Canning for Beginners: How to Get Started Canning

Discover canning for beginners with this ultimate guide! Learn the basics of water bath canning, pressure canning, safety tips, tools, and the best canning practices for preserving fresh produce.

A metal shelving unit holding many jars of home-canned food like green beans, corn, and tomato sauce.

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Preserving food at home has never been more rewarding! Whether you’re looking to save money, reduce food waste, or enjoy your favorite seasonal produce all year, canning is an invaluable skill.

In this comprehensive guide, we’ll walk you through canning for beginners, covering everything from essential tools to safe canning practices.

Let’s dive into the world of home canning!

What Is Canning?

A pressure canner being loaded with jars of turkey soup.

Canning is the process of preserving food by sealing it in airtight containers, typically glass mason jars, to prevent the growth of harmful bacteria. This method allows you to enjoy fresh produce, high-quality meats, homemade sauces, and even soups long after their harvest or preparation.

There are a staggering amount of foods you can store in a shelf-stable way thanks to canning!

Canning is a great way to stock your pantry with nutritious, flavorful foods while reducing your reliance on store-bought canned goods. With the right tools and techniques, you’ll have delicious home-canned food ready for any occasion!

How Canning Works

Canning involves heating jars filled with food to a high temperature to destroy harmful bacteria like clostridium botulinum and create a vacuum seal for long term storage.

There are two main types of canning.

Water Bath Canning for Beginners

Some of my favorite recipes in water bath canning are Dill Pickles and Mock Pineapple. These recipes are great for adding to desserts, small side dishes or charcuterie boards!

Jars of home canned food with the tools needed for beginner canning.

Water bath canning is used only for acidic foods like jam, pickles, and tomato products (containing citric acid or lemon juice).
Water bath canning is also known as boiling water canning or hot water canning.
Water bath canning involves submerging jars under boiling water for a minimum of 10 minutes to ensure jars are sterilized and food will safely seal.
Water bath canning reaches a temperature of 212 degrees Fahrenheit.
Water bath canning does not kill Botulism, but does kill yeasts, molds, and many other bacterias of concern.
High acid food + water bath canning (boiling water canning) + minimum of 10 minute processing time = safe, shelf stable foods!

Pressure Canning for Beginners

Pressure canning is my absolute favorite method of canning. Many people find pressure canning intimidating, but I enjoy the fact that it is contained and provides even more versatility in recipes.

My favorite part about pressure canning is that you can prepare ready-to-eat meals in a way that is even better than any other method of meal prep!

Recipes like chicken soup, beef stew, ground meat, and especially bone broth are delicious and convenient.

Glass jars of beef stew in front of a pressure canner pot.

You can also preserve vegetables like green beans to replace store bought canned green beans.

Pressure canning is for low-acid foods like meats, broths, and vegetables.
Pressure canning involves closing low-acid foods into a sealed pressure canner to process at (for my elevation) 10 pounds of pressure (note: pounds of pressure is dependent on your elevation).
The pressure of pressure canning can reach 240 degrees Fahrenheit; hot enough to kill botulism.

Essential Tools for Canning for Beginners

Getting started is easier with the right supplies. Many of these tools are dual purpose between water bath canning and pressure canning as well.

Here are the must-haves for your canning journey:

Tools for the Beginner Canner:

Mason jars: Available in various sizes like pint jars and wide mouth jars.
Metal lids and bands: Ensure a proper airtight seal.
Water bath canner or Large Stainless Steel Pot: A large pot for boiling water and processing high-acid foods. You can also use your pressure canner with the lid taken off. You just need a pot that is deep enough to cover the jars with 2 inches of water.
Pressure canner: Ideal for low-acid foods.
Jar lifter: Safely remove hot jars from boiling water.
Canning funnel: Easily fill jars without spills.
Bubble remover / De-bubbler: Removes trapped air bubbles to prevent spoilage.
Magnetic lid lifter: Helps place lids on jars without contamination.
Clean towels: For cleaning the jar rims, drying, and handling hot jars.
Recipe Books: like the Ball Canning Book

Ingredients for the Beginner Canner:

Fresh produce and ingredients: Pick your favorite fruits, vegetables, or meats.
Acidifiers: Use lemon juice or citric acid for low-acid foods to ensure safety.
Hot water: Crucial for both sterilizing jars and processing them.

