Lemon Juice

• Use a water bath method for canning lemon curd made with bottled lemon juice. According to the National Center for Home Food Preservation, fresh lemon juice is not recommended because of its variable acidity.

Choosing Jars

• Use only jars designed for home canning, which have three parts: the jar, lid and a screw-on ring. Accordingly, do not use commercial jars and lids. You can reuse the canning jars and rings but always use new lids.

Preparing Jars

• Wash the jars, rings and lids in warm, soapy water and rinse them thoroughly or wash them in an automatic dishwasher.

Filling Warm Jars

• It is important to put warm lemon curd into a warm jar. To keep clean jars warm, put them on a tray in an oven set to 200 degrees and remove them when you are ready to fill them. You can also use an automatic dishwasher to keep the jars warm.

Test the Seal

• After sealing the jars and the lemon curd has cooled, remove the rings and make sure the lids are sealed. Also, tighten the rings after the jars have cooled to keep the lids on securely.