Storage
How long can home-canned foods be safely stored and eaten?

There's no hard and fast rule. It varies on the specific fruit or vegetable product and storage conditions (cool - 40 F to 60 F and dark is best).

I’ve found that most canned vegetable and fruit retain good quality for 8 to 12 months. Applesauce and apple butter stay good for 2 or even 3 years. Jams and fruit tend to stay good for a bit less than a year, while pickles can be tasty for 2 years.

But that is subjective. Often, jars remain sealed and therefore safe to eat for 2 or 3 years. But usually, after a year, the quality declines, they get mushy and less tasty, so while they’re still safe, you probably wouldn’t want to eat them. I have heard of some cheapskates eating jars they had stored in the basement, and forgotten about, 10 years later. If they were processed correctly and remained sealed, they may have been safe... but that's just gross. The slow effect of enzymes would have turned the contents to mush.

Spoilage
Some of my jars failed to seal. What can I do to prevent jars not sealing?

To avoid having a jar fail to seal after processing:

Use only standard canning jars. The glass in commercial jars (such as pickle or mayonnaise jars) doesn't have adequate lip thickness and thread depth needed for a good seal.
Use a two-piece lid (flat and screwband). Do not use a one-piece lid as a substitute for a screwband. The ring may be re-used if it is not bent or rusty. Use a flat lid only once. Even mixing brands of flats and rings can cause sealing problems because of the design. Brand names are now stamped on the rings.
Be sure the lip of jar is clean and not chipped.
Follow headspace directions to avoid having liquid boil out of jars (siphoning) during processing. Headspace is the space between the inside of the lid and the top of the food. During siphoning, food particles in liquid may interfere with a seal. The ring (screw band) should be "finger tight" (tightened by hand) - not too tight or too loose. The band and lid are designed to let air vent from the jar during processing.
Use jar lifter to remove each jar after processing so that the lid is not disturbed. Sealing takes place AFTER the jar is removed and starts to cool. Do NOT turn jars upside down.
Be sure the correct processing time is used for the product being canned.
How can I tell if something I've canned has gone bad (spoiled, gone off)?

That is one of the challenges of any canned food, even store bought.

Generally speaking, spoilage is indicated by:

the lid is bulged or flexes (isn't sucked down tight), then gas has built up from decay.
Any signs of seepage or leaks (they should be fairly clean come out of the water bath).
Finally, an off smell, visual signs of mold, or a change in color or texture from what it should be!
If I find mold growing inside a jar of canned food, can I just scrape it off and eat the food?

Mold growth in foods can raise the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded. The exception to this is jellied products. (where sugar is added). In these the high sugar content would prevent the growth of Clostridium botulinum. In jellied products, remove any surface mold plus 1/2 inch of the good product underneath and then use the rest immediately. Jellied products with extensive mold should be discarded.

I made peaches but immediately after I pulled them out of the water I knocked two jars over and they are now hissing at me I'm not too impressed either! Do these need to be eaten right away now? What happens when you bump them?

Depends! You may just have disturbed them and leak a bit and then they resealed themselves. Or they're still leaking. So when they cool, check for a good seal and vacuum: is the lid still sucked down, and doesn't flex or pop when you press in the middle? Do any liquids leak out when you turn the jar upside down? If not, they're probably fine. But I'd mark them to be eaten first!

How to do test my jars for a good seal? How can I tell if they've sealed properly?
After cooling jars for 12 to 24 hours (until they are room temperature), remove the screw bands (rings) and test the seals by one of the following options:

Test 1: Press the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed.

Test 2: Hold the jar at eye level and look across the lid. The lid should be concave (curved down slightly in the center). That is due to the vacuum sucking the center of the lid down. If center of the lid is either flat or bulging, it may not be sealed.

Test 3: If liquids leak out when you turn the jars on their sides or upside down, it definitely is not sealed!

Some of my pressure-canned jars spoiled. What can I do to prevent spoilage when I use the pressure canner?

