Home canning is a means of preserving food so that it can be kept at room temperature. (Home canners use a jar rather than a can but we still call the process 'canning'.)

Food is canned safely when the oxygen has been removed from the jar (by heating), a sealed lid keeps air and microorganisms out of the jar, and the food is heated sufficiently to kill all microorganisms that can grow in the food during the storage period. Be certain that you use tested recipes for home canning (such as from USDA or WSU) and follow the directions exactly.

Be certain that you use research-tested home canning recipes to assure safety. Follow the directions exactly. Bulletins with research-tested home canning recipes are available from the WSU Bulletin Office.