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This fabulous resource comes from contributing writer Kate Forgach at FreeShipping.org.

Like clockwork, Ball mason jars appear at cash registers each August. With equal precision, I’m instantly taken back to my mother’s steaming summer kitchen. The smooth glass and simple metal lids bring back vivid memories of the pots, pans and stacked vegetables of mom’s canning years.

Years later I attempted to create my own rows of multi-colored Ball jars with only a modicum of success. (Pause here to envision tomato-splattered pantry walls.) It wasn’t until I began writing about food preservation for the Extension Service that I replicated Mother’s success. Here’s how.

1. Preparation

• Not every vegetable is ripe for canning. Pick only the fresh, young and tender pies for the pot and leave the steroid-pumped produce for the rabbits.
• The sooner you get veggies from the garden to the jar, the better. You want to maintain that freshness factor.
• Sort by size and ripeness for easier packing and cooking.
• Wash all vegetables thoroughly under running water, whether or not they will be pared.
• Don’t soak vegetables as they may lose flavor and nutrients.
• Handle them gently to avoid bruising.
• Make sure dirt doesn’t settle on the food.
• Rinse the sink between washings.

2. Yield
How many quarts of canned food you’ll get from fresh produce depends on quality, condition, maturity and the type of vegetable; the size of pieces packed; and the way the vegetable is packed (raw or hot pack). For example, the following pounds of fresh vegetables equal one quart when canned:

• Asparagus = 2 to 4 pounds
• Beans, Lima, in pods = 3 to 5 pounds
• Beans, snap or green = 1 to 3 pounds
• Beets, without tops = 2 to 3 pounds
• Carrots, without tops  = 2 to 3 pounds
• Corn, sweet, in husks  = 3 to 6 pounds
• Peas, green, in pods  = 3 to 6 pounds
• Pumpkin or winter squash = 1 to 3 pounds
• Spinach and other greens = 2 to 6 pounds

3. Pressure Canners

• Use a pressure canner that holds at least four quart jars.
• Small pressure canner saucepans don’t work as well for home canning because they heat up and cool down too quickly for safe heat penetration.
• Be sure your pressure canner has a tight-fitting cover, clean exhaust vent (or petcock) and safety valve, with an accurate pressure gauge.
• There are two types of pressure gauges: weighted and dial gauges.
• Weighted gauges need only to be cleaned before using.
• Dial gauges need to be checked each season for accuracy. Ask your local Extension office where you can have your dial gauge checked.
• Get the 5-star rated Presto 16 Qt. Pressure Canner from Sears for $79.99. Use this Sears coupon code to get $5 off this press canner when you shop at Sears.com.

4. Canning Jars and Lids

• Inspect and toss any jars and lids with cracks, chips, dents or rust. These prevent airtight seals.
• Only use jars designed specifically for home canning.
• Commercial food jars (i.e. pickle, mayonnaise, coffee, etc.) break easily in pressure canners and don’t seal properly.
• Use only the half-pint, pint and quart sizes.
• Wash all jars, including brand-new ones, in hot, soapy water and rinse well before using.
• Prepare metal lids according to manufacturer directions.
• Remove mineral deposits or hard water film on jars by soaking for several hours in a mix of one-cup vinegar per gallon of water.
• Prevent additional mineral build-up during processing by adding 1⁄4 cup vinegar per gallon of water used in the pressure canner.
• Target has a set of 6 Leifheit 4-Cup Preserving Jars for $22.95. Use this Target coupon to get $5 off orders over $50.

5. Fill Jars and Adjust Lids

You can either pack produce raw or preheat the vegetables and pack them hot. See the table at the bottom of the page to determine which method is appropriate for the veggie you’re canning.

Raw pack

• Put cold, raw vegetables into jars and cover with boiling water.
• Pack most raw vegetables firmly into the jars.
• Loosely pack starchy vegetables like corn, peas and Lima beans. They will expand during processing.

Hot pack

• Heat vegetables in water or steam before packing.
• Loosely pack the hot food.
• Cover with boiling cooking liquid or clean water.

Both pack types

• Use enough liquid to fill around and cover the food.
• Read the directions in the table for each vegetable to judge the space needed at the top of the jar. Good headspace gets a better seal.
• If you add salt for seasoning, use 1/2 tsp. of canning salt per pint to prevent the liquid from turning cloudy.
• To remove any trapped air bubbles, slide a nonmetallic spatula between the food and jar. Slowly turn the jar and move the spatula up and down to release the bubbles.
• If necessary, add more liquid to obtain the proper headspace.
• Wipe the jar rim with a clean, damp paper towel to remove any food bits.
• Place pretreated lid on the jar.
• Firmly screw on the sealing band with your fingertips. (Not too tight.)

6. Pressure Canning

• Read the manufacturer’s instructions and know your altitude. It affects how much pressure is needed.
• Put 2 to 3 inches of hot water in the canner.
• Place filled jars on the rack using a jar lifter.
• Fasten canner lid securely.
• Keep all weight off the vent port or open the petcock.
• With heat on a high setting, let the canner steam for 10 minutes.
• Place weight on the vent port or close the petcock. The canner will pressurize in the next three to five minutes.
• Start timing the process (see the table below for times) when the dial gauge shows the appropriate pressure for your altitude. With a weighted gauge, this happens when it begins to jiggle or rock.
• Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure.
• Avoid quick and large pressure variations. They can drain much-needed liquid.
• Weighted gauges should shake slowly throughout the process.
• Turn off the heat when the timed process is completed.
• Remove the canner from the heat and let it depressurize.
• Don’t cool the canner by pouring cold water over it!
• When the pressure gauge shows zero, wait a minute or two then slowly open the petcock or remove the weighted gauge.
• Unfasten the cover and tilt the far side up so the steam will escape away from you.
• Carefully remove jars from the canner and place on a rack, newspapers or several dry towels.
• Allow jars to cool untouched and away from drafts for 12 to 24 hours before testing seals.

7. Day After Chores

• Test the seal by pressing the center of the jar lid. Lids should bend in slightly and not shift.
• Remove the screw bands.
• Label the sealed jars with contents, canning method (hot or raw) and date canned.
• Store in a clean, cool, dry and dark place.
• If this is your first attempt, you may want to place the jars inside plastic bags to contain any splatters should the bottles burst or seep.
• Treat jars that didn’t seal properly as fresh food and eat immediately, refrigerate, freeze or reprocess.
• If you reprocess some veggies, repeat the entire process.

8. Watch For Spoilage

Look for bulging lids or leaking jars.

Look for other signs when you open the jar, such as mold, spurting liquid or an odd odor.

Be aware that low-acid canned vegetables and meats may contain botulism toxin without showing any signs of spoilage.

Just to be safe, before tasting you should boil all home-canned vegetables in a saucepan for 10 minutes.

Boil home-canned spinach or corn for 20 minutes.

Discard if the food looks spoiled, foams or has an off-odor during heating.