Questions and Answers About Using a Pressure Canner- FN1415

Pressure canning is recommended for low-acid foods. Low acid foods are not acidic enough to prevent the growth of bacteria and should be processed at temperatures of 240 degrees to 250 degrees, which is attainable with pressure canners. Low-acid foods include; red meats, seafood, poultry, milk, all fresh vegetables except for most tomatoes

Questions and Answers About Using a Boiling Water-bath Canner- FN1425

Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.

Food Preservation Facts or Myths? - FN1427

Food preservation guidelines have changed through time. Test your knowledge of current food preservation recommendations by deciding if these statements are facts or myths. See the answers and explanations on the back.

Canning and Freezing Tomatoes and Making Salsa- FN175

Many people grow tomatoes in their traditional or container gardens. With a good year, you may want to preserve some tomatoes to enjoy during the winter. The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. If you do not want to follow these instructions, freezing is a safe alternative.

Home Canning Fruit and Fruit Products- FN174

Processing is essential to ensure safety when canning fruits. Fruits, being acidic foods, can be processed safely in a boiling-water bath. However, some people prefer to pressure-process fruits.

Home Canning Low Acid Vegetables- FN173

The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.

Home Canning Meat: Poultry, Red Meat, Game and Seafood- FN188

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

Jams and Jellies from Native (Wild) Fruits- FN1423

Many types of fruit and juices can be used to make jams and jellies. This guide provides recipes for several wild fruits, including buffalo berries, chokecherries, elderberries, gooseberries, ground cherries, pin cherries, rose hips and sand cherries. You may need to experiment a bit to get an acceptable product because of variations in the growing conditions and varieties of wild fruits.

Jams, Jellies and Spreads- FN172

Sweet spreads are foods with many textures, flavors and colors. They are thickened or jellied to varying degrees. The traditional jellies and jams are preserved primarily by sugar.

Let's Preserve Salsa- FN1492

How about some chips and salsa? While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa with fresh vegetables or fruits to suit your own taste buds. By following research-tested recipes, you can process salsa safely in a water-bath canner for later enjoyment. If your recipe has not been tested to determine its acidity and safety for canning, you can freeze the salsa.

Making Pickled Products- FN189

Pickling is one of the oldest known methods of food preservation. Pickled foods add a special touch to many snacks and meals.