Canning & Freezing Safely & Successfully: A Quiz

 Questions or comments: Email Alice Henneman, MS, RD

Canning might be considered an art as well as a science. As such, we often want to let our creative side take over! We create our own recipes, improvise regarding equipment and supplies, and may make decisions based on half-truths.

If you—re a beginning canner or even an advanced canner, see how up-to-date you are on canning before you get out that boiling water canner or pressure canner. Or if freezing is your choice —¦ before you start searching for freezer containers. Watch our video and take the quiz!

For more information: Check out the links below the video for added  information on canning, freezing and drying (includes recipes, frequently asked questions, etc.)

 

NOTE: When canning foods, it is important to know your local altitude. Your altitude determines the amount of pressure (pressure canner) or time (boiling-water canner) for your food. In Nebraska, the altitude ranges in elevation from about 1,000 feet  to 5,000 feet above sea level.

(This video is based on peer-reviewed materials)


Quick Links to Canning, Freezing & Drying Sections

Canning

  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)

Freezing

Drying

Other

▸Email contact for Home Food Preservation webpages: Carol Larvick