Canning Basics

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Always make extra! Canned goods make great presents and once your family and friends start tasting the deliciousness you will be popular!


  • Produce
  • Jars
  • Lids
  • Rings


  1. Wash your produce well.
  2. Run your canning jars through the dishwasher or wash them well, and then place them in boiling water to sterilize them.
  3. Try your best to pack the jars as full as possible.
  4. Heat the lids but do not boil them. Remove lids easily from hot water by using a magnetic lid lifter.
  5. The ring on the cap is what makes the seal.
  6. Try to work out any air bubbles once you add the liquid. (Slide a butter knife along the inside edge of the jar.)
  7. After you fill the jar, wipe the rim with a lint-free cloth dipped in boiling water. This will clean the rim so the jar seals.
  8. Place the hot cap on the jar and secure it with the screw ring.
  9. Make sure you have at least two inches of water over the jars in the canner.
  10. Start timing your canning process once the water comes to a boil.
  11. Remove your jars from the boiling canner and set them on a clean towel. Let them sit for about 24 hours.
  12. For easy removal use a jar lifter or silicone gloves
  13. After 24 hours, test the tops to make sure they “POPPED”. (Push on the lid and make sure it does not move up and down.) Any that did not pop are not sealed. Place these in the refrigerator and use them in the next week or two.
  14. You can remove the screw ring from the sealed jars.
  15. Store your canned goods in a cool dark place. Enjoy!