get started canning

Watch this episode of Cooking With Chris: Canning for a canning introduction video. The following documents provide more information on canning and perserving. Click to download a publication.


From the Beginning: Home Canning Basics. Learn everything you need to know to start canning at home!

Home Canning Tomatoes & Tomato Products

Home Canning Salsa

Home Canning Fruit

Home Canning Vegetables

Home Canning Meat (Poultry, Beef, Fish, Wild Game)

Home Canning Pickled & Fermented Foods

Home Canning Jams, Jellies & Other Soft Spreads

Canning FAQ (Frequently Asked Questions about Canning)

Canning Safety: Altitude Adjustments


Preservation by Freezing & Drying

Home Freezing Basics

Freezing Fresh Fruits

Freezing Vegetables

Home Jerky Safety

Drying Food at Home


Read also: Safe Food Storage Times


Looking for a commercial kitchen? Check our listing of commercial kitchens across Kentucky that may be rented for food manufacturing or homebased microprocessing purposes. The list contains extension office kitchens as well as shared use kitchens. It is organized by county.

canning equipment


How old is your pressure canner? We suggest using equipment made after 1997 as these models include more safety features. Read more about canning equipment in our Home Canning Basics guide.


Homebased Processing

The homebased processing regulation 902 KAR 45:090 has been finalized. As a result of the passage of HB 263 (the Home Baker Law), KRS 217.0156(56) was amended to remove the requirement that homebased processors be a farmer, or grow something in the products they manufacture. It also expanded the locations where homebased processors can sell their products. The definition of a homebased processor can be found in KRS 217.0156.
A homebased processor “means a person who in his or her home, produces or processes whole fruit and vegetables, mixed greens, jams, jellies, sweet sorghum syrup, preserves, fruit butter, bread, fruit pies, cakes or cookies.” Homebased processors may sell their products directly to consumers within the state of Kentucky. This includes from their home whether by pick-up or delivery, at a farmers market, flea market, community event, fair, festival, and online. Homebased processor products may not be sold to restaurants, grocery stores, or wholesale distributors.
There is no water source requirement for homebased processors. There is no registration process or fee associated with being a homebased processor.
There are additional labeling requirements for homebased processors. Homebased processors must now identify allergens on their labels. The bulleted items are required on homebased processed products.

  • The name and address of the homebased processing operation
  • The common or usual name of the food product
  • The ingredients of the food product, in descending order of predominance by weight
  • The net weight and volume of the food product by standard measure or numerical count
  • The following statement in ten (10) point type: “This product is home produced and processed.”
  • The date the product was processed
  • Allergen information as specified by federal labeling requirements

The following items are allowed to be manufactured by homebased processors

  • Dried fruits and vegetables
  • Mixed greens (this does not mean washed and bagged ready to eat salad mixes)
  • Fruit jams, fruit jellies, fruit butters, and fruit preserves made with sugar (this does not include low sugar or no sugar versions)
  • Sweet sorghum syrup
  • Breads 
  • Cakes
  • Cookies
  • Fruit pies

The following items are not allowed to be manufactured by homebased processors

  • Candy
  • Fudge
  • Bourbon balls
  • Dried spices
  • Dried herbs
  • Nuts
  • Pecan pies, sweet potato pies, pumpkins pies 
  • Washed and bagged ready to eat salad mixes