Canning
Home canning of foods is done using two processing methods based on the type of food being canned. Low acid foods, such as vegetables and all meats, must be pressure canned. High acid foods, such as fruits, tomatoes, pickled foods, jams and jellies, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.
Canning Low Acid Foods
- Preserving Green Beans - Kansas State University
- Preserving Sweet Corn - Kansas State University
- Preserving Peppers - Kansas State University
- Preserving Vegetables - Kansas State University
- Canning Vegetables at Home (English/Spanish) - Extensión en Español
- Canning Seafood - Oregon State University
- Let's Preserve Leafy Greens - Purdue Extension
- Let's Preserve Peppers - Purdue Extension
- Let's Preserve Snap Beans - Purdue Extension
- Let's Preserve Sweet Corn - Purdue Extension
- Safe Methods of Canning Vegetables - University of California, Davis
- Canning Pumpkin Butter and Mashed or Pureed Squashes - University of Georgia
- Preserving Venison - University of Georgia
- Canning Vegetables Safely - University of Wisconsin
- Canning Meat, Wild Game, Poultry and Fish Safely - University of Wisconsin
Canning High Acid Foods
- Preserving Apples - Kansas State University
- Preserving Cherries - Kansas State University
- Preserving Cucumbers - Kansas State University
- Preserving Peaches - Kansas State University
- Preserving Peppers - Kansas State University
- Preserving Strawberries - Kansas State University
- Home Canning Fruits and Tomatoes (English/Spanish) - Extensión en Español
- Let's Preserve Pears - Purdue Extension
- Let's Preserve Berries - Purdue Extension
- Let's Preserve Fruit Pie Fillings - Purdue Extension
- Canning Fruit - based Baby Foods - University of Georgia
- Canning Fruits Safely - University of Wisconsin
Tomatoes and Tomato-based Products
- Preserving Tomatoes - Kansas State University
- Sensational Salsas - University of Georgia
- Sorting Out Tomato Canning Directions - University of Georgia
- Canning Salsa Safely - University of Wisconsin
Did You Know?
Home canned foods should be consumed within one year of canning.
- Identifying and Handling Spoiled Canned Food
- Problems and Solutions with Canned Foods
- Problems and Solutions for Canned Fruit Juices
Other Resources
- Approximate pH of Foods
- Approximate Yields
- Buckled or creased Lids
- Common Canning Problems
- How Canning Preserves Foods
- Presto Helpful Hints
- Safe Canning Methods
- Using Boiling Waterbath Canners
Clearjel Resources
To make fruit pie fillings, ClearJel® is the ideal thickener. Here are some sources:
- Purchasing and Using ClearJel® - University of Georgia
- Kitchen Krafts - call 1-800-776-0575
- Glenn's Bulk Foods - 620-662-2875
- Selighoff Bakery Cafe & Market - 785-828-3334
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