How to Preserve Fruits and Vegetables
How to Preserve Fruits and Vegetables Safely
Preserving fruits and vegetables extends the useful life of seasonal produce, reduces food waste, and creates a dependable supply of food for later use. Common preservation methods include freezing, canning, drying, pickling, fermentation, and cold storage. Each technique controls moisture, temperature, acidity, oxygen, or microorganisms in a different way.
Safe preservation begins with fresh, wholesome produce and research-tested instructions. Recipes, processing times, ingredient proportions, jar sizes, temperatures, and altitude adjustments should not be improvised. The appropriate method depends on the type of produce, its acidity, the equipment available, and whether the finished food will be refrigerated, frozen, dried, or stored at room temperature.
Preparing Produce for Preservation
Choose fruits and vegetables that are fresh, mature, and free from mold, disease, bruising, or serious insect damage. Preservation cannot restore the quality of deteriorated produce, and unsafe ingredients may compromise an entire batch.
Wash produce thoroughly under clean running water. Sort it by size and maturity before peeling, trimming, coring, pitting, slicing, or chopping as required. Use clean utensils, containers, cutting surfaces, and equipment to limit contamination.
Some fruits require an ascorbic-acid or citric-acid treatment to prevent browning. Most vegetables should be blanched before freezing or drying. Blanching briefly exposes vegetables to boiling water or steam and is followed by rapid cooling. This process slows enzyme activity, reduces surface microorganisms, and helps preserve color, flavor, texture, and nutritional quality.
Freezing Fruits and Vegetables
Freezing is one of the simplest ways to preserve produce. It slows microbial growth and chemical deterioration but does not destroy every microorganism. Produce should therefore be prepared carefully, packaged properly, frozen rapidly, and kept continuously frozen.
Most vegetables should be blanched and cooled before packaging. Excess moisture should be drained to reduce the formation of ice crystals. Fruits may be frozen using dry packs, tray packs, sugar packs, syrup packs, water, or unsweetened fruit juice. The best method depends on the fruit and its intended use.
Tray freezing keeps individual fruit pieces separate. Arrange prepared pieces in a single layer, freeze them until firm, and transfer them to an airtight freezer container. Sugar and syrup packs may help protect the flavor, color, and texture of certain fruits, although many fruits can be frozen without added sugar.
Use moisture-resistant freezer containers or bags, remove excess air, leave any required headspace, and label each package with its contents and date. Maintain a freezer temperature of 0°F (-18°C) or below. Thawed food may sometimes be safely refrozen if it has remained cold, but its texture and overall quality may decline.
Canning Fruits and Vegetables
Canning uses heat processing and airtight containers to produce shelf-stable food. The correct processing method is determined primarily by the food’s acidity.
High-acid foods, including most fruits, properly acidified tomatoes, pickles, jams, jellies, and fruit spreads, may be processed in a boiling-water canner. Some tested recipes may also be suitable for an atmospheric steam canner.
Low-acid foods, including most plain vegetables, must be processed in a pressure canner. Boiling-water temperatures are not sufficient to control the risk of botulism in low-acid foods. Pressure canning allows the contents of jars to reach the higher temperatures required for safe preservation.
Use only research-tested recipes from reliable food-preservation authorities. Follow the specified ingredients, quantities, preparation methods, jar sizes, headspace, processing times, and pressure settings. Processing times or pressures must be adjusted for altitude when directed.
Use jars intended for home canning and new flat lids with compatible screw bands. After processing, allow jars to cool undisturbed before checking their seals. Label sealed jars and store them in a cool, dry, dark place. Refrigerate or reprocess unsealed jars according to tested guidance.
Discard canned food if a jar is leaking, cracked, unsealed, moldy, spurting liquid, unusually cloudy, or producing an abnormal odor. Bulging lids and other signs of spoilage also require disposal. Never taste food to determine whether it is safe.
Preserving Specific Fruits
Apples, pears, peaches, nectarines, apricots, berries, cherries, grapes, figs, plums, cranberries, and rhubarb can be preserved using tested fruit-canning methods. Depending on the fruit, it may be canned whole, halved, sliced, crushed, puréed, or processed as juice, sauce, butter, jam, jelly, syrup, or another fruit product.
Light-colored fruits often require an anti-browning treatment during preparation. Fruits may be packed in water, unsweetened juice, or syrups ranging from very light to heavy. Sugar can help maintain flavor, color, and texture, but it is generally not the ingredient that makes properly canned fruit microbiologically safe.
Asian pears require acidification before canning. Figs and certain other products also have specific acidification requirements. Only fruits approved by a tested recipe should be canned as purée because the density of a product affects heat penetration.
Pressure-Canning Vegetables
Asparagus, beans, beets, carrots, corn, peas, potatoes, mushrooms, okra, winter squash, leafy greens, mixed vegetables, and vegetable soups are low-acid foods that generally require pressure canning.
