Canning

Farm to Pantry Goodness

From urban garden tops to suburban garden beds, home canning is a healthy mainstay in American lives. Canning is an economical way to preserve important vitamins and nutrients from fresh quality, locally grown fruits and vegetables while maintaining control over food additives such as sugar and salt.

Water bath canning is used for preserving foods with high acid levels such as most tomatoes, pickles, relishes, jams, jellies and marmalades. The high acid levels in these foods make them safe to water bath can when heated to high temperatures.

Pressure canning is used to can foods with low acid levels such as red meats, seafood, poultry and low acid vegetables. The United States Department of Agriculture (USDA) endorses pressure canning as the only safe method for canning these low acid foods.

 

There are many resources for home canning, food preservation and recipes. Some of our favorites include:

Ball Blue Book: Guide to Preserving

United States Department of Agriculture

National Center for Home Food Preservation: University of Georgia Extension