canning, freeezing, drying food

Photo source: National Center for Home Food Preservation

Find the information you need on canning, freezing, and drying by following these links

Canning

Provides you with general directions, as well as sections dedicated to just fruits, vegetables, tomatoes and tomato products; meats, poultry and seafood; pickles and fermented products; jellies, jams and preserves.

Before you begin, be sure  you have the latest information about using your canner, up-to-date canning practices, and unsafe canning practices.

Freezing

Divided into special instructions for freezing fruits, vegetables, meats and other products; meals or advanced food preparation, and also answers to basic questions such as which foods freeze well.

Drying

Information and resources are provided on dehydrators and on dehydrating vegetables, herbs, fruits and fruit leathers, and jerkies. 

Canning & Freezing Safely & Successfully: A Quiz (Video)

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!

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)

Resources provided come from a variety of sources including University of Nebraska-Lincoln Extension, The National Center for Home Food Preservation (U. of Georgia), Penn State University, and Buy Fresh Buy Local® Nebraska.

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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 Preservati0n webpages: Carol Larvick