There are few things more satisfying than a pantry filled with preserved fruits and vegetables that were grown in your own garden and orchard. You can turn garden-fresh fruits and vegetables into shelf-stable favorites that taste great long after the season ends. Home canning helps you reduce food waste, control ingredients, and save money by preserving what you grow and buy in bulk.

Get started with the essentials: a pressure canner for low-acid foods, a water bath canner for high-acid recipes, and a sturdy stockpot for prep. Stock your pantry with Mason jars in pint and quart sizes, plus new lids and durable rings for a safe seal every time. Make filling and handling jars easy with a wide-mouth funnel, jar lifter, bubble remover, and a canning rack for even heating. Finish each batch with labels, a timer, and a trusted recipe book so every jar is consistent, safe, and delicious.

Start with the right canner for the right foods

Pressure canning uses high heat under pressure to safely process low-acid foods like vegetables, meats, and soups

Water bath canning uses boiling water for high-acid foods like jams, jellies, pickles, and many fruits.

Steam canning uses steam in a covered pot to process high-acid foods in jars, typically with less water and a faster heat-up than water bath canning; it’s not recommended for low-acid foods.

Other basic canning equipment makes it easier to do it yourself

1. canning jars
2. new lids
3. rings
4. a canning rack
5. jar lifter
6. funnel
7. a good source for trusted recipes with proper processing times