To avoid spoilage:

Use the correct processing pressure and time adjusted for altitudes above 1,000 ft (if you are)
Remove jars immediately from the pressure canner when processing time is up and pressure returns to zero. In other words, don't try to hasten the the process after the processing time is up but putting the canner under running water
Cloudy liquid SOMETIMES denotes spoilage but could be caused by starch from vegetables like peas, corn or lima beans, minerals in the water, or using table salt with fillers. Cloudiness is not necessarily harmful, but the product probably wouldn't win a prize at the county fair!

Some of my water-bath-canned jars spoiled. What can I do to prevent spoilage when I use the water bath canner?

To avoid spoilage:

Use the correct processing time adjusted for altitudes above 1,000 ft (if you are)
In the boiling water bath, water should boil continuously during the processing time with the water level covering the jars by at least one inch.
I have already water bath canned some tomatoes and was thinking about pressure canning them. Is it possible to pressure can them after the water bath canning without repacking new jars?

No, because the lids would be used and are sold by the manufacturers as “single use”. Once the jars heated up and the contents expanded, the lids would unseal to allow escaping gases, and the question would be, will they reliably reseal and hold the seal in storag
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Ingredients and Additives
Is it safe to can food without salt?
Yes. Salt is used for flavor and is not necessary to prevent spoilage.

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Is it safe to can fruits without sugar?

Yes. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative.

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Can fruits and vegetables be canned without heating if aspirin is used?

No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.

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Is it safe to can green beans in a boiling water bath if vinegar is used?

No. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables (this does not refer to pickled vegetables).

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Can I change the ingredients in the canning recipes?

You may like lots of peppers in your salsa or extra onion in your spaghetti. Is it safe to add extra or other ingredients to research tested recipes or to canning mixes that you buy?

No. Always follow directions on a mix exactly and follow tested recipes as written. Changing an ingredient may dilute or lower the acidity level changing the processing time or method. The exceptions to the rule of never change anything in canning recipes are you can change the salt level in anything except pickles, you can change the sugar level in syrup used for canned fruit, and you can add extra vinegar or lemon juice. Reference: Penn State University, "Let's Preserve Newsletter", September 2007

Vegetables
Should all vegetables be precooked before canning?

For best quality, yes. However, some vegetables can be packed raw or cold into jars before being processed in the pressure canner.

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What vegetables expand instead of shrink during processing?

Corn, peas and lima beans are starchy and expand during processing. They should be packed loosely.

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What causes corn to turn brown during processing?

This occurs most often when too high a temperature is used causing caramelization of the sugar in the corn. It may also be caused by some minerals in the water used in canning.

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Why is canning summer squash or zucchini not recommended?

Recommendations for canning summer squashes, including zucchini, that appeared in former editions of the USDA's "So Easy to Preserve" have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried.

After I removed the jars from the canner, the jars had lost a lot of liquid and were about half-empty. What happened? Are they safe?
There are several possible causes:

The food was not heated prior to filling (Raw pack method) -
The food was packed too tightly (or loosely) in the jars

All air bubbles were not removed prior to sealing the lids and rings on the jars
The jars were not completely covered with water (applies to a water bath canner only)
Starchy foods, such as corn, peas or lima beans, absorbed all the liquid. Use more liquid with these starchy vegetables.
The jars were filled too full.
Fluctuating pressure in the pressure canner. Let pressure return to zero gradually, avoiding the sudden release of pressure through the vent. Do not hasten the cooling with cold water.
As long as the jars remained sealed, they'll be ok, but they should be checked more frequently and used up first!

I am trying to find a recipe for canning eggplant and having no luck.

I have not found a single reputable (USDA, FDA or university) source for a canning recipe for eggplant. According to Michigan State University Extension:

“Canning eggplant alone is not recommended because it
does not make a quality canned or frozen food by itself.
Eggplant is better pickled or frozen in a casserole.”

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How about home canning of garlic?

Sorry! Home canning of garlic is definitely not recommended - it is a very low acid food so it is perfect for growing botulism. It also loses a lot of the flavor. It can be canned commercially because of the special high temp/high pressure equipment they have.

