Canning / Preserving

Have you always wanted to try canning and preserving your own fresh fruits and vegetables, but don’t know where to begin? With the right equipment and a few good resources, you can learn the best procedures for making jams, jellies, pickles, salsas and more! Do you have questions for our Master Food Preserver? Please contact Jen Regan at or 716-299-0905 ext.285.

Canning Resources:

USDA Complete Guide to Home Canning:

Caution: All home-canned foods should be canned according to the procedures in this Guide. Low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations present a risk of botulism. If it is possible that any deviation from the USDA-endorsed methods occurred, to prevent the risk of botulism, low-acid and tomato foods should be boiled in a saucepan before consuming even if you detect no signs of spoilage. At altitudes below 1,000 ft, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 ft elevation.

National Center for Home Food Preservation Website.

The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

National Center for Home Food Preservation General Freezing Information:

National Center for Home Food Preservation General Freezing Information:

Jerky Day at CCE

Jerky Day at CCE

Preparing and Canning Fermented and Pickled Foods Information:

Jams and Jelling Information:

So Easy to Preserve, 5th Edition, University of Georgia, Cooperative Extension, 2006

Available for purchase at CCE Niagara offices, $20.

Contains the latest U.S. Department of Agriculture recommendations for safe food preservation, including the recommendations for reducing sealing failures. The 375-page book has over 185 tested recipes, along with step by step instructions and in-depth information for both new and experienced food preservers. This newest edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas.