Fall Canning Checklist: What to Can This Season
Fall canning season is the time for apples (butter, slices), tomatoes and salsa, pears, grapes into jelly, and, pressure-canned, pumpkin cubes, beans and soups. Before you start, check your jars and seals, buy new lids, and have your pressure canner gauge tested. Follow tested recipes for each.
Autumn is the busiest, most rewarding time in the canning calendar, orchards, gardens and markets overflow at once. This checklist covers what to can and how to prepare, so you make the most of the season safely.
Before you start: the prep checklist
- Inspect jars, discard any chipped or cracked.
- Buy new flat lids, they are single-use; see reusing lids.
- Test your dial gauge if pressure canning; see gauge testing.
- Stock acid (bottled lemon juice / citric acid) for tomatoes.
- Gather tested recipes for everything you plan to can.
Water-bath (high-acid) picks
| Crop | Can it as |
|---|---|
| Apples | Apple butter, slices |
| Tomatoes | Whole, sauce (acidified) |
| Peppers/tomatoes | Salsa (tested recipe) |
| Pears, grapes | Halves, jelly, jam |
Pressure-canned (low-acid) picks
For the pantry, pressure-can pumpkin cubes (never pureed), green beans, and soups (unthickened), all to tested recipes; see green beans and soup. Use the best pressure canners.
Do not forget the other methods
Not everything needs canning, freeze what you can quickly, and dry apples, tomatoes and herbs for compact storage; see preserving a garden harvest. Happy canning season, do it safely with these safety basics.
Frequently asked questions
What should I can in the fall?
High-acid picks like apples (apple butter, slices), pears, grapes (jelly) and acidified tomatoes and salsa on a water bath; and low-acid pumpkin cubes, beans and soups in a pressure canner. All to tested recipes.
How do I prepare for canning season?
Check jars for chips and cracks, buy new flat lids, gather tested recipes, and have your dial gauge tested. Stock up on acid (lemon juice/citric acid) for tomatoes.
Can I can pumpkin?
Only as cubes, in a pressure canner, to a tested recipe, never pureed or mashed, which is unsafe to can. Freeze pumpkin puree instead.