What's 
In Home Canning?
Cost calculation worksheets are now available!
Cost of Canning calculation worksheet (download)
Cost of Freezing calculation worksheet (download)
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.
USDA Guide "Complete Guide to Home Canning"
Interested in becoming a Master Food Preserver? Click on the "Master Food Preservers" link under the "Extension Programs" menu on your left.
How should I adjust my processing time for elevation in Utah county?
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. Bring your Presto canner 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 at other times for $2.00.
Also, make sure to process your jars for the accurate amount of time. Print off the Utah County Processing Times chart.
Here's a hint on how to slip the skins on pears.
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 $6.50. 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!
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.
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.
Additional Resources
Check out these websites for Safe, Updated, USDA-approved Canning Recipes, Procedures and Frequently Asked Questions:
Frequently Asked Questions
USU Extension
National Center for Home Food Preservation
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 $6.50
Links from The
Main Page http://www.uga.edu/nchfp/ (includes Frequently Asked Questions)
Freezing foods http://www.uga.edu/nchfp/how/freeze.html
Drying Foods http://www.uga.edu/nchfp/how/dry.html
How do I store? http://www.uga.edu/nchfp/how/store.html
Publications: http://www.uga.edu/nchfp/publications/publications_nchfp.html
Resources from USU Extension:
Using Boiling Water Bath Canners
Hazardous Food Preservation and Storage Advice
Other Useful Links
How do I freeze? Click here for links to additional resources!
Recipes from the USU extension http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/recipes
The
http://www.uga.edu/nchfp/publications/publications_uga.html