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For safe home canning, choose a current tested recipe first, then use the canner type, jar size, processing time, pressure, and altitude adjustments that recipe specifies. Boiling-water canning is for high-acid foods and properly acidified recipes; low-acid foods require pressure canning to control botulism risk. A pressure cooker or small pressure saucepan is not a substitute for a pressure canner.
Start with a tested recipe, not a canner
The recipe determines whether a food needs boiling-water or pressure canning and sets its preparation, jar size, processing time, and—when pressure canning—pressure. Use a current tested recipe from the National Center for Home Food Preservation (NCHFP), USDA, or a Cooperative Extension service. Read all directions before preparing food, and do not improvise ingredients, preparation, jar size, or processing instructions.
NCHFP explains why recipes should not be doubled or casually altered in its tested home-canning recipe guidance. A changed formulation or process may no longer match the tested directions.
Next, check the altitude where you will can. Processing time or pressure can change with elevation, and the correct adjustment depends on the recipe and canner. Use the recipe’s specific instructions rather than a generic time or pressure; NCHFP explains the selection process in Selecting the Correct Processing Time.
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Choose the method the recipe requires
Food acidity determines which process can safely control the relevant hazards. High-acid foods and properly acidified foods can be processed in a boiling-water canner according to validated directions. Low-acid foods require pressure canning to control the risk of botulism. Although pressure canning can also process acid foods, that does not mean you can switch methods in a recipe; follow the method and process it specifies. NCHFP summarizes appropriate canners in How to Use Boiling Water and Pressure Canners.
| Method | When it is used | Key equipment and control |
|---|---|---|
| Boiling-water canning | High-acid foods and properly acidified recipes, when the tested recipe directs this method | A deep canner with a rack and lid; maintain a vigorous boil and the recipe’s required water coverage for the full process |
| Pressure canning | Low-acid foods, and acid foods only when the tested recipe directs pressure canning | A proper pressure canner suitable for tested processes; vent steam, reach the recipe’s specified pressure, and maintain it for the full process |
Check the canner and supplies
For boiling-water canning
Use a canner deep enough to keep briskly boiling water above the jar tops: NCHFP’s general instructions call for at least 1 inch, or at least 2 inches for processes longer than 30 minutes. Follow the recipe’s directions for preheating jars and the water level. On an electric range, check that the canner bottom works with the burner; consult the range maker’s guidance for smooth-top ranges. See NCHFP’s Using Boiling Water Canners.
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Use a pressure canner of sufficient capacity for USDA processes, with working safety components. NCHFP does not recommend smaller-capacity pressure saucepans for canning. Check a dial gauge’s accuracy before use each year. If your canner uses a weighted gauge, follow its model-specific operating directions and any required elevation adjustments. Inspect and maintain the gasket and other parts as directed by the canner maker. NCHFP details equipment and operation in Using Pressure Canners.
Basic supporting items
Use canning jars appropriate to the tested recipe and a jar lifter to keep jars upright when loading and removing them. A boiling-water setup needs an appropriate rack and lid. The right canner depends on the foods you plan to preserve, recipe requirements, stove compatibility, and manufacturer instructions. A pressure cooker or small pressure saucepan should not be used in place of a pressure canner.
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Process the batch according to the recipe
- Prepare the canner and jars: Clean the canner, inspect its parts, and follow the recipe and equipment maker’s directions for preparing jars and filling the canner.
- For boiling-water processing, follow the recipe’s water-level directions and keep the required amount of water above the jars. Start timing only when the water has returned to a vigorous boil. If the boil stops, restore it and restart the full original processing time.
- For pressure processing, let steam vent continuously for 10 minutes before closing the vent or applying the weight. Start timing only when the recipe’s required pressure is reached. If pressure drops below the recommended level, bring it back to pressure and restart the full original process time.
- Cool a pressure canner naturally: Once processing is complete, let the canner depressurize on its own. Do not force-cool it with water or open the vent before it has depressurized. Follow the recipe and canner maker’s directions for opening and removing jars.
Cool, check, and store jars
Follow the recipe’s cooling and storage directions. For boiling-water canned jars, NCHFP’s instructions call for undisturbed cooling for 12–24 hours. Then check the seals; refrigerate any unsealed jars for prompt use. See the full boiling-water canner instructions for the remaining jar-handling details.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Where to get recipe-specific help
General canning guidance cannot supply a safe processing time or pressure for every food. Those details, along with preparation, jar size, and altitude adjustments, must come from the current tested recipe. If a direction is unclear, consult NCHFP, USDA, the canner manufacturer, or your local Cooperative Extension service. NCHFP’s seasonal overview, Get Ready Now for the Summer Harvest, is another starting point for planning.
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