Canning is a method of preserving food in which the food is processed and sealed in an airtight container.  Click here to learn how canning helps to preserve food, and ensure that you are safely canning food.  Be sure to also read our article about adjusting canning processing time for altitude.

Here is a Glossary of Canning Terms.

From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130°C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meats, seafood, poultry, and dairy products.  Use this link to learn how to use a pressure canner.

The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6[1], such as fruits, pickled vegetables, or other foods to which acidic additives have been added.  The most common method for canning under these conditions utilizes a water bath.

In order to view information including videos and recipes for canning click on the food you would like to can.

• Apples – Apple Pie Filling – Includes how-to video.
• Apples – Red Hot Apple Slices – Includes how-to video.
• Apricots – Apricot Jam – Includes a how-to video.
• Blueberries – Blueberry Pie Filling – Includes how-to video.
• Cherries – Cherry Juice – Includes a how-to video.
• Cherries – Cherry Pie Filling – Includes a how-to video.
• Peaches – Peach Slices – Includes how-to video.
• Pears – Pear Slices – Includes how-to video.
• Potatoes – Small Potatoes – Includes how-to video.
• Salsa – Mango Salsa – Includes a how-to video.
• Tomatoes – Stewed Tomatoes – Includes a how-to video.