Processing instructions vary according to the vegetable, preparation method, pack style, jar size, altitude, and type of pressure canner. Some vegetables may be packed raw, while others must be heated or partially cooked before being placed in jars.
Pumpkin and winter squash may be pressure-canned as cubes using tested instructions. Mashed or puréed pumpkin should not be home-canned because its density prevents predictable heat penetration. Thickeners, dairy products, pasta, rice, and other unapproved ingredients should not be added to home-canned vegetable soups.
Preserving Tomatoes and Tomato Products
Tomatoes may be preserved whole, halved, crushed, juiced, or prepared as sauce, ketchup, salsa, or tested tomato-and-vegetable blends. Modern canning instructions generally require bottled lemon juice, citric acid, or another specified acidifying ingredient.
Tested recipes should be followed carefully because adding onions, peppers, mushrooms, herbs, or other low-acid ingredients changes the product’s acidity and heat-processing requirements. Sauces containing vegetables may require pressure canning even when some plain tomato products can be processed in boiling water.
Do not arbitrarily change the proportions of tomatoes, vegetables, or acid in canned salsa. Use a tested salsa recipe that specifies the permitted ingredients, quantities, and processing method.
Drying and Dehydrating Produce
Drying preserves food by removing enough moisture to restrict microbial growth and slow deterioration. Produce may be dried in an electric dehydrator, oven, or, under suitable conditions, by carefully controlled sun drying.
A food dehydrator offers steady airflow and controlled temperature. Fruits may require an acid dip or another pretreatment to reduce browning. Vegetables are commonly blanched before drying to improve quality and storage stability.
Dried fruit should generally remain flexible without releasing visible moisture when cut or squeezed. Properly dried vegetables are usually brittle or crisp. After drying fruit, conditioning helps distribute any remaining moisture evenly. Loosely pack cooled fruit in containers for several days, shake the containers regularly, and return the fruit to the dehydrator if condensation appears.
Package dried produce in airtight, moisture-resistant containers and protect it from heat, light, air, insects, and humidity. Label packages with the food and drying date. Dried vegetables can be rehydrated before cooking or added directly to soups, stews, and sauces. Dried fruits can be used in snacks, baked foods, cereals, and cooked dishes.
Pickling Fruits and Vegetables
Pickling preserves produce by increasing its acidity. Quick pickles use vinegar or another tested acidifying liquid, while fermented pickles develop acidity through controlled microbial fermentation.
Use vinegar with the acidity specified by the recipe, commonly 5 percent. Do not dilute vinegar or change the proportions of vegetables, water, and acid unless the tested recipe permits the change. Cucumbers, peppers, beets, carrots, onions, corn, and mixed vegetables can be preserved through approved pickling recipes.
Produce quality affects pickle texture. Use fresh vegetables, remove cucumber blossom ends when instructed, maintain the correct brine strength, and follow recommended temperatures and processing times. Pickling lime, calcium chloride, or other firming agents should be used only according to reliable instructions.
Fermenting Vegetables
Fermentation uses beneficial microorganisms to convert natural sugars into acids. Sauerkraut and fermented cucumber pickles are familiar examples.
Use the exact quantity and type of salt specified in the recipe. Salt helps control microorganisms, draws moisture from vegetables, and influences texture and fermentation speed. Reducing the salt in a fermented-pickle recipe may make the product unsafe.
Use clean food-grade containers, suitable covers, and weights. Keep vegetables completely submerged beneath the brine to limit contact with air and discourage mold. Maintain the recommended fermentation temperature and monitor the product for changes in aroma, texture, brine, and surface growth.
Discard fermented food showing unsafe or abnormal spoilage characteristics. Once fermentation is complete, refrigerate the food or process it according to the tested recipe.
Jams, Jellies, and Fruit Spreads
Fruit spreads include jams, jellies, preserves, marmalades, fruit butters, refrigerator spreads, and freezer spreads. Their texture depends on the correct balance of fruit, acid, sugar, and pectin.
Traditional jams and jellies often require substantial sugar for gel formation and quality. Low-sugar products require recipes and pectin formulated for reduced-sugar preparation. Arbitrarily reducing sugar in a traditional recipe may prevent proper gel formation and alter the product’s storage characteristics.
Shelf-stable fruit spreads must be processed according to a tested canning recipe. Refrigerator and freezer spreads are not shelf-stable and must remain refrigerated or frozen. ClearJel should be used only where a tested recipe specifically recommends it, such as certain home-canned pie fillings.
Freeze-Drying and Vacuum Packaging
Home freeze-drying removes moisture from frozen food under a vacuum. Properly freeze-dried produce must be protected immediately from humidity and oxygen using suitable moisture-resistant packaging. Equipment instructions and research-based food-safety recommendations should be followed carefully.
