UC Master Food Preserver Publications: Methods
This collection of documents from University Extension offices nationwide provides overviews of preservation methods. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview
- Preserving Foods, Clemson University Cooperative Extension, Fact Sheet HGIC 3000, 2020
- Canning and Freezing Questions and Answers, Penn State University Extension, Articles, 2017
Canning
- Canning Basics, UC Master Food Preserver Program, 2019
- Complete Guide to Home Canning: Guide 1, Principles of Home Canning, United States Department of Agriculture, 2015
Boiling Water Canning
- Principles of Boiling Water Canning, Utah State Cooperative Extension, FN/Food Preservation/2008-03, 2017
- Home-canning Using Boiling Water Canners and Pressure Canners, Montana State Extension, MT200905HR, 2017
Pressure Canning
- Principles of Pressure Canning, Utah State University Cooperative Extension, FN/Food Preservation/2008-04, 2017
- How to Guide to Pressure Canning, Kansas State Research and Extension, MF 3242, 2015
Dehydrating
- Dehydrating Basics, UC Master Food Preserver Program, 2019
Freezing
- Freezing Basics, UC Master Food Preserver Program, 2019
- Freezing Tips, UC Master Food Preserver Program, 2020
Return to Food Preservation Resource Page
For additional resources on methods, visit
UC MFP Resource Hub