Canning day checklist

• Choose a current tested recipe from NCHFP or your extension office for each food
• Check that your jars, lids and canner are in good condition and made for the method
• Read the recipe start to finish before you begin
• Clear and clean your work space; wash jars and tools
• Prep food exactly as the tested recipe says; do not substitute ingredients or amounts
• Follow the recipe for headspace, bubble removal and wiping rims
• Follow the recipe for method, time and pressure for your altitude, as the source states
• Let jars cool undisturbed and check seals as the source instructs
• Label with contents and date; store as the source recommends
• Check every jar before eating; discard any that look or smell wrong without tasting
• Clean up and write notes for next time

Last reviewed: November 12, 2026.