How to Start Canning: Beginner’s Guide to Simple, Safe Preservation

Oh my gosh, I remember just how overwhelming it was to learn how to start canning… I made such a big deal out of it that my produce would go bad waiting for the perfect time to use it.

Here’s a beginner-friendly canning guide that simplifies the process, keeps safety front and center, and gets produce preserved—even when you’re short on time.

What Is Canning (and How It Works)

If you’re like me you’re fearful of breaking jars, ruining food or quite simply worried about unsafe canning. Canning is a method of food preservation that heats food, usually above 200 degrees farenheit. This heat kills microorganisms that cause foodborne illness. The time required to kill these decreases as temperatures increase.

The heat, and pressure created, help to seal the lid by initially expanding the jar’s inner contents, pushing gas out. Then as the pressure in the canner rises this pushes the lids down and cooling creates a seal. 

Canned foods are shelf stable due to the fact that they are free of microorganism, as well as heat, light and air (oxygen) – the primary factors that degrade food. 

For me, it was overwhelming because there are a lot of steps involved and it’s fairly time sensitive. To help with this overwhelm I created a reusable checklist. Be sure to download it, follow a tested canning recipe, relax, and you’ll do great! 

Water Bath vs. Pressure Canning: Which Do You Need?

When you first start preserving food you may not know that there are two different types of canning. 

There’s water bath canning, which requires boiling water (212 degrees fahrenheit); this process is appropriately used for high acid foods (low pH foods, most fruits fall into this category) because the processing temperature doesn’t get as high as pressure canning. 

The other canning option is pressure canning. Pressure canning requires a pressure canner (like an All American Pressure Canner, not a pressure cooker – two different tools). The former has a locking lid that gets to pressures high enough (240 or above) that kills bacteria and creates a sealed environment that eliminates oxygen. Low acid foods are pressure canned; these include veggies, meats and legumes.

Equipment Essentials

Before we dive into the steps, let’s cover the basics:

• Canner – either a pressure canner (for low-acid foods) or water bath canner (for high-acid foods).
• Jars – Mason jars designed for canning (pint, quart, or half-pint).
• Lids & Rings – New lids each time; rings can be reused.
• Tools – jar lifter, canning funnel, ladle, bubble remover, clean towels.
• Quality ingredients – always start with fresh, firm produce (I love preserving my harvest, below:))
• A trusted recipe resource like a Ball Blue Book (or any recipe on my site has also been tested)

Step-by-Step beginner’s canning checklist

Here’s the process in simple steps:

1. Prep Your Jars and Lids

• Wash jars in the dishwasher or by hand and keep them hot until ready to use.
• Wash lids and rings in warm soapy water and rinse well. Standard lids do not need to be simmered anymore.

2. Prepare Your Food

• Wash, peel, chop, or cook as directed in a tested recipe.
• Never guess on times, ingredients, or acid levels.

3. Load the Canner

• Place the rack in the canner and add the correct amount of water.
• Load filled jars, lock the lid, and turn on the heat with the weight off.

4. Vent the Steam

• Let steam escape in a steady stream for 10 minutes before adding the weight.
• This step is essential to remove trapped air and ensure accurate processing.

5. Process Under Pressure

• Once you’ve added the weight and your canner has reached the correct pressure (according to your tested recipe), begin timing.
• Keep pressure steady the entire time. Do this by adjusting your stove heat, if you have a weighted gauge you want your gauge to “jiggle” or “rock” 1 – 4 times per minute. If you have a dial gauge, you can cleary read the number on the dial.

6. Cool Safely

• When time is up, turn off the stove and allow pressure to return to zero naturally.
• Do not force-cool or remove the weight early, drastic pressure changes can cause jars to crack.

7. Remove Jars

• Once your gauge reads “0” you can remove the lid. It’s a good idea to lift the lid away from you. 
• Lift jars out carefully and place on a towel, leaving space between them.

8. Check, Label, and Store

• Let jars sit undisturbed for 12–24 hours.
• Check seals: lids should be concave and not flex up and down.
• Remove rings, wipe jars, label with date and contents, and store in a cool, dark place.

*Be sure to download my reusable canning checklist – it’s a simple one pager to use as a quick reference guide that highlights the important steps of canning.

Sterilization

For me, the food safety aspect of canning has always been the most intimidating. I don’t know if it’s my food safety courses back at Michigan State (with a very entertaining professor)! Or, the fact that I didn’t grow up with parents who canned. Either way, I was intimated. 