See this page at UC Davis for additional information.

Is there a way to can cabbage without making kraut or pickled cabbage?

Nope. As far as I know, there is NO reputable source (USDA, FDA, university food , Ball, etc.) of a safe recipe for home canning cabbage. Here's what the University of Missouri Food Sciences dept says:

"Canned cabbage is a very poor quality product. For this reason, we do not have any scientifically researched times for canning cabbage. There are several other alternatives: Cabbage, including Chinese cabbage, can be frozen, using directions in GH 1503, "Freezing Vegetables." Or, cabbage can be made into "freezer coleslaw." Directions are in issue 83-7 of the "Grapevine" newsletter. Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia. "

Is a way to freeze fresh potatoes?

I haven’t tried it, but according to the USDA, there is:

Select smooth new potatoes directly from the garden.

Peel or scrape and wash.

Water blanch for 3 to 5 minutes, depending on the size.

Cool and drain.

Package whole or sectioned, leaving 1/2-inch headspace (unless you use pages, then remove all air)

Seal and freeze.

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Tomatoes
See this page for answers to many common questions about tomatoes.

Squash and Pumpkins
How do I preserve pumpkin or winter squashes, like butternut squash? Do you recommend canning or freezing and what is the proper method?

I usually just store it in a cool dark place (basement). It will keep for many months (I've had some last 8 months). Just lay them out on newspapers with a couple of inches between each squash.

You can also cook it and freeze the pulp.

You can "can" it, but it has very low acid, so it requires a pressure canner, and you only cube the pulp, not mash it. It's a bit tricky. I'll put together a set of directions on it shortly!

What about canning summer squash or zucchini?

The USDA and the major universities with food science departments, like UGa, Clemson do not recommend canning summer squashes, including zucchini and yellow squash because squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. The bottom line is there just are no tested recipes for it. If you do can using a hand-me-down recipe, you may have no problems... or you may get botulism, which can kill you. It is best to freeze or pickle summer squashes, but they may also be dried.

Fruits
Why do foods darken in the top of jars?

Some air was left in the jar (bubbles not released adequately).
Not enough liquid in jar.
Loss of liquid from siphoning.
Food not processed long enough to destroy enzymes.
Liquid did not cover the food or the food was not processed long enough to destroy enzymes. The food is safe to eat. However, you can scoop it off and discard the darkened top layer if you like.

What causes fruit, like peaches, to float in jar of canned fruit or jams?

There are a variety of reasons why fruit floats:

Overripe fruit - the acid and pectin content is lower. Pectin helps hold fruit in suspension.
Over-processing destroys some of the pectin.
too much sugar (it's the density or fruit v. solution, fruit is lighter than the syrup ) - Using a heavy syrup (a medium or light syrup is recommended).
Packing fruit too loosely in the jar. If jars are packed too loosely or if air remains in the tissues of the fruit after processing. Pack the fruit tightly in jars without crushing it.
It can also be due to the canning method - raw v. hot packing. Raw-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause floating and discoloration within 2 to 3 months of storage. Raw-packing is more suitable for vegetables processed in a pressure canner. Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or raw-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar. Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner. At first, the color of hot-packed foods may appear no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.

Here are some ways to help prevent fruit floating:

Pack fruit solidly into the jar, as closely as possible without crushing.
Use firm, ripe fruit for canning.
Heat fruit before packing.
Use light to medium syrups instead of a heavy syrup. If you are canning without a sugar syrup, the fruit should be firm and just ripe. Pack raw fruit firmly into the jar and cover with boiling water or unsweetened fruit juice. For hot-packed fruit, heat the fruit in water or unsweetened apple juice; then pack the hot fruit and syrup into the clean jars.
When I put the jars into the water to be processed, air bubbles were coming out from the lids... is that normal?

Yes, that's due to the expansion of the contents of the jars are they heat in the water bath - the liquids expand and press out some air - that's what creates the vacuum when the jars cool and causes the lids to adhere tightly - so it's really a good thing!

