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 This program is an affiliate of UC Cooperative Extension

 

UC Cooperative Extension
9335 Hazard Way, Suite 201
San Diego, CA 92123
Phone: (858) 822-7724
Email: scsalado@ucanr.edu

Preserving Fruits & Veggies at Home

canned fruits and veggies
 

This Guide to Safe Methods of Canning Vegetables at Home (PDF) includes an extensive table outlining preparation methods and processing times for 19 vegetables. From asparagus to squash, learn how you can save the bounty of your garden for eating year-round. You'll also be provided of list of equipment you'll need to start canning.

 

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If you'd like to learn more about this subject visit the UC Master Food Preserver Program.

 

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Enroll in a free, self-paced online course offered by the University of Georgia's eLC system. UGA requires registration for you to receive a login.

 

nutrition guide
View or download the USDA Complete Guide to Home Canning, 2009 Revision from the National Center for Home Food Preservation

 

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Download UCCE Guides:

  1. Apples
  2. Cantaloupe
  3. Garlic
  4. Olives
  5. Oranges
  6. Peppers
  7. Safe Handling of Fruits and Vegetables
  8. Strawberries
  9. Tomatoes
  10. Nuts (consumers)
  11. Nuts (home gardeners)

Find out more:

The National Center for Home Food Preservation (NCHFP) offers how-to videos and slides, seasonal tips, recipes and more. Learn how to: