There's something deeply satisfying about a pantry shelf lined with jars you filled yourself — jams glowing like stained glass, pickles standing at attention, salsa ready for chip night. Summer is the absolute best time to be a home canner, and if you plan it right, you can ride the seasons from June all the way through September without missing a single peak moment.
This is your complete summer canning calendar — what to preserve each month, why timing matters, and how to set yourself up for success with the right tools every step of the way.
Before You Start: Stock Your Canning Kit
No matter what month you're canning in, good tools make the whole process safer, cleaner, and a whole lot more enjoyable. Here's what we recommend having on hand before that first batch hits the stove:
Our Canning Utensil 4 Piece Set Bundle ($24.99) is the perfect place to start — it's everything a new or seasoned canner needs in one kit, and it's 10% cheaper than buying each piece individually. It includes:
Stainless Steel Canning Funnel — Wide enough for chunky salsas and jams, and it fits both regular and wide mouth Mason jars. This is the tool that keeps your jar rims clean, which is critical for a good seal.
Canning Jar Lifter — Non-negotiable when you're pulling hot jars from a boiling water bath. Grips jars securely so you can move them from pot to counter without burns or drops.
Bubble Remover and Headspace Tool — Slide it around the inside of a filled jar to release trapped air bubbles (which can affect your seal and shelf life), and flip it around to measure your headspace accurately. Small tool, big job.
Dent-Free Stainless Steel Lid Opener — Pries open sealed flat lids without denting them, so you can check your seals and open stored jars without destroying the lid.
Beyond the bundle, you'll also want:
Magnetic Lid Lifter — The neatest little tool in the canning world. Use it to fish your flat lids out of hot water before applying them to jars. No burning fingers, no fumbling.
Ball Mason Jar Lids for Canning — Flat lids are single-use for water bath canning, so you'll want plenty on hand. Ball is the gold standard, available in both regular and wide mouth.
Tin Plated Steel Bands / Rings — Bands can be reused season after season as long as they're not rusty or warped. Stock up so you're never short.
Water Bath Canning Stainless Steel Rack — Keeps your jars off the bottom of the pot so heat circulates evenly underneath them. Essential for proper water bath processing.
Pressure Canning Stainless Steel Rack — If you're venturing into low-acid foods (green beans, corn, meats), you'll need a pressure canner — and a rack designed to fit inside it.
Keep Food Fresh Longer – Vacuum Sealing Bundle — Perfect for dry goods, refrigerator pickles, and any food you want to extend the freshness of without water bath processing. Vacuum seals Mason jars right in your fridge or pantry.
Now — let's talk about what to put in those jars!
June: Strawberries, Cherries & the Soft Fruit Rush
June is when the season kicks off with a bang. Strawberries hit their absolute peak in early June in most of the South and mid-Atlantic, and cherries follow close behind. These fruits are high in natural sugars and relatively high in acidity, which makes them ideal for beginner water bath canning.
What to can in June:
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Strawberry jam (classic, with or without pectin)
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Strawberry-rhubarb jam (a little sweet, a little tart — so good)
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Sweet cherry preserves or cherry jam
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Sour cherry pie filling
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Strawberry lemonade concentrate
June pro tips: Strawberries don't hold long after picking, so plan your canning session within 24–48 hours of bringing them home. Use your canning funnel for jam — it keeps those thick, sticky preserves off your jar rims where they can interfere with sealing.
July: The Big One — Blueberries, Peaches & the Start of Tomato Season
July is peak canning season for a reason. The volume and variety of what's available at farmers markets and roadside stands in July is simply unmatched. Blueberries come in early July and are wonderfully easy to preserve. Peaches typically hit their stride mid-month in Southern states, and tomatoes — the king of the canning pantry — start showing up in force by late July.
What to can in July:
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Blueberry jam or blueberry syrup
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Peach jam, peach preserves, or peach butter
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Peach salsa (gorgeous color, incredible flavor)
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Whole peeled tomatoes
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Tomato sauce or crushed tomatoes
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Pickled jalapeños
July pro tips: Peaches and tomatoes both benefit from a quick blanch-and-peel before canning — score the skin, dip in boiling water for 30–60 seconds, then slip the skins right off. For tomatoes, always add a tablespoon of bottled lemon juice per pint jar (or 2 tablespoons per quart) to ensure safe acidity levels for water bath canning. Use your bubble remover tool generously with thick tomato sauce — bubbles love to hide in there.
Jar size note: Wide mouth quart jars are your best friend for whole tomatoes and peach halves. Make sure you have plenty of wide mouth Ball lids and bands on hand before peak July hits.
August: Cucumber Pickles, Corn, Green Beans & the Salsa Bonanza
August is when the vegetable garden hits full stride, and a lot of what comes out of it is low-acid, which means pressure canning enters the picture for shelf-stable storage. Green beans, corn, and beets all require pressure canning for safe long-term storage. That said, high-acid pickled vegetables can absolutely be water bathed — and August is prime pickle season.
