There are two types of canning: Pressure canning and Vapor(Steam) Canning. For the basics we'll start with vapor canning...

Items needed:

*  Mason jars with lids and rings
*  A vapor canning pot 
*  Water
*  canning funnel

Scenario 1:

After making a vegetable soup,
1) Wash everything thoroughly with soap and water.

2) Preheat the jars to 180 degrees F while simultaneously boiling to sterilize the lids and rings

3) Use a cloth towel to set the jars to cool before you fill them

4) Fill the jars and leave about an inch of space

5) Add a tablespoon of vinegar and canning salt (non-iodized)

6) Wipe any excess residue off of the rim of the jars

7) Screw the rings on FINGER-tight

8) Process for the required amount of time for sealing(boil the pot to process)

9) Use the tongs from your canning utensil kit to remove jars while still hot and set them on rag to cool

10) Within 24 hours you should hear a pop noise when cooling

11) Once cooled take rings off and store away in a cool dry place.

12): your canned goods Do NOT need to be refrigerated until opened. If you leave them sitting around in a cool dry spot, they will last for about 18 months to 2 years.

Tips: 

if you want to stack your canned goods, I recommend putting a cardboard insert in between rows.

Scenario 2:

After making butternut squash stew with corn and beans:

1) utilize the sterilization process stated in above scenario #1

2) Fill the jars with soup

3) Screw The lids and rings on

4) place in pressure canner (NOT pressure cooker, huge difference)

5) Cool with 5 lbs pressure for 80 minutes

6) Turn off stove and let the pressure drop to zero

7) store in cool dry place or Enjoy.

Note: with pressure canning, it will sometimes be very difficult to open your jars, although with vapor canning its a lot easier to open after. The difference between the two boils down to PH.

Acidic- jams, jellies, tomato soup, ect. --- vapor canning is fine

Non-Acidic- Corn, potatoes, beans, squash, ect. pressure canning is needed to kill of any wild yeast as with corn for example.

Note: with jams and jellies use pectin as a thickener.

Hope you Enjoyed this post, Have a Wonderful day!