Canning preserves food by heating jars to destroy microorganisms and enzymes, then sealing them to prevent recontamination. Two primary methods:

• Water Bath Canning: For high-acid foods (pH ≤ 4.6) like fruits, jams, pickles, and tomatoes (with added acid) 1.

• Pressure Canning: Required for low-acid foods (pH > 4.6) like vegetables, meats, and seafood to kill botulism spores 2.

Safety Note: Never substitute methods—low-acid foods must be pressure-canned 3.

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• Jars & Lids: Use tempered glass jars (e.g., Mason jars) and new two-piece lids 4.

• Canners:

• Water bath canner for high-acid foods 5.

• Pressure canner (with gauge) for low-acid foods 6.

Pro Tip: Test pressure canner gauges annually 7.

• Select Fresh Produce: Avoid overripe items 8.

• Acidification: Add lemon juice to tomatoes for safe water bath canning 9.

Packing Methods:

• Raw Pack: Fill jars with uncooked food 10.

• Hot Pack: Pre-cook food to shrink it 11.

Water Bath Canning:

1. Sterilize jars (if processing <10 minutes) 12.

2. Leave proper headspace (½ inch for fruits) 13.

Pressure Canning:

1. Process at 10–15 psi per food type 14.

Storage: Label jars and store in a cool place 15.

• Botulism Prevention: Follow USDA recipes 16.

• Spoilage Signs: Discard bulging lids 17.

• USDA Complete Guide: 18.

• So Easy to Preserve: 19.