Canning Fruits

Canning Fruits (including Canned Pie Fillings)

New to canning or need a refresher course? Check our general canning information page.

University raw pack applesof Nebraska-“Lincoln Extension Canning Fruits Publications

Brief, 2-sided brochures includingfood preservation  recipes from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD

Additional Canning Fruits Publications from Other Sources

Following are some more canning resources you may find helpful.

National Center for Home Food Preservation (NCHFP)

NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.

USDA Complete Guide to Home Canning, 2009 revision

Penn State Canning / Freezing Series

These 2 to 6 page flyers give basic directions for both freezing and canning for most products.

Please also see our Freezing and Jams and Jellies pages.

 


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