Your canning guide

Stock up on the best flavors of summer with easy jams, chutneys, pickles, and preserves

Essential canning tips

With a few tools and basic techniques, you're on your way

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More tips for beginners
Thomas J. Story

More tips for beginners

Follow directions and use only tested recipes. Do both of these things and you won’t need to worry about botulism; all our recipes are high-acid enough to kill any bacteria.

Can foods that taste much better in season than out of season, such as tomatoes.

Focus on one food per day ― say, beans for pickling, or berries for jam.

Make large amounts so you get a good payoff for your time (our recipes each make a lot).

Don’t double the recipes For reliable results, stick to the amounts given. If you want to make two batches, start the second while the first is in the canner.

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