How to Can With 1/2 Gallon Jars (8 Steps)

Canning helps preserve food for extended periods of time. Commons items that are canned include jalapenos, tomatoes, green beans, jams and fruit preserves. If you have a lot of particular food to can, or plan to use a large amount of the food one more time, you can use half-gallon jars for canning instead of smaller jars. The preparation is the same as for canning with smaller jars, and after canning, remember to store the canned items in a cool, dry place.

Things You'll Need

  • Large pot
  • Water
  • Stove

Instructions

  1. Prepare the food you are canning. Depending on what are you canning, the food needs cut, chopped, boiled, cooked or seasoned.

  2. Fill the saucepan three-fourths full of water. The water should reach the top of the half-gallon jars. Place it on a stove burner and turn the burner to med-high heat.

  3. Remove the lids of the jars. Place the jars inside the pot, along with the lids and rubber seals. Leave the items in the water until the water simmers.

  4. Put on the rubber gloves. Remove the jars from the water. Dump out any water that is in the jars into the pot. Leave the lids and rubber seals inside the water. Turn off the burner.

  5. Pour the items you are canning into the jars. Leave an 1/4-1/2 empty between the top of the food and the top of the jar.

  6. Remove the rubber seal with tons and place it on the top of the jar. Remove the lid and screw on tightly.

  7. Place the jars back into the water and turn on the stove burner. Boiling the sealed jars for the amount of time stated on the recipe.

  8. Remove the jars and allow them to cool before storing. If any of the seals pop when touches, recan.

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