Vacuum packaging removes air but does not sterilize food or make moist produce shelf-stable. Vacuum-sealed fruits and vegetables may still require refrigeration, freezing, drying, or heat processing. Vacuum sealing a mason jar is not a substitute for tested canning.
The practice sometimes called “dry canning” should not be confused with heat-processed canning. Placing dry food in jars does not turn it into canned food, and heating sealed jars of dry foods may create unnecessary safety risks.
Storing Fresh and Preserved Produce
Fresh fruits and vegetables require different combinations of temperature, humidity, ventilation, and light. Potatoes, carrots, beets, onions, winter squash, apples, and other storage crops should be harvested at the proper maturity and stored under conditions suited to the individual crop.
Some fruits release ethylene gas, which can accelerate ripening or deterioration in nearby vegetables. Separating ethylene-producing fruits from sensitive vegetables can extend storage life.
Store home-canned food in a cool, dry, dark location and inspect jars before opening. Keep frozen food at 0°F (-18°C) or below. Protect dried food from moisture and heat. Refrigerate pickles, ferments, spreads, and other products that were not processed to be shelf-stable.
Use a first-in, first-out system so older products are consumed before newer ones. Label every container with its contents, preparation method, and date.
Preservation Equipment and Safety
Useful equipment may include boiling-water canners, atmospheric steam canners, pressure canners, canning jars, lids, jar lifters, funnels, dehydrators, thermometers, freezer containers, fermentation crocks, food-grade weights, and airtight storage packages.
Inspect equipment before each preservation season. Pressure-canner dial gauges should be tested as recommended, usually annually. Check canners, racks, jars, seals, vents, gaskets, and safety valves for wear or damage.
Preservation recommendations change as scientific understanding, equipment, ingredients, and food varieties evolve. Family recipes and inherited techniques should be compared with current guidance from university extension programs, the USDA, or the National Center for Home Food Preservation.
Conclusion
Freezing, canning, drying, pickling, fermentation, and proper storage can safely extend the life of fruits and vegetables when each method is used correctly. Successful preservation depends on selecting high-quality produce, maintaining clean working conditions, using suitable equipment, and following current research-tested instructions.
The safest method is not necessarily the same for every food. High-acid fruits and properly acidified products may be suitable for boiling-water canning, while low-acid vegetables require pressure canning. Frozen, dried, fermented, and refrigerated foods have their own preparation and storage requirements. Careful attention to acidity, temperature, moisture, processing time, packaging, and spoilage signs protects both food quality and household safety.
General Food-Preservation Guidance
Food Preservation Resources
Directs home preservers to tested information about safely canning, freezing, and drying food.
Home Food Preservation and Safety
| Penn State Extension | Pennsylvania State University | Accessed July 20, 2026
Provides research-based resources addressing home canning, freezing, drying, pickling, and preservation safety.
Home Food Preservation
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Collects practical publications about safely canning, freezing, drying, fermenting, and storing fruits and vegetables.
How to Preserve Your Own Food
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Provides research-based instructions for preserving food through canning, freezing, drying, fermenting, and pickling.
National Center for Home Food Preservation
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Offers USDA-supported recommendations, tested recipes, and safety information covering major home-preservation methods.
Preserve the Harvest
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Introduces reliable methods for processing and storing seasonal fruits, vegetables, and other foods.
Preserve What You Grow
| La Crosse County Extension | University of Wisconsin–Madison | Accessed July 20, 2026
Reviews practical options for extending a garden harvest through freezing and other preservation techniques.
Harvest and Storage of Vegetables and Fruits
| Utah State University Extension | Utah State University | 2020
Describes when to harvest numerous crops and how to store them for maximum usable life.
Tips for Safely Preserving the Harvest
| Utah State University Extension | Utah State University | 2019
Explains how careful produce selection, sanitary preparation, and tested recipes improve preservation safety.
Preserve Food, Preserve Nutrients
| Colorado State University Extension | Colorado State University | August 2017
Discusses how updated preservation practices protect food safety while retaining nutrients and quality.
Freezing Fruits and Vegetables
Blanching Vegetables
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Explains why most vegetables should be briefly heated and rapidly cooled before freezing or drying.
Dry or Tray Packing for Fruits
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Shows how fruits can be frozen without syrup or sugar and kept loose through tray freezing.
Food Preservation: Freezing
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Covers methods that preserve the flavor, color, texture, and nutritional quality of frozen produce.
Freezing Garden Vegetables
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Connects readers with research on blanching and freezing vegetables harvested from home gardens.
Freezing Tomatoes
| Pueblo County Extension | Colorado State University | Accessed July 20, 2026
Reviews freezing as a practical alternative when a tomato harvest is too large for immediate use.
