You should use only fresh, firm fruits and young, tender vegetables for preserving. Can them as soon as possible after harvest to retain their freshness. If you must hold them, keep them in a cool, airy place. If you buy fruits and vegetables to can, try to get them from a nearby garden or orchard. Wash all produce thoroughly, even if it is to be peeled.
Dirt contains some of the hardest bacteria to kill.
Wash small lots at a time under running water. Lift the food out of the water each time so dirt that has been washed off won't go back on the food. Rinse the pan thoroughly between washings. Handle them gently to avoid bruising. For raw pack canning, pack cold raw fruits or vegetables tightly into the container and cover them with boiling water, hot sirup, or juice.