Food Preservation & Canning
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USDA Complete Guide to Home Canning
The USDA guide is broken into 7 sections, which focus on the principles of canning, as well as the best tips for selecting, preparing and canning fruits and vegetables, meats, jams and jellies, and pickling food.
- Guide 1: Principles of Home Canning
- Guide 2: Selecting, Preparing, and Canning Fruit & Fruit Products
- Guide 3: Selecting, Preparing, and Canning Tomatoes & Tomato Products
- Guide 4: Selecting, Preparing, and Canning Vegetables and Vegetable Products
- Guide 5: Preparing and Canning Poultry, Red Meats, and Seafoods
- Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables
- Guide 7: Preparing and Canning Jams and Jellies
Download the full guide
Good Salsa Recipes
It is very important to can TESTED salsa recipes. The recipes tend to be thin - for food safety- do not change them. You can add more veggies to them when you open the jar - or if you want to mess with the recipe- freeze your salsa. Remember canning is a science- not an art. Never use untested recipes or change approved recipes. We also have other salsa recipes as well as many other pamphlets and recipes for food preservation, nutrition, meal planning, etc. in our office. Stop in!Download
Acidification for Tomatoes
To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid should be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5% acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. We recommend lemon juice or citric acid.
The USDA does not recommend the use of steam canners due to inadequate research and testing. However, Utah State University has tested the steam canners and has found them to be safe and adequate for processing certain foods if used according to instructions and safe canning procedures. Due to botulism poisoning potential, steamer canners may NOT be used for for meats, tomatoes, and vegetables. If you choose to use a steam canner for jams, jellies, or fruits, only USDA approved and tested recipes and canning times should be used. Processing times for boiling-water bath canners may be used for the steam canners. It is very important to follow instructions and be sure that an 8 to 10-inch plume of steam is present during the entire processing time, and the water must not run out before the end of processing.
Please call our office (801) 851-8460 with any canning questions or concerns (Monday - Friday 8:30 a.m. - 4:30 p.m., except state and federal holidays). The websites below also provide up-to-date, researched and SAFE information on canning and food preservation.
Resources from USU Extension:
- Major Canning Sins
- Using Pressure Canners
- Using Bioling Water Bath Canners
- Canning Breads
- Using a Steam Canner
- Storage Cupboard Times
- Hazardous Food Preservation and Storage Advice
Resources from The National Center For Home Food Preservation: