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How to Can

For the best canning results from your kitchen, start with names you can trust. All natural Heinz® Vinegar and quality supplies from Ball® brand canning have been helping home canners achieve success for more than 100 years.


If you’re new to canning, download the Ball Getting Started Guide for a great introduction. Getting Started Guide

Check out these recipes – perfect for new and experienced canners alike. Get Recipes

Canning Tips

  • All Heinz® Distilled White Vinegars and Heinz® Apple Cider Vinegars are "pickling strength" (5 percent acidity), which means they are at an acidity level that’s recommended for home canning.

  • Use varieties of cucumbers grown especially for pickling such as liberty, Carolina and calypso. For best flavor and texture, pickling cucumbers should be used within 24 hours of picking.

  • Use pure granulated pickling salt. The iodine and additives in table salt may make the pickling liquid cloudy or cause discoloration.

  • Select standard Ball® brand canning jars, caps or lids. (Jars from commercially packed foods are not suitable.)

  • Never re-use canning lids. Canning jars, however, may be used again.

  • Don’t use copper, brass, iron, or galvanized utensils when cooking pickles. These may react with the acid and salt in the liquid and cause undesirable changes or form hazardous compounds.

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