There’s something kind of magical about opening a jar of homemade jam or crunchy pickles and knowing you made it happen—no preservatives, no mystery ingredients, just old-school goodness in a shiny little glass jar. Canning might seem like a forgotten art your grandma did with her apron tied just right, but guess what? It’s back, and it’s easier (and cooler) than you think.

Whether you're saving a farmers’ market haul or want to keep your backyard tomato explosion from going to waste, this blog is your beginner-friendly roadmap to getting started. We’ll even walk you through a batch of raspberry jam, step-by-step. Yes, you can can!

First Things First: What You’ll Need

Before diving into bubbling pots and pretty jars, here’s your simple canning starter kit:

Canning Gear Checklist:

• Glass mason jars with two-piece lids (rings + flat lids)
• Water bath canner or a deep stockpot with a rack
• Jar lifter (trust us—grabbing hot jars with tongs is not fun)
• Canning funnel
• Bubble remover tool (or use a chopstick!)
• Clean kitchen towels
• Large ladle
• Measuring cups & spoons
• Labels and a marker

Optional but helpful:

• Magnetic lid lifter (makes grabbing sterilized lids from hot water easier)
• Digital thermometer
• Electric jar vacuum sealer (more on that below)

When to Buy Your Fruits and Veggies

• Pick the peak: Buy produce when it's in season and just slightly underripe. Overripe fruits can be too soft or sugary, and underripe ones help maintain texture.
• Shop local: Farmers’ markets are ideal—they usually harvest the same day.
• Bulk is better: Canning is all about doing a little work now for lots of payoff later. Think big baskets, not small bags.

The Two Main Canning Methods

1. Water Bath Canning

Best for: high-acid foods like fruits, jams, pickles, and tomatoes.

This is the go-to method for beginners. It’s safe, simple, and only requires boiling your jars in water.

2. Pressure Canning

Best for: low-acid foods like green beans, corn, meats, and soups.

This method uses a pressure canner and is necessary to safely preserve low-acid foods without risk of botulism.

For this guide, we’ll stick to water bath canning to get you started.

Let's Make Raspberry Jam!

In the Kitchen Switchen family, raspberry jam isn’t just a spread—it’s a tradition. Mom has been making this sweet, tangy jam for years, and it’s earned legendary status in our household. Emma practically demands it on everything—from warm biscuits and flaky croissants to drizzled over vanilla ice cream (yes, it’s that good). It’s the kind of homemade goodness that turns a simple snack into something special. And now, we’re finally sharing our family’s go-to raspberry jam recipe so you can bring a little Kitchen Switchen magic to your own kitchen.

Ingredients:

• 4 cups fresh raspberries (or thawed frozen)
• 2½ cups granulated sugar
• 2 tablespoons lemon juice
• Mom always adds 1 packet of fruit pectin (or use a no-pectin recipe and cook longer) but you don’t need to add it.

Step-by-Step:

1. Sterilize jars: Wash jars, lids, and rings. Boil jars for 10 minutes and keep warm in hot water until ready. If making a fresh batch that will be eaten within a few days, you just need a clean glass jar.
2. Prep fruit: Mash raspberries in a large pot, leaving some chunks for texture.
3. Add lemon juice and sugar: Stir in sugar and lemon juice. If using pectin, follow the package instructions (usually pectin goes in first, then sugar later).
4. Bring to a boil: Cook the jam on high heat, stirring constantly. Once it hits a rolling boil (bubbling hard even when stirred), cook 1–2 more minutes.
5. Test the jam: Place a spoonful on a frozen plate. If it wrinkles when pushed with your finger, it's ready. If not, keep boiling for another minute or two.
6. Fill the jars: Using your funnel, ladle hot jam into jars, leaving ¼” headspace at the top. Wipe rims clean.
7. Seal ‘em up: Place lids and rings on jars. Finger-tighten (don’t crank them).
8. Water bath: Place jars in a water bath canner, cover with 1–2 inches of water, and boil for 10 minutes.
9. Cool & check: Remove jars and place on a towel. After 12–24 hours, check seals—lids should not pop when pressed.
10. Label & store: Label with date and contents. Store in a cool, dark place.

How Long Can Canned Goods Last?

Homemade canned goods don’t last forever—but they’re pretty impressive!

Always toss jars that have bulging lids, mold, or weird smells. Safety first!

Cool New Tools on the Market

Not your grandma’s canning supplies—these modern tools make things quicker and safer:

• Nesco Smart Canner & Cooker: An electric pressure canner that does it all.
• Mason Jar Vacuum Sealers: Use with a handheld FoodSaver to pull air out of jars after sealing.
• Ball SureTight Lids: New tech that helps jars seal tighter, stay fresher longer.
• Digital Jar Temperature Sensors: Track water temp for better consistency and safety.
• Canning Jar Organizers: Stackable shelves to keep your pantry Insta-worthy.

Canning Tips for First-Timers

• Always follow tested recipes—canning is chemistry.
• Don't reuse old lids. The seals aren’t reliable a second time.
• Label everything. You will forget what’s in that jar after 6 months.
• Start small. One batch at a time is better than burnout.
• Invite a friend or grandma to help—it’s more fun that way!

Why Canning is a Comeback You’ll Love

Canning isn’t just about food—it’s about freedom. It's about stocking your shelves with love, reducing waste, and getting back to a slower, more intentional rhythm in the kitchen.

You don’t have to live on a farm or own a root cellar. You just need a pot, some jars, and a little weekend energy. And honestly? It feels like a superpower.

So roll up your sleeves, cue the retro playlist, and let the clink of cooling jars be your applause. The lost art of canning isn’t lost—it’s yours now.

Want more recipes, canning hacks, or tool reviews? Follow along at Kitchen Switchen where sustainability, flavor, and a little mess go hand-in-hand. Let’s bring the joy back to your pantry—one jar at a time.