​Enjoying Home Canning Louisiana 4-H Healthy Living

Canning is a safe and money saving way to preserve food at home. And, it can be a great hobby! Boiling water canning is the processing used for acid foods. Low acid foods are processed using pressure canner.

  • Regular and Wide mouth Mason-type jars are available in a variety of sizes.
  • New lids are required for proper seals.
  • Bands can be reused if not rusty.
  • To sterilize jars submerge them right size up in a boiling-water canner with the rack in the bottom. Boil at least 10 minutes.
  • After filling jar, release air bubbles by inserting a flat plastic spatula.
  • Adjust head space if needed. Clean the jar rim with dampen paper towel.
  • Place preheated lid, seal down. Screw on band.
  • Be sure to have 1 to 2” water covering jars.
  • Cover canner and increase heat until water boils vigorously.
  • Process according to recipe directions.
  • Using a jar lifter, remove processed jars and place on dishtowel leaving at least 1-inch spaces between jars.
  • Let jars set 12 to 24 hours undisturbed.
  • Test jar seals.

Testing Jar Seals

1. Press the middle of the lid with finger. If lid springs up when you release your finger, it is sealed.

2. Tap the lid with the bottom of a teaspoon. If sealed, you will hear a high-pitched sound.

3. Hold jar at eye level and look across the lid. The lid should be concave if sealed.

If lids fail to seal, it can be reprocessed with a new lid within 24 hours.

For sealed jars, remove bands.

Label and date jars.

Enjoy a pantry filled with your garden's harvest year-round.

Reference USDA Healthy Canning - Complete guide.

Salsa & other tomato recipes can be found at: Publications - USDA - Home Canning

Interested in learning more?

Join 4-H! and contact your parish LSU AgCenter Extension Office https://lsuagcenter.com/

5/28/2020 4:01:28 PM
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