New to canning or need a refresher?
Visit our Canning fruit page for general directions on how to can fruit, we've also included some helpful tips on materials and how-to videos. Additionally, visit our Specific Directions for Canning Fruit page to find out which syrup and pack is required for which fruit.
Canning tomatoes can be tricky, so we've dedicated an section on how to can them! Learn how to prepare your tomatoes and how to use the Boiling Water Bath method. Also, check out Preserving Tomatoes
page for detailed instructions for canning, freezing and recipes.
Learn how to pressure can your meats and vegetables, the only safe method to ensure all harmful organisms are removed.
Check out our All Things Pickled
page for a step by step guide to pickling. Learn about pickling at different altitudes and what tools to use and avoid. We've also collected some of our favourite pickling recipes.
Canning at High Altitudes
In most home canning recipes, recommended processing times for boiling water canners are given for elevations of 0 – 1000 ft. (sea level – 305 m). When using a boiling water canner at altitudes higher than 1000 ft. (305 m), sterilizing and processing times must be extended. Air is thinner at higher elevations, so water boils at temperatures lower than 212°F (100°C). These lower temperatures are less effective in destroying microorganisms, therefore, increased processing times are necessary to ensure the safety of home canned foods preserved at higher altitudes.
The processing times given on this website are for Alberta altitudes of 1001 – 3000 ft. (305 – 914 m). For higher altitudes of 3001 – 6000 ft. (915 – 1829 m), add 5 minutes to sterilizing time for jars and to processing times shown unless stated otherwise.