About The Canning Primer
Home canning and food preserving for absolute beginners, with safety first the whole way. We cover the two methods that matter most: water-bath canning for high-acid foods like jams, fruit, and pickles, and pressure canning for low-acid foods like plain vegetables, beans, and meats. Start small with a batch of jam or a jar of pickles, learn how a proper seal keeps food shelf-stable, and lean on tested, up-to-date recipes for the exact times. Done that way, putting up your own food is safe, satisfying, and well within reach.
The Canning Primer is an independent resource focused on home canning and food preserving for beginners — water-bath canning for high-acid foods, pressure canning for low-acid foods, jams, jellies and pickles, equipment and jars, headspace and sealing, and storing the harvest safely. We publish practical, carefully researched guides for readers who want clear answers without the fluff — whether you are just getting started or looking to sharpen what you already know.
What we do
Every article is written and edited to be genuinely useful: accurate, easy to follow, and grounded in real-world experience. We cover topics across Getting Started, Equipment & Jars, Water-Bath Canning, Pressure Canning, Jams, Jellies & Pickles, Safety & Storage and update our guides as best practices evolve. We are not affiliated with any of the brands, products, or organizations we may reference; mentions are for the reader's benefit, not an endorsement.
Who writes The Canning Primer
The Canning Primer is written by Edith Marlowe. Edith cans from her garden every summer and writes preserving guides that follow tested USDA processes to the letter, because shortcuts aren't worth botulism.
How we stay free
The Canning Primer is supported by advertising. We display ads (including ads served by third parties such as Google AdSense) so that our content can remain free to read. Advertising never dictates our editorial recommendations. See our Privacy Policy for details on how ads and analytics work on this site.
Editorial standards & disclaimer
The Canning Primer is an independent resource and is not affiliated with, endorsed by, or sponsored by any jar, canner, or equipment maker, brand, or retailer. Our content is educational only. For exact processing times and methods, always follow current tested recipes and guidelines from trusted authorities such as the USDA Complete Guide to Home Canning and the National Center for Home Food Preservation. Improperly canned low-acid foods can cause serious illness, including botulism, so always use a pressure canner for low-acid foods and never rely on boiling-water processing for them.
Our content is provided for general informational purposes only and does not constitute professional advice. Always use your own judgment and consult a qualified professional where appropriate.
Get in touch
Questions, corrections, or feedback are always welcome. Reach us at runbookify@gmail.com or visit our contact page.