The Complete Beginners Manual to Home Canning

Do you wish you could do home canning, but terms like pH, low acid, and high acid frighten you? Or are you afraid you will blow up the house? No longer do you have to feel this way!

This guide is written with the beginner in mind.

It covers the benefits of home canning, and you'll master over 30 canning terms.  

Words like headspace, floating, and exhausting will no longer be intimidating. Instead, you will gain the skills and knowledge to begin home canning confidently!


This guide explains both Water Bath Canning and Pressure Canning in an easy-to-follow step-by-step guide.

BONUS: 😉

This is a digital product; nothing will be shipped. 

Over 95 Pages Include:

• The Benefits of Home Canning
• Food pH explained and how it affects what type of canning to do
• Understand how food spoils so you can prevent it from happening
• 30+ Canning terms defined and clearly explained 
• Learn the anatomy of a canning jar, so you use the right size every time
• Step-by-step guide of how to and when to sterilize jars before use
• Raw vs Hot Pack - the difference and when to use each
• List of foods that should NEVER be canned
• Detailed information about stove types and safety of (gas, electric, glass top, etc.)
• Food charts for both water bath and pressure canning - to help you know for sure
• Altitude adjustments - How it affects your kitchen and how to adjust for it (printable chart)
• Canning equipment parts defined for water bath and pressure canners
• How to reprocess unsealed jars
• Prevent the darkening of foods in jars
• Over 10 full-color charts to help you with every question you have
• Printable checklist for water bath and pressure canning to add to your journal