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.
Overview
- Preserving Foods, Clemson University Cooperative Extension, 2020
- Canning and Freezing Questions and Answers, Penn State University Extension, 2026
Canning
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
- Preserving Food: Using Pressure Canners (PDF, 2.0 MB), University of Georgia Extension, 2025
Dehydrating
- Using Dehydration to Preserve Fruits, Vegetables, and Meats, Virginia State University Extension, 2025
Freezing
- Freezing Basics, University of Missouri Extension, 2021