This collection of documents from University Extension offices nationwide provides overviews of preservation methods. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Scroll down to see the collection of publications on the following topics: Canning, Dehydrating, Freezing, General Information.
Return to Publications Library home
(Documents open in a new window)
Canning
- Where Do You Find Safe, Reliable Canning Recipes?, Clemson University Cooperative Extension
- Changes and Substitutions to Approved Home Food Processing Recipes, University of Wisconsin-Madison Extension
- Why Add Lemon Juice to Tomatoes and Salsa Before Canning?, North Dakota State University Extension Service, FN 1396, 2018
- Food Acidity and Safety, Utah State University Cooperative Extension, FN/Food Safely/2008-01, 2008
- What is pH?, Clemson University Cooperative Extension
- Avoid Open Kettle Canning: Always Process Canned Goods, Penn State University Extension, 2020
- Canning Foods Safely, North Carolina State University Extension
- Canning Gauges - important announcement, Utah State University Cooperative Extension, Publication 003, 2006
- 10 Tips for Safe Home-Canned Food, Kansas State Research and Extension, MF 3170, 2014
- 12 Steps to Successful Canning, Utah State University Cooperative Extension
- Acidifying Canned Products for Safety, Penn State University Extension, Articles, 2018
- Alternatives to Smooth Top Ranges, Clemson University Cooperative Extension
- Approved Canning Methods: Types of Canners, Penn State University Extension, Articles, 2019
- Ask a Specialist: Safety First When Canning Garden Produce, Utah State University Cooperative Extension, 2015
- Available Moisture in Foods: What Is It Anyway?, Clemson University Cooperative Extension
- Avoiding Common (Major and Minor) Canning Mistakes, Utah State University Cooperative Extension, Publication FN/Food Preservation/2009-01, 2017
- Basics of Home Canning, Purdue University Extension, HHS-799-W, 2015
- The Basics of Safe Canning, University of Missouri Extension
- Canners and Canning Methods that are Not Recommended, Penn State University Extension, Articles, 2015
- Canning Basics, UC Master Food Preserver Program, 2019
- Canning Foods at Home, Clemson University Cooperative Extension, Fact Sheet HGIC 3040, 2020
- Canning on Smooth Top Ranges, Clemson University Cooperative Extension
- Canning Reminders, Clemson University Cooperative Extension
- Canning with Half-Gallon Canning Jars, Clemson University Cooperative Extension
- Canning Terms: Packing and Processing, Penn State University Extension, Articles, 2018
- Choose The Right Canner for Home Canning, Clemson University Cooperative Extension, Fact Sheet HGIC 3025, 2011
- Common Canning Questions, Washington State University Clark County Extension
- Complete Guide to Home Canning: Guide 1, Principles of Home Canning, United States Department of Agriculture, 2015
- Cook Surface Precautions for Home Canning, Utah State University Cooperative Extension, Publication FN/Food Preservation/2009-03, 2009
- Filling Formula: Don't Pack Too Tight, Clemson University Cooperative Extension
- Food Preservation Resources, Washington State University Extension, C1117E, 2014
- Pressure Canner Use and Care, Oregon State University Extension Service, SP 50-649, 2013
- Using Preserved Food Safely, Oregon State University Extension Service, SP 50-494, 2014
- Get Ready for Canning Season, Clemson University Cooperative Extension
- Guidelines of using an Atmospheric Steam Canner for Home Food Preservation, Oregon State University Extension Service, SP 50-1004, 2015
- Guidelines for Using a Steam Canner for Home Food Preservation, University of Wisconsin-Madison Extension
- Home Canning Equipment, Clemson University Cooperative Extension, Fact Sheet HGIC 3020, 2020
- Home-canning Using Boiling Water Canners and Pressure Canners, Montana State University Extension, MT200905HR, 2017
- Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners, Food Protection Trends, Vol 35, No. 3, p. 150-
- How to Guide to Pressure Canning, Kansas State Research and Extension, MF 3242, 2015
- How to Guide to Water Bath Canning and Steam Canning, Kansas State Research and Extension, MF 3241, 2015
- How to Use an Atmospheric Steam Canner for Acid and Acidified Foods, Clemson University Cooperative Extension, Fact Sheet HGIC 3472, 2020
- Basics of Home Canning, Penn State University Extension, Code EE0066, 2019
- Most Frequently Asked Canning Questions, Clemson University Cooperative Extension, Fact Sheet HGIC 3051, 2012