Is a way to can strawberries whole instead of freezing them?

Yes, you can "can" (bottle or tin, if you prefer)! I tested a recipe and published the directions with photos on this page: how to can blueberries, raspberries, blackberries, currants, dewberries, elderberries, gooseberries, huckleberries, tayberries, loganberries and mulberries.!

Plums: Please let me know what you think of the "keep the skin on" and "keep the pits in when you boil" folks. I'm inclined to remove the skin (but not certain). But the pits...seems they impart some positive aspect to the flavor if left when boiling?

It's really just personal preference. The skins will add some color and help hold the fruit together. The pits don't add anything of value to the flavor (they're actually bitter if you were to crunch one and taste it), so if they're freestone and you can remove the pits , I would... but that's just my preference!

Can I home can fully cooked Apple Cobbler, Peach Cobbler, Blackberry Cobbler, other fruit cobblers, etc.?

I'm sure under some circumstances, it can be done, certainly with commercial equipment. The problem is that the recipes have not been tested for safety in university, USDA or FDA labs using home canning equipment. Because of the addition of low acid fillers (flours, starch, bread, etc.) we can't be sure that heat penetration will be uniform and botulism and other harmful bacteria will be destroyed.

A safer method would be to can the filling (apples or other fruit, sugar and spice) using the apple pie filling directions (with or without addition of the Clear-gel starch; you can always add the starch later) and simply add the flour, butter, starch and other ingredients and bake the cobble at the time you want to consume it!

Can I freeze oranges and other citrus?

The growers typically flash freeze and concentrate the juice, but not the fruit or pulp. Here's what one of the grower's says: "When whole fruit is frozen, the juice expands and bursts the cells inside. When the fruit thaws the pulp will be dry and the peel will be mushy. Whole citrus does not freeze with good results. However, you can squeeze, then freeze orange and grapefruit juice."

Jams and Jellies
Can I make a small amount of jam and just put it in a jar, let it cool and put it in the refrigerator and start eating out of it without canning it?

Absolutely! Canning is only needed if you intend to store it outside of the fridge!

Why can't I just fill the jars with hot jam, seal them and turn them upside down?

Word for word, from the USDA's labs:

"Some other methods of sealing jars call for inverting a closed, filled jar of hot product for anywhere from thirty seconds to one hour. (Inverting is turning the filled jar upside down on its lid.)

While this inversion process can be successful in producing a sealed jar, it works best with very hot product. Individual variation in practicing this process or unexpected interruptions can result in delays between filling jars, getting lids screwed on, and inverting the jars. If the product cools down too much, the temperature of the product can become low enough to no longer be effective in sealing jars or preventing spoilage.

When the inversion process does work, the vacuum seals of filled jars still tend to be weaker than those produced by a short boiling water canning process. A weak seal is more likely to fail during storage.

In addition, the headspace of the jar may retain enough oxygen to allow some mold growth if airborne molds contaminated the surface of the product as the jar was filled and closed. More complete removal of oxygen from the headspace also offers some longer protection from undesirable color and flavor changes with some types of fruit products. The canning process is therefore a more foolproof method of making jams and jellies that will not spoil.

Also, although no cases of burning have been reported in the news media, experience has shown that some people will experience leaking of the hot product from the jar when it is turned over if the lid wasn't put on just right. If hot enough, someone could get burned. Even if it doesn’t cause burns, leaking means product is lost."
Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist. The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.

I see some mold growing on my jam. Can I just scoop it out and eat the rest of the jar?

For many years, many people, including me, just scraped off the mold and ate the rest. But just as you have heard about the cancer-causing effects of aflatoxin molds in peanut butter, a similar mold grows in jam. Here is the response, verbatim from the USDA and U.Ga.:

"The best answer is that there is a potential risk. However, we want to make a recommendation that minimizes all potential problems and hazards. Some molds growing on fruit products made at home have been shown to produce "mycotoxins", or mold poisons. The danger to humans from consuming mycotoxins, as well as the actual expected incidence of mycotoxins from moldy jars of jams, are issues with no easy answers.

