiments, tomatoes and tomato products, pickles, and pie fillings. 

How to can your own fruits and vegetables. Water Bath Canning Guide infographic

Both water bath canning and pressure canning begin the same way: with sterilization.

Wash any lids and bands in hot, soapy water, and sterilize the jars either in a hot dishwasher cycle or by boiling them in a hot water bath for 10 minutes. If sterilizing in the hot water bath, keep them in the bath at a simmer (180 degrees Fahrenheit) until you’re ready to use them. 

Hot Packing Vs. Raw Packing

There are two methods of water bath canning: hot packing and raw packing. Hot packing involves bringing the fruit or vegetable to a boiling point for 2–5 minutes, then immediately adding the hot food into your sterilized jars. The jars then are sealed with an airtight lid and added to the hot water bath for a minimum of 10 minutes. 

According to the USDA, hot packing is the preferred method of canning, as it removes the most air and is better for preventing spoilage.

Conversely, raw packing involves adding raw food to sterilized jars then topping them with boiling water (or another liquid).

As hot packing is the preferred method, that’s the one we’ll highlight here.

Here are the equipment and steps for water bath canning with a hot packing method, assuming you have sterilized everything already. 

Water Bath Canning Equipment: 

  • A water bath canner (large pot with a lid and a rack to hold jars)
  • Canning jars (like mason jars) with lids and bands
  • Canning funnel, jar lifter, and bubble remover
  • High-acid foods (e.g., fruits, jams, jellies, pickles, or tomatoes with added acid like lemon juice or vinegar)
  • Clean towels and a timer

Water Bath Canning Instructions:

  1. Always follow a tested recipe for the specific fruit or vegetable you are wanting to can. Canning times, temperatures, and techniques vary widely based on the food you are canning. 
  2. Cook, boil, or process the food as directed in the recipe. For example, to can apples, you start by adding the sliced apples to a pot with water or syrup (1 pint per 5 pounds of apples) and boiling for 5 minutes.
  3. Use a funnel to fill the jars with your cooked food. Be sure to leave some room at the top (“headspace”), about 1/2-inch. 
  4. Remove air bubbles with a bubble remover (or a plastic spatula can work).
  5. Wipe the rim of your jars with a clean, damp cloth.
  6. Place lids on the jar and screw on well but do not overtighten them. 
  7. Fill your water bath canner with water (about halfway) and heat it to 180°F. 
  8. Add the jars into your jar rack (upright, not falling over, not touching each other). 
  9. Add more hot water into the hot water bath, covering them completely with at least 1 inch of water on top.
  10. Cover the canner with its lid and bring the water to a full boil.
  11. Start the timer according to the recipe for the specific food you are canning. 
  12. Turn off the heat and carefully open the lid, being careful of steam escaping. 
  13. Let the jars sit for about 5 minutes before removing them with tongs or a jar lifter, placing the jars on a clean towel or rack.
  14. Let them cool, undisturbed, for 12-24 hours (depending on the recipe). 
  15. Test the seals by pressing the center of each lid. If it does not pop back at you, it’s sealed and canned correctly. 

Phew! As you can see, canning is not too simple—but once you get the hang of it, it’ll become easier.

How to Pressure Can at Home

Next, another option is pressure canning. You would use pressure canning for lower acid foods, such as most vegetables (such as carrots, asparagus, green beans, okra), beans, meat, poultry, fish, or prepared soups and stews. 

How to can your own fruits and vegetables. Pressure Canning Guide infographic

Unlike water bath canning, pressure canning unsurprisingly relies on pressure combined with high heat to destroy bacteria. 

It’s important to pressure can with low acid foods (pH below 4.6) because these foods are prone to harmful pathogenic bacteria like Clostridium botulinum, which is not killed by hot water alone and causes botulism. 

Rather, pressure canning reaches temperatures of 240-250°F with the combination of pressure and heat. 

However, you need special equipment—a pressure canner—in order to do this at home. 

