Canning / Preserving

CanningHave 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! Whether you’ve never preserved before, or are a seasoned canner, check out our Canner’s Corner, below, for some tips and tricks of the trade.

Canning Resources:

National Center for Home Food Preservation Website.

Current research-based recommendations for most methods of home food preservation. This site includes information and publications from the USDA, the University of Georgia Cooperative Extension Service, and other state Extension sites.

So Easy To Preserve Cookbook

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.