Purpose: Lock a tested shelf-stable canning process before the food enters jars, then record what actually happened. This workbook is not a recipe and cannot validate a family or internet recipe.
| Date | Batch ID | ||
|---|---|---|---|
| Product | |||
| Garden crop/source | |||
| Person responsible | Helper/reviewer | ||
| Source organization | ☐ USDA/NCHFP ☐ Cooperative Extension ☐ Other validated source: __________ |
|---|---|
| Exact recipe/process title | |
| URL/publication | |
| Publication/review date if shown | |
| Recipe printed/saved before starting? | ☐ Yes ☐ No |
| Classification under tested process | ☐ Low-acid > pH 4.6 ☐ Naturally acid ≤ pH 4.6 ☐ Properly acidified ☐ Recipe-specific/other |
|---|---|
| Required canner | ☐ Pressure canner ☐ Boiling-water canner ☐ Atmospheric steam canner permitted by tested method |
| Required added acid | Type: __________ Amount: __________ |
| Any acid/proportion substitution? | ☐ No ☐ Yes. If yes, cite explicit allowance or STOP. |
| Actual kitchen elevation | __________ ft |
|---|---|
| How established | ☐ NCHFP elevation tool/map ☐ Extension ☐ Survey/GPS/map source: __________ |
| Altitude category used in recipe table | |
| Adjustment | Time: __________ OR Pressure: __________ PSI, as applicable |
| Variable | Tested value | Actual plan | Matches? |
|---|---|---|---|
| Food form / maturity | ☐ | ||
| Piece size | ☐ | ||
| Ingredient proportions | ☐ | ||
| Added acid | ☐ | ||
| Covering liquid | ☐ | ||
| Pack style | ☐ Raw ☐ Hot | ☐ | |
| Jar size | ☐ | ||
| Headspace | ☐ | ||
| Canner type | ☐ | ||
| Process time | ☐ | ||
| Pressure if applicable | ☐ |
| Check | Result | Action needed |
|---|---|---|
| Canner is the type/size required | ☐ Pass ☐ Hold | |
| Rack present and sound | ☐ Pass ☐ Hold | |
| Vent pipe clear | ☐ Pass ☐ Hold | |
| Gasket/sealing surfaces sound | ☐ Pass ☐ Hold | |
| Safety plug/fuse sound | ☐ Pass ☐ Hold | |
| Dial gauge tested this season if applicable | Date: ______ Result: ______ | |
| Jars approved and free of cracks/nicks | ☐ Pass ☐ Hold | |
| Lids available and prepared per manufacturer | ☐ Pass ☐ Hold | |
| Range/cooktop supports canner safely | ☐ Pass ☐ Hold |
| Number of jars loaded | Jar size | ||
|---|---|---|---|
| Pack style | Headspace verified | ☐ Yes | |
| Required process time | Required pressure |
| Event | Clock time | Observation |
|---|---|---|
| Canner heat started | ||
| Pressure canner: continuous steam begins | ||
| 10-minute vent complete | ||
| Required pressure / full boil / pure-steam condition reached | ||
| Official process timing begins | ||
| Any pressure drop, boil interruption, or other deviation | ||
| Process timing complete | ||
| Heat off | ||
| Pressure reaches zero naturally / canner opening step | ||
| Jars removed |
Cool jars undisturbed at room temperature for 12 to 24 hours unless the tested process says otherwise.
| Jar # | Seal after 12 to 24 hr | Exterior clean | Disposition | Label/date |
|---|---|---|---|---|
| 1 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 2 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 3 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 4 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 5 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 6 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 7 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 8 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 9 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 10 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 11 | ☐ Sealed ☐ Unsealed | ☐ | ☐ | |
| 12 | ☐ Sealed ☐ Unsealed | ☐ | ☐ |
Original batch used an up-to-date tested recipe correctly? ☐ Yes ☐ No
If No: do not assume sealed or unsealed jars are safe for shelf storage.
If Yes and discovered promptly: consult current NCHFP instructions for reprocessing, refrigeration, or freezing. Record action below.
| Product/batch | Date canned | Quantity shelved | Storage location | Target use-by for quality |
|---|---|---|---|---|
Storage condition: ☐ clean ☐ cool ☐ dark ☐ dry. Ring bands removed after seal verification: ☐ Yes.
☐ I can identify the tested recipe and canner before I prepare the crop.
☐ I can explain why low-acid foods need pressure canning.
☐ I know my elevation and where the altitude adjustment comes from.
☐ I can list the recipe variables I must not improvise.
☐ I know why a seal does not prove process safety.
☐ I know never to taste a suspect jar.
National Center for Home Food Preservation: https://nchfp.uga.edu/how/can
USDA Complete Guide to Home Canning via NCHFP: https://nchfp.uga.edu/resources/category/usda-guide
CDC Home-Canned Foods and Botulism: https://www.cdc.gov/botulism/prevention/home-canned-foods.html
Revision: September 6, 2026. Verify current instructions before each canning season.