USDA United States Department of Agriculture Why can foods?Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food. Canning favorite and special products to be enjoyed by family and friends is…
USDA – United States Department of AgricultureNational Institute of Food and Agriculture
Welcome to the exciting and rewarding world of home canning with the Ball® Home Canning Community! Our vision for the Ball® Home Canning Community is to provide a place for canners, both new and experienced, to ask questions, share insights and connect on the unique activity that is at-home canning. You MUST agree to the Group…
The Complete Guide to Home Canning – Guide 1 Preparing and Canning Fermented Foods and Pickled Vegetables.
This electronic version of the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995
Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in rawvegetables. When vegetables are canned, they are heated hot enough and long enough in the jar to destroy organisms that can make people sick in…
Copyright © 2008 by the Board of Regents of the University of Wisconsin What could be more inviting than a warm bowl of beef or venison stew on a cold winter day? Or perhaps your family prefers mouth-watering chicken pot pie, or fish chowder. These comforting dishes are easily prepared from home-canned meat, wild game,…
Sharon Peterson Gardening, Food Preservation, Canning, Dehydrating, Country Living, Chickens, Ducks, Guineas, Building, Sawmills, and more. It all started with a dream. My husband and I dreamed of living a quiet simple life with a little house in the woods, with a big shop for him and a little barn for me. The dream is…
A Pacific Northwest Extension Publication Canning Meat, Poultry, and GamePoultry, red meats, and game are low-acid foods that must be processed in a pressure canner to ensure safety. It is important to precisely follow the procedures specified for each type of product.
Fruits Vegetables Pickles Jellies Reba K. Hendren, Professor EmeritusRevised by Janie Burney, Associate ProfessorFamily and Consumer ScienceWilliam C. Morris, ProfessorFood Sciences and Technology
