Canning and Food Preservation Information
- USDA Canning Guide
- Major Canning Sins
- Using Pressure Canners
- Using Boiling Water Canners
- Canning Quick Breads
- Home Drying of Foods
- Freezing Fruit
- Freezing Veggies
- Recipes from the Garden
Introduction to Food Preservation Workshops will be held in the month of September. If you would like to participate in any of the scheduled times, please contact Suzie Prevedel at (435) 738-1141 or the USU Extension Office at (435) 738-1140
Test your pressure canner gauge every year for accuracy. Bring it in to the Extension Office Monday - Friday, 8:30 a.m. - 4:30 p.m. to be tested free of charge.
Also, make sure to process your jars for the accurate amount of time. Print off the 2008 Processing Charts from this page (to the right).
Feel free to call our office (435) 738-1140 with any canning questions or concerns (Monday - Friday 8:30 a.m. --4:30 p.m., except state and federal holidays).
Check out these websites for SAFE, Updated, USDA-approved Canning Recipes, Procedures and Frequently Asked Questions:
Note: The Ball Book is available in our office for $5
(includes a Frequently Asked Questions Database on the left side of the page)