Canning

A preservation method where food is packed into jars, sealed, and heated to destroy microorganisms, creating a vacuum seal for long-term storage. Two main types are water-bath canning (for high-acid foods like jams and pickles) and pressure canning (for low-acid vegetables, meats, and soups). Proper headspace, correct processing times, and acidification are critical for safety. Properly canned foods can last 1 to 2 years unopened.

Always use tested, reliable recipes and processing times from USDA or extension services.
Sterilize jars and lids by boiling for 10 minutes before filling to prevent contamination.
Adjust processing times for altitude – longer times are needed at higher elevations.
Remove air bubbles before sealing by running a nonmetallic spatula down jar sides.
Label jars with contents and date; rotate stock so oldest jars get used first.

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Preservation