Update canning recipes to include modern methods and processing times. Older family recipes may be unsafe if they do not consider the acidity of the food when determining the method of canning.
Properly canned food is a safe home food preservation method. However, with advances in science, canning guidelines have changed over the years to ensure safe, quality food for your family.
Exercise caution in making changes to recipes. Recipes shared by Penn State Extension have been scientifically tested to produce a safe product when directions are followed exactly.
Did you ever wonder why it is so important to use only research-based recipes in home canning? This article describes the food safety science behind research-based canning recipes.
Fats and oils can create safety problems when canning foods. Avoid adding fats and oils to canning recipes unless it is specified in a research tested recipe—of which there are very few.
Reasons for reducing sugar in canning include flavor preferences for less sweetness, desire for reduced calories, and special dietary restrictions. The good news, it is possible to can fruits with little or no added sugar!
Although tomatoes have a tangy acidic taste, precautions must be taken to can tomatoes safely as they are considered borderline between a high and low acid food.
Some commercially canned foods cannot be replicated by the home food preserver. Learn which ones are not safe to can because of harmful microorganisms or quality issues.
Safe processing of canned foods involves correct time, temperature, and pressure. Research-based canning directions (recipes) factor each of these to assure a safely canned product.
With the increased interest in canning, many home canners are sometimes having a hard time finding jars and lids. Extension Educators are being asked, is it suitable to use old jars and lids for canning?
By Andy Hirneisen, MA, Luke LaBorde, Ph.D., Martha Zepp
For canning potatoes, select the "waxy" or "boiling" kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too.
By Luke LaBorde, Ph.D., Andy Hirneisen, MA, Martha Zepp
Canning can be a fun and economical way to make fresh foods available year-round. Here you will learn procedures that have been scientifically tested to ensure safe and high-quality canned products and optimized for prolonged storage.
Are all vinegars the same? Can one vinegar be substituted for another in pickling or salsa recipes? Always read labels to determine the acidity content.
To safely preserve pumpkin and squash at home, follow the guidelines in this article. Try the yummy Lentil, Butternut Squash, and White Bean Soup recipe.
The convenience of canned soup makes cooking and meal preparation easier on busy days. Ingredients and preparation techniques determine the safety of home canned soups.
All reliable recommendations for canning include process directions that have been determined or based upon laboratory testing to determine the safety of the product.