Other than the pressure canner, all of the other equipment is the same. After sterilizing your jars (the same as with water bath canning), here are the steps for at-home pressure canning:

  1. Prepare the food (cooking, boiling, processing, etc.) according to the recipe instructions. 
  2. Use a funnel to fill the jars, leaving headspace. 
  3. Remove air bubbles and wipe the rim clean. 
  4. Screw on the lid well but not too tightly. 
  5. Place the rack in the pressure canner and add 2-3 inches of water (or as directed in the manual).
  6. Add the jars into the rack, then lock the lid on the pressure canner, leaving the vent open.
  7. Heat the canner on medium-high until steam flows steadily from the vent.
  8. Allow the steam to vent for 10 minutes to remove air from the canner.
  9. Close the vent. 
  10. Heat the canner until it reaches the recommended pressure (this will differ depending on which canner you have). At higher altitudes, you’ll need to increase the pressure (consult a canning chart for details).
  11. Set a timer for the processing time in your recipe. 
  12. Be sure you continually monitor the pressure gauge and adjust the heat if necessary.
  13. Cool the canner by turning off the heat and allowing the canner to depressurize naturally (do not force it).
  14. Once pressure reaches zero, wait an additional 10 minutes before opening the lid.
  15. Open the lid carefully and remove jars with tongs or a jar lifter. 
  16. Place jars on a towel or rack, leaving space between them to cool undisturbed for 12–24 hours.
  17. Check that lids have sealed by pressing on the center (it should not pop back).

As you can see, pressure canning is a bit more technical than water bath canning, and there is more room for error because of the dangerous Clostridium botulinum bacteria that causes botulism.

Keep in mind that pressure cookers, Instant Pots, and slow cookers are not the same as pressure canners. Be sure to read your pressure canner manual in detail and choose reputable recipes, such as from USDA or the National Center for Home Food Preservation.

How to Store Home Canned Goods

No matter which method of canning you use, you must properly store your canned goods for safekeeping. 

Here are some tips:

  • Label each jar clearly with what you made and the date. 
  • Check the seals: The lids should be concave (slightly dipped in the center) and should not pop back when pressed. 
  • Wipe down the jars and rims before storing them.
  • Store them in a dark, cool place (like a pantry or cellar). The ideal temperature is 50°F to 70°F.
  • If you prefer, you can remove the screw bands from your canning lids to prevent rust. (The screw bands are this part of the jar.) The screw bands are only necessary during the canning and cooling process. After they are cooled, you can remove them and the jar should stay sealed. 
  • Place jars in single layers on sturdy shelves—avoid stacking them, as this can put pressure on the seals.
  • Check on them periodically, looking for signs like bulging lids, leaking seals, chipped jars, or strange odors. 
  • For the best quality, consume at-home canned goods within one year. They will likely last longer, but they will taste best within a year. 

How to Can Your Own Fruits and Vegetables FAQs

Is it cheaper to can your own fruit?

It can be cheaper to can your own fruit, especially if you grew the fruit yourself, got a good deal, or bought in bulk. However, canning requires an upfront investment of canning equipment, so if you’re only going to do it once, it will likely be much more expensive.

Can all fruits be water bath canned?

Water bath canning is used for high acid foods. Not all fruits are high acid, but most are. Lower acid fruits that cannot be water bath canned (or simply would be gross!) include bananas, coconut, avocados, and papaya. Other commonly canned fruits that are lower in acid can become suitable for water bath canning by the addition of an acid. For example, you should add lemon juice, citric acid, or vinegar to tomatoes, melons, figs, and Asian pears. Always look up reputable canning recipes!

What is the easiest canning method for beginners?

Water bath canning is easier than pressure canning, which uses more simple equipment and does not come with botulism risks (as long as you are using a high acid food).

Do you have to boil jars before canning?

While you can always boil jars to be on the safe side, some recipes don’t require it. For example, you don’t need to boil jars to sterilize them if the processing time in the canner is 10 minutes or longer (for both water bath and pressure canning). This is because the heat will sterilize the jars as they process.



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