But, animal studies indicate there is the potential for poisonous effects of some mycotoxins in humans. Patulin is one mycotoxin detected in a few tested jars of homemade apple jam and juice. Patulin has been shown to be carcinogenic in animals, but its role in causing human disease is not all that clear. It is also difficult to assess the actual health risk from consuming moldy jam or jelly because not all molds produce mycotoxins, and molds which do produce them vary in consistency of production when conditions change some. Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist. The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. "

Should jelly be boiled slowly or rapidly?

Jelly should be boiled rapidly since long, slow boiling destroys the pectin in the fruit juice.

Can I make a double batch of jelly?

NO. If a larger quantity of juice is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of jelly, and toughening of jelly.

Why is my jam too runny?

The following can cause soft jam: overcooking, processing too long, too little pectin, incorrect proportions of sugar and juice, undercooking, insufficient acid, or making too large a batch at one time.

Could you tell me why my JAM is thicker then the store bought?

The natural pectin content of fresh fruit varies, so it is possible the the variety of fruit that you used has more natural pectin, making it thicker. But there's an easy answer - just add less pectin next time. You'll have to experiment to find how much pectin makes the consistency you like. Most people seem to like their jam thick, so you may to need to only use 3/4 of a pack of pectin per batch.

I made some raspberry jam about 3 weeks ago and I noticed about 6 of my jars did not set properly. They are very runny! With this amount of time that has gone by can I re-do the jars again?

Yes, you can remake the jam later. 3 weeks isn’t so long, so the quality shouldn't be diminished by much. - just see this page for directions: [link to www.pickyourown.org]

Why is my jelly soft?

The following can cause soft jelly: overcooking the fruit to extract the juice, using too much water to extract the juice, incorrect proportions of sugar and juice, undercooking causing insufficient concentration, insufficient acid, or making too large a batch at one time.

Can I use frozen fruit to make jams?

Absolutely! I usually freeze a dozen quarts of strawberries after I go picking! I wash them, hull them and slice them in half, then freeze them in heavy-duty Ziploc freezer bags (squeezing as much of the air out as I can, or using a vacuum FoodSaver and the vacuum bags. That way I can use those strawberries together with fruits that I pick later in the season, like blackberries, raspberries and blueberries to make mixed berry jams. You can use the frozen (without added sugar) fruit just the same as fresh. Just defrost them right before you use them.

I have a question about canning and Making Jellies. I am making Pear and grape jelly from the fruit we grow and I use a pressure cooker! Could this be why my jellies are not setting up? I make my jelly and Put the cans into the cooker until it hits 220 Degrees and take it off the stove. Could I be over heating the pectin so my jellies will not set correctly?

Probably – they’re being exposed to too much heat for too long; I’d expect the pectin is breaking down. Just leave the valves open and use the pressure canner as a water bath canner!

Can anyone tell me why my jelly sometimes has bubbles in it after it has cooled down?

Bubbles are trapped air or water vapor. When the jam is boiling, the bubbles rising from the bottom of the pan and air mixing at the surface become mixed in the jam. If the viscosity of the jam is high enough, the bubbles cannot break free. The foam produced is the portion that has the highest viscosity - this is when we suggest to skim off the foam. Many people add 1 teaspoon of butter or margarine to the jam before they start to cook it. This helps prevent the bubbles from forming. Exactly why, I can't tell you (it's been too many years since my fluid mechanics class in chemical engineering) - it probably has to do with disruption the surface tension or hydrophilic bonding; but the point is, it seems to work. Another method is to allow the jam to sit undisturbed for about 5 minutes after you remove it from the heat, then skim off the foam and jar the remaining jam and process it in your boiling water bath.

I just picked a boatload of wild raspberries, which are now in my freezer. Do I need to remove the seeds? If so, how do i go about doing that? The seeds are so small!

