It's Time for Canning
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You Can, They Can, We Can!
Tips for our Experts
2 Home Canning Methods
1)This method is a lower temperature canning process, ideal for high-acid foods and recipes that incorporate the correct measure of acid. It is recommended for fruits, jams, jellies, salsa, tomatoes, pickles, chutneys, sauces, pie fillings, and condiments.
2)This is a high temperature method needed to safely preserve low-acid foods. It’s recommended for meats, poultry, vegetables, chili, and seafood. The USDA advises against using a pressure cooker for canning because there are too many different models with varying results.
What Do You Need to Can at Home?
- Jar lifter Tongs: Tongs help to pick up hot jars and safely take them out of hot water after processing.
- Ladle: A ladle helps to spoon food into canning jars.
- Wide-mouth funnel: A wide-mouth funnel has a larger opening to fit jars. It makes it a cleaner task to fill your jars and keeps the rims cleaner.
- Canning jars and seals: Use glass mason jars with sealed lids. Ball mason jars are recommended.
- Large pot or water-bath canner: If you are mainly focusing on fruits, jams, jellies, pickles and salsa a water-bath canner or large pot will work great.
What Can You Can?
- Meat, poultry, and seafood
- Jams and jellies
- Pickles and fermented vegetables