What's 
In Home Canning?
Take our Self-Guided Canning Class!
We have recently made our Canning 101 class available online. This may be used as a self-study or to teach others the basics of canning. If you have questions after viewing the materials, please contact our office. We hope this proves to be a useful tool for you and your family! *HANDOUTS ARE NOW AVAILABLE! Click on the link above to access the class and handouts.
Check out the Utah Home Preservation Update available from USU Extension Services.
ARE YOU READY FOR CANNING SEASON?
Remember to have your pressure canner gauge tested every year for accuracy - it takes only minutes to test and will ensure safe canning processes this year. This year, we will have a new schedule of free canner lid testing. Bring your canner and lid to the Extension Office (100 E. Center St., L600) on Tuesdays, 1pm to 4pm and Fridays, 9am to Noon for free testing - no appointment necessary. Gauges may be tested other times for $2.00, but please call for an appointment (851-8479).
Also, make sure to process your jars for the accurate amount of time. Print off the Utah County Processing Times chart from this page (see top Right-Hand menu).
Need a Good Salsa Recipe?
We are often asked for a tested and safe salsa recipe that actually tastes good and is not too “vinegarish!” Utah County’s FCS agent, Jana Darrington, has several approved recipes that have been taste-tested over the past few years. These favorites are: Fiesta Salsa and Zesty Salsa in the Ball Blue Book. The newest edition of the Ball Blue Book is available in the Utah County Extension Office for $6.00. 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!
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. We also recommend the use of a pressure canner for higher quality and more nutritious canned tomato products.
Pressure Gauge Testing
Pressure gauges will be tested for free on Tuesdays from 1:00-4:00 p.m. and on Fridays from 9a.m.-12:00. Gauges may be tested by appointment at other times for $2.00 per gauge. Bring your entire pressure canner (lid with gauge and bottom unit) to the USU Extension Office at 100 E Center Street, Room L600, Provo, UT 84606. Contact Marie at 801-851-8479 for appointments or more information.
Steam Canners
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 8:30am --4:30pm, except State and Federal Holidays). The websites below also provide up-to-date, researched and SAFE information on canning and food preservation.
Check out these websites for Safe, Updated, USDA-approved Canning Recipes, Procedures and Frequently Asked Questions:
The Ball Blue Book of Preserving Home Canner’s Help Line:
1-800-240-3340
http://www.freshpreserving.com
Note: The Ball Book is available in our office for $6
The
http://www.uga.edu/nchfp/
(includes a Frequently Asked Questions Database on the left side of the page)
The USDA Complete Guide to Home Canning:
http://www.uga.edu/nchfp/publications/publications_usda.html
http://www.uga.edu/nchfp/publications/publications_nchfp.html
http://www.uga.edu/nchfp/publications/publications_uga.html