Safety Information for Beginner Canners

Following safe canning practices is essential to prevent contamination and ensure long-lasting home-canned food.

While you are learning to understand safety in canning recipes, use a tested canning recipe from trusted resources like the National Center for Home Food Preservation or the Ball Blue Book.
Sterilize jars, lids, and tools with hot soapy water before beginning. Running them through your dishwasher before beginning is a convenient way to accomplish this.
Use proper methods for the type of food you’re preserving—water bath canning for high-acid foods and pressure canning for low-acid foods.
Fill jars to the recommended level and remove trapped air bubbles with a de-bubbling tool.
Ensure a proper vacuum seal by avoiding over-tightening lids and bands so that the correct amount of air can escape during the canning process.

General Step-By-Step Canning for Beginners

Step 1: Gather Supplies

A close up shot of a dial gauge on a pressure canner.

Start with basic tools like a water bath canner, canning jars, and utensils. You can find these items at thrift stores, garage sales, or your local feed stores. Even Amazon has many of these tools!

Step 2: Choose the Right Method

A graphic showing the difference between water bath canning and pressure canning to educate on canning for beginners.

Determine whether your recipe requires high heat (for pressure canning) or a rolling boil (for water bath canning).

For first-time canners, start with a simple high-acid food like jam that can be water-bath canned.

Step 3: Prep Your Food

A woman filling jars with a canning funnel to make homemade chicken soup.

Follow your recipe to prepare ingredients. Use fresh produce to maximize flavor and nutrition.

Wash and cut different fruits or vegetables, then decide on a hot pack or raw pack method.

Step 4: Fill and Process the Jars

Jars of cubed beef and venison being de-bubbled before canning using a butter knife.

Pack the food into hot jars using a canning funnel.
Add any necessary lemon juice, citric acid, or a vinegar brine for preservation.
Using a de-bubbling tool or a butter knife, remove the bubbles from the jars.
Wipe the rims of the jars with a clean dish towel to ensure a clean seal.

A jar of turkey soup being cleaned before being put into the canner for processing.

Secure the lids just to finger tip tightness so that the necessary air can still escape during processing.

Jars of chicken broth getting the lids added to them.

Process jars in your canner for the recommended processing time.

Step 5: Cool and Store

Remove jars with a jar lifter and place them on a towel to cool at room temperature.

Check for a proper seal before removing the bands.

Clean the jars thoroughly and store in a dark place for up to 2 years.

Common Uses for Home-Canned Food

Canning opens up endless possibilities! One of my favorite reasons to preserve food with canning is for convenience. Shelf-stable food is the ultimate form of meal prep!

Use home-canned food for:

Soups and stews
Complete meals in a jar
Pickled vegetables for charcuterie boards.
Meats like ground beef or shredded chicken for shelf-stable protein.
Jams and jellies for breakfast spreads.
Preserving sauces like salsa or tomato paste.

Frequently Asked Questions About Canning for Beginners

How long does home-canned food last?

When stored in a dark place at room temperature, canned goods typically last 12–18 months.

Can I use and Instant Pot for canning?

While an Instant Pot is convenient for pressure cooking, it is not recommended for canning because it doesn’t reach the higher temperature required for safe preservation. Use a dial gauge canner instead.

Why is lemon juice used in canning recipes?

Lemon juice or citric acid increases acidity, making low-acid foods safe for water bath canning.

Can I reuse canning supplies?

You can reuse jars and bands after washing with soapy water, but always use new metal lids to ensure a proper seal.

How do I know if home-canned food is safe?

The main concern with canning is ensuring there is no botulism. When you follow a USDA approved recipe from Ball or the National Center for Home Preservation, it has been tested for safety in their food labs. As long as you follow the recipe and the jar seals, your jars of food should be safe.
If at any point during storage the vacuum seal on your jar is compromised, throw the contents of the jar away.
As with any food, use your common sense! If the food smells bad, or tastes bad, don’t eat it! Bad food will almost always BE BAD!
Follow the recipes, check your seals, and your food should be safe.

Canning for beginners is an exciting and rewarding hobby! With the right tools and knowledge, you’ll be filling glass jars with delicious, home preserved foods in no time. Ready to start your canning journey?

What will you preserve first? Let me know in the comments!

If you’d like more canning tips or recipe inspiration, bookmark this guide, save it to Pinterest and come back anytime!

Happy canning!