Ensuring the proper sealing and preservation of canned food is of utmost importance, and it is crucial to adhere to the canning guidelines provided by the USDA.

Ongoing research is constantly being conducted to enhance food preservation practices, which is why it is essential to always stay updated with the latest USDA guidelines to ensure the accuracy of your food preservation information.

When engaging in home canning, it is vital to follow key USDA guidelines, including the appropriate processing time, selecting the correct method for each specific food, using accurate measurements, utilizing proper canning equipment, and understanding the resting and storage procedures.

By adhering to these guidelines, hot water bath and pressure canning can be easily executed without any complications. It is worth noting that home canning has been a trusted method in the United States for the past 180 years.

Proper canning practices include:

  • carefully selecting and washing fresh food
  • peeling some fresh foods
  • hot packing many foods
  • adding acids (lemon juice or vinegar) to some foods
  • using acceptable jars and self sealing lids
  • processing jars in a boiling-water or pressure canner for the correct period of time

Collectively, these practices remove oxygen, destroy enzymes, prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuum from tight seals which keep liquid in and microorganisms out.

By canning your own food, you can enjoy wholesome and delicious meals throughout the year while also saving both time and money.

For comprehensive USDA information on home canning, you can visit their website at 


To have a reliable and readily accessible USDA reference manual at home, it is recommended to obtain a copy of “The Complete Guide to Home Canning,” revised in 2015, which is available online stores or at many bookstores.

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