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.
Topics on this page:
Overview
- Preserving Foods, Clemson University Cooperative Extension, 2020
- Canning and Freezing Questions and Answers, Penn State University Extension, 2026
Canning
- Canning Basics (PDF, 1.2 MB), UC Master Food Preserver Program, 2019
- Complete Guide to Home Canning: Guide 1, Principles of Home Canning (PDF, 3.6 MB), United States Department of Agriculture, 2015
Boiling Water Canning & Atmospheric Steam Canning
- Boiling Water Bath Canning, Virginia Cooperative Extension, 2022
- Principles of Boiling Water Canning, Utah State Cooperative Extension, 2017
- Basics of Atmospheric Steam Canning, Michigan State University Extension, 2023
Pressure Canning
- Principles of Pressure Canning, Utah State University Cooperative Extension, 2017
- How to Guide to Pressure Canning (PDF, 320 KB), Kansas State Research and Extension, 2023
Dehydrating
- Dehydrating Basics (PDF,409.2 KB), UC Master Food Preserver Program, 2019
Freezing
- Freezing Basics (PDF, 363.5 KB), UC Master Food Preserver Program, 2019
- Freezing Tips (PDF, 715.7 KB), UC Master Food Preserver Program, 2020