Freezing
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Introduces the scientific principles, equipment, packaging, and recommended practices used in home freezing.
Preserving Food at Home: Freezing
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Explains pretreatments, packaging methods, freezer loading, and other steps for successfully freezing produce.
Preventing Browning of Cut Fruits
| Winnebago County Extension | University of Wisconsin–Madison | Accessed July 20, 2026
Provides educational resources for treating cut fruit before freezing so that it retains an appealing color.
Freezing Green Beans Safely
| University of Minnesota Extension | University of Minnesota | August 22, 2025
Discusses safe options for handling a large green-bean harvest, including blanching and freezing.
Let’s Preserve: Freezing Fruits
| Penn State Extension | Pennsylvania State University | May 22, 2023
Explains how to select, prepare, package, and freeze fruit while protecting flavor and nutritional value.
Freezing Fruits and Vegetables
| Tonya Johnson and Jeanne Brandt | Pacific Northwest Extension | September 2018
Provides preparation and freezing directions for dozens of fruits, vegetables, and juices.
Eight Tips for Freezing Produce
| Utah State University Extension | Utah State University | August 9, 2017
Presents straightforward advice about blanching, freezer temperatures, packaging, and produce quality.
Home Freezing of Foods
| University of Wisconsin Extension | University of Wisconsin–Madison | 2017
Reviews the benefits, limitations, equipment, and procedures associated with freezing food at home.
It’s Berry Season
| National Center for Home Food Preservation | University of Georgia | June 15, 2016
Describes dry-pack, tray-pack, and sugar-pack methods for freezing berries.
Canning Fruits and Vegetables
Canning Resources
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Organizes canning guidance by fruit, vegetable, preservation method, and research topic.
Canning Vegetables Safely
| Barbara H. Ingham | University of Wisconsin–Madison Extension | Accessed July 20, 2026
Provides tested guidance for processing garden vegetables in a pressure canner.
Canning Vegetables
| Pacific Northwest Extension | Oregon State University | Accessed July 20, 2026
Explains why low-acid vegetables require pressure canning and supplies preparation and processing guidance.
Canning
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Introduces safe canning principles, including heat processing, microorganism control, and vacuum-seal formation.
Preserving Food at Home: Canning
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Explains water-bath, atmospheric-steam, and pressure-canning methods and the foods suited to each one.
Preserving Produce for Special Diets
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Suggests research-based options for reducing or modifying sugar and salt in preserved foods.
Safe Pressure Canning
| Walworth County Extension | University of Wisconsin–Madison | Accessed July 20, 2026
Explains the importance of pressure canning low-acid vegetables and testing dial gauges annually.
Pressure Canning Versus Water-Bath Canning
| Morgan County Extension | Colorado State University | 2025
Explains why food acidity determines whether a boiling-water canner or pressure canner must be used.
Get Ready Now for the Summer Harvest
| National Center for Home Food Preservation | University of Georgia | April 13, 2020
Helps readers choose canning equipment and prepare for safely processing summer produce.
Canning Fruits
| Lizann Powers-Hammond and Val Hillers | Pacific Northwest Extension | April 2018
Gives detailed instructions for safely canning apples, apricots, berries, cherries, peaches, pears, and plums.
Drying and Dehydrating
Enjoying Home-Dried Fruits and Vegetables
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Explains how to store, rehydrate, and use home-dried produce in snacks and cooked dishes.
Home Drying Foods
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Explains food selection, pretreatment, dehydration, dryness testing, conditioning, packaging, and storage.
Packaging Dehydrated Produce
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Provides guidance for protecting dried fruits and vegetables from air, moisture, insects, and light.
Solar Drying and Food Safety
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Notes that solar drying requires careful control of temperature, moisture, sanitation, and packaging.
Storing Dried Foods
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Discusses moisture control, packaging, and quality protection for foods that have already been properly dried.
Dehydrating Berries and Cherries
| Penn State Extension | Pennsylvania State University | December 19, 2025
Discusses dehydrating berries, cherries, and other fruits to produce compact, shelf-stable foods.
Drying Fruits and Vegetables
| Penn State Extension | Pennsylvania State University | September 13, 2024
Directs readers to step-by-step, research-based instructions for dehydrating fruits and vegetables.
Terms When Drying Foods
| Penn State Extension | Pennsylvania State University | May 3, 2024
Defines common dehydration terms used when preparing fruits, vegetables, herbs, and other foods.
Pickling and Fermentation
Making Sauerkraut Safely
| Penn State Extension | Pennsylvania State University | Accessed July 20, 2026
Connects readers with tested recipes and procedures for fermenting cabbage into sauerkraut.
Pickling Produce
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Introduces safe methods for acidifying and pickling cucumbers, peppers, fruits, and other produce.
Fermenting Fruits and Vegetables at Home
| University of California, Davis Extension | UC Davis | Revised March 2022
Links to fact sheets about fermentation benefits, common problems, preparation, and food safety.
Choosing Salt for Fermentation
| Penn State Extension | Pennsylvania State University | September 3, 2019
Discusses salt types and the functional role of salt in fermented and pickled products.
Jams, Jellies, and Fruit Spreads
Preserving Food at Home: Fruit Spreads
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Explains canned, refrigerated, and frozen jams, jellies, preserves, and other fruit spreads.
Storage, Equipment, and Safety
Food Preservation Courses and Classes
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Describes lessons and demonstrations covering tested recipes, safe processing, and canner operation.
Food Preservation Project
| Wisconsin 4-H | University of Wisconsin–Madison | Accessed July 20, 2026
Introduces learners to freezing, drying, jams, jellies, tomatoes, cucumbers, and advanced preservation skills.
Food Storage and Packaging
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Reviews food-storage planning, packaging, environmental conditions, and protection from contamination.
Freeze-Drying Food at Home
| University of Minnesota Extension | University of Minnesota | Accessed July 20, 2026
Explains suitable foods, equipment, preparation, packaging, storage, and limitations of home freeze-drying.
Preserving Color and Preventing Browning
| Penn State Extension | Pennsylvania State University | April 21, 2026
Reviews citric acid, ascorbic acid, and other treatments that help protect the color of cut produce.
Vacuum-Sealing Mason Jars
| University of Minnesota Extension | University of Minnesota | April 22, 2024
Warns that vacuum sealing without heat processing does not make moist food safely shelf-stable.
Preserving Apples, Pears, and Tree Fruits
Canning Apple Butter
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to cook apple pulp with sugar and spices and process the finished spread safely.
Canning Apple Juice
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides tested instructions for extracting, heating, straining, and canning fresh apple juice.
Canning Apple Rings
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested recipe for preserving apple rings in a sweet, spiced canning liquid.
Canning Applesauce
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to prepare, sweeten if desired, jar, and process smooth or chunky applesauce.
Canning Apricots
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives research-tested directions for preparing and boiling-water processing apricot halves or slices.
Canning Asian Pears
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains the acidification and processing requirements for safely canning Asian pears.
Canning Halved Pears
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives hot-pack directions for preserving peeled and cored pear halves in juice, water, or syrup.
Canning Nectarines
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes how to hot-pack or raw-pack nectarines and adjust processing for elevation.
Canning Peaches
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides preparation, anti-browning, packing, and processing instructions for peach halves or slices.
Canning Sliced Apples
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested hot-pack directions and processing times for preserving sliced apples in water or syrup.
Preserving Berries, Cherries, and Grapes
Canning Cranberry Sauce
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a boiling-water canning method for preparing a shelf-stable cranberry sauce.
Canning Figs
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how acidification and boiling-water processing are used to safely preserve fresh figs.
Canning Fruit Purées
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains which fruits may be safely puréed, heated, jarred, and processed at home.
Canning Grape Juice
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes extracting, clarifying, reheating, and safely canning grape juice.
Canning Mixed Fruit Cocktail
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested recipe combining peaches, pears, grapes, and cherries in a canned fruit cocktail.
Canning Plums
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides raw-pack and hot-pack procedures for preserving whole or halved plums.
Canning Rhubarb
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives a tested method for heating and canning stewed rhubarb with optional sugar.
Canning Whole Berries
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides tested processing directions for whole blackberries, blueberries, currants, and similar berries.
Canning Whole Cherries
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to preserve sweet or sour cherries using raw-pack or hot-pack methods.
Canning Whole Grapes
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested instructions for preparing and processing seedless grapes in boiling water.
Sweeteners, Syrups, and Fruit Products
Canning Fruit Without Added Sugar
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Discusses using water or unsweetened fruit juice instead of sugar syrup when canning fruit.
Making Apple Jelly
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to extract apple juice, test the gel stage, fill jars, and process the jelly.
Making Berry Syrup
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives a tested method for extracting berry juice and processing it as a sweet fruit syrup.
Making Blueberry-Spice Jam
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Combines blueberries, acid, sugar, and spices in a research-tested canned spread.
Making Grape Jelly
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a traditional grape-jelly method using fruit juice, sugar, and natural pectin.
Making Orange Marmalade
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how citrus peel, pulp, sugar, and boiling-water processing produce shelf-stable marmalade.
Making Peach Jam
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives ingredient proportions and processing instructions for a shelf-stable peach jam.
Making Strawberry Jam
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested pectin-based recipe for boiling-water canned strawberry jam.
Preparing Syrups for Canning Fruit
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Lists very light through very heavy syrups and identifies fruits suited to each concentration.