- New (and Not So New) Canning Tools, Clemson University Cooperative Extension
- No Pressure Canning in Electric Pressure and Multi-Cookers, University of Wyoming, College of Agriculture and Natural Resources Extension, 2019
- Preserving Color and Preventing Browning of Foods, Penn State University Extension, Articles, 2018
- Preserving Foods, Clemson University Cooperative Extension, Fact Sheet HGIC 3000, 2020
- Pressure Canner Dial Gauge Testing, Penn State University Extension, Articles, 2018
- Principles of Boiling Water Canning, Utah State University Cooperative Extension, Publication FN/Food Preservation/2008-03, 2017
- Principles of Pressure Canning, Utah State University Cooperative Extension, Publication FN/Food Preservation/2008-04, 2017
- Questions and Answers About Using a Boiling Water-bath Canner, North Dakota State University Extension Service, FN 1425, 2015
- Questions and Answers About Using a Pressure Canner, North Dakota State University Extension Service, FN 1415, 2018
- Reasons for Failure in Canning, Utah State University Cooperative Extension, 2005
- Safe and Successful Home Canning, University of Missouri Extension
- Safely Canning Foods: Pessure Canners, Pressure Cookers, and Electric Pressure Cookers, Oregon State University Extension Service, EM 9152, 2016
- Selecting a Canning or Processing Method, Penn State University Extension, Articles, 2018
- Steam Canners: Use and Precautions, Oregon State University Extension Service, SP 50-1005, 2019
- Tighten Your Lids - But Not Too Tight, Clemson University Cooperative Extension
- Troubleshooting General Canning Problems, North Carolina State University Extension
- Use Tested Recipes to Preserve Food, Penn State University Extension, Articles, 2018
- Using and Caring for a Pressure Canner, University of Wisconsin-Madison Extension, B2593, 1995
- Using and Caring for Your Pressure Canner, Pacific Northwest Extension, PNW 421, 2013
- Watch the Headspace, Clemson University Cooperative Extension
- Where Do You Find Safe, Reliable Canning Recipes?, Clemson University Cooperative Extension
- Why Add Lemon Juice to Tomatoes and Salsa Before Canning?, North Dakota State University Extension Service, FN 1396, 2018
- Why Blanch?, Clemson University Cooperative Extension
- Why Electric Pressure Cookers Are Not Pressure Canners, Utah State University Cooperative Extension, Publication FN/Appliances/2020-01pr, 2020
- Why Foods Need to Be Preserved, Clemson University Cooperative Extension
- Why is Liquid Lost During Canning?, Penn State University Extension, Articles, 2018
- Why Mason-type Canning Jars, Clemson University Cooperative Extension
- Why Old Time Recipes Can't Be Used for Canning, Clemson University Cooperative Extension
- Cakes and Breads in Jars: Are They Safe?, University of Missouri Extension and Kansas State University Research and Extension, 2018
- Plan Now for Summer Canning, Penn State University Extension, Articles, 2019
- Prepare for the Canning Season, Penn State University Extension, Articles, 2018
- Storing Canning Supplies, Penn State University Extension, Articles, 2019
- What's Your Elevation, Kansas State Research and Extension, MF 3172, 2014
- Frequently Asked Preservation Question: Buckling Lids, Penn State University Extension, Articles, 2018
- Safety of Canned Food that Freezes, Oregon State University Extension Service, SP 50-695, 2013
- Frequently Asked Preservation Question: Pinholes in Lids, Penn State University Extension, Articles, 2018
- Is My Sealed Jar Safe?, Penn State University Extension, Articles, 2020
- Ask a Specialist: Five Tips for Proper Food Preservation, Utah State University Cooperative Extension, 2016
- Eight Reasons to Consider Canning, Utah State University Cooperative Extension, 2018
- Ensuring a Good Seal on Canned Goods, Penn State University Extension, Articles, 2019
Dehydrating
- Dehydrating Basics, UC Master Food Preserver Program, 2019
- Drying Food Indoors, UC Master Food Preserver Program, 2019
Freezing
- Freezing Basics, UC Master Food Preserver Program, 2019
- Freezing Tips, UC Master Food Preserver Program, 2020
- Understanding the Process of Freezing, Penn State University Extension, Articles, 2018
General
- Canning and Freezing Questions and Answers, Penn State University Extension, Articles, 2017
- Advice about Vinegar, Penn State University Extension, Articles, 2020
- Food Preservation Techniques, Utah State University Cooperative Extension
- Food Preservation with Reduced or No Salt or Sugar, University of Wyoming, 2022
- Ingredients Used in Home Food Preservation, Penn State University Extension, Code EE0164, 2019