How to Preserve Foods Safely at Home
Please be patient while this page is under development, and refer to the National Center for Home Food Preservation for the most current recommendations.
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