Preventing Fruit from Darkening
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how ascorbic acid and careful preparation help limit browning in light-colored fruits.
Pressure-Canning Vegetables
Canning Asparagus
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides pressure-canning directions for asparagus spears or pieces packed in water.
Canning Beans with Tomato or Molasses
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents tested tomato-sauce and molasses-sauce recipes for pressure-canned dried beans.
Canning Beets
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides preparation and pressure-canning directions for whole, cubed, or sliced beets.
Canning Carrots
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to prepare and pressure-can sliced or diced carrots using hot or raw packs.
Canning Cream-Style Corn
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested pint-jar instructions for pressure-canning homemade cream-style corn.
Canning Dried Beans and Peas
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes soaking, partially cooking, packing, and pressure-processing dried beans or peas.
Canning Fresh Lima Beans
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to select, shell, wash, pack, and pressure-can fresh lima beans.
Canning Green and Wax Beans
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives hot-pack and raw-pack pressure-canning instructions for snap, Italian, green, and wax beans.
Canning Green Peas
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to shell, wash, pack, and pressure-process green or English peas.
Canning Whole-Kernel Corn
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides raw-pack and hot-pack methods for safely pressure-canning whole corn kernels.
Preserving Potatoes, Mushrooms, and Other Vegetables
Canning Mixed Vegetables
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested formula for combining selected vegetables in a pressure-canned mixture.
Canning Mushrooms
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides pressure-canning instructions for commercially cultivated button mushrooms.
Canning Okra
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to trim, heat, pack, and pressure-process young, tender okra pods.
Canning Pumpkin and Winter Squash
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested directions for pressure-canning pumpkin and winter squash as cubes rather than purée.
Canning Spinach and Other Greens
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Covers cleaning, wilting, packing, and pressure-processing spinach and other leafy greens.
Canning Succotash
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives a tested pressure-canning recipe combining corn, lima beans, and optional tomatoes.
Canning Sweet Potatoes
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes how to partially cook, peel, pack, and pressure-can sweet potatoes.
Canning Vegetable Soup
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains safe ingredient selection, jar filling, and pressure processing for home-canned soups.
Canning White Potatoes
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested directions for peeling, precooking, packing, and pressure-canning white potatoes.
Preserving Tomatoes and Tomato Products
Canning Barbecue Sauce
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested ingredient proportions and processing instructions for a tomato-based barbecue sauce.
Canning Country Western Ketchup
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a spiced ketchup recipe formulated for safe boiling-water canning.
Canning Crushed Tomatoes
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a hot-pack method for preparing and processing crushed tomatoes without added liquid.
Canning Spaghetti Sauce Without Meat
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives a tested pressure-canning recipe for tomato sauce containing onions, peppers, mushrooms, and herbs.
Canning Standard Tomato Sauce
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to cook tomatoes to the desired consistency and process the resulting sauce.
Canning Tomato Juice
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives instructions for extracting, acidifying, heating, and processing tomato juice.
Canning Tomato Ketchup
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested recipe for reducing, seasoning, and boiling-water processing tomato ketchup.
Canning Tomato-Vegetable Juice
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested tomato-juice blend containing limited amounts of selected vegetables.
Canning Tomatoes Without Added Liquid
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to acidify and raw-pack peeled tomatoes in their own juice.
Canning Whole or Halved Tomatoes
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives acidification and processing instructions for tomatoes packed in water.
Pickles, Relishes, and Salsa
Making Bread-and-Butter Pickles
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to prepare and process sweet-and-sour cucumber and onion slices.
Making Corn Relish
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Combines corn, cabbage, peppers, onions, vinegar, sugar, and seasonings in a tested relish.
Making Pickle Relish
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides tested ingredient proportions and processing times for a chopped cucumber relish.
Making Pickled Beets
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives a tested vinegar-and-spice recipe for boiling-water canned beets.
Making Pickled Bell Peppers
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a research-tested method for preserving sweet peppers in a vinegar solution.
Making Pickled Carrots
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to prepare and acidify carrots for safe boiling-water processing.
Making Pickled Hot Peppers
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested directions and handling precautions for canning hot peppers in vinegar.
Making Pickled Jalapeño Rings
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested acidified recipe for sliced jalapeño peppers.
Making Quick Fresh-Pack Dill Pickles
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested vinegar-brine recipe for canned dill cucumber pickles.
Making Sweet Gherkin Pickles
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a multi-day tested process for producing sweet, spiced gherkin pickles.
Fermentation and Acidification
Canning Mango Salsa
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested fruit-and-vegetable salsa formulated for boiling-water processing.
Choosing Containers for Fermentation
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes suitable crocks and food-grade containers for fermenting vegetables.
Making Chile Salsa
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested canned-salsa formula containing tomatoes, peppers, onions, vinegar, and spices.
