How to Preserve Foods Safely at Home
Please be patient while this page is under development.
Brining and Fermentation
Canning
When canning home-preserved foods:
- Use scientifically-tested, up-to-date recipes such as those shown in this resource guide, Home Food Preservation Recipes and Information
- Follow directions carefully and do not change the measurements of fruit, vegetables, or acid.
- Adjust processing time for altitude.
- Date home-preserved foods and store them no more than 12 months between 50-70 degrees Fahrenheit. Avoid direct sunlight.
A steam canner can be used in place of a boiling-water canner when you follow Guidelines for Safe Canning of Acid Foods in a Steam Canner.
Safe Methods of Canning Vegetables
Drying
Freezing
Pickling