1. Canning Fruits &
Vegetables

2. SAFETY FIRST
Acid Content
• Low acid or high?
Altitude
• Know your elevation
Equipment
• Clean jars and bands with new lids
• Canner deep enough for jars to be covered with 1
inch of water

3. ACIDITY
Low Acid Foods:
those with a pH > 4.6
Examples:
High Acid Foods:
Carrots those with a pH < 4.6
Beans Examples:
Corn Apricots
Tomatoes Apples
Citrus
Peaches

4. ALTITUDE
Boiling water canning adjustment chart
Altitude in Feet Increased Processing Time
1,000 – 3,000 5 minutes
3,001 - 6,000 10 minutes
6,001 – 8,000 15 minutes
8,001 – 10,00 20 minutes

5. EQUIPMENT
Boiling water canner
Jars, bands & NEW lids
Jar lifter
Bubbler
Canning funnel
Assemble all items before you begin your recipe

6. ALMOST READY!
• Canner: check for chips or cracks
• Jars: look carefully around the outside for
cracks or chips, and also feel the rim for cracks
or chips EVEN NEW JARS!
• Bands: check for dents and rust
• Lids: ALWAYS use new lids
Heat the jars, submerged in simmering water for 10
minutes (180°)
Heat the lids according to package directions

7. FILLING YOUR JARS
• Each recipe will give you a
“headspace” requirement. What is it?
Headspace is the distance from the
top of the food to the bottom of the
lid. Measure correctly!
• Remove air bubbles with a non-
metallic tool
• Clean the rims with a lint-free damp
cloth after they have been filled &
bubbled

8. BATH TIME!
• Place lids and bands after all jars are full
• Tighten bands finger-tip tight
• Lower jars into water bath canner, make
sure water covers jars by 1-2 inches, add
boiling water if needed, cover
• Set timer after the water has returned to
a boil, making sure water
remains at a boil for the entire
processing time

9. NOW WHAT?
When the processing time is complete:
●remove jars carefully
●place on kitchen towels,
away from drafts
●do not touch until
completely cooled, usually
overnight

10. STORAGE
• Test seals. Reprocess or refrigerate and
use within a few days any unsealed jars
• Remove bands, then clean the outside of
the jars with a soft damp cloth
• Label the jars with the recipe name,
month and year
• Store in a cool dark place for up to a
year

11. RECIPES
Always use modern,
safety-tested recipes
Resources:
National Center for Home Food
Preservation http://nchfp.uga.edu/
Ball www.homecanning.com