Preserving 101

Section

Canning

Water bath and pressure canning, done by the tested recipe. Jars, lids, altitude, and processing times.

Pint jars of home-canned pears cooling on wire racks over green towels, with a teal-handled jar lifter resting on the counter beside them
Canning No. 13

Canning Supplies Checklist: What You Need for Your First Batch

A canning supplies list for your first batch: the 8 must-haves, what to skip, real starter costs, and the jar, lid, and canner rules from USDA-backed sources.

Nov 2026 Read entry
Pint jars of applesauce with lids and bands sitting on the rack of a boiling water canner, with a pot of applesauce beside it on the stove
Canning No. 10

How to Can Applesauce (Water Bath, Tested Method)

How to can applesauce using the tested NCHFP method: pounds of apples per jar, 1/2 inch headspace, water bath times by altitude, and a pressure canner option.

Oct 2026 Read entry
A stovetop pressure canner next to a case of filled pint canning jars
Canning No. 03

Water Bath vs Pressure Canning: Which Foods Need Which

Water bath vs pressure canning, explained: the pH 4.6 line, a food-by-food table, why botulism decides the method, and how altitude changes the rules.

Sep 2026 Read entry