Websites with up-to-date factsheets on Food Preservation
- Ohioline, OSU Extension - Several of these factsheets would be good resources if you haven't preserved food in a few years - "Basics for Canning Fruit", "Basics for Canning Vegetables", "Canning Basics" & "Freezing Basics"
- National Center for Food Preservation - USDA Factsheets and links to food preservation information around the country, link to a PDF version of the "Complete Guide to Home Canning"
Books on Food Preservation and Home Canning
- USDA's Complete Guide to Home Canning - Available for purchase from Purdue Extension, $19.00, order online at Purdue website
- So Easy to Preserve, 6th Edition, 2014 - University of Georgia Cooperative Extension Food Preservation Guide, $18.00, order at the UGA Website
Additional Resources
For More Home Food Preservation Webinar Recordings Visit: go.osu.edu/foodpreservationrecordings
Canning Pumpkin Safely
Pie pumpkins are everywhere this time of year! How can you preserve them safely for future use? By canning in cubes. It is not safe to can pumpkin or winter squash when mashed or pureed. Research has shown that there is too much variability in pH (acidity), thickness (viscosity), and water activity products. This variability prevents the development of a single processing recommendation for a safe product. For safety sake, follow the directions below to can the pumpkin in cubes and puree it as needed.
https://nchfp.uga.edu/.../pumpkins-and-winter-squash-cubed/
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Sauerkraut Season
Sauerkraut is simply shredded cabbage mixed with salt and then allowed to ferment. The ratio of salt to cabbage is critical to assuring food safety and should not be adjusted. Fermentation may take three to six weeks depending on the temperature of the fermentation location. Sauerkraut can be fermented in small or large batches. Once fermentation is complete, sauerkraut should be canned or frozen for long term storage. Check out these resources for more information!
Jar It Right!
Regular and wide-mouth, threaded Mason-type jars are the recommended choice for boiling water-bath and pressure canning methods of preserving foods at home. Jars for home canning are available in a wide variety of sizes, including 4-ounce, ½-pint, pint, 1½-pint, quart and ½-gallon sizes. With careful use and handling, and use of a research-tested recipe and processing time, jar seals and vacuums are excellent and jar breakage is rare.
*Many of the jars in this photo are NOT safe for home canning.
go.osu.edu/jarslids
go.osu.edu/jaritright
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Oven Canning
Oven Canning – An accident waiting to happen
Canning in the oven was popular in the early 1900’s and is making a comeback on social media. However, more than 80 years ago it was deemed unsafe for food preservation by USDA and dangerous by the National Safety Council. Here are several reasons NOT to can in the oven:
• There are no research-based guidelines to follow for safe product.
• Mason-style jars are not tempered for oven use and can break/shatter.
• Oven heat can vary greatly.
• Dry heat takes longer to penetrate jar contents (again, no research-based guidelines)
Traditional methods of boiling water bath and pressure canning are still the best options.
https://extension.psu.edu/say-no-to-oven-canning
https://www.nal.usda.gov/.../show/techniques/processing/oven
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Canning Frozen Tomatoes
Not enough for a full batch or no time to process them right now? Wash, core, core and freeze your fresh, ripe tomatoes for processing at a later date. When ready to process, turn these frozen tomatoes into a well-cooked product such as stewed or crushed tomatoes, sauce, or juice. Because of the structure changes resulting from the freezing process, these should not be processed as whole or halved tomatoes. They will pack in the jar differently than fresh tomatoes and could result in an improperly processed product. Please note that it is also NOT recommended to can tomatoes from dead or dying vines or tomatoes that froze on the vine.
https://ohioline.osu.edu/factsheet/HYG-5336
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Storage Location Matters
Storage Location Matters
Don’t let all the work you put into your home canned products go to waste. Make sure you store them properly.
• Remove screw bands. Wash sealed jars to remove food residue. Allow to dry fully. Wash and dry bands and store separately.
• Label and date jars.
• Store in a cool, dark, dry place. 50 to 70 degrees Fahrenheit is ideal.
• Plan to use home canned food within one-year for highest quality.
For more information, view our Storage of Home Preserve Foods webinar at go.osu.edu/storinghomepreservedfoods and our Canning Basics fact sheet.
https://ohioline.osu.edu/factsheet/HYG-5338
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Can Tomatoes Safely
Canning Tomatoes: Safety Tips
When preserving tomatoes, follow these guidelines to ensure safety and quality:
• To maintain safe acidity, add bottled lemon juice, citric acid powder or 5% acidity vinegar to whole, halved, or crushed tomatoes.
• Add the acid directly to the jars before filling with tomatoes.
• If desired, balance acidity with sugar, but never omit the acid.
Remember, proper acidification ensures your home-canned tomatoes stay delicious and safe!
https://go.osu.edu/canningtomatoes
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Label and Date All Jars
Here’s how to ensure your home-canned foods stay fresh and safe:
• Label and Date: When you preserve your harvest, label each jar with its contents and the date of canning. This simple step helps you keep track of freshness and rotation.
• Quality Matters: To maintain the best quality, can only the amount of food you’ll consume within a year.
Remember, proper storage ensures your preserved goodies stay delicious and safe!
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Is It Safe?
Just because it seals, doesn’t mean it’s safe! Knowing how and why the canning process works and what causes food to spoil underscores the importance of following researched-based, tested recipes carefully.
Visit Ohioline and search “food preservation” to find all of our fact sheets for safe canning guidelines.
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Blanching Vegetables for Freezing
Blanching is important for top-quality frozen vegetables. The process of blanching involves exposing vegetables to boiling water or steam for a short time then cooling rapidly in ice water. Blanching inactivates enzymes and helps destroy microorganisms on the surface of the vegetable. Recommended guidelines for blanching times are used to ensure the vegetables are not overcooked and do not lose flavor, texture, color and nutrients.
Use our Food Preservation: Freezing Vegetables Fact Sheet to find blanching times for your favorite vegetables! https://ohioline.osu.edu/factsheet/HYG-5333
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