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.

UC Master Food Preservers of Central Sierra

Preserve It! Series!

Formerly the UC Master Food Preserver of El Dorado County's Preserve It Poster series, this is a collection of answers to frequently asked canning, preservation, and food safety questions.

If you don't find your answer here, reach out to your local Cooperative Extension Master Food Preservers.

In El Dorado County, California, the best way to do that is with the Ask a Master Food Preserver link.

Ask a Master Food Preserver

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Rules for Freezing in Canning Jars

May 11, 2026

Choose the correct shape, and don't forget the headspace!Canning jars are a great choice when it comes to packaging foods for the freezer. They’re durable, reusable, leakproof, and they keep food from absorbing odors and off flavors from other foods in the freezer. However, it’s important to choose the…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Should Stuffing Be Cooked in or out of the Bird?

April 30, 2026

From a food safety perspective, the answer is out The USDA recommends against cooking stuffing inside the cavity of whole turkeys, for one main reason: bacteria. Warm, moist stuffing is an ideal environment in which bacteria can proliferate, potentially causing foodborne illness. Stuffing that’s cooked…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Should There Be a Minimum Number of Jars in Each Canner Load?

May 6, 2026

Minimum load guidance is good practice. Several years ago, Ball published new guidance for the minimum number of jars (“minimum load”) that should be processed in each pressure canner load, stating that in order to ensure that proper pressure and temperature is achieved for safe processing, the…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Should You Can Supersweet and White Corn?

April 30, 2026

Sure, you can, but they may not be the best pick Supersweet varieties of corn are popular because – well – super sweet! They are wonderful for fresh eating, but supersweet and white varies of corn are not necessarily the best choices for canning. Canning supersweet and white varieties of corn do not…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Storing Canned Food in Hot Weather

May 12, 2026

It's getting hot in the kitchen! With the arrival of summertime, lots of fresh seasonal produce becomes available and “canning season” really heats up. Unfortunately, so does your garage, attic, and maybe even your kitchen.Storing canned goods in hot places, such as a garage, attic, above the stove,…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Take Control of Your Inventory

May 14, 2026

The USDA recommends preserving enough for one year. We should all have an annual habit of checking our inventory of preserved foods. The USDA recommends we preserve enough food for one year. Why is one year recommended? Here are a few reasons: In one year, another crop will be available for…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: The Pros, Cons and Limitations for Canning Meat and Poultry

May 12, 2026

Understand the difference between hot pack vs raw pack for canning meat and poultry.Hot pack and raw pack refers to the method of packing food into jars prior to canning. There are advantages and disadvantages to each method; when both options are given, the one you choose comes down to personal preference…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: The Top 5 Pathogens that Cause Foodborne Illness

May 14, 2026

There are 31 reasons to follow safe food handling procedures. Bacteria and other microorganisms (such as parasites and viruses) are everywhere. They’re in the soil and water, they float through the air, they’re on plants and are in and around animals, and they’re even on people. The good, the…

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: There Are No Home Canning Recommendations for Dairy Products

May 14, 2026

No canning of butter, cheese, cream, yogurt, etc. will produce a safe product.Aside from a very tiny bit of butter that may be used to reduce foaming when canning jams and jellies, there are no home canning recommendations for dairy products, including butter, hard and soft cheeses, milk, and yogurt.Many …

UC Master Food Preservers of Central Sierra: Article

Preserve it! Series: Use Slow Cookers Safely

April 30, 2026

Slow cookers are safe devices when used correctly Slow cookers (aka “crock pots”) work by cooking food at a low temperature (generally between 170-280°F) for several hours. Direct heat from the pot, steam, and long cooking times combine to destroy bacteria, making foods safe to consume.Some specific…