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An outdated and not recommended method where food is cooked and then placed hot into jars, which are then loosely sealed without processing. Not safe due to lack of proper sterilization.

An unsafe and not recommended canning method that uses an oven's dry heat to process jars instead of water bath or pressure canning. Can lead to inconsistent sterilization and jar breakage.

Similar to sugar packing but salt is used instead. Great for preserving vegetables like cabbage for sauerkraut.

A preservation method where natural bacteria ferment sugars into lactic acid, acting as a preservative. Commonly used for making kimchi and sauerkraut.

A canning technique where ingredients are packed in layers, alternating with salt or sugar, trapping moisture and flavor. This method is often used for pickles.

A variation of steam canning that utilizes the surrounding steam to process jars at atmospheric pressure. Reserved for high-acid foods only.

A non-processing method where jars are simply refrigerated. This is not true canning and only provides short-term preservation.

Involves drawing out air from jars and sealing them. Although not a canning process, it's often used for temporary food storage.

A discouraged method where jars are heated in a microwave for processing. Not reliable for ensuring proper heat distribution and can be dangerous.

A canning method using a large pot of boiling water to process jars of high-acid foods. Ideal for fruits, jams, jellies, and pickles.

Commercial sterilization method where food is sterilized separately from the container and then combined. Not a home canning method.

Involves cooking food before placing it into jars, then covered with cooking liquid. Helps remove air, increasing shelf life. Useful for most foods, especially those that shrink when cooked.

Uses steam to process jars, similarly to water bath canning but uses less water. Suitable for high-acid foods, such as fruits and tomatoes.

Similar to raw pack canning but usually pertains to filling jars with liquid, like fruit juice, without pre-heating. Mainly used for highly acidic beverages.

A method that uses temperatures of 180°F to 185°F to process jars, reducing the risk of overcooking. Good for pickles.

Uses sugar for preserving, especially in fruit canning. Sugar draws out moisture, acting as a preservative and flavor enhancer.

A technique where raw, uncooked food is packed into jars and covered with a hot brine or syrup before canning. Preferred for pickles and fruits.

A method that uses a specialized pressure canner to achieve higher temperatures than boiling water, necessary for low-acid foods. Best for vegetables, meats, and poultry.

A process of making pickles that does not involve traditional canning methods. Produce is simply soaked in vinegar and spices and refrigerated.