This collection of documents from University Extension offices nationwide provides information on and examples of canning fruits. 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: General Overview, Specific Fruits, Nuts.

Return to Publications Library home
(Documents open in a new window)