Food Preservation & Canning


    View full calendar

    Food Preservation & Canning

    New in Home Canning:

    Cost calculation worksheets are now available


    How should I adjust my processing time for elevation in Utah county?

    Utah County Elevations (download)


    Interested in becoming a Master Food Preserver?

    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 is a useful tool for you and your family! *HANDOUTS ARE NOW AVAILABLE! Click on the link below to access the class and handouts.

    Canning 101

    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.  We can test Presto canners at the Extension office.   Make sure to process your jars for the accurate amount of time. 


    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 Extension 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! 

    Acidification for Tomatoes

    To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 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, steam 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 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. The water must not run out before the end of processing. Steaming can be done if you follow the guidelines outlined here for your recipe.

    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.

    Links from The National Center For Home Food Preservation

    Resources from USU Extension:

    Other Useful Links 

    Freezing Foods