At the date of this article, 2025, sterilization of standard (one time use) canning lids is not required. Instead, simply wash the lids and rings in warm, soapy water and rinse. They do not need to be warm at time of use. In fact, too much heat can harm the gasket (rubber seal) that ultimately is necessary to seal the jar. 

As for jars, they should also be cleaned. You can do this a couple different ways. 

• If your processing time is greater than 10 minutes simply wash your jars in the dishwasher as you’re prepping your food. Pull them out one at a time, as you fill them so they stay warm. 

• If your processing time is less than 10 minutes then sterilization is required. To do this, place clean jars upright on the rack in your canner and cover them with about an inch of water. Boil for 10 minutes (if you live below 1,000 feet). When it’s time to pack food, take out one jar at a time, pour the water back into the canner, and keep the rest hot until you’re ready for them.

Weight vs. Dial Gauge Pressure Canners

When you use a pressure canner, you’ll either have a dial gauge or a weighted gauge. Hillsborough Extension did a really simple, but great explanation of the difference.

• Dial gauge canners show exact PSI (pounds per square inch). Dials require you to be in control of maintaining the pressure. They need to be tested yearly for accuracy.
• Weighted gauge canners rock or jiggle to indicate pressure. Weighted gauges release steam with each jiggle and therefore help maintain pressure. They don’t need yearly testing but only come in fixed increments (usually 5, 10, or 15 PSI).

Pro Tip: Whichever type you have, the key is to maintain steady pressure the entire processing time. Fluctuations can lead to underprocessing. Monitor this and adjust your stove’s burner as needed.

Common Canning Misconceptions

• “If the jar seals, it’s safe.”
  Not true — a sealed jar can still harbor bacteria if it wasn’t processed correctly.
• “You can make up your own recipes.”
  Unsafe. Always use tested recipes from USDA, Ball, or Extension services.
• “Boiling jars after filling is enough.”
  Only for high-acid foods. Low-acid foods require pressure canning.
• “Old family recipes are always safe.”
  Not necessarily. Testing standards have changed over time — always double-check with modern guidelines.

Food Safety: Understanding FATTOM in Canning

Safe canning comes down to controlling the conditions that allow bacteria to grow. A helpful way to remember these conditions is the acronym FATTOM — Food, Acidity, Time, Temperature, Oxygen, and Moisture.

Here’s how each one applies to home canning:

• Food
  Fresh produce and meats provide the perfect nutrients for bacteria. That’s why it’s essential to start with high-quality, fresh ingredients and handle them properly before preserving.
• Acidity
  Acidity determines which canning method is safe.
  • High-acid foods (pH 4.6 or below) — fruits, pickles, jams, and properly acidified tomatoes — can be processed in a boiling water bath canner.
  • Low-acid foods (above pH 4.6) — vegetables, meats, poultry, and beans — must be processed in a pressure canner to destroy Clostridium botulinum spores.
    Key rule: If acidity isn’t sufficient, higher temperature through pressure canning is what ensures safety.
• Time
  The exact processing time given in a tested recipe is non-negotiable. It allows heat to fully penetrate the jar and destroy harmful microorganisms. Cutting processing time short can make food unsafe.
• Temperature
  Temperature is what ensures jars are safe for storage:
  • Water bath canning reaches 212°F (enough for high-acid foods).
  • Pressure canning reaches 240–250°F (necessary for low-acid foods).
    Both the correct temperature and processing time are critical for safety.
• Oxygen
  Canned foods are stored in a low-oxygen environment. Once jars are sealed, oxygen is removed, which prevents most bacteria, molds, and yeasts from growing. A strong seal is essential for long-term shelf stability.
• Moisture
  Moisture supports microbial growth. Proper headspace, fully processed jars, and intact seals control the moisture environment inside the jar, keeping foods shelf-stable instead of spoilage-prone.

Bottom line: Safe canning relies on controlling acidity and temperature together. High-acid foods can be safely water bath canned, but low-acid foods require the higher heat of a pressure canner. Following tested recipes and paying attention to FATTOM ensures that every jar in your pantry is both safe and delicious.

Troubleshooting: Beginner’s Canning FAQ

Final Words

So if you’re wondering how to start canning, as Nike says, just do it. And keep doing it. Since practice makes near perfect. I have found raw packed recipes the easiest to start with, something like raw packed green beans is a good option! Or, find my video on how to pressure can plain beets – sometimes visuals are best!