Yep, the seed-to-fruit- ratio is especially high in the wild berries. I just made a batch of seedless raspberry jam yesterday. The easiest way to de-seed them is to use a food mill with a fine screen (they pass through the standard manual Foley food mill). The Villaware and Roma brands have a fine screen that works – see this page: [link to www.pickyourown.org] They’re more expensive than a Foley food mill, but they come with screens of different sizes, you can add a motor later to them, and they’ll work to make applesauce, fruit butters, spaghetti sauce and seedless jams / jellies.

Other Problems and troubleshooting jellied products


What do I do if there's mold on my jellied fruit product? NCHFP
Why did my jellied fruit product ferment, and what do I do? NCHFP
What happens if my jam or jelly doesn't gel? Remaking cooked runny jam or jelly instructions can be found on this page
Ingredient Problems in Jelly and Jam N. Dakota State Univ.
Common Problems in Jam and Jelly Making N. Dakota State Univ.
Soups and Chili
I've what may be a dumb question, but since my wife's kids have left home and our recipes are for a much larger family it has occurred to me that I could immediately can the leftovers after a meal. I'm talking soups and my chili here. Do I have to pressure can them since they're already fully cooked, or can water bath them?

Well, it’s not that simple. There are many other factors that affect the viability of botulism and other dangerous bacteria. The spores are very heat resistant and are airborne. This means two things:

1. Not all foods can be safely canned at home, regardless of the method, equipment or recipes used and

2. Of those foods that may be safely canned at home, you should stick to tested, approved recipes. Many of the recipes floating around the internet have not been tested by any university’s food lab and may not (more often are not) safe.

All of the canning recipes I post are closely based on the USDA and lab-tested recipes. Generally speaking, I don’t think I’d take a risk canning leftovers, unless I was doing so as part of following an approved canning recipe. And for better flavor, you’d generally do better freezing than canning leftovers anyway.

However, having said all this, there are some very good and general tested recipes for canning soups and chili. I think it will offer you enough flexibility to meet your needs! See this page: [link to www.pickyourown.org] And yes, it does require a pressure canner (remember the airborne spores can re-contaminate right up to the second you close the lid (and trap non-sterile air with spores inside)

Meats
Should giblets of chicken be canned in the same jar with chicken?

No. Their flavor may permeate other pieces of chicken in the jar.

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Is it safe to can meat and poultry without salt?

Yes. Salt is used for flavor only and is not necessary for safe processing.

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Why is it necessary to remove as much fat from meats as possible before canning?

Any fat that gets on the rim of the canning jar can prevent an airtight seal. Excess fat in jars makes it easier for the fat to climb the sides of the jar and contaminate the seal.

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Can I get directions for canning my Brunswick stew at home?

Recommendations for canning Brunswick stews at home have not been scientifically determined. These are low-acid mixtures which could support the growth of bacteria that cause botulism, so a process cannot be estimated or made up. It must be a tested process known to kill these bacteria in this product. In addition, the recipes for Brunswick stew vary and a process would have to be developed through scientific testing for each variation. No directions for this product are available at this time. It is best to freeze Brunswick stews.

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Home canning baby food
I was considering canning food for my baby. I read your site and I saw that you canned for your child. Is it ok to puree the vegetables and fruit first before you can it? What size of jar did you use for the baby food?

Yes, in almost all cases it makes no different if you puree. The only exception I know of is pumpkins and squash, which have only been tested by the USDA as cubed, not pureed in a home situation. If there are any other exceptions, I'll not them in the specific directions or recipe.

You can use any size jar, as long as it is a ring and flat lid type (the Ball/Kerr/Mason type). The jars go as small as 4 oz, but then the price per ounce of canned food becomes higher, so I usually use pints or half-pint (8 oz) jars. Something that I know will be eaten quickly, and can stored in the fridge for a few weeks, like applesauce, I’ll do in quart jars.

What foods make the best candidates for home preserving as baby food or for children?

I've found applesauce is one of the best candidates because it is easy, needs no additives of any kind, is very economical, stores up to 2 years and children love it. Homemade tomato products, like spaghetti sauce, are similarly good.