What to can in August:
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Dill pickles and bread-and-butter pickles (water bath)
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Pickled okra — a Southern staple! (water bath)
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Pickled green tomatoes (water bath)
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Fresh salsa — tomato, corn, or peach (water bath)
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Green beans / dilly beans (pressure canning)
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Sweet corn (pressure canning)
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Beets — plain or pickled (pickled = water bath, plain = pressure canning)
August pro tips: For pickles, your stainless steel funnel is indispensable — brine is hot, splashy, and will stain everything it touches. Wide mouth pint jars are the classic pickle jar size. Make sure your rings are rust-free (August humidity is no joke) — if yours are showing wear, it's a good time to grab fresh tin plated steel bands.
September: Apples, Pears, Late Tomatoes & the Final Push
September is the home stretch, and it's a beautiful one. Apple season arrives in force, pears are coming on strong, and there's often a second wave of tomatoes as cooler nights slow the ripening and concentrate the flavor. This is also the month to process any summer surplus you didn't get to in August.
What to can in September:
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Apple butter and applesauce
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Apple jelly or cider jelly
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Pear preserves or pear jam
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Pear-ginger jam (a September showstopper)
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Late-season tomato paste or tomato juice
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Mixed vegetable soup base (pressure canning)
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Pumpkin or winter squash (pressure canning, cubed only — not pureed)
September pro tips: Apple butter takes a long time on the stove and benefits from frequent stirring. It's thick and splattery, so keep your canning funnel close. Pears bruise easily — work quickly once they're cut and add a little lemon juice to the bowl to prevent browning. This is also a great month to take stock of your lid and band supply before the season officially closes.
Water Bath vs. Pressure Canning: A Quick Reference
Not sure which method to use? Here's the short version:
Water Bath Canning (boiling water, 212°F) is safe for high-acid foods: fruits, jams, jellies, pickles, tomatoes with added acid, and most fruit-based salsas.
Pressure Canning (pressurized steam, 240°F+) is required for low-acid foods: plain vegetables, meats, poultry, fish, soups, and mixed dishes. The higher temperature is necessary to destroy the bacteria that causes botulism in low-acid environments.
Our Water Bath Canning Stainless Steel Rack and Pressure Canning Stainless Steel Rack are sized for their respective methods — make sure you're using the right one!
Canning Safety Essentials (Don't Skip These!)
Home canning is wonderfully safe when done correctly. A few non-negotiables:
Always use tested recipes. The USDA, Ball, and the National Center for Home Food Preservation all offer free, tested recipes with safe processing times. Don't guess on processing times or ingredient ratios, especially for water bath tomato products.
New lids every time. Flat canning lids are single-use for water bath and pressure canning. Reusing them risks seal failure. Keep a good supply of Ball Mason Jar Lids on hand throughout the season.
Check your seals. After jars cool (12–24 hours), press the center of each lid. It should be firm and concave. If it flexes up and down, the jar didn't seal — refrigerate and use within a few weeks.
Use your bubble remover. Trapped air bubbles reduce the liquid volume in your jar and can affect the seal. Run that tool around the inside of every filled jar before wiping the rim and applying the lid.
Measure your headspace. The headspace (the gap between the food and the lid) is specified in every tested recipe for a reason — it affects the vacuum seal. The headspace end of the Bubble Remover and Headspace Tool makes this quick and accurate.
Your Summer Canning Toolkit — All in One Place
Everything you need for a full season of preserving is in our Canning Accessories collection. Whether you're just getting started or restocking after last season, here's your complete shopping list:
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Canning Utensil 4 Piece Set Bundle — $24.99
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Magnetic Lid Lifter — $1.69
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Stainless Steel Canning Funnel — $9.99
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Canning Jar Lifter — $7.49
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Ball Mason Jar Lids — 12 Pack — $3.99–$4.49
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Tin Plated Steel Bands / Rings — $2.99–$3.49
Frequently Asked Questions
Do I need special Mason jars for canning? You need jars specifically made for canning — Ball, Kerr, and similar brands are designed to withstand the temperature changes of water bath and pressure canning. Repurposed commercial jars (pickle jars, pasta sauce jars) are not recommended for home canning as they can crack under the heat.
Can I reuse flat canning lids? For water bath and pressure canning, no — the sealing compound on flat lids is designed for one use. You can reuse bands/rings as long as they're in good condition. If you're using a vacuum sealer (not water bath), some lids can be reused for refrigerator storage.
What's the difference between jam and preserves? Jam is made from crushed or pureed fruit. Preserves contain larger chunks or whole pieces of fruit in a thick syrup. Both are water bath canned using the same general process — the difference is mainly texture.
How long do home-canned goods last? Properly sealed, water bath or pressure canned goods are shelf-stable for 1–2 years. The USDA recommends using them within a year for best quality. Store in a cool, dark place and always check for signs of spoilage before eating.
I'm a total beginner — where should I start? Strawberry jam in June! It's forgiving, fast, requires only a few ingredients, uses the water bath method, and the results are absolutely delicious. Grab the Canning Utensil 4 Piece Set Bundle, a batch of strawberries, and a tested recipe — you'll be hooked by the time you hear that first satisfying pop of a sealing lid.
Happy preserving, y'all! We'd love to see your canning hauls — tag us @MasonJarLifestyle on Instagram and TikTok.
