NDSU Extension - Burleigh County


| Share

Food Preservation



Is your garden producing more fruits or vegetables than you can use now? Then preserve some to eat later. But don´t let your experience become a health hazard because you didn’t use a research-tested recipe or follow proper canning procedures. For more information on preserving food safely at home, check out these links:


 If you have chokecherries or other wild fruit, make some jelly!  Click Here for instructions to walk you through the steps.

front cover for NDSU Extension's publication FN-579:  Food Storage Guide.

Food Storage Guide  FN-579Front Cover of NDSU Extension publication FN-403 Food Freezing Guide.

Freezing Vegetables HE-187

Freezing Fruits FN-182

Food Freezing Guide FN-403 



For all your food preservation needs, use this website's custom search option located on the top right of the page or follow this link: https://www.ag.ndsu.edu/food/food-preservation/food-preservation


Check out these great canning recipes that we did food demos on:

  -  Light Strawberry Jam


  -  Pineapple Chili Salsa


  -  Pressure Canned Beans (Green & Wax)

For more detailed information explaining the reasoning why canning green beans requires the use of a pressure canner. Green beans are a low-acid food, so they cannot be processed safely in a boiling-water bath. A pressure canner allows you to reach a high enough temperature (240 F) to inactivate the spores. Without proper canning procedures, the deadly botulism toxin could be produced in the sealed jar.  Click Here for our other video for this process on Green Beans: Why Pressure Can vs. Water Bath Canning.


Elevation in Burleigh County

When canning above 1,000 feet, you must adjust the processing times when using a boiling water bath canner or a pressure canner. Because water boils at a lower temperature at higher elevations, using the processing times for lower elevations may result in underprocessed food that is not safe for long term storage.Consult the National Center for Home Food Preservation to find altitude adjustments for processing times. Call 701-221-6865 or email NDSU.Burleigh.Extension@ndsu.edu

"How to" Videos

The National Center for Home Food Preservation has created a series of online videos with instructs for canning, freezing, pickling and dehydrating.

Pressure Gauge Testing Service

You should have the dial gauge on your pressure canner checked annually for accuracy. The Burleigh County Extension Service provides free Pressure Dial Gauge Testing. Call 701-221-6865 or email NDSU.Burleigh.Extension@ndsu.edu

NDSU Extension Food Preservation Publications

Questions & Answers About Using A Pressure Canner

Questions & Answers About Using A Boiling Water-bath Canner


Our office can verify pH of your finished canned foods. Call 701-221-6865 or email NDSU.Burleigh.Extension@ndsu.edu to make an appointment. There is a cost of $25.00 per batch.


For all the NDSU Extension Food Preservation information, visit http://www.ag.ndsu.edu/ndsuag/food-nutrition








Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.