Fruits and jam, of course are also popular for children. You can add a spoonful of jam to plain yoghurt as a healthy food for small children, too.

Frozen corn and peas from the garden are very popular with my kids, as they are much sweeter than store bought.

Canned figs and peaches are popular and easy for older infants just starting on solids; pureed for younger.

Miscellaneous Questions
If canned foods have been frozen during storage, are they safe to eat?

The answer is, yes, they are safe, as long at the seal remained intact. The quality may suffer; freezing usually ruptures cell walls of plant matter, so canned beans would probably be more mushy, whereas applesauce would be relatively unaffected. However, the key is to ensure that the seal on the jar hadn't been broken. When water freezes, it expands, so if the jar froze completely, it is very likely to have pushed the lid out. Obviously, with Ball/Kerr lids, it is easy enough to test the seal by seeing if the lid flexes (clicks in and out) when the jar is completely thawed again.

Why do canned pears and some other fruit I can, sometimes turn pink?

Oxidation may cause foods to darken at the tops of jars. Oxidation is from air in the jars or too little heating or processing to destroy enzymes. Overprocessing may cause discolored foods throughout the containers. Pink and blue colors sometimes seen in canned pears, apples, and peaches are caused by chemical changes in the coloring matter of the fruit. Iron and copper from cooking utensils (or from water in some localities) may cause brown, black, and gray colors in some foods. When canned corn turns brown, the discoloring may be due to the variety of the corn, to stage of ripeness, to overprocessing, or to copper or iron pans. Packing liquid may dissolve coloring materials from the foods.

Darkening of foods at the tops of jars may be caused by oxidation due to air in the jars or by too little heating or processing to destroy enzymes. Overprocessing may cause discoloration of foods throughout the containers. Pink and blue colors sometimes seen in canned pears, apples, and peaches are caused by chemical changes in the coloring matter of the fruit. Iron and copper from cooking utensils or from water in some localities may cause brown, black, and gray colors in some foods. When canned corn turns brown, the discoloring may be due to the variety of corn, to stage of ripeness, to overprocessing, or to copper or iron pans. Packing liquid may dissolve coloring materials from the foods. The use of plain tin cans will cause some foods to lose color.

Source: U.S.D.A. 1976. Home Canning of Fruits and Vegetables. Home and Garden Bulletin No. 8. (Issued February 1965, Slightly revised May 1976). United States Department of Agriculture, Washington, D.C.

Is it safe to eat discolored canned foods?

The color changes noted above do not mean the food is unsafe to eat. However, spoilage may also cause color changes. Any canned food that has an unusual color should be examined carefully before use.

U.S.D.A. 1976. Home Canning of Fruits and Vegetables. Home and Garden Bulletin No. 8. (Issued February 1965, Slightly revised May 1976). United States Department of Agriculture, Washington, D.C.

Canning Baby Food at Home


A big advantage of home-canned and home-frozen baby foods is the absence of food additives, preservatives, pesticides and other chemicals.

Since fresh foods and unprocessed foods are almost always better (more nutritious) than anything process or even cooked, I use the following hierarchy:

1. grow my own fresh fruits and vegetables
2. pick my own fresh fruits and vegetables from local farms
3. store fruits and vegetables in a cool dark place like the basement or garage
4. freeze fruits and vegetables
5. can fruits and vegetables
6. store-bought fresh
7. store-bought frozen
8. store-bought canned or otherwise processed

You'll find that a number of vegetables you can grow can just be stored in a basement - like sweet potatoes, onions, potatoes, winter squash (butternut, Hubbard, acorn, etc.) They'll keep for months - up to a full year under the right conditions. That's better than freezing or canning.

Some vegetables, especially low acid vegetables (which is most acid from tomatoes and anything pickled) require a pressure canner (see this page for models) to ensure they are safe.

AAside from those tips, any of the canning recipes on the website will for just the same! My baby's favorites were the applesauce, apple butter, a touch of homemade jam in yogurt, spaghetti sauce, canned or frozen beets, corn, peas and carrots.