Ways & How

how to can fruits and vegetables

how to can fruits and vegetables

When summer is near, many people look forward to fresh produce from farmer’s markets and local farmers. To help you make your favorite fruits and veggies last longer, you can learn how to can fruits and vegetables so you can still enjoy them long after the harvest is over. Furthermore, buying fresh produce in bulk and preserve them on your own can reduce your grocery bills. Home preservation of foods is really cost-effective. With canning food, you can adopt either the hot water bath process or pressure canning. You can decide on whichever process is easier for you. The most important thing is that you use a jar with a lid specifically designed for canning purposes. Because jars come in different sizes, always choose one that is just big enough for your preservation recipe. The hot water bath process is best for acidic or neutral foods. Many foods canned using this method can last for 10 to 12 months. This process is good for pickles, jams, jellies, fruits and fruit butters, sauerkraut, tomatoes, peaches and beans, mushrooms, and marmalades. For jams and jellies, ensure that you sterilize the container with hot water.

Here are the steps to can fruits and vegetables with the hot water bath process.

  1. Prepare necessary supplies. You will need a pre-sterilized jar, its lids and rings, a large pot, thermometer, and a jack rack or jar lifter.

  2. Follow the directions for your chosen recipe. Whether it is jam, sauce, jelly, or canned vegetables, it is important to stick to the recipe. Fill the jar with the finished product. Put the lid and ring on tightly.

  3. Pre-heat your large pot. Fill it with a sufficient amount of water and heat it from 140 to 180 degrees F.

  4. Put the canned goods into the pot. First, check to make sure the water is the right temperature. Then tighten again the lid and the ring of the jar. It is better to use a canning pot that has a rack so you can easily load the jars. The rack also makes it a lot easier to remove each jar later on. If your canning pot has no rack, just carefully place each jar into the pot. To remove the jars afterwards, use some tongs.

  5. Completely submerge all jars. The water should reach 1 to 2 inches above the jars. This ensures that the whole pot will boil.

  6. Set a timer. Start it once the water starts boiling based on what the recipe recommends.

  7. Carefully remove the jars and allow them to cool down. Situate them on a cooling rack or a thick cottony towel. After 12 to 18 hours, check the seals.

As long as you know how to can fruits and vegetables, you can always preserve all your produce so they last longer for longer months. Then you can enjoy them any time of the year.


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