Preparing for Canning Season

By: Arkansas Food Preservation Team, adapted by JoAnn Vann

If you are planning on canning food at home this season, now is the time of year to plan ahead and prepare. Get your equipment and supplies out and inspect them so you are ready when the produce is. Proper equipment in good condition is required for safe, high quality home canned food.

What equipment do I need?

A pressure canner is essential for canning:

• low-acid vegetables
• meats, fish
• poultry.

There are two basic types of pressure canners, one has a metal weighted gauge and the other has a dial gauge to indicate the pressure inside the canner.

It is important to have the dial gauge tested every year. Call the Clark County Office at 870-246-2281 or email jvann@uada.edu to schedule a test of your dial pressure gauge.  

A boiling water canner is needed for canning high acid foods such as:

• fruits
• pickles
• jellies
• jams

The canner should be deep enough to allow at least one or two inches of water above the tops of the jars. A boiling water canner should have a flat bottom, so that it fits nicely on the stove top, and a tight-fitting lid. Both types of canners should have a rack in the bottom to raise jars off the bottom of the canner.

As an alternative to a boiling water bath, a steam canner can be used for many high acid foods. For more information on this alternative, check out my article “What is a steam canner?”

Can I use my multi-cooker like my Instant Pot for canning?

When considering electronic devices as alternatives to dial or weighted gauge pressure canners, an important note about pressure canning in electric Multi-Cookers (such as Instant Pot) is even if there are instructions for pressure canning in the manufacturer’s directions, USDA does not support the use of USDA canning processes in the electric, multi-cooker appliances with "canning" buttons on their front panels.

USDA pressure process directions have not been developed for that type of appliance. These recommendations were determined for stovetop pressure canners which hold four or more quart-size jars standing upright. That leaves the question of what about electric pressure canning appliances such as the Presto Digital Canner?

Currently, the recommendation is to only use the recipes contained in the manufacturer booklet and with the knowledge that you are trusting the manufacturer’s research on processing safety. Find out more from our sister organization at K-State.

What types of canning jars can I use?

Use only standard tempered glass home canning jars, not used mayonnaise or pickle jars. Check to make sure jars are not chipped or cracked. Always use 2-piece lids; purchase lids new each year (the sealing compound will break down in storage) and sort through screw bands to make sure they are not rusted.

It’s fine to reuse canning jars, as long as they are not chipped or cracked. Garage sales can be a great place to locate used canning jars, just make sure they are designed for canning. Other items that come in handy for home canning include jar fillers, tongs, air bubble removers, and lid wands.

Can I use my own canning recipes?

It is highly recommended to use up to-date canning instructions and recipes. Grandma’s favorite recipe or a recipe that is all over the internet are not good resources for reliable safe recipes.

Sources for reliable information, in addition to the County Extension Office, are:

• The National Center for Home Food Preservation 
• USDA Complete Guide to Home Canning, also available online for free download!

If you have questions or want to have more hands-on experience in home food preservation, call the Clark County Extension Office 870-246-2281 for the most current workshops being offered near you or email jvann@uada.edu. You can also reach out to your local county office. FInd your county office here.

Planning ahead can save you time, money, and frustration with home canning. Make it a happy, safe, and successful canning season by getting prepared before your harvest is ready!