UC ANR is committed to providing an accessible and inclusive web experience for all users. If you encounter an accessibility barrier or need content in an alternative or remediated accessible format, please contact anraccessibility@ucanr.edu.
There are many methods for safely preserving food. Please use the links on the left to find more information about the process you want to use. Below are links to general information about preservation and food safety.
Jams and jellies are among the most popular items preserved at home. Because most fruits are acidic (pH of 4.6 or lower), jam or jelly made with them can be processed in a boiling water bath canner. Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.
Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner. Canning makes them shelf stable for long-term storage. Pickles may also be stored in the refrigerator.
Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks. The finished product has a pH of 4.
Dehydration is the least expensive food preservation method available--it is also the oldest. Drying removes moisture so pathogens and spoilage organisms cannot grow. Food can be dehydrated in the sun or an electric food dehydrator.
Cold temperatures slow the rate of food spoilage. Freezing extends the shelf life of food for up to a year and retains much of the flavor and nutritive value. Our first tip on refrigerators and freezers is to make sure they are keeping your products cold enough.
Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6.