Making Choice Salsa
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Allows limited ingredient choices while maintaining tested quantities of vegetables and acid.
Making Fermented Dill Pickles
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains brine preparation, fermentation temperature, scum removal, and final processing.
Making Sauerkraut
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested cabbage-to-salt proportions and directions for fermenting and canning sauerkraut.
Preventing Soft Pickles
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Identifies produce quality, blossom ends, temperature, enzymes, and weak brine as possible causes.
Selecting Vinegar for Pickling
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains why tested recipes generally require vinegar with five-percent acidity.
Understanding Salt in Fermented Pickles
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Discusses appropriate salts and why reducing salt can make fermented pickles unsafe.
Using Suitable Covers and Weights
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how covers and weights keep fermenting vegetables beneath the brine.
Drying Fruits, Vegetables, Herbs, and Seeds
Drying Culinary Herbs
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Compares air-drying and faster drying methods for sturdy and tender-leaf herbs.
Drying Fruits and Vegetables
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Reviews produce selection, preparation, pretreatment, dehydration, dryness testing, and storage.
Drying Pumpkin Seeds
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Distinguishes drying from roasting and gives dehydrator, oven, and sun-drying directions.
Drying Sunflower Seeds
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to protect sunflower heads, dry the seeds, and roast them after drying.
Making Fruit Leather
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to purée fruit, spread it on trays, dry it evenly, and package the finished leather.
Making Vegetable Leather
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes making dried leathers from cooked pumpkin, tomatoes, or mixed vegetables.
Packaging Dried Produce
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives recommended containers, storage temperatures, and storage periods for dehydrated food.
Sun-Drying Fruit
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes the hot, dry conditions needed to sun-dry suitable high-acid fruits.
Using a Food Dehydrator
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains the features needed for controlled temperature and steady airflow during dehydration.
Vine-Drying Beans
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains when mature beans may be left to dry naturally on their plants.
Freezing and Long-Term Storage
Freezing Apples
| Utah State University Extension | Utah State University | Accessed July 20, 2026
Reviews anti-browning treatments and dry, sugar, or syrup packs for freezing apple slices.
General Preservation Skills and Planning
Adjusting Canning for Altitude
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains why processing time or canner pressure must increase as elevation rises.
Canning for Beginners
| Ball Mason Jars | Newell Brands | Accessed July 20, 2026
Compares water-bath and pressure canning and explains how food acidity determines the correct method.
Selecting and Preparing Canning Jars
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Reviews jar inspection, washing, preheating, lid preparation, and appropriate jar sizes.
Using a Boiling-Water Canner
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives step-by-step directions for filling, loading, processing, cooling, and unloading jars.
Using a Pressure Canner
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains venting, pressurizing, timing, cooling, and safely opening a pressure canner.
Canning Equipment
| OSU Extension Service | Oregon State University | 2025
Reviews boiling-water, steam, and pressure canners along with jars, lids, racks, and useful tools.
Basics of Home Canning
| Penn State Extension | Pennsylvania State University | March 1, 2023
Introduces tested recipes, safe equipment, jar preparation, processing methods, cooling, and storage.
Preserving Food During Natural Disasters
| OSU Extension Service | Oregon State University | 2021
Discusses safe shelf-stable foods, tested preservation methods, and emergency pantry planning.
Safely Preserving Tomatoes
Canning Tomatoes and Tomato Products
| Pacific Northwest Extension | Oregon State University | Accessed July 20, 2026
Provides tested directions for tomatoes, juice, sauce, vegetable blends, and acidification.
Canning Tomatoes Packed in Tomato Juice
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives raw-pack and hot-pack directions for tomatoes covered with heated tomato juice.
Preserving Tomatoes
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Covers canning, freezing, drying, and safely storing tomatoes in oil.
Selecting Tomatoes for Preservation
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Recommends sound, just-ripe tomatoes rather than overripe fruit or tomatoes from frost-killed vines.
Peaches, Nectarines, and Apricots
Making Apricot Preserves
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to cook and boiling-water process apricot pieces in a traditional preserve.
Making Nectarine Jam
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides tested proportions and processing instructions for a shelf-stable nectarine spread.
Making Peach Chutney
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Combines peaches, vinegar, sugar, raisins, onions, and spices in a tested canned chutney.
Making Peach Fruit Topping
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested recipe for preserving sliced peaches in a thickened fruit topping.
Preserving Peaches
| OSU Extension Service | Oregon State University | Revised July 2024
Reviews canning, freezing, drying, pickling, and making preserves from peaches.
Berries, Grapes, and Specialty Fruits
Canning Grapefruit and Orange Sections
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to remove membranes and process citrus sections in water, juice, or syrup.
