It may seem hard to believe, but the crisp, cool fall days are right around the corner. As we anticipate the leaves changing colors, we’re hopefully seeing local gardens and markets brimming with late-season produce. Canning is the perfect way to bottle up those fall flavors, whether it’s apple butter for your holiday table or tangy pickles for next summer’s cookouts.
If you’re just getting into your canning journey or you’ve been at it for years, a little prep and the right tools will make the process a whole lot smoother, safer, and more satisfying. Here’s a Modern Hardware refresher to get you canning with confidence.
1. Gather Your Gear
Before you start chopping apples or trimming beans, make sure you have what you need:
- Canning jars (with two-piece lids)
- Large pot (for water bath canning) or a pressure canner (for low-acid foods)
- Jar lifter (to safely remove jars from hot water)
- Funnel (to fill jars without spills)
- Bubble remover/headspace measuring tool
- Clean towels and cooling rack
- High-quality produce, preferably fresh from your garden or farmers’ market
- Recipe (from a trusted source like the Ball Blue Book or the National Center for Home Food Preservation)
2. Sterilize and Prep Your Jars
Clean jars are non-negotiable: get rid of dangerous and bacteria.
- Wash jars, lids, and bands in hot, soapy water and rinse well.
- Boil jars in water for 10 minutes, keeping them hot until ready to fill.
- Heat lids in simmering (not boiling) water to soften the sealing compound.
3. Prep the Produce
While jars are sterilizing, turn your attention to the star of the show—your ingredients:
- Wash produce thoroughly.
- Peel, core, chop, or slice per your recipe.
- Treat fruits with lemon juice or ascorbic acid to prevent browning.
- Blanch vegetables in boiling water, then shock in ice water to lock in color and texture.
4. Make Your Canning Liquid
Depending on your recipe, you might be whipping up:
- Syrup for peaches or pears
- Brine for pickles and vegetables
- Sugar or honey for jams and jellies
- Vinegar solutions for pickled relishes
Stick to the recipe’s ratios and cooking times to ensure safety and flavor.
5. Fill the Jars
- Use a funnel to add produce, leaving the recommended headspace (usually ¼–½ inch).
- Pour in your liquid, maintaining headspace.
- Remove bubbles by sliding a non-metallic tool down the inside of the jar.
- Wipe rims clean, place lids, and screw on bands until fingertip-tight.
6. Process the Jars
Water Bath Canning (for high-acid foods like fruits, pickles, and jams):
- Place jars in the canner with 1–2 inches of water above them.
- Bring to a boil and process for the recipe’s stated time.
- Turn off heat, let sit 5 minutes, then remove.
Pressure Canning (for low-acid foods like vegetables, beans, and meats):
- Follow your canner manufacturer’s instructions for pressure and time.
- Let the canner cool and depressurize naturally before removing jars.
7. Cool, Check, and Store
- Place jars on a towel or rack, undisturbed, for 12–24 hours.
- Listen for the satisfying pop. We want to make sure the jar has sealed.
- Check seals: the lid should not flex when pressed.
- Label jars with contents and date, then store in a cool, dark place.
A Few Fresh Tips for This Year’s Canning Season:
- Think beyond basics: Try chutneys, infused vinegars, or even canning roasted red peppers.
- Batch smartly: Prep two recipes back-to-back to make the most of your sterilized jars and hot canner.
- Gift-ready jars: Tie on a tag with serving ideas for the holidays.
Canning is more than a preservation method, it’s a way to carry the tastes and traditions of fall into the months ahead. Whether your shelves fill with cinnamon-spiced applesauce, sweet onion jam, or dill pickles, every jar is a little time capsule of the season.
Modern Hardware has everything you need (from jars and lids to canning tools and accessories) so you can make this fall’s harvest last all year.
Stop in today and stock up before canning season slips away!
