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Three ways to can:

  1. Hot Water Bath canning For acid vegetables (hot carrots or pickles) hot water bath is the best.

  2. Hot Steam Bath canning A new type of canning is using steam.

  3. Pressure canning Pressure pot canning is for non-acid fruits and vegetables.

Hot Water Bath Canning
A Hot Water Bath style of canning is only suitable for high acid foods, like pickles or hot carrots.

(you will not need to sterilize your jars if your processing time will be over 10 minutes)

  1. Once your jar is filled, remove the vacuum lid from the hot water and dry it. Place on top of the jar

  2. Screw the rim on tight but not cranked down – as the jars are heated, some of the air inside needs to escape.

  3. Once all jars are in the canning pot, fill the pot to 2 inches above the top of the jars. Use the hot water from the pan with the lids and the kettle.

  4. Bring the water to a boil and boil for 18 minutes; this is at/or under 1,000. Add 5 minutes for every extra 1,000 feet in altitude. (If you are at 5,000 feet, then you would add 20 minutes (four additional 1,000-foot levels) for a total of 38 minutes.)

  5. Remove jars from the canning pot and place them on a towel. DO NOT PLACE HOT GLASS JARS ON A COOL COUNTERTOP!

Labels – Once your jars are cool, you can label them. Either write on top of the vacuum lid with a magic marker (for home use) or print a label (if you are giving them as a gift.) I use water-soluble labels from Avery; they don’t leave a sticky residue on the outside of the jar.

From the
Home Depot

HD Canning pot.webp
hot water bath

Hot Steam Bath canning

I have not used a steam canning system yet, but there are many reports that they are safe if you use a ‘steam canning’ recipe.

I like the idea of less water to heat, which means less time on the stove which means less power used.

If you want to use a ‘steam canner,’ do your homework to ensure you correct.

USDA Approves Steam Canners Many home preservers love steam canners (such as the Victorio) because they use less water and less energy and take less time to preheat than boiling-water canners. For at least two decades, however, the USDA and its Extension employees have warned that steam canners may be dangerous.

Atmospheric steam canners are used for processing naturally acid or properly acidified foods with natural or equilibrated pH values of 4.6 or below. They are not pressurized vessels used for processing for low-acid foods.

Here are a few other links for you to investigate.


Pressure canning

Some rules:

  1. Make sure your work area is clean.

  2. Have all your ingredients ready.

  3. Always read the manufacturer's instructions carefully.

  4. Load the 'Rack' into the canner

  5. Add some water (follow the manufacturer's instructions or about 3 inches of water if processing time is under 40 minutes.

  6. Filling the Jars

    1. Fill the jars using a canning funnel. Leave 1-inch headspace.

    2. Clean the top rim of the jar.

    3. Place the vacuum lid on the jar.

    4. Place the rim on and tighten hand tight.

  7. Placing the jars into the canner:

    1. If the jars and food are hot, turn on the stove and warm up the canning pot.

    2. If the jars and food are cold, place all the filled jars into the canning pot before turning on the stove. The cold glass jar might crack when put into the hot water.

    3. It is best to use a jar lifter so the food doesn't get on the adhesive ring inside the vacuum lid.

  8. Start to pressure in the canner pot.

    1. Follow the manufacture's instructions or

    2. Turn the heat on high

    3. Leave the venting system open for about 10 minutes after steam vigorously vents.

  9. Increase the pressure in the canner pot.

    1. Follow the manufacture's instructions or

    2. Place the weighted gauge on the petcock.

    3. Once the recipe's pressure is reached (usually 10 lbs.), start timing. Adjust your heat to maintain the required pressure.

  10. Stop the pressure

    1. Turn off the heat and let sit with the weight on the petcock.

  11. Depressurizing the canner before you open it.

    1. Once the pressure gauge reads zero, wait another 10 minutes to cool down.

    2. Remove the weight from the petcock or open the petcock slowly – if you hear any hissing, replace the weight or close the petcock and wait another 10 minutes.

  12. Removing the lid – safely.

    1. Open the lid away from your face – more steam will come out.

  13. Removing the jars

    1. Using a jar lifter, remove the jars and place them on a towel. DO NOT PLACE A HOT GLASS JAR ON A COLD COUNTERTOP!

    2. Allow the jars to cool. If the room temperature is cold, place a towel over the jars to keep the cool air from cracking the jars.

  14. Seal testing

    1. Sometimes you will hear the vacuum lid pop down; this means that the lid has sealed the jar and is safe to store.

    2. Check the lids after they cool to room temperature, between 12 to 24 hours.

    3. If you didn't hear the pop:

      1. Look at the lid at an angle; it should be concave (curved down) in just a bit.

      2. Tap the lid with a spoon:

        1. A clear ring means a good seal

        2. Not a clear ring means not a good seal, but the food will be safe to eat. Put the jar in the refrigerator and eat it within a few days.

      3. Put down the middle of the lid:

        1. If the lid will not press down, it is sealed

        2. If the lid springs back up, the lid is not sealed but safe to eat within a few days.

  15. Label the jars

    1. If these jars are for home, you can write on the top of the lid with a magic marker – Date and what it is.

    2. If these jars are for gifts, you can print or handwrite a label. There is a water-soluble label that you can print on; it will dissolve in water without leaving any sticky residue.

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