Canning Pineapple
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives hot-pack instructions for preserving pineapple pieces in water, juice, or syrup.
Making Blackberry Jelly
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Describes juice extraction, gel testing, jar filling, and boiling-water processing.
Making Blueberry Jam Without Pectin
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how fruit, sugar, acid, and controlled cooking produce a naturally gelled blueberry jam.
Making Fig Preserves
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a traditional tested recipe for preserving whole figs in a concentrated sugar syrup.
Making Mayhaw Jelly
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested instructions for extracting mayhaw juice and producing a clear fruit jelly.
Making Muscadine Jam
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested method for turning muscadine grapes into a shelf-stable jam.
Making Strawberry Preserves
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested directions for cooking strawberries in stages and processing the finished preserve.
Making Berry Syrups at Home
| Nellie Oehler | Oregon State University Extension | October 2025
Explains how to turn berry, cherry, or grape juice into a safely processed dessert syrup.
Preserving Fruit Salsa
| Penn State Extension | Pennsylvania State University | September 16, 2025
Discusses safe preparation and tested canning recipes for salsas containing fruit.
Fruit Butters, Pie Fillings, and Spreads
Canning Apple Pie Filling
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested ingredient proportions, thickening instructions, headspace, and processing times.
Canning Cherry Pie Filling
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested ClearJel-based recipe using fresh or thawed sour cherries.
Canning Peach Pie Filling
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to prepare peaches and safely can a thickened filling for later baking.
Making Peach Butter
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to cook peach pulp to a spreadable consistency and safely process it.
Making Pear Butter
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested spiced pear-butter recipe suitable for boiling-water processing.
Making Plum Butter
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested proportions and cooking guidance for a concentrated plum spread.
Remaking Soft Jams and Jellies
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides measured procedures for correcting some batches of jam or jelly that fail to gel.
Making Low-Sugar Fruit Spreads
| OSU Extension Service | Oregon State University | December 2025
Discusses modified pectins and recipes that reduce or eliminate traditional amounts of sugar.
Making Fruit Butters
| Nellie Oehler | Oregon State University Extension | October 2025
Explains how apples, pears, peaches, plums, figs, and other fruits can be cooked into spreads.
Canning Fruit Pie Fillings
| Penn State Extension | Pennsylvania State University | August 2, 2023
Provides safe recipes and explains why approved ClearJel is used in home-canned pie fillings.
Summer Squash, Peppers, and Eggplant
Marinating Peppers
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested oil-and-vinegar recipe for boiling-water canned peppers.
Pickling Eggplant
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested acidified method for preserving prepared eggplant in jars.
Preserving Peppers
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Reviews freezing, drying, pickling, and pressure-canning options for sweet and hot peppers.
Preserving Summer Squash
| OSU Extension Service | Oregon State University | Accessed July 20, 2026
Reviews freezing, drying, pickling, and tested tomato-and-zucchini canning recipes.
Pickles, Relishes, and Chutneys
Making Chow-Chow Relish
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Combines cabbage, peppers, onions, green tomatoes, vinegar, sugar, and spices in a canned relish.
Making Green Tomato Relish
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Provides a tested recipe for preserving chopped green tomatoes, peppers, and onions.
Making Mango Chutney
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Combines mangoes with vinegar, sugar, dried fruit, onions, and spices in a tested canned chutney.
Making Pear Relish
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives a tested sweet-and-savory relish recipe using pears, peppers, onions, vinegar, and sugar.
Making Rummage Relish
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested mixed-vegetable relish suitable for using several kinds of garden produce.
Making Spicy Cranberry Salsa
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Presents a tested fruit salsa combining cranberries, onions, peppers, sugar, and acid.
Making Tomatillo Green Salsa
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Combines tomatillos, peppers, onions, acid, and spices in a tested canned salsa.
Making Tomato-Green Chile Salsa
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Gives tested ingredient quantities and processing times for a tomato-and-chile salsa.
Fermenting Produce Safely
Controlling Fermentation Temperature
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how excessively warm or cold conditions affect fermentation speed, safety, and quality.
Freezing, Freeze-Drying, and Dehydration
Freeze-Drying Food
| Penn State Extension | Pennsylvania State University | May 24, 2023
Explains the freeze-drying process and how removing frozen water can extend food storage life.
Troubleshooting and Storage Safety
Examining Home-Canned Food Before Use
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Lists signs of spoilage and advises discarding suspect jars without tasting their contents.
Preventing Liquid Loss During Canning
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Discusses headspace, pressure changes, packing, temperature, and cooling practices that affect siphoning.
Troubleshooting Failed Jar Seals
| National Center for Home Food Preservation | University of Georgia | Accessed July 20, 2026
Explains how to identify unsealed jars and when food may be refrigerated, frozen, or reprocessed.
