How to Can Produce from Your Garden
Canning your produce is a great way to enjoy fresh, homegrown fruits and vegetables year-round. Not only is it cost-effective, it's an efficient way to preserve your garden's harvest ' especially if it produced an abundance of vegetables or fruits in a short period of time.
There are ways to choose from when canning produce; water bath and pressure canning. Water bath canning is ideal for acidic produce like tomatoes, cucumbers in vinegar, berries and apples. Pressure canning is better suited for low-acidic produce like carrots, corn, peas, mushrooms and pumpkin.

Water Bath Canning
To start, you'll need a large pot, big enough to fit whatever size canning jars you'd like to use, jar lifters, canning jars and some canning salt (optional). Canning salt isn't a must-have, but a pinch can add flavor to your vegetables.
Once your supplies are ready, follow these steps:
- Fill your pot with enough water to cover your canning jars at least one inch above the lid
- Place your filled, sealed jars into the boiling pot of water
- Wait for the water to return to a full 'rolling' boil
- Allow jars to process, listening for a 'pop' (most produce takes between 2-3 hours)
- Once you hear the 'pops,' remove the jars with your jar lifters and allow them to cool in an upright position until they reach room temperature
- Store and enjoy!
Pressure Canning
Pressure canning will allow you to process a wider range of produce. They can vary in price, from $50-$200. Once you have a pressure canner and the rest of your supplies ready, just follow these steps:
- Fill your pressure canner with about 3-4 inches of water
- Bring the water to a boil
- Place filled jars inside the pressure canner
- Lock the lid
- Vent your pressure canner for about the first 10 minutes
- Add weight or close the petcock for 3-10 minutes
- Read the gauge to determine pressure (most vegetables require 10 lbs of pressure)
- Once you have reached the desired pressure, allow the produce to cook for its designated time (your pressure canner may even have a guide)
- When the time is up, release the petcock, allowing all of the steam to rise out naturally
- Remove the lid and the jars inside
- Allow jars to cool on a towel until they are at or near room temperature ' cool-to-touch
- Cover with clean lids (check seals)
- Store as needed