Home canning is not complicated. It is a simple procedure of applying heat to food in a closed jar in order to interrupt the natural decaying that would otherwise take place. It requires “processing” or “heat processing” foods according to up-to-date, tested home canning guidelines. Proper home canning includes:

General canning guidelines described below should be followed for all home canning. Information specific to the selection, preparation and use of home canning jars and two-piece vacuum caps applies to Ball® home canning products and Kerr® home canning line.

The air we breathe and all foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when enzyme, mold, yeast and bacteria growth is not controlled. Proper, safe home canning procedures control the growth of spoilage microorganisms, allowing us to keep food beyond its normal storage period.

Home canning is not complicated. It is a simple procedure of applying heat to food in a closed jar in order to interrupt the natural decaying that would otherwise take place. It requires “processing” or “heat processing” foods according to up-to-date, tested home canning guidelines. Proper home canning includes:

* placing prepared food in Ball brand or Kerr brand home canning jars which are then sealed with Ball brand or Kerr brand two-piece vacuum caps;
* heating the filled jars to the designated temperature using the correct type of canner for the food being processed;
* processing the filled jars for the required time as stated by an up-to-date, tested recipe in order to destroy the spoilage microorganisms and inactive enzymes;
* cooling jars properly, allowing the lids to vent excess air from the jars to form a vacuum seal.

When followed exactly, the processing methods and times of up-to-date, tested home canning recipes adequately destroy normal levels of heat-resistant microorganisms. After processing and upon cooling, a vacuum is formed and the lid seals onto the jar. This ensures that home canned foods will be free of spoilage when the jars are stored properly and remain vacuum-sealed. This seal prevents other microorganisms from entering and recontamination of the food.

If you are located at an elevation higher than 1,000 feet above sea level, it is necessary to adjust the processing time when using the boiling-water method and the pounds of pressure when using the steam-pressure method. Make the appropriate adjustment for your elevation as indicated by the Altitude Charts.

BOILING-WATER CANNER Altitude (Feet) Increase Processing Time

1,001 – 3,000 5 minutes 

3,001 – 6,000 10 minutes

6,001 – 8,000 15 minutes 

8,001 – 10,000 20 minutes

STEAM-PRESSURE CANNER Altitude (Feet) Weighted Gauge Dial Gauge

0 – 1,000 10 11

1,001 – 2,000 15 11

2,001 – 4,000 15 12

4,001 – 6,000 15 13

6,001 – 8,000 15 14

8,001 – 10,000 15 15

NOTE: The cooking time necessary for recipe preparation before the food is placed in the jars is not a part of the processing time. It does not alter the processing time required for safe home canned foods. To thoroughly destroy all microorganisms that may be in a specific food as it is ladled into the jars, always process the filled jars for the time specified in a tested recipe from a reliable source, such as the Ball Blue Book® of Preserving.

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