Canning is a time-honored way to preserve the harvest, and fall is the perfect time to start. Whether you're saving garden tomatoes, pickling cucumbers, or stocking up on homemade applesauce, choosing the right canning method is essential for safety and flavor.

Here’s a simple guid e to help you understand which method to use — and why.

🥫 The Three Safe Home Canning Methods

1. Water Bath Canning

Best for:

• Fruits

• Jams & jellies

• Pickles

• Tomatoes (with added acid)
  

Why it works:
High-acid foods naturally suppress harmful microorganisms, and boiling water creates a safe seal.

2. Pressure Canning

Best for:

• Meat

• Poultry

• Seafood

• Most vegetables (low-acid)
  

Why it works:
Low-acid foods require higher temperatures than boiling water can achieve. A pressure canner gets hot enough to eliminate bacteria.

3. Atmospheric Steam Canning

Best for:

• High-acid foods (same as water bath)

• Small batches

• Recipes with processing times under 45 minutes
  

Why it works:
It uses steam instead of boiling water — quicker and uses less water.

❌ Unsafe Canning Methods (Avoid These)

These older methods are outdated and can lead to foodborne illness:

• Oven canning

• Dishwasher canning

• Microwave canning

• Kettle canning

• Sun canning

🧴 Jars & Equipment

Always use:

• Canning-grade glass jars

• New lids every time

• Screw bands in good condition
  

Skip old food jars (e.g., mayo jars) — they’re not designed for canning temperatures.

🧂 Find Everything You Need in Store

We carry:

• Water bath canners

• Pressure canners

• Jars, lids, and bands

• Funnels, lifters, and tools

• Pectin, pickling spices & more
  

Visit us and let our team help you get started safely and confidently.