Effective August 11, 2026
Use the correct method for the food
Boiling-water canning is for naturally acid foods and foods acidified according to a tested formula. Low-acid vegetables, meats, poultry, seafood, and mixtures containing low-acid foods require an appropriate research-tested pressure-canning process. Extending a boiling-water time is not a safe substitute for pressure canning.
Do not redesign a tested recipe
- Use the ingredient quantities and acid type named by the authority.
- Use the supported jar size and hot-pack or raw-pack method.
- Measure headspace and remove bubbles as directed.
- Use the specified canner and begin timing at the point named in the directions.
- Determine elevation before processing and apply the complete source schedule.
- Restart or follow the authority's recovery direction if processing is interrupted.
When Canning Vault and a source differ
Stop and follow the current original authority. Do not average the instructions or choose the shorter time. Send the discrepancy through the correction channel so the Canning Vault page can be reviewed.
Urgent concerns
Canning Vault cannot diagnose illness or assess a jar by email. If someone may have eaten unsafe home-canned food or has symptoms that could be serious, seek immediate medical guidance or emergency help and contact the appropriate public-health authority. For a questionable container, avoid opening, tasting, or handling it until you have reviewed current disposal guidance.