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To can food safely, start with a current, tested recipe for that exact food and follow its directions to choose either boiling-water or pressure canning. The methods are not interchangeable: low-acid foods require pressure canning, and no single processing time works for every food, jar size, pack style, canner, or elevation.
Choose the canning method before preparing food
Acidity determines which canning method is appropriate for controlling botulism risk. The National Center for Home Food Preservation (NCHFP) identifies foods with a pH above 4.6 as low-acid; these foods need pressure canning, not boiling-water processing. See its guidance on ensuring safe canned foods.
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| Method | Food and safety basis | Equipment and schedule |
|---|---|---|
| Boiling-water canning | Use only when a tested process specifies it for the food. It is not safe for low-acid foods. | A boiling-water canner; follow the recipe’s time, jar size, pack style, and altitude directions. |
| Pressure canning | Required for low-acid foods such as many vegetables, meats, and mixtures, unless a tested recipe directs otherwise. | A pressure canner appropriate for the process; follow the recipe’s pressure and time, accounting for canner gauge type and elevation. |
Most mixtures of low-acid and acid ingredients remain above pH 4.6 unless a tested recipe specifies enough acidifying ingredient. Do not assume that adding some tomatoes, vinegar, or lemon juice makes a low-acid recipe safe for boiling-water canning.
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Step 1: Select a tested recipe for the exact food
Choose a current tested recipe that covers the food and how it is prepared. Read it through before starting. Confirm its specified ingredients, jar size, pack style (raw or hot pack), headspace, processing time, pressure if applicable, and altitude adjustments. Do not scale the recipe, change proportions, or improvise processing instructions; use tested guidance for the exact formulation. If no tested recommendation covers the food or preparation, do not can it for shelf storage.
Step 2: Match the canner to the recipe
Use boiling-water processing only where a tested recipe provides that method. For low-acid food, use a pressure canner and the recipe’s specified schedule. A pressure cooker or multi-use appliance is not automatically a pressure canner; do not substitute one unless authoritative tested guidance specifically supports that use. NCHFP says a pressure canner used for USDA-published processes should hold at least four quart jars.
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Step 3: Inspect equipment and prepare jars and food
Check the canner, jars, lids, and utensils before filling. For a pressure canner, clean the gasket and other parts as its manufacturer directs, and make sure the vent pipe is clear. Follow both the food process and the canner’s operating instructions; do not use a damaged or improperly functioning canner.
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Step 4: Process jars exactly as scheduled
For boiling-water canning
Set jars in the canner as directed, with the specified water level, then bring the water to a vigorous boil. Keep it boiling continuously for the full time in the recipe. If the water stops boiling, NCHFP instructs canners to bring it back to a vigorous boil and restart the full original timing from the beginning; see Using Boiling Water Canners.
For pressure canning
Follow the canner maker’s directions for venting air, then bring the canner to the pressure specified by the tested recipe. Maintain that pressure for the full scheduled time, applying any altitude adjustment. When the process is complete, turn off the heat and let the canner depressurize naturally and fully. Do not force cooling or open the canner while it is still pressurized; follow the maker’s instructions for determining when it is safe to open.
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Step 5: Cool jars, then check their seals
Remove jars carefully and leave them undisturbed at room temperature for 12 to 24 hours. Do not press the lids or tighten the bands during cooling. Once the jars have cooled, check each seal according to the tested guidance. Refrigerate any unsealed jar and use it first; an unsealed jar is not shelf-stable.
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Remove the bands from sealed jars, clean the jars, and label them with the contents and date. Store them in a cool, dry place out of direct light. Discard any jar with signs of spoilage; never taste food to decide whether it is